I’ve found Pillsbury Pie Crust to be a game-changer in my kitchen. It’s the perfect blend of convenience and quality, allowing me to create delectable pies without the hassle of mixing and rolling out dough.
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How to make Pillsbury Pie Crust
Pillsbury Pie Crust is a ready-to-use refrigerated pie crust dough made by Pillsbury, a popular American baking brand. It’s designed to help home bakers quickly and easily make pies without needing to mix or roll out dough from scratch.
Ingredients
For one 9-inch pie crust (single crust recipe):
- 1 ¼ cups all-purpose flour (plus extra for rolling)
- ½ teaspoon salt
- ½ teaspoon granulated sugar (optional, for sweet recipes)
- ½ cup cold unsalted butter, cubed (Pillsbury Pie Crust texture depends on cold butter for flakiness)
- 3–4 tablespoons ice water (as needed, for binding the dough)
Instructions
Step 1: In a large mixing bowl, whisk together the all-purpose flour, salt, and sugar (if using). The salt enhances flavor, while the sugar adds a slight sweetness and contributes to browning—great for pies like apple or berry.
Step 2: Add the cold, cubed butter to the flour mixture. Using a pastry cutter, fork, or your hands, blend the butter into the flour mixture until it forms pea-sized crumbs. Avoid overmixing—the small butter chunks will create flaky layers during baking.
Step 3: Gradually drizzle ice water (1 tablespoon at a time) into the mixture while gently stirring with a fork. Stop adding water as soon as the dough begins to hold together when pinched—it should be slightly crumbly, not sticky or overly wet. Use your hands to gently bring the dough into a ball without overworking it.
Step 4: Wrap the dough ball tightly in plastic wrap and press it into a disk shape. Refrigerate for at least 30 minutes (or up to 2 hours). Chilling is crucial to firm up the butter and prevent the dough from shrinking during baking.
Step 5: After chilling, lightly flour a clean work surface and your rolling pin. Unwrap the dough and roll it out into a circle about 12 inches in diameter for a 9-inch pie pan. Rotate the dough as you roll to prevent sticking. Roll the dough until it’s about 1/8 inch thick for optimal flakiness.
Step 6: Gently transfer the rolled-out dough into your pie dish, pressing it firmly into the corners and edges without stretching. Trim off excess dough and crimp the edges for decoration. If you’re making a double-crusted pie, repeat the rolling process for the top layer.
Tips for Perfect Pillsbury Pie Crust
- Keep Everything Cold: Cold butter is key to achieving flaky layers. If your kitchen is warm, chill the bowl and utensils before working. You can also refrigerate the dough during rolling if it starts to get sticky.
- Don’t Overwork the Dough: The less you handle the dough, the more tender and flaky your crust will be. Overmixing can develop gluten, leading to a tough crust.
- Add Flavor (Optional): For savory pies, incorporate dried herbs like thyme or rosemary into the flour mixture. For sweet pies, a touch of cinnamon or vanilla powder can elevate the flavor.
- Blind Baking for a Crisp Crust: If you’re making a single crust pie or filling your pie with liquid (like custard), pre-bake the crust. Prick the dough with a fork, cover with parchment paper, and add pie weights or dried beans to prevent bubbles. Bake at 400°F for around 15 minutes, remove the weights, then bake an additional 5 minutes.
- Brush for Shine: For that professional golden-brown finish, brush the crust with an egg wash (1 egg whisked with 1 tablespoon water or milk) before baking.
- Store Correctly: If you’re not using the dough immediately, you can store the wrapped dough in the refrigerator for up to 3 days or freeze it for up to 3 months. Thaw frozen dough in the fridge overnight before using.
Ingredients Substitutes
If you’re looking to make a homemade version of Pillsbury Pie Crust but need ingredient substitutions due to dietary restrictions, preferences, or to accommodate what you have on hand, there are several options available.
1. All-Purpose Flour Substitutes
Flour serves as the base of the crust. While all-purpose flour is most traditional for pie crusts, you can substitute it for alternative flours depending on your needs. Keep in mind that substitutions may slightly alter the texture or flavor.
- Whole Wheat Flour: Swap 1:1, but note the dough will be denser and more rustic. This works well for savory pies like quiches or pot pies.
- Gluten-Free Flour Blend: For gluten intolerance or allergies, use a cup-for-cup gluten-free flour blend designed for baking. Brands like Bob’s Red Mill or King Arthur offer excellent options. You may need to add an extra tablespoon of ice water for pliability.
- Almond Flour (for a low-carb option): Almond flour doesn’t bind exactly like all-purpose flour, so mix it with coconut flour or add a stabilizer like xanthan gum. This works best for press-in crust designs rather than rolled crusts.
