Pies are so versatile, and making pie crust needn't be intimidating. A No Recipe Pastry Pie Crust is easy with a 3-2-1 recipe ratio. This butter crust is tender and flaky the way pie crust should be!
Why this recipe works
- Remembering a simple ratio allows you to make the crust without a recipe
- Adding vinegar or lemon juice to the crust recipe helps keep the crust tender and flaky
- You can use butter or shortening as you prefer
Perhaps it's because pie is more dimensional than other treats, meaning that pie doesn't just have to be dessert. Pies can be sweet or savory, and the latter category opens up a whole world of possibilities with which other baked products just can't compete.
Give pie the ability to be held in your hand, and you've got a meal on the run.
Jump to:
Making pie crust needn't be formidable
Prior to my culinary awakening (aka culinary school), I didn't try to make pie crust. I'm wasn't good at rolling out dough, and I didn't have the temperament (read: patience) to fiddle with it.
However, making pie crust needn't be intimidating. All you have to do is remember a simple formula (its recipe ratio) and be chill about it. Besides, how many treats can boast a special day just for them, Pi Day? You know, March 14th (3/14, get it?).
Yes, my math geek is showing.
What you need
The ingredients for pie crust are basic, and you probably already have them all...flour, butter, a little salt, and apple cider vinegar.
(Wait, what was that last one?)
Adding a little bit of apple cider vinegar helps tenderize the dough. You can also use white vinegar or even lemon juice. It's the acid that does the trick.
Don't worry, you won't taste it.
Chill out that dough
Many people are intimidated by pie crust, but they needn't be.
(As a side note, many people are intimidated by anything with more than four legs, and they are perfectly justified in that. Just saying...)
The real key to pie crust is bein' chill about it. Wait, no, I mean chilling it...a lot. Keep your fat cold (grating frozen butter is my method of choice), and your water very cold so as not to melt the fat (half water and half ice).
The idea is to keep small pockets of fat within the flour so that when baked the fat releases steam and creates the flakiness so desired in pie crust.
Chilling also helps protect against crust shrinkage, especially if you are blind-baking the crust, i.e., baking the crust before filling it with something that doesn't get baked, like a pudding pie.
So chill your fat before using it, chill the dough at least an hour after making it, chill it again after rolling it out, and chill it again after working it into your pan. You want the crust cold when it goes into the oven!
How to make pie crust from scratch
Step 1: Stir the dry ingredients together
Mix together the flour, sugar (if you're making a sweet pie crust), and salt (photo 1).
Step 2: Mix in the fat
Toss in the fat and mix using a pastry blender until coarse, pea-sized crumbs appear (photo 2).
The fat used in making pie crust could be any combination of butter (my choice), vegetable shortening (like Crisco), lard (many people's choice), or something else entirely. I've seen recipes with coconut oil (to make it vegan), and I've used rendered beef or chicken fat on occasion (for savory pies).
Step 3: Add the liquid
Slowly add ice water and vinegar or lemon juice and mix until the dough just holds together (photo 3). Here you have to be flexible about the amount of water to add as the actual amount will depend on the humidity of the day.
Squeeze a small amount of dough between your fingers and if it is very crumbly, add more ice water, 1 tablespoon at a time (2 tablespoons maximum).
Try not to over mix the dough (you want to keep that butter cold and separate from the flour). Don't worry if the dough has a slight vinegary smell. That will dissipate during baking and/or be overwhelmed by the filling.
Step 4: Chill the dough
Turn dough out onto a lightly floured surface and push together into a rough ball. Knead a few times to combine, then divide into two equal balls (photo 4).
Flatten each ball into a disc with smooth edges (no cracks), cover with plastic wrap, and refrigerate at least 1 hour or up to overnight.
Step 5: Roll out the dough
Lightly dust the counter with flour. Use even pressure to roll the dough out from the center in all 4 compass directions, north, south, east and west (photo 5).
Turn and loosen the dough occasionally as you continue to roll the pastry out into a circle or square shape that is an approximately ¼-inch thickness.
Step 6: Transfer to pie pan
Place the dough in the baking pan and continue with your pie recipe (photo 6).
Remember to prick holes in the crust with a fork (aka dock), and chill the dough after you put the crust in the baking pan before baking.
Step 7: Blind bake the crust
Here's a trick I learned from Smitten Kitchen to successfully blind bake pie dough and shortcrust pastry: freeze the crust in its pan tightly covered with foil.
You don't need to use pie weights or dried beans using this frozen-foil method (photo 7).
- Tear off a piece of foil that fits over the entire pan with overhang (or add extra foil as needed).
- Spray the foil with baking spray to keep it from sticking to the dough.
- Press the foil into the pan and tightly up against the sides. Bring the foil up over the rim and mold it to the sides of the pan.
- Freeze the crust for 15 minutes.
- Bake the crust with the foil on for 20 minutes. At this point the crust is par-baked.
- Carefully remove the foil from the crust. If the crust has puffed up, gently press it back down. Any tears or cracks in the crust can be repaired with dough scraps. Return the crust to the oven and bake the crust until golden brown, 5 to 10 minutes more.
There you have it. No more slumping sides or messing around with dried beans.
I'm all in for that!
Questions asked and answered
Here are some questions that you might have...
