🥧 Small Batch Pie Crust
Mark E.
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.