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Super Easy No-Fuss Pie Crust

Hands pressing in the pie crust to a baking tin.
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This Super Easy Pie Crust is made with melted butter and a no-fuss mix-and-press method. It creates a light, crumbly single crust without the need for chilling or rolling. Just mix the dough, press it into your pan, and bake!

Ingredients

  • 1–¾ cups (210 grams) all-purpose flour
  • 2 tablespoons powdered sugar
  • ½ teaspoon baking powder
  • ¼ teaspoon coarse kosher salt
  • 8 tablespoons butter
  • ¼ cup heavy cream

Instructions

In a medium bowl, whisk together the flour, powdered sugar, baking powder, and salt.

In a small pot, heat the butter on low until it is just barely melted. Off heat, whisk in the heavy cream until it’s fully emulsified; this may take a minute.

Pour the butter mixture into the flour mixture while stirring with a rubber spatula. Take the time to make sure it is fully combined and no dry flour remains.

Let the mixture sit for 5 minutes to fully hydrate.

Pour the mixture into a 9-inch pie plate. With your hands or the flat bottom of a dry measuring cup, press the crumbly mixture into the sides to form the edges first. Once the edges are formed, work the mixture down to evenly distribute into the bottom of the pie plate. It might seem like you do not have enough of the mixture, but the crust will puff up in the oven and it should be in a thin, even layer.

Once formed, the crust can be set aside for use in a recipe or blind-baked. To blind-bake, preheat an oven to 375ºF. Bake the crust on the lowest rack for 15-20 minutes, or until the crust is fully matte and baked through.

 

Equipment

Notes

This recipe was tested using Diamond Crystal coarse kosher salt. If you use Morton's kosher salt or fine salt, decrease the volume by half.

Do not excessively melt the butter to the point that it separates and is extremely hot. The butter should be just barely melted, that way when you add in the cold cream, it won’t break it. When you do add the cream, you are adding a mixture of water and fat into a mixture of water and fat, so you’ll need to whisk it very well to get it mostly emulsified.’

If possible, use a metal pie plate, as it conducts heat efficiently and bakes the crust evenly. If you only have a glass pie plate, be prepared to extend the baking time to ensure the crust is fully baked.

Find it online: https://everydaypie.com/super-easy-pie-crust-recipe/