If you don't want to bother with scales or conversions, here are the volumetric measurements:
For a double crust, use 2¾ cups flour, 2 cups butter, and ½ cup ice water, plus 2 tablespoons sugar (if using), 1 teaspoon salt, and 1 tablespoon apple cider vinegar
For a single crust, use 2 cups flour, 1½ cups butter, and ⅓ cup ice water, plus 1½ tablespoons sugar (if using), ½ teaspoon salt, and 2 teaspoons apple cider vinegar
I like to use King Arthur Unbleached All Purpose Flour when I can. It has a high protein content which helps stabilize baked goods while not toughening up pie crust, and I can be sure of its quality and performance.
If you keep your butter in the freezer (like I do), you can grate it with a box grater and toss it directly into the flour mixture (that's what I'm doing in the video). Otherwise, just cut it into small cubes before blending it in.
The best way to roll out pie dough is to use even pressure and roll out from the center in all four compass directions, north, south, east and west. Turn and loosen the dough occasionally as you continue to roll the pastry out into a circle or square shape (unless, like me, you end up with a blob-shape).
A good thickness starting point is approximately ¼-inch thickness, about the height of two stacked quarters. You can go thicker or thinner based on your recipe.
Make a pie crust without a recipe
In my post about recipe ratios I mentioned Michael Ruhlman's book Ratios.
From his book I now have a simple way to remember how to make my own crust without a recipe...3-2-1. That is, 3 parts flour, 2 parts fat, and 1 part liquid (as measured by weight).
The pie ratio helps in deciding how much flour-fat-liquid to use...12 ounces flour, 8 ounces butter, and approximately 4 ounces ice water will be enough for a double crust, while 9 ounces flour, 6 ounces butter, 3 ounces ice water is good for a single crust.
If you don't have one already, invest in a good kitchen scale. They're not too expensive, and they're invaluable in baking.
If you don't know how to convert the volume measurements to weight, look online. There are plenty of websites and apps that can help. Really, it's doesn't take that much extra time, and you can write the conversion on your recipe for next time.
No more scoop and level guesswork.
And if you want a fancier top crust for your double crust pies, try your hand a making a lattice topped pie. It's easier than you think!
Now go forth and bake a pie crust without a recipe with confidence.
Slainté! L’chaim! Cheers!
Tammy
p.s. Happy Quarter-Century Birthday to the wonderful woman who first made me a mommy...this pie's for you!
Related Recipes
Pies and tarts can be sweet or savory, and there are so many fillings from which to choose. From fruits to nuts and custards, there's bound to be a pie or tart that catches your fancy! Here are a few choices to try.
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Recipe
No Recipe Pastry Pie Crust
Equipment
- rolling pin
Ingredients
For a double crust pie
- 2¾ cups all-purpose flour
- 2 to 3 Tablespoons granulated sugar, if making a sweet pie (optional)
- 1 teaspoon kosher salt
- 1 cup unsalted butter, or shortening, chilled, cut into small cubes, see Recipe Notes
- ½ cup water, chilled with ice
- 1 Tablespoon apple cider vinegar, white vinegar, or lemon juice, chilled
Instructions
- Make the dough: Measure your ingredients using a kitchen scale. It's the most accurate and will give the most consistent results.
- In a large bowl (or the bowl of a stand mixer or food processor), stir together the flour, sugar (if using), and salt. Toss in the butter and mix using a pastry blender until coarse, pea-sized crumbs appear.
- Slowly add ice water and vinegar or lemon juice and mix until the dough just holds together. Here you have to be flexible about the amount of water to add as the actual amount will depend on the humidity of the day. Squeeze a small amount of dough between your fingers and if it is very crumbly, add more ice water, 1 tablespoon at a time (2 tablespoons maximum).
- Try not to over mix the dough (you want to keep that butter cold and separate from the flour). Don't worry if the dough has a slight vinegary smell. That will dissipate during baking and/or be overwhelmed by the filling.
- Turn dough out onto a lightly floured surface and push together into a rough ball. Knead a few times to combine, then divide into two equal balls. Flatten each ball into a disc with smooth edges (no cracks), cover with plastic wrap, and refrigerate at least 1 hour or up to overnight.
- Roll out the dough: Lightly dust the counter with flour. Use even pressure to roll the dough out from the center in all 4 compass directions, north, south, east and west. Turn and loosen the dough occasionally as you continue to roll the pastry out into a circle or square shape that is an approximately ¼-inch thickness, about the height of two stacked quarters (unless otherwise directed by your recipe).
- Place the dough in the baking pan and continue with your pie recipe. Remember to prick holes in the crust with a fork (aka dock), and chill the dough after you put the crust in the baking pan before baking.
- To blind bake the crust: Preheat the oven to 375°F. Tear off a piece of foil that fits over the entire pan with overhang (or add extra foil as needed). Spray the foil with baking spray to keep it from sticking to the dough. Press the foil into the pan and tightly up against the sides. Bring the foil up over the rim and mold it to the sides of the pan. Freeze the crust for 15 minutes. You don't need to use pie weights or dried beans using this frozen-foil method.
- Bake the crust with the foil on for 20 minutes. At this point the crust is par-baked.
- Carefully remove the foil from the crust. If the crust has puffed up, gently press it back down. Any tears or cracks in the crust can be repaired with dough scraps. Return the crust to the oven and bake the crust until golden brown, 5 to 10 minutes more.
Alyssa says
I love pie for all the reasons you listed. I have a gluten allergy and gluten free dough sucks, but King Arthur does has some wonderful products that make life easier.
Tammy says
I haven't tried it myself, but I believe that the Gluten-Free flour from King Arthur is a good one-to-one substitute for regular flour (they of course would know for sure). I wonder how a piecrust made from the GF Flour would turn out?