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Lemon Zest Pie Crust

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"A refreshing twist on an ordinary pie crust. This lemon pie crust works nicely for tarts or berry-filled pies."
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1 h servings 135
Original recipe yields 16 servings (2 9-inch pie crusts)


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  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; 5.2 20.3 1.9 13 36 Full nutrition

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