How to Make Sweet Pie Crust

Sweet Pie Crust !
Two weeks ago, I brought you savory pie crust.  This week, let’s take a look at sweet pie crust.  Once again, this recipe is made much easier with a food processor.  I usually use this pie crust as-is without any additions to let the flavor of the filling stand out (and because it tastes sort of like a sugar cookie).  In this instance, I’ve used grated lemon zest to complement an apple lemon pie I make in the summer, but you could substitute spices, other citrus zest, or anything else you like as long as it’s not too wet.

For Sweet Pie Crust You will need the following ingredients:

• 1 3/4 cups all-purpose flour
• 1/2 cup granulated sugar
• 10 Tbsp. butter
• 3 Tbsp. cold heavy cream
• 1 large egg yolk
• zest of 1 lemon (optional)

Start out by cutting your butter into 1/2″ cubes. Put your butter cubes in a resealable plastic bag and freeze it for at least half an hour. If you are planning on making a lot of pies, you can cut your butter in advance and save it in pre-portioned baggies in the freezer for when you’re ready to use it.

Once your butter is sufficiently frozen, combine the flour, sugar, and lemon zest (or your seasoning of choice) in a food processor or stand mixer. If you don’t have either of those, you can still do this, but it will be much more difficult. Pulse the dry ingredients together to mix them. Add the butter and pulse until your mixture is the consistency of coarse sand.

Add in the egg yolk and heavy cream. Pulse until the dough just begins to come together. It will still be pretty crumbly. You may need to work it with your hands a little to make it hold together.

Form your dough into two discs and wrap them in plastic wrap.

Refrigerate the dough for at least an hour, or freeze up to two months. When you are ready to use the dough, roll it on a lightly floured surface and fit it to the baking dish of your choice.

Do you have any delicious sweet pies you plan to make with this crust? Share in the comments!

Sweet Pie Crust

A buttery, sugar cookie-style pie crust made easily in a food processor. Perfect for fruit tarts, cream pies, and any sweet filling. Makes two crusts and freezes beautifully

Print Recipe Pin Recipe

Prep Time 13 minutes mins

Total Time 1 hour hr 45 minutes mins

Servings: 2

Course: Basics, Dessert

Cuisine: American

Ingredients Method Notes

Ingredients

  

• 1¾ cups all-purpose flour
• ½ cup granulated sugar
• 10 tbsp unsalted butter, cut into ½ inch cubes and frozen
• 3 tbsp cold heavy cream
• 1 large egg yolk
• zest of 1 lemon (optional)

Method

 

1. Cut the butter into ½ inch cubes, place in a resealable bag, and freeze for at least 30 minutes. If baking often, keep pre-portioned bags of butter cubes in the freezer ready to go
2. Combine the flour, sugar, and lemon zest or other seasoning of choice in a food processor or stand mixer. Pulse to mix the dry ingredients together
3. Add the frozen butter cubes and pulse until the mixture resembles coarse sand
4. Add the egg yolk and cold heavy cream. Pulse until the dough just begins to come together — it will still look fairly crumbly. Work it briefly with your hands if needed to help it hold together
5. Divide the dough into two equal portions and form each into a disc. Wrap tightly in plastic wrap
6. Refrigerate for at least 1 hour before using, or freeze for up to 2 months. When ready to use, roll out on a lightly floured surface and fit into your baking dish

Notes

Keeping the butter as cold as possible is the key to a flaky, tender crust — do not skip the freezing step. You can substitute the lemon zest with other citrus zest, cinnamon, nutmeg, or any dry flavoring that complements your filling. Avoid anything too wet as it will affect the dough texture. This crust tastes similar to a sugar cookie on its own, so it pairs well with fruit fillings, custard tarts, and cream pies. Dough discs can be frozen for up to 2 months — thaw overnight in the refrigerator before rolling