Lemon Zest Pie Crust

A refreshing twist on an ordinary pie crust. This lemon pie crust works nicely for tarts or berry-filled pies.

1
Prep Time:
30 mins
Additional Time:
30 mins
Total Time:
1 hrs
Servings:
16
Yield:
2 9-inch pie crusts

Ingredients

  • 2 ¼ cups all-purpose flour

  • ½ cup white sugar

  • 7 tablespoons cold salted butter, cubed

  • 3 tablespoons ice water, or more as needed

  • 1 tablespoon lemon zest

  • 1 small lemon, juiced

  • ½ tablespoon pure vanilla extract

Directions

  1. Sift flour and sugar into a large bowl. Cut in butter until it is in pea-sized pieces.

  2. Make a "well" in the flour mixture. Pour in water and lemon zest. Carefully fold into the flour mixture until lightly combined.

  3. Make another "well" and pour in lemon juice; lightly fold into the batter. Repeat with vanilla extract. Add more water if needed to bring the dough together.

  4. Form dough into 2 separate, equal-sized discs and cover in plastic wrap. Let rest in the refrigerator for at least 30 minutes before using.

Cook's Notes:

Step 1 can be done in a food processor or by hand.

For the best results, get a fresh, flavorful lemon. Depending on your likes and dislikes, the lemon zest and juice can be changed around until you like it.

A "well" is a little hole in the flour mixture, almost like a little puddle, where all the wet ingredients go.

Nutrition Facts (per serving)

135 Calories
5g Fat
20g Carbs
2g Protein
Nutrition Facts
Servings Per Recipe 16
Calories 135
% Daily Value *
Total Fat 5g 7%
Saturated Fat 3g 16%
Cholesterol 13mg 4%
Sodium 36mg 2%
Total Carbohydrate 20g 7%
Dietary Fiber 1g 3%
Total Sugars 6g
Protein 2g
Vitamin C 5mg 23%
Calcium 8mg 1%
Iron 1mg 5%
Potassium 29mg 1%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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