🥧 Small Batch Pie Crust

Here’s a scaled-down pie crust recipe using 1 ¼ cups of flour — perfect for a single-crust pie. 🥧

🥧 Small Batch Pie Crust

Makes 1 single-crust pie (9-inch)

🛒 Ingredients

• 1 ¼ cups (155g) all-purpose flour
• ½ tsp salt
• ½ tbsp sugar (optional)
• ½ cup (113g) unsalted butter, very cold and cubed
• 3–4 tbsp ice water (add more if needed)

🍴 Instructions

1. Mix dry ingredients:

• In a medium bowl, whisk together the flour, salt, and sugar.

2. Cut in the butter:

• Add the cold butter cubes and cut them into the flour using a pastry cutter (or your hands) until the mixture looks like coarse crumbs (some pea-sized pieces are good!).

3. Add ice water:

• Drizzle in ice water, 1 tablespoon at a time, mixing gently with a fork until the dough starts to hold together.
• If you pinch it and it sticks together, it’s ready!

4. Form and chill:

• Form the dough into a disc, wrap it in plastic wrap, and chill for at least 30 minutes (or up to 2 days).

5. Roll out:

• Roll out the dough on a floured surface to about ⅛ inch thick.
• Fit it into a 9-inch pie dish, trim the edges, and crimp as desired.

6. Blind bake (if needed):

• If you need a pre-baked crust, bake at 375°F (190°C) for 12–15 minutes with pie weights.

✅ Tips for Success

• Keep the butter and water cold for maximum flakiness.
• If the dough cracks while rolling, let it sit at room temp for 5 minutes to soften slightly.
• If the dough gets sticky, pop it back in the fridge for 10 minutes.