Name: Lemon Zest Pie Crust
Prep time: 30 min
Total time: 1 h
Yield: 16
Cuisine: US
Ingredients: 2 1/4 cups all-purpose flour; 1/2 cup granulated sugar; 7 tablespoons cold salted butter, cubed; 3 tablespoons ice water, or more as needed; 1 tablespoon lemon zest, finely grated; 1 tablespoon fresh lemon juice; 1/2 teaspoon pure vanilla extract

Pie Crusts

Lemon Zest Pie Crust

Jul 20, 2025
by Abel Weissnat
- 0.0 / 5 ( 0 Ratings)
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PREP TIME

30 mins
COOK TIME

0 mins
TOTAL TIME

1 hrs
SERVING

16 People
VIEWS

0

Elevate your pie game with this bright and fragrant lemon zest pie crust! The subtle citrus notes add a delightful twist, perfectly complementing both sweet and tart fillings. Ideal for fruit pies, tarts, or any creation that calls for a touch of sunshine.

Ingridients

Adjust Servings

2 1/4 cups all-purpose flour

1/2 cup granulated sugar

7 tablespoons cold salted butter, cubed

3 tablespoons ice water, or more as needed

1 tablespoon lemon zest, finely grated

1 tablespoon fresh lemon juice

1/2 teaspoon pure vanilla extract

Nutrition

Carbohydrate

20 g
Cholesterol

13 mg
Fiber

1 g
Protein

2 g
Saturated Fat

3 g
Sodium

36 mg
Sugar

6 g
Fat

5 g
Unsaturated Fat

0 g

Follow The Directions

01

Step

In a large bowl, sift together the flour and sugar. (2 minutes)

02

Step

Cut in the cold, cubed butter using a pastry blender or two knives until the mixture resembles coarse crumbs, with some pea-sized pieces of butter remaining. (5 minutes)

03

Step

Create a well in the center of the flour mixture. Pour in 3 tablespoons of ice water and the lemon zest. Gently fold the wet ingredients into the dry ingredients until lightly combined. (3 minutes)

04

Step

Make another well and pour in the lemon juice, gently folding to incorporate. Repeat the process with the vanilla extract. (2 minutes)

05

Step

If the dough seems too dry, add more ice water, a tablespoon at a time, until the dough just comes together. Be careful not to overwork the dough. (2 minutes)

06

Step

Divide the dough into two equal-sized discs. Wrap each disc tightly in plastic wrap. (2 minutes)

07

Step

Refrigerate the dough for at least 30 minutes, or up to 2 hours, before rolling out. This allows the gluten to relax and the butter to firm up, resulting in a tender and flaky crust. (30 minutes)

For best results, ensure all ingredients are cold. This will prevent the butter from melting into the flour, resulting in a flakier crust.
When rolling out the dough, work on a lightly floured surface and use a rolling pin to roll from the center outwards. Rotate the dough frequently to ensure even thickness.
If the dough becomes too warm while rolling, return it to the refrigerator for a few minutes to chill.
For a golden-brown crust, brush with an egg wash (1 egg whisked with 1 tablespoon of water) before baking.
If blind-baking the crust, prick the bottom with a fork to prevent it from puffing up. Line with parchment paper and fill with pie weights or dried beans.

Abel Weissnat

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