Buttery Single Pie Crust
Now with this simple Single Pie Crust recipe in your hands, the store-bought-crust-days are over! I show you how to make perfect buttery, Single Pie Crust with only 6 ingredients, and 1 bowl in just 5 minutes. Fail proof!
You can fill your Single Pie Crust with a wide variety of fillings. Make a sweet apple pie, a pumpkin-spiced pie, a custard pie or even a banana cream pie with meringue. Let your phantasy be rolling.
The most important advice to make Single Pie Crust from scratch is to use ice cold butter. The second most important advice is to keep little butter flakes within the dough. This means that you shouldn’t make the dough evenly. When you spot some little bright butter flakes within your Single Pie Crust, it’s perfect!
I made Single Pie Crusts literally 1000 times in my life and improved it over the years. This, my dear pal, is the perfect Single Pie Crust you will ever have! This recipe is like a flakier version of a crispy butter cookie.
First of all, whisk flour and salt in a large mixing bowl. Then cut butter into thumb-sized cubes and work it into the flour with a paddle attachment or with your fingers, until it resembles small crumbs. Add sugar, egg yolk, and milk and just mix until it is combined. Let it rest in the fridge for about 1 hour.
Take the dough out of the fridge, roll it out and lay it into an 11-inch round baking form with removable bottom. Put it in the freezer for about 30 minutes. Then you can fill your Single Pie Crust and bake it for about 40 minutes.
You can also bake your Single Pie Crust blind. This means that you line your Single Pie Crust with parchment paper, push it lightly against the bottom and the edges of your Pie Crust and weigh it down with baking balls evenly. Make sure to push your baking balls also to the edges, to avoid that your edges sink up to the bottom throughout baking. When your filling could be brown too much, cover it with parchment paper for the half of your baking time.
OF COURSE, I’ll show you some recipes, with using this buttery irresistible Single Pie Crust! Stay tuned!
If you try this buttery Single Pie Crust recipe leave a comment, rate it and tag a photo #alsothecrumbsplease on Instagram! I really need to see what you came up with!
- 1 2/3 cup all-purpose flour
- 2/3 cup ice cold butter
- 1/2 tsp salt
- 2 1/2 tbsp granulated white sugar
- 1 medium size egg yolk
- 1/8 cup cold milk
- Whisk flour and salt in a mixing bowl.
- Cut butter into a few pieces and work it into the flour with a paddle attachment or with your fingers until it resembles fine crumbs.
- Now add sugar, egg yolk, and milk and stir until just combined.
- Let your Single Pie Crust rest in the fridge for about 1 hour.
- Then roll dough out and place it in an 11-inch round quiche form with removable bottom.
- Put the quiche form in the freezer for about 30 minutes.
- Fill your Single Pie Crust and let it bake at 175°C (350°F) for about 40 minutes. When your filling could be brown too much, cover your pie with parchment paper for the half of the baking time. You can also bake it blind. In this case, line your Single Pie Crust with parchment paper and press it lightly against the bottom and the edges of your Pie Crust. Then heavy it with baking balls evenly. Make sure that your baking balls will push against your edges to prevent the edges from sinking. Bake it blind for 20 minutes, fill your Crust and let it bake additional 20 minutes.