Sweet Pie Crust

5 from 2 votes

This sweet pie crust is buttery, flaky, and crisp and is the perfect pie crust for sweet no-bake fillings. The sugar added to the butter pie dough helps to keep the crust crispy during refrigeration storage, rather than getting stale and chewy like a standard butter pie crust (which is better for baked fillings).

Prep Time10

Cook Time30

Chill Time2

Total Time2 40

Course: Dessert

Cuisine: American

Servings: crust

Calories: 1610kcal

Author: Callan Wenner

Equipment

Food processor
Plastic wrap
Rolling Pin
9" pie plate
Parchment paper
Pie weights or dried rice/beans

Ingredients

1½ cups all-purpose flour plus more for rolling
2 tablespoons granulated sugar
¼ teaspoon kosher salt
½ cup unsalted butter cut into cubes
¼ cup water very cold

US Customary - Metric

Instructions

Add the flour, sugar, and salt to the bowl of a food processor and pulse a few times to blend.
1½ cups all-purpose flour, 2 tablespoons granulated sugar, ¼ teaspoon kosher salt
Add the butter and pulse until pea sized crumbles form.
½ cup unsalted butter
With the processor running, slowly drizzle in the water through the chute, The dough will be crumbly and should form together when squeezed. If it’s still too crumbly, drizzle in a bit more water until it holds together.
¼ cup water
Remove the dough onto a large piece of plastic wrap and wrap all sides of the plastic wrap around the dough. Push it together slightly with your hands, then use a rolling pin to gently roll the dough until it flattens into a 1” thick disc. Refrigerate for at least 2 hours or up to two days.
Once chilled, remove from the fridge and wait about 15 minutes to take the chill off of the dough. This will help it roll out without cracking. Lightly flour a clean work surface and rolling pin, then roll out the dough, turning a quarter turn every few rolls to keep it round and even.
Roll the dough until it’s about ⅛” thick and is at least 1 inch wider than your pie dish. Continue to lightly flour your surface and pin anytime the dough begins to stick.
Carefully transfer the dough to a pie dish, pressing it into place on the bottom and sides (there will be overhang), and trim the edges with kitchen shears so they’re even and about 1” wider than the dish.
Fold the sides underneath the crust so the fold meets the edge then crimp the edges. Use a fork to dock the bottom and sides of the crust with the tines, then place in the freezer while the oven preheats.
Preheat the oven to 400℉. Add a piece of parchment paper into the pie crust and fill it with pie weights (or dried rice/beans).
For a par-baked crust, bake for 15 minutes, then remove the parchment and pie weights, add the filling and continue cooking according to recipe instructions.
For a fully blind-baked crust, bake for 15 minutes, then remove the parchment and pie weights and continue baking for another 5-10 minutes until there are no longer any moist spots on the bottom of the crust and the edges are golden.
Transfer to a wire cooling rack to cool completely before adding the no-bake filling.

Nutrition