Are you ready to elevate your dessert game with a pie crust that’s as easy as it is delicious? Look no further! This Sweet Pie Crust for No Bake Fillings is your secret weapon for creating stunning desserts that will have your guests begging for seconds. With just 15 minutes of prep time, you can whip up a buttery, flaky crust that perfectly complements any filling—from luscious chocolate mousse to fresh fruit delights. Dive into this quick and simple recipe, and discover how effortless it can be to impress everyone at your next gathering!
Prep Time: 15 mins
Cook Time: -
Total Time: 15 mins
Cuisine: American
Serves: 1 pie crust
Ingredients
- 1 1/2 cups all-purpose flour
- 1/4 cup granulated sugar
- 1/2 cup unsalted butter, chilled and cubed
- 1/4 teaspoon salt
- 1/4 cup cold water
Instructions
- In a large mixing bowl, combine the all-purpose flour, granulated sugar, and salt. Whisk together until well blended.
- Remove the chilled butter from the refrigerator and cut it into small, uniform cubes. The butter should be very cold to ensure a flaky crust.
- Add the cold butter cubes to the flour mixture. Using a pastry cutter or your fingertips, work the butter into the dry ingredients until the mixture resembles coarse, pea-sized crumbs.
- Gradually add cold water, one tablespoon at a time, mixing gently with a fork. Stop adding water when the dough begins to come together and can be pressed into a cohesive ball.
- Shape the dough into a flat disk, wrap it tightly in plastic wrap, and refrigerate for 10-15 minutes to allow the butter to firm up and the gluten to relax.
- Remove the chilled dough from the refrigerator and roll it out on a lightly floured surface to fit your pie dish. The dough should be about 1/8 inch thick.
- Carefully transfer the rolled dough to the pie dish, pressing it gently into the bottom and sides. Trim any excess dough hanging over the edges.
- Since this is a no-bake crust, it's ready to be filled with your desired no-bake pie filling immediately or can be chilled until needed.
Tips
- Keep Everything Cold: For the flakiest crust, ensure your butter is very cold and even chill your mixing bowl and utensils. This helps prevent the butter from melting before baking, resulting in a tender, flaky texture.
- Don’t Overwork the Dough: When mixing the butter into the flour, stop as soon as you achieve a crumbly texture. Overworking the dough can lead to a tough crust, so be gentle!
- Chill for Perfection: After shaping the dough into a disk, refrigerate it for at least 10-15 minutes. This step is crucial as it allows the butter to firm up and the gluten to relax, making it easier to roll out.
- Roll Evenly: When rolling out the dough, try to maintain an even thickness of about 1/8 inch. This ensures that your crust bakes evenly, giving you a beautiful golden finish.
- Use Parchment Paper: If you find transferring the rolled dough to the pie dish tricky, roll it out between two sheets of parchment paper. This makes it easier to lift and place without tearing.
- Customize Your Sweetness: Feel free to adjust the amount of sugar in the crust to suit your taste or the sweetness of your filling. A little extra sugar can enhance the flavor, especially if you're using tart fruits.
- No Bake, No Problem: Since this is a no-bake crust, you can fill it right away or store it in the fridge until you’re ready to use it. Just make sure to keep it covered to prevent it from drying out.
Nutrition Facts
Calories: 1030kcal
Carbohydrates: 98g
Protein: 10g
Fat: 68g
Saturated Fat: 43g
Cholesterol: 190mg
