Flaky Pie Crust

This easy recipe makes enough dough for a single 9- or 10-inch standard pie crust.  For a double-crust pie (top and bottom), or for a deep dish pie, simply double the recipe.

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Votes: 9
Rating: 3.33
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Servings one9- to 10-inch standard pie
Prep Time 20 minutes
Cook Time 30 - 50minutes
Passive Time 90minutes
Submitted By Sarah House for Bob's Red Mill Natural Foods
Rating
  • 1
  • 2
  • 3
  • 4
  • 5
Votes: 9
Rating: 3.33
You:
Rate this recipe!
Servings one9- to 10-inch standard pie
Prep Time 20 minutes
Cook Time 30 - 50minutes
Passive Time 90minutes
Submitted By Sarah House for Bob's Red Mill Natural Foods
Share this Recipe
Share this Recipe
Ingredients
Ingredients
Instructions
  1. In a medium bowl, combine pastry flour and salt. Add cold, cubed butter and cut into the flour mixture using a pastry blender or two butter knives, until the butter is the size of small peas.
  2. Add ice water a few tablespoons at a time until the dough comes together to form a shaggy ball. Shape into a flat disc, wrap in plastic, and refrigerate at least 1 hour.
  3. To roll out the pie shell, remove and discard the plastic surrounding the pie dough. Dust the work surface and the top and bottom of the pie dough disc lightly with flour. Begin rolling the dough, rotating a quarter turn between rolls to keep the dough from sticking and to better keep a uniform circle shape, until the dough is an 11 - 12-inch round circle and about 1/8-inch thick.
  4. Carefully transfer the dough to a standard 9-inch pie dish and press the dough into the bottom edge of the dish. Trim off excess dough, leaving a 1-inch overhand around the top of the dish. Fold the overhang under itself to create a thicker crust then crimp the crust all the way around the edge using your fingers or a fork.
  5. Transfer the pie crust to the freezer for at least 30 minutes and preheat the oven to 350°F or to the temperature directed in your recipe.
To pre-bake a pie crust:
  1. If the pie crust needs to be pre-baked, preheat oven to 350°F while the pie chills in the freezer for at least 30 minutes. Remove the crust from the freezer and line the inside with parchment paper or tin foil. Fill with pie weights or dried beans (you will not want to use these beans for food at a future date) all the way to the very top of the crust.
  2. Bake the crust filled with pie weights for 30 minutes. Remove the pie from the oven and carefully remove the pie weights and parchment or foil. Return the crust to the hot oven to fully bake the bottom of the crust, another 15 - 20 minutes.
Recipe Notes

Try this crust using our Whole Wheat Pastry Flour, too.

Products Used in this Recipe
Recipe Comments

6 thoughts on “Flaky Pie Crust

    1. Recipe Specialist

      The pre-bake times for this pie crust recipe are correct. The first 30 minutes of blind baking is to set the shape of the crust and eliminate the chances of it from creating large air bubbles. The last 15 to 20 minutes is to crisp the crust. This will allow your crust to remain crisp once filled.

      Reply
    1. recipe specialist

      Hi Ruth,
      I apologize for the confusion; if you look under the picture of the pie shell on the right side of the page, there is a small, red printer icon which you can click on to print the recipe. If this doesn’t appear on your screen, you can email us at customerservice@bobsredmill.com and we would be happy to email the recipe to you.

      Reply
    1. recipe specialist

      Hi Karen,
      If you’re using pie weights when blind baking your crust you should not need to dock the crust. We would not recommend docking the crust if you’re making a custard filled pie like pumpkin pie or quiche as the filling can leak through the small holes, creating a soggy crust.

      Reply

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