5 from 1 vote

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.

Prep Time5

Cook Time20

Total Time25

Course: Dessert

Cuisine: American

Servings: servings

Calories: 212

▢ 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 unsalted butter, melted and cooled to warm (You might not need all the butter.)

In a bowl, 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. Slowly drizzle in 8 tablespoons (113 g) unsalted butter and stir with a fork, just until the mixture looks moist and crumbly.
☞ TESTER TIP: If the dough is dry, add the remaining butter, 1 tablespoon (14 g) at a time.
Press the dough evenly over the bottom and up the sides of a 9-inch pie plate. You can crimp the edges decoratively or leave them rustic.
Bake the pie crust according to your desired pie recipe. (If the recipe calls for a prebaked pie crust, preheat the oven to 350°F. Line the pie crust with aluminum foil or parchment paper and 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.)