- Pastry Flour: With a lower protein content, pastry flour will make the crust even flakier, which can resemble Pillsbury’s buttery texture.
2. Butter Substitutes
Butter is crucial for flakiness and flavor, but you can substitute it with options suited to dietary needs or preferences.
- Vegetable Shortening: Produces a flakier crust but lacks the rich flavor of butter. You can use all shortening or a mix of half shortening and half butter for better flavor.
- Lard: An excellent traditional option that creates an ultra-flaky texture. Best for savory pies as it has a mild pork flavor.
- Plant-Based Butter: For a dairy-free or vegan crust, use vegan butter brands like Miyoko’s or Earth Balance. Choose the stick form over the tub version for easier handling.
- Coconut Oil: Use solid coconut oil (chilled) for a dairy-free option. It adds a mild coconut flavor, so it works well with sweet pies like apple or berry.
- Olive Oil or Avocado Oil: Not ideal for flaky layers, but a press-in crust can be made using liquid oils. Use about 1/3 cup of oil to replace the ½ cup of butter.
3. Salt Substitutes
Salt is essential for flavor, but substitutions can be made as needed:
- Sea Salt or Kosher Salt: Use finer salt sparingly (about ¼ teaspoon instead of ½ teaspoon) if you’re substituting. The large flakes of kosher salt work well too.
- Low-Sodium Salt: Perfect for health-conscious bakers, though it may provide less flavor.
4. Granulated Sugar Substitutes
Sugar adds a hint of sweetness to the crust (optional in savory recipes). Here are alternatives:
- Brown Sugar: For a deeper flavor, you can use brown sugar (light or dark) in the same quantity.
- Coconut Sugar: Works well for natural sweeteners, but may slightly darken the dough when baked.
- Agave Syrup or Honey: Add 1 teaspoon of liquid sweetener per crust, though be cautious with moisture levels in the dough.
- Zero-Calorie Sweetener (e.g., Stevia): A pinch of granulated Stevia can be added for a sugar-free crust.
5. Ice Water Substitutes
Ice water helps bind the dough together and hydrate the flour. While ice water is ideal, you can try these substitutes:
- Milk (Dairy or Non-Dairy): Use ice-cold milk for added richness. You can replace water entirely, or mix half water and half milk. Perfect for sweet pies.
- Vinegar Water: Add 1 teaspoon of vinegar (apple cider vinegar or white vinegar) to the ice water for extra tenderness, as it helps prevent gluten development.
- Egg (Optional): For a richer dough suited to tarts or certain pastry-style pies, replace water with 1 beaten egg mixed with 1 tablespoon milk. Use only enough to bind the dough.
Final Thoughts
With Pillsbury Pie Crust, the possibilities are endless, and it takes the guesswork out of creating perfect pies.
More Pillsbury Recipes:
Ingredients
- 1 ¼ cups all-purpose flourÂ
- ½ teaspoon salt
- ½ teaspoon granulated sugarÂ
- ½ cup cold unsalted butter, cubedÂ
- 3–4 tablespoons ice water
Instructions
Step 1: In a large mixing bowl, whisk together the all-purpose flour, salt, and sugar (if using). The salt enhances flavor, while the sugar adds a slight sweetness and contributes to browning—great for pies like apple or berry.
Step 2: Add the cold, cubed butter to the flour mixture. Using a pastry cutter, fork, or your hands, blend the butter into the flour mixture until it forms pea-sized crumbs. Avoid overmixing—the small butter chunks will create flaky layers during baking.
Step 3: Gradually drizzle ice water (1 tablespoon at a time) into the mixture while gently stirring with a fork. Stop adding water as soon as the dough begins to hold together when pinched—it should be slightly crumbly, not sticky or overly wet. Use your hands to gently bring the dough into a ball without overworking it.
Step 4: Wrap the dough ball tightly in plastic wrap and press it into a disk shape. Refrigerate for at least 30 minutes (or up to 2 hours). Chilling is crucial to firm up the butter and prevent the dough from shrinking during baking.
Step 5: After chilling, lightly flour a clean work surface and your rolling pin. Unwrap the dough and roll it out into a circle about 12 inches in diameter for a 9-inch pie pan. Rotate the dough as you roll to prevent sticking. Roll the dough until it’s about 1/8 inch thick for optimal flakiness.
Step 6: Gently transfer the rolled-out dough into your pie dish, pressing it firmly into the corners and edges without stretching. Trim off excess dough and crimp the edges for decoration. If you're making a double-crusted pie, repeat the rolling process for the top layer.
