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    Home » Pies, Tarts, & Cobblers

    Published Mar 10, 2017 · Updated Apr 16, 2022 · by Tammy Spencer · This post may contain affiliate links.

    No Recipe Pastry Pie Crust

    Jump to Recipe Jump to Video Print Recipe
    Unbaked pie crust with pi design from overhead Pinterest banner.

    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!

    Unbaked pie crust with pi design from overhead. this …

    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

    Pie is sublime.

    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.

    Sloppy Joes Pasties plated & stacked
    Hand pies...all the pie goodness, no pie pan to clean
    Jump to:
    • Why this recipe works
    • Making pie crust needn't be formidable
    • What you need
    • Chill out that dough
    • How to make pie crust from scratch
    • Questions asked and answered
    • Make a pie crust without a recipe
    • Related Recipes
    • Recipe
    • Comments

    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.

    math pi looking at cooking pie in mirror cartoon.
    Pi looks in a mirror and sees...pie! (photo credit: TimeandDate.com)

    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.

    Pie crust ingredients in glass bowls on a wooden tray.

    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.

    Collage of making pie crust dough process.
    Making pie crust isn't hard, just be sure to keep it chilled

    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).

    1. Tear off a piece of foil that fits over the entire pan with overhang (or add extra foil as needed).
    2. Spray the foil with baking spray to keep it from sticking to the dough.
    3. 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.
    4. Freeze the crust for 15 minutes.
    5. Bake the crust with the foil on for 20 minutes. At this point the crust is par-baked.
    6. 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!

    Collage of blind baking sourdough shortcrust pastry dough.

    Questions asked and answered

    Here are some questions that you might have...

    I don't have a scale. What are the measurements in cups for pie crust?

    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

    Does the type of flour matter?

    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.

    How cold should the butter be that use in my pie crust?

    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.

    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.

    Collage showing the height of rolled out short crust pastry.

    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!

    Golden baked pie from overhead
    Doesn't that golden-baked pie look delicious?

    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.

    • Black Bottom Maple Bourbon Pecan Pie (no corn syrup)
    • Spicy Moroccan Ground Beef and Potato Pie
    • Easy Mini Treacle Tarts, a delightful British dessert
    • Mexican Chicken Broccoli Quiche Tart

    Love this recipe? Please leave a 5-star ⭐️ rating in the recipe card below ⬇️ and/or a comment further down the page.

    I'd love to hear from you! Stay in touch on Facebook, Instagram, Pinterest, and please tag me using the hashtag #scotchandsconesblog. You can also sign up for my mailing list. I can't wait to see your creations!

    Recipe

    Unbaked pie crust with pi design from overhead.

    No Recipe Pastry Pie Crust

    Tammy Spencer
    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!
    Adapted from Epicurious
    5 from 1 vote
    Print Recipe Pin Recipe Save Recipe Saved Recipe
    Prep Time 10 mins
    Chilling Time 1 hr 30 mins
    Total Time 1 hr 40 mins
    Course DIY ingredients
    Cuisine General
    Servings 12 slices
    Calories 125 kcal

    Equipment

    • kitchen scale
    • pastry blender
    • rolling pin
    Prevent your screen from going dark while cooking

    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.

    Video

    Notes

    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).
    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.
    For a single crust pie, use the 9-6-3 ratio: 9 ounces flour (250g), 6 ounces butter (170g), and 3 ounces water (85g). In volume measurements, that's 2 cups flour, 1½ cups butter, and ⅓ cup water. Reduce the salt to ½ teaspoon, the sugar to 1½ tablespoons (if using), and the apple cider vinegar to 2 teaspoons. 
    Pie crust dough can be frozen after Step 5. Just defrost the dough overnight in the refrigerator before proceeding with Step 6.

    Your Notes

    Click here to add your own private notes

    Nutrition

    Serving: 1 sliceCalories: 125 kcalCarbohydrates: 25 gProtein: 4 gFat: 1 gSaturated Fat: 1 gCholesterol: 2 mgSodium: 216 mgPotassium: 58 mgFiber: 1 gSugar: 3 gVitamin A: 33 IUCalcium: 27 mgIron: 1 mg
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    Comments

    1. Alyssa says

      March 10, 2017 at 10:01 am

      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.

      Reply
      • Tammy says

        March 10, 2017 at 10:07 am

        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?

        Reply

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    Hi, I'm Tammy! My fascination with baking comes from my love of science and the magic of bringing together ingredients to produce something yummy. Coupling that with my appreciation of scotches and bourbons, I love to bake stuff, jot down my whisky tasting notes, and share my experiences with you!

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