Easy Pie Crust
This easy pie crust is our go-to recipe when we make pies. It’s super versatile, easy to make, and you can use it to create all your favorite sweet pies.
Why you will love our recipe for pie crust
- The recipe is super easy to remember. It has a 3-2-1, so you only need to remember what flavorings to add! Plus, you can use leftover dough to bake cookies!
- It is the perfect pie crust for the holiday season.
- You can make it ahead of time! Prep the dough a few days before and keep the dough in the fridge or freezer until you need it.
Ingredient notes
Flour: To make our pie crust, you want to use all-purpose flour. This contains less protein than bread flour, and that’s key in creating the perfect, crumbly, cookie-like texture.
Sugar: for this recipe, we like to use granulated sugar. If you use this pie for fall desserts like apple pie, you can use brown sugar if you want.
Butter: always use unsalted butter. We add a little bit of salt to the flour, and you don’t want your pie crust to become too salty. If salted butter is all you have, remember not to add salt to the flour.
Lemon zest: whole, this is totally optional. Adding lemon zest gives the dough extra depth of flavor. You can use fresh lemon zest, but we love the flavor and texture of candied lemon zest.
How to make a pie crust
Add the flour, sugar, and salt to a bowl and whisk until combined. You do this to make sure all the ingredients are evenly distributed through the pie crust without overworking the dough.
Once everything is combined, it is time to add the lemon zest, egg, and butter.
Quickly knead it into a smooth dough. We like to do this step in a stand mixer because it is important to keep the dough as cold as possible, but you can do this step by hand if you want.
Wrap the dough in plastic wrap and let it rest in the refrigerator for at least an hour. When you’re ready to make your pie, you take it out of the refrigerator and give it a quick knead before rolling it out and continuing with the pie recipe.
How to use our pie crust
We love this pie crust; in fact, it is the only one we use when we make a sweet pie like our mini apple pies. This is because it is not only incredibly easy to make, but it is also a pie crust that holds its shape and has a crumbly, almost cookie-like texture. This is why it is a great pie crust for tarts, fruit pies, and as a base for bavarois pies.
Our tips for the best pie crust
- Keep the dough as cold as possible. This gives the pie crust the best texture. If your dough becomes too warm, you can always let it chill in the fridge before continuing with the recipe.
- Use a food processor or pastry cutter in warmer climates. This helps prevent the dough from getting too soft to work with.
- Pre-bake your pie crust for pies with a soft filling. You don’t have to, but if you use this pie crust to make a bavarois pie, it can help prevent a soggy bottom.
- Measure the ingredients with a kitchen scale. Especially when you bake a pie. Using grams instead of cups instantly improves your finished products and gives the best results every time. If you don’t know how to start, feel free to ask; we love to help!
Frequently asked questions
It depends. It is our go-to dough for mini apple pie, and we never prebake our crust when we make them, but if you’re planning to pair it with a runny filling, prebaking your pie crust is always a good idea.
Yes. You can use a plant-based butter and leave out the egg.
Storage
This easy pie crust recipe can be stored in the fridge for about four days. Wrap it in plastic wrap to prevent the dough from drying out and give it a quick knead before you use it in your favorite pie recipes. The dough can also be frozen. In the freezer, it will last about six months. Let it thaw in the fridge overnight when you’re ready to bake.
More of our favorite pie and tart recipes
Ingredients
- 1 3/4 cups flour
- 1/2 cup sugar
- 2/3 cup butter
- 1/2 egg
- 1 tablespoon lemon zest
- 1/4 teaspoon salt
Instructions
- Whisk together the flour, baking powder, lemon zest, and salt in a large bowl.
- Add the butter and the egg, and quickly knead it into a rough dough.
- Transfer the dough to a lightly floured work surface and knead it until you have a smooth dough.
- Wrap the dough in plastic wrap and let it chill for at least one hour before using it for your favorite pie recipes.
