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Classic Single Pie Crust

Author: PJ Hamel

Classic Single Pie Crust Recipe Classic Single Pie Crust Recipe

We figure we can't repeat too often our formula for the flakiest, most tender pie crust — so here it is. The following formula is perfect for a single-crust, 8" to 10" pie.

This recipe, formerly called Our Favorite Pie Crust, has been simplified to use fewer ingredients, for a more traditional end product. See "tips," below, for the optional ingredients the recipe previously called for.

At a glance

Prep
Total
Yield
single crust for an 8" to 10" pie
Nutrition information

Ingredients

Choose your measure:

  • 1 1/2 cups King Arthur Unbleached All-Purpose Flour or Pastry Flour Blend
  • 1/2 teaspoon salt
  • 4 tablespoons shortening
  • 5 tablespoons unsalted butter
  • 3 to 5 tablespoons ice water

Instructions

  1. Whisk together the flour and salt.
  2. Add the shortening, working it in until the mixture is evenly crumbly.
  3. Add the butter to the flour mixture, and work it in roughly with your fingers, a pastry cutter, or a mixer. Don't be too thorough; the mixture should be very uneven, with big chunks of butter in among the smaller ones.
  4. Add 2 tablespoons of water, and toss to combine.
  5. Toss with enough additional water to make a chunky mixture. It should barely hold together when you squeeze a handful, though the remainder may look quite dry.
  6. Scoop the mixture out onto a piece of parchment or waxed paper, and flatten it out a bit. Take a spray bottle of water, and spritz the dry parts with the water.
  7. Using the parchment or waxed paper, fold the dough over on itself — first from one side, then from the other. You'll find that the dry crumbs are becoming incorporated with the cohesive dough. If there are still dry areas, spritz them with additional water, and fold the dough in on itself again. Keep folding and gathering until just a few dry crumbs remain unincorporated; this should only take a few folds. For a visual demonstration of this technique, see Pie, Any Way You Slice It.
  8. Shape the dough into a disk about 1" thick, and refrigerate it for 30 minutes or longer; this resting period allows the flour to absorb the water, making the dough easier to roll out.
  9. When you're "ready to roll," remove the dough from the fridge. If the dough has been refrigerated longer than 30 minutes, let it rest at room temperature for 10 to 15 minutes before rolling, to allow the butter to soften up a bit.
  10. Roll the dough to the size needed (about 12" for a 9" pie). Place it in a pie pan, and refrigerate it while you prepare your filling. Fill and bake as directed in your recipe.
  11. Yield: one crust for a single-crust pie.

Nutrition Information

  • Serving Size 1 (45g)
  • Servings Per Batch 8
Amount Per Serving:
  • Calories 200
  • Calories from Fat 120
  • Total Fat 14g
  • Saturated Fat 6g
  • Trans Fat 0g
  • Cholesterol 20mg
  • Sodium 150mg
  • Total Carbohydrate 17g
  • Dietary Fiber 1g
  • Sugars 0g
  • Protein 3g

* The nutrition information provided for this recipe is determined by the ESHA Genesis R&D software program. Substituting any ingredients may change the posted nutrition information.