Dessert Crust Recipe
American · Dessert · 27 min total
A versatile, buttery dessert crust that's perfect for pies, tarts, and cheesecakes. This easy recipe yields a crisp, golden crust that complements any filling.
15
min prep
min prep
12
min cook
min cook
8
servings
servings
180
kcal/serving
kcal/serving
Ingredients
- 1 1/4 cups all-purpose flour
- 1/4 cup granulated sugar
- 1/4 teaspoon salt
- 1/2 cup cold unsalted butter, cut into small cubes
- 1 large egg yolk
- 2 tablespoons ice water, plus more if needed
Instructions
- In a food processor, pulse together flour, sugar, and salt. Add cold butter cubes and pulse until mixture resembles coarse meal with pea-sized butter pieces.
- In a small bowl, whisk egg yolk with 2 tablespoons ice water. Add to flour mixture and pulse until dough just comes together when pinched. If too dry, add more ice water 1 teaspoon at a time.
- Turn dough onto a lightly floured surface, shape into a disk, wrap in plastic, and refrigerate for at least 1 hour.
- Preheat oven to 375°F (190°C). On a floured surface, roll dough to 1/8-inch thickness. Transfer to a 9-inch pie plate or tart pan, pressing gently into bottom and sides. Trim excess dough and crimp edges.
- Line crust with parchment paper and fill with pie weights or dried beans. Bake for 10 minutes, then remove weights and parchment. Continue baking for 2-4 minutes until lightly golden. Cool completely before filling.
Tips
- For a sweeter crust, increase sugar to 1/3 cup.
- Blind baking prevents a soggy bottom; ensure crust is fully cooled before adding no-bake fillings.
- Store baked crust in an airtight container at room temperature for up to 2 days.
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