This pie crust, I dare to say, is the best of all crusts. This is the best pie crust recipe out there. This dough makes the best crust, absolutely.

We originally published this recipe a long time ago, and we now republish it with better and newer pictures. The recipe is the same, because it works every single time, it always comes out great. And it is always so delicious. Truly inbeatable.

When people try this crust, in many different types of pies, they always ask for the recipe and about how we make it, because it is that good. It has the perfect savory and sweet flavor balance, and it is both crispy and soft, you will love it!

One of the things I don’t like when it comes to pie or tart crusts, is that they sometimes turn soggy, when they are supposed to be firm and crisp. I can guarantee that this pie crust will remain crisp for longer than many others.

Usually, when it comes to pie crusts, the yummy thing is the filling, and the dough is there to hold it all together, because it has to be there. Well, with this crust is it almost totally the opposite, you may find yourself eating the filling just so you can get to the edge to eat more crust.

Now, this crust doesn’t work with all pie recipes, becasue there are some pies that call for a a specific base, such as a cheesecake, a mexican cheesecake or a spanish cheesecake. But this dough works amazingly with several pie recipes, like apple pie, pecan pie, chocolate pie, pumpkin pie, cream cheese pumpkin pie, among others. In fact is these recipes of ours we use this pie crust recipe, with some minor modifications sometimes.

So here you have it. It is so much easier to make than you may think, that I can say for sure.

If you like this recipe, you have to go see our pizza dough recipe, it is the best one, you will for sure love it.

The best pie crust

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Prep Time 15 minutes mins

Refrigeration Time 30 minutes mins

Total Time 45 minutes mins

Servings: 1 pie

Course: Dessert

Cuisine: American

Ingredients Equipment Method

Ingredients

  

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• 1 1/4 C (5.65 oz) (160 gr) all purpouse flour
• 2 tbsp (1.06 oz) (30 gr) white sugar
• 1/4 tsp (0.05 oz) (1.2 gr) salt
• 1/2 C (3.95 oz) (112 gr) unsalted butter, cold and cut into small cubes
• 2-4 tbsp (1.02-2.03 fl oz) (30-60 ml) cold water
• 1 tsp (0.17 fl oz) (5 ml) white vinegar

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Equipment

• 1 porcelain pie pan

Method

 

1. In a large bowl, add the flour, sugar, and salt. Mix with a spoon to combine well.
2. Add the cold butter and knead with a pastry blender or your fingertips until you have a sandy dough, with the butter in very small but still visible pieces. Work quickly to keep the butter cold. This step can also be done in a food processor.
3. Add the cold water little by little along with the vinegar and mix with a rubber or silicone spatula or with your hands until the dough begins to come together. It will look slightly crumbly, but it is important not to overwork it.
4. Wrap the dough in plastic wrap and refrigerate for 30 minutes to firm up. Once it has rested, roll it out on a clean, floured surface with a rolling pin until it is circular and about 0.20 inches (5 mm) thick.
5. Place the rolled-out dough in a greased 8.66 inches (22 cm) diameter pie dish and arrange it so that it covers the entire inside of the dish. If desired, you can decorate the edges by pinching them or pressing them with your fingers or using a fork to give it a decorative finish.
6. At this point, you can choose to blind bake the crust, which means covering it with aluminum foil and placing some weight on top (such as beans, rice or ceramic balls) to help it keep its shape, or you can fill it directly with the desired ingredient for the filling of your choise, depending on the pie recipe you are preparing. Keep the dough refrigerated if you are not going to use it immediately, or freeze it for up to 2 months.

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