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Home » Homemade Pie Crusts

Basic Pie Dough Recipe for 1 or 2 Crust Pie

Modified: Jul 9, 2024 · Published: Aug 16, 2020 by Anna · This post may contain affiliate links · 4 Comments

This is just a basic pie dough recipe formatted in a table with measurements for a 1 crust or 2 crust pie. I'm posting it to refer back to for pie making. If making a 1 crust basic pie dough recipe, I use grated butter and mix everything together in a bowl. If making a 2 crust recipe, I use the food processor.

Basic Pie Dough

Basic Pie Dough Recipe

1 Crust2 Crust
1 ½ cups (200 grams)2 ½ cups (330 grams)AP or pastry flour
1 ½ teaspoons (7 grams)2 ½ teaspoons (12 grams)sugar
½ teaspoon (3 grams)¾ teaspoon (4 grams)salt
6 tablespoons (84 grams)11 tablespoons (154 grams)unsalted butter, cold
1 ½ tablespoons (18 grams)2 ½ tablespoons (30 grams)shortening or butter
3 tablespoons (more as needed)5 tablespoons (more as needed)cold water

Basic Pie Dough Directions

Combine the flour, sugar, and salt in the bowl of a food processor or in a large mixing bowl. Pulse to mix if using a processor, or just stir well if using a bowl. Add chunks of butter and shortening and pulse just until mixture is coarse. If using a bowl, shred the butter and toss with the flour mixture. Add 2 tablespoons of cold water and pulse (or stir), then continue adding water just until mixture holds together when you pinch it with your fingers. Empty onto a pastry mat and shape into a big ball. Press down into a disk, then wrap in plastic wrap and chill for two hours or until ready to use.

Blind Baking Pie Crust

To blind bake your pie crust, roll it out into a large circle and fit it over the pie dish. Trim the overhang neatly, then tuck the ends under so that they are sitting on the rim of the pie pie dish. Crimp with your fingers or press down with a fork. After fitting the pie dough in the pan, put it in the refrigerator for 2 or 3 hours to rest. When ready to bake, press a piece of nonstick foil over the dough and weigh down with pie weighs. Bake at 400 degrees F. for 15 minutes. Remove from oven, carefully remove foil and weights, and prick holes in the partially baked dough. Reduce oven heat to 375 degrees F. (reducing heat will help prevent shrinking) and bake for another 15 to 20 minutes or until the crust is slightly browned.

More Homemade Pie Crusts Recipes Archive

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    Oreo Crumb Crust Recipe
  • Unbaked pie shell with graham cracker flavored dough
    Rolled Graham Cracker Crust
  • Pie pastry recipe adapted from The Silver Palate Cookbook
    Baked Pie Crust -- Light and Flaky
  • whole wheat pie crust
    Whole Wheat Pie Crust

Comments

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  1. Anna says

    November 26, 2022 at 6:44 am

    Glad you liked this one, Sue! I need to use it more often. This is a pretty old post, but the recipe is a good one.

  2. Sue says

    November 25, 2022 at 9:29 pm

    This pie crust recipe worked really well for the pecan pie. Thank you!
    5 stars!

  3. Anna says

    November 20, 2022 at 6:31 am

    Sue, this one should be great! However, if you are making a new pie recipe you might want to go with your old tried-and-true crust recipe to be safe.

  4. Sue says

    November 19, 2022 at 9:20 pm

    I’ve been obsessing over pie for Thanksgiving. For the first time in years I’ve decided to make Pecan Pie instead of apple. Then of course I’ve needed to decided on a recipe. So many choices!! I think I’m going with your recipe for best pecan pie ever. The one with the 2 T whipping cream. Do you think this would be a good crust for that recipe?
    I should just compare it to some of my own recipes and decide but I know you know. 🙂

Peanut Butter Fudge Jumbles recipe baked in a 9-inch square Pampered Chef stoneware pan.

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