Classic Pie Crust

Makes 1 (9-inch) pie shell

This dough can also be frozen for later use. Or use it right away to make Buttermilk Chess Pie or Pumpkin-Apple Pie.

Ingredients: 
  • 1 1/4 cup all-purpose flour
  • 1/8 teaspoon salt
  • 7 tablespoons very cold butter, cut into small pieces
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Method: 

Mix flour with salt in a medium bowl or food processor. Add cold butter and cut in using a pastry blender, or pulse in food processor. Add 2 to 3 tablespoons ice water, 1/2 tablespoon at a time, until dough forms into a ball. Gather up and pat into a disc. If possible, cover and refrigerate dough for 30 minutes before rolling out. When ready to use, roll dough out on a lightly floured surface into a 10-inch circle. Gently fold into quarters using a little flour as needed to prevent sticking. Place dough in pie plate and carefully unfold, fitting loosely and then pressing into place. Trim the edges and crimp for a decorative crust.

Nutritional Info: 
Per Serving:Serving size: 1/8 pie crust, 160 calories (90 from fat), 10g total fat, 6g saturated fat, 25mg cholesterol, 40mg sodium, 16g carbohydrate (0g dietary fiber, 0g sugar), 3g protein
Special Diets: 

Note: We've provided special diet and nutritional information for educational purposes. But remember — we're cooks, not doctors! You should follow the advice of your health-care provider. And since product formulations change, check product labels for the most recent ingredient information. See our Terms of Service.

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