Pies are so versatile, and making pie crust needn't be intimidating. This No Recipe Pastry Pie Crust is easy with a 3-2-1 recipe ratio!
Pie is sublime.
How many treats can boast a special day just for them? It's Pi Day! You know, March 14th (3/14, get it?). Yes, my math geek is showing.
Don't get me wrong, I have nothing against cakes (even with the slightly overdone cupcake phase we're in), cookies, or ice cream in general. In fact, I encourage them all with equal gusto. But there's something special about pie.
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.
Making pie crust needn't be intimidating either. All you have to do is remember a simple formula (its recipe ratio) and be chill about it.
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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.
It was just easier to buy a frozen pie shell and be done with it.
But then I started looking at the ingredients in those commercially made shells. Mostly, it was the lard that turned me off.
Now before you gasp in horror, I'll say that I've nothing against the pig in general, and I certainly know that many chefs make many wonderful items using it (including pie crust). It's just that I don't eat lard (remember, no pork products for me).
What you need to make a good pie crust
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!
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 oz flour, 8 oz butter, and approximately 4 oz ice water will be enough for a double crust, while 9 oz flour, 6 oz butter, 3 oz 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. I will, to the best of my ability, give you the weight measurements along with the volumetric measurements.
My No Recipe Pie Crust is adapted from Epicurious' Our Favorite Pie Dough, mainly because the ratio fits (and the addition of the apple cider vinegar).
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.
The fat used in making pie crust could be 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). Go with whatever complements your dish and your needs.
Pie Crust tips
Here are some more helpful tips for pie dough...
How thick should I roll out the dough?
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.
How to blind bake your shortcrust pastry without pie weights
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.
- 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!
Now go forth and bake a pie crust without a recipe with confidence.
Happy Pi Day, everyone!
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!
Recipes for pie
Pies 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 that catches your fancy! Here are a few choices to try.
Recipes for pie crust & more
Need a base for a recipe? No problem! Here are recipes for a basic pie crust, graham cracker crusts, and a shortcrust pastry. Plus how to make a lattice pie crust!
Recipe
No Recipe Pastry Pie Crust Ratio
Equipment
- rolling pin
Ingredients
For a double crust pie
- 2¾ cups all-purpose flour
- 2 Tbsp sugar, if making a sweet pie (optional)
- 1 tsp kosher salt
- 1 cup butter, chilled, cut into small cubes
- ½ cup water, chilled with ice
- 1 Tbsp apple cider vinegar, 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 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).
- Do not 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 dock the crust 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.
