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pie crtust for deep apple pie

Single Pie Crust

Easy to make single flaky pie crust for pies or tarts. Better than store bought!
Prep Time 20 mins
Cook Time 10 mins
Total Time 30 mins
Course Dessert
Cuisine American
Servings 8
Calories 138 kcal


  • 1 1/4 cup all-purpose flour
  • 1/2 tsp salt
  • 1/3 cup cold- unsalted butter ( shortening
  • 3 Tbsp ice water


  • In a mixing bowl, whisk together flour and salt.
  • Cut cold butter or shortening into small cubes.
  • With a pastry cutter (or fork), cut butter/shortening in the flour until the dough pieces are coarse crumbs, about the size of peas
  • Sprinkle 1 Tbsp water over the crumble and gently toss, with fork.
  • Repeat by tablespoons until the water is gone.
  • Check your dough to see if it is ready or if it needs more water ( should be tacky and hold together)
  • If it is crumbly and falling apart add a few drops more water. Do not over mix. ( You don't want the bits of butter to melt.)
  • form it into a ball and cover with plastic wrap and refrigerate.
  • Chill for 4 hours or overnight.

Time to Roll the dough

  • lour your surface as well as your rolling pin. Roll from the center out working in all directions.
  • Don't overwork it. It's best not to soften the butter too much.
  • Roll until it is about a 12 inch round crust. Fold the finished crust over your rolling pin and place it onto the pie plate.
  • Ease the crust into the pie plate.
  • Pierce crust with a fork before baking
  • Bake the crust for 10 minutes at 375° F

Leftover dough?

  • Roll the pieces of left over dough out and cut into shapes to put on the top of the pie or use as a garnish on the served pieces with ice cream.