Forget the food processor! This guide reveals how to make a delicious, flaky pie crust by hand, ensuring a perfect base for any pie, sweet or savory. You don’t need fancy equipment to create a beautiful, tender pie crust; just a few simple ingredients and this easy-to-follow method.
While many recipes rely on a food processor for speed, crafting pie crust by hand offers superior control and, arguably, a better result. Store-bought crusts often lack the desired flakiness and depth of flavor. This all-butter pie crust recipe comes together quickly (though resting time is essential) and is incredibly reliable. As long as you avoid overmixing and keep your ingredients cold, you’ll never look back!
Mastering Pie Crust Without a Food Processor
This recipe requires no special tools or ingredients and avoids shortening. Shortening contributes no flavor, so using all butter – preferably a high-quality European-style butter – maximizes flavor.
The key to a flaky crust is keeping your ingredients incredibly cold. This prevents the butter from melting, which is crucial for creating distinct layers in the dough.
Cold Ingredients are Key
Before you begin, measure and cube your butter, then refrigerate it while preparing the flour mixture. When the recipe calls for ice water, use plenty of ice to ensure it’s extremely cold. This is your foundation for success.
Step-by-Step Guide to Hand-Made Pie Crust
-
Combine Dry Ingredients: Whisk together flour, sugar, and salt in a large bowl. The small amount of sugar promotes browning and doesn’t make the crust sweet, making it suitable for both sweet and savory pies.
-
Incorporate the Butter: Add the cold butter cubes to the flour mixture and gently toss to coat them.
-
Work the Butter with Your Fingertips: Use only your fingertips to flatten the butter into small, flat pieces. Fingertips are cooler than palms, preventing the butter from warming too quickly. Aim for walnut-sized pieces, with some as small as peas. Avoid overly small or large pieces.
-
Add the Ice Water: Gradually pour in ice water, using your fingertips to gently incorporate it into the butter and flour. Handle the dough minimally, using a light touch similar to running your fingers through hair.
-
Achieve the Right Consistency: The dough should hold together when squeezed but still appear fairly dry. If it seems too sandy or dry, add more water, a tablespoon at a time, until you reach the desired consistency.
-
Shape and Chill: Turn the dough onto a clean surface and gently pat it into a disc. Wrap it tightly in plastic wrap and refrigerate for at least one hour to allow the flour to fully hydrate.
Baking Your Hand-Made Pie Crust
If making a double-crusted pie, double the recipe and divide the dough into two pieces before chilling. Roll each crust separately.
For par-baking or blind-baking:
-
Preheat your oven to 375°F (190°C).
-
Roll out the crust and place it in the pie dish. Freeze for 10 minutes to firm up.
-
Trim and crimp the edges, then dock the bottom and sides with a fork.
-
Return to the freezer for another 10 minutes.
-
Line with parchment paper and fill with pie weights (dried beans or rice work well).
-
Bake for about 15 minutes.
For par-baking (like for pumpkin pie), cool completely before filling. For blind-baking (like for quiche or pecan pie), remove the pie weights and brush with a beaten egg. Bake for another 15-20 minutes until golden brown and flaky.
Pie Crust Recipe Without a Food Processor (All Butter)
This simple, all-butter pie crust recipe requires no special equipment and delivers flaky, delicious results.
Yields: 1 pie crust
Prep time: 10 minutes
Additional time: 1 hour
Total time: 1 hour 10 minutes
Ingredients:
- 1 1/4 cups (150g) all-purpose flour
- 1 teaspoon white sugar
- 1/2 cup (100g) unsalted butter, fridge cold and cut into 1cm/0.5in cubes
- 1/4 cup (60ml) ice water
- 1 egg beaten (optional, for blind baking)
Instructions:
- In a large bowl, whisk together flour, sugar, and salt. Add cold butter and toss with fingertips to coat.
- Use fingertips to smash butter into flour until it resembles walnut halves (some smaller pieces are fine).
- Pour in ice water and run fingers through the dough until water is incorporated, mixing minimally. Dough should hold together when squeezed but still look fairly dry. Add more water, 1 tablespoon at a time, if needed.
- Turn dough onto a clean surface and pat into a disc. Cover tightly with plastic wrap and refrigerate for at least one hour.
- To par-bake or blind-bake: Preheat oven to 375°F (190°C). Remove crust from refrigerator, trim edges, and crimp. Poke holes in the bottom and sides with a fork. Return to the freezer for 5-10 minutes.
- Remove crust from freezer. Line with baking paper and fill with pie weights. Bake for 15-20 minutes, until lightly golden and flaky.
- If par-baking, remove and cool completely. If blind-baking, remove pie weights and brush with beaten egg. Return to oven and bake until deeply golden brown and flaky, another 15-20 minutes.
Video
(If a video is available, embed it here)
Notes
For a double-crust pie, double all quantities. In step 4, divide the dough into two equal pieces and refrigerate separately.
Achieving Pie Perfection Without a Food Processor
Making pie crust by hand is not only easy but also yields superior results. With this guide and a few simple steps, you can confidently create a flaky, flavorful crust that will elevate any pie.
