Shortcut Pie Crust
Our shortcut pie crust is exactly that—it takes no time to whip up and, to be honest, it doesn't even need loads of skill. Perfect for beginners.
Ingredients
- 1 1/2 cups unbleached all-purpose flour
- 1/4 cup granulated or packed light brown sugar
- 1/2 teaspoon fine sea salt
- 8 to 10 tablespoons melted unsalted butter, cooled to warm (You might not need all the butter.)
Instructions
- Whisk together the 1 1/2 cups unbleached all-purpose flour, 1/4 cup granulated or packed light brown sugar, and 1/2 teaspoon fine sea salt in a medium bowl.
- Slowly drizzle in 8 tablespoons (113 g) of the melted butter and stir with a fork, just until the mixture looks moist and crumbly.
☞ TESTER TIP: If the dough's dry, add the remaining melted butter, 1 tablespoon (14 g) at a time.
- Press the dough evenly over the bottom and up the sides of a 9-inch (23-cm) pie plate. You can crimp the edges decoratively or leave them rustic. Your choice.
- Bake the pie crust according to your fave pie recipe.
Notes
Blind-baking this crust
If the recipe calls for a pre-baked pie crust, this works perfectly.- Preheat the oven to 350°F (175°C).
- Press the dough into the pie plate.
- Line the pie crust with aluminum foil or parchment paper, fill it with dried beans or pie weights, and bake for 15 to 20 minutes.
- Remove the foil and beans or weights and bake for an additional 5 minutes, or until golden brown. Let cool before filling.
Nutrition
Serving: 1serving | Calories: 212kcal | Carbohydrates: 25g | Protein: 3g | Fat: 12g | Saturated Fat: 7g | Monounsaturated Fat: 3g | Trans Fat: 0.5g | Cholesterol: 30mg | Sodium: 149mg | Fiber: 1g | Sugar: 7g