Prebaked Pie Crust Recipe

Prep Time:

15 mins

Cook Time:

40 mins

Total Time:

1 hr 25 mins

Servings:

16

Yield:

Makes two 8- or 9-inch single-crust pies or one 8- or 9-inch double-crust pie

Our pre-baked pie crust recipe creates two golden, flaky crusts that can be used with baked or un-baked fillings. Using a food processor makes it extra easy to work the butter into the flour mixture and pull the dough together, but you can use a pastry cutter or your fingers if you prefer. The recipe calls for a small amount of sugar which lightly sweetens the dough, but you can omit it for a savory crust for a potpie or quiche. Don't however skip using pie weights for the initial baking period as they will help prevent air bubbles from forming as well as keep the sides from shrinking down. You can bake the crust all the way through to use with an unbaked filling like chocolate pudding, or bake it only until it's pale and dried out for a quiche or custard filling like pumpkin or coconut.

Equipment for Making Par-Baked Pie Crust

Food processor: Using a food processor makes it quick and easy to work the butter into the dry ingredients to create a texture that resembles coarse cornmeal. If you don't have one, you can use a pastry cutter, two forks, or your fingers instead.

Pie dish: This recipe make enough dough to form two eight- or nine-inch single crust pies or one eight- or nine-inch double crust pie. You can use a metal or glass pie dish, whatever you have on hand.

Pie weights: It's crucial to use pie weights to keep air bubbles from forming as the crust bakes as well as to help the sides from shrinking down. You can buy them at kitchenware stores or simply use dried lentils or beans instead, which you can use over and over again—just be sure to label them properly so you don't accidentally use them in a soup or stew.

Directions

Process dry ingredients; work in butter:

Place flour, salt, and sugar in the bowl of a food processor and process for a few seconds to combine. Add butter and process until the mixture resembles coarse meal, about 10 seconds.
Add ice water and process until dough comes together:

With the machine running, add ice water in a slow, steady stream through the feed tube, just until the dough holds together. Do not process for more than 30 seconds.
Divide into two discs; wrap and chill:

Turn the dough out onto a work surface. Divide in two. Place each half on a sheet of plastic wrap. Flatten and form two discs. Wrap and refrigerate for at least 1 hour before using.
Roll dough and fit into dish; chill:

On a lightly floured surface, roll one piece of dough into a 1/8-inch-thick round. Fit into desired pie plate (8 to 10 inches in diameter). Trim pastry using scissors or a sharp paring knife. Crimp or decorate the edges of the pastry as desired. Transfer to refrigerator to chill for 30 minutes.
Heat oven; prick dough and bake with pie weights:

Preheat oven to 375°F. Prick the bottom of pastry all over with a fork. Line the pastry with parchment paper; fill with pie weights or dried beans. Bake until pastry begins to color around the edges, about 30 minutes.
Remove weights; continue baking:

Remove the parchment paper and weights and continue to bake just until the pastry dries out and turns a light golden color for a partially baked shell, and a deeper amber for a fully baked shell, 10 to 20 minutes more. Cool completely on a wire rack before filling.

Filling Ideas for Prebaked Pie Crust:

There are so many different fillings that work beautifully with this crust, including baked fillings like our rhubarb-custard pie, coconut-custard pie, and sweet-potato custard pie. If you're opting for an unbaked filling, it's hard to go wrong with our milk-chocolate pudding pie or our banana cream pie. You can also use this recipe to make a quiche, like this pea-and-ham number or this tangy cherry tomato-Pecorino option.