Easy Homemade Pie Dough
Easy Homemade Pie Dough will be your new go to for a flaky pie dough recipe. Perfect for pies, tarts and every type of fillings. The perfect crust every time!
This is my go to pie crust recipe that my Mom used to make but depending on my dessert, for instance an Italian Crostata I like to use this Italian Pastry Dough or if you are looking for something a little different, then this Brown Sugar Pie Crust is definitely worth a try!
This is the perfect pie crust recipe that is so versatile. I like to blind bake it and fill tart shells with our favourite no bake cheesecake filling.
This was my mother’s Pie Dough Recipe and this is the dough I use whenever I make my Butter Tarts or some delicious pie recipes such as, a yummy cherry or apple pie or even a delicious blueberry or pumpkin pie. Now Italian Pies well that is a different type of dough.
Recipe Ingredients
- All purpose flour
- Salt – I use salted butter if you use unsalted butter then add a bit more salt
- Sugar –
- Butter – use cold butter is cold
- 4-5 tablespoons water – very cold or ice water
Why use cold water and butter?
Using cold water and butter will help you achieve a flaky crust, flaky layers and a tender crust when baked.
How to make a homemade pie crust
Sift flour, salt and sugar into a large bowl, add the butter.
Cut the butter into the flour (using a pastry cutter or even your clean fingers) until mixture resembles small coarse crumbs.
Sprinkle with water (one tablespoon at a time) just until dough starts to come together. Then move to a lightly floured flat surface and knead lightly into a round dough ball. Wrap the dough in plastic wrap and chill before using.
Don’t Forget
- Make sure your butter and water are cold.
- Sift your flour.
- Cut in butter until the mixture resembles coarse crumbs (the size of peas).
- Be gentle with the dough when kneading and rolling.
- Be sure to place the dough in the refrigerator before using.
- If you prefer, you can use a food processor, but 5-6 pulses should be enoug to bring the dough together, then move to a flat surface and form into a ball.
tips for making the best dough
- One thing I did learn when you make a fruit pie or any type of pie that may cause a soggy bottom, you have two choices.
- Add the same quantity of sugar as salt (for instance if the recipe calls for a pinch of salt add a pinch of sugar.
- or Brush the bottom of the pie crust lightly with the white of an egg before baking).
- The best way I found to make a tender flaky pie crust is to make it by hand, doesn’t take much but it sure tastes amazing.
- When rolling out my dough for my pies or tarts I tend to go a just little thicker than 1/8 of an inch.
- If you find that your dough is too dry, then add a little bit of cold water (no more then a teaspoon at a time), gently knead together before adding an additional teaspoon.
- Some people when making Homemade Pie Dough will use lard or shortening. I use butter mainly because I prefer the taste and the flakiness that only butter will give. But you decide.
How to store the Pie Crust
The dough can be kept wrapped in plastic and stored in the fridge for up to three days. It can also be frozen, wrapped in plastic and stored in a freezer safe bag for up to three months. It best to thaw the dough in the fridge overnight.
Back in Canada when we celebrated Thanksgiving and my Mom would make her huge turkey and all the trimmings. I would make the pie! Yup I was known for my pies even all those years ago. Don’t you love a good pie?
How to bake it
Blind baking
Use a rolling pin to roll out the dough, place it on a pie plate, trim the overhang with a sharp knife, then prick the bottom of the crust well with the tines of a fork. Cover the bottom of the crust with parchment paper and add dried beans or pie weights on top, bake for approximately 20 minute, remove the paper and weights and bake for another 5 or 10 minutes.
If pre-baking for a fruit filling then bake for only 5-6 minutes. Remove from the oven, remove paper and beans, let cool if using for a no bake dessert, if not add the filling and continue baking. If using the crust for a baked pie then follow the directions in the recipe.
More delicious Pie Doughs to try
- Greek Yogurt Flaky Pie Crust
- Italian Savory Pie Crust Recipe
- Easy Nutella Pie Dough
- Italian Savory Pie Crust
However you fill your pies with fresh fruit, a cheesecake filling, or even my Dad’s favourite, Lemon Meringue Pie. I hope you enjoy this Easy Pie Dough Recipe.
Easy Homemade Pie Dough
Ingredients
- 2¼ cups all purpose flour
- pinch salt
- pinch sugar
- ¾ cup butter** (cold and cut into cubes)
- 4-5 tablespoons water (cold)
**I use salted butter, but if you use unsalted then increase the salt and sugar to 1/2 teaspoon.
Instructions
- Sift flour, salt and sugar into a large bowl, add butter and cut into the flour (using a pastry blender or even your clean fingers) until mixture resembles coarse crumbs (the size of peas).
- Sprinkle with the water (one tablespoon at a time) just until dough starts to come together. Then move to a lightly floured flat surface and knead lightly into a round ball.
- Wrap dough in plastic and refrigerate for at least 30 minutes before using.
Notes
How to blind bake the pie dough
Prick the crust well with a fork, then cover with parchment paper, add the dried beans or pie weights on top. Bake for approximately 20 minute in a pre-heated 350F (180C) oven, remove the paper and weights and bake for another 5 or 10 minutes. If pre-baking for a fruit filling then bake for only 5-6 minutes. Remove from the oven, remove paper and beans, let cool if using for a no bake dessert, if not add the filling and continue baking. If using the crust for a baked pie then follow the directions in the recipe.How to store the pie dough
The dough can be kept wrapped in plastic and stored in the fridge for up to three days. It can also be frozen, wrapped in plastic and stored in a freezer safe bag for up to three months.Nutrition
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I’ve always made the crisco pie dough recipe and everyone seems to love it but I have a very hard time after rolling, getting it into the pie plate. It always seems to fall apart and I end up patching it up in the pie plate.
Hi Abbe, I can’t say I have never used crisco for a pie recipe. But it’s probably too dry, add 1-2 tablespoons of cold water and see how it goes. Take care!
Good
Good!
I made your recipe this past weekend. The butter oozed out of the pie crust. Luckily I had an aluminum foil covered pan under the pie. Had to throw it out. I made sure everything cold. Even cubed the butter and put in freezer for 20 minutes. I used my food processor and dough felt right. Put the dough ball in fridge for 30 minutes. What happened do you think?
Hi Sha, I have never had that happen, I think you added too much butter. Take care!
This is the first time that I made pie dough. I’ve never made it before. I hope it turns out, right. I followed your recipe. I doubled everything thank you
Hi Daniel, I hope you enjoyed the pie pastry. 🙂
This will be my first attempt to make homemade pie crust. Wish me luck and patients. Oh yes, did I mention I am 73 years young. Who says, you can’t teach an old woman new thing. LOL
Hi Janice, good luck to you and I hope you enjoy it. Let me know how it goes. Take care!
No way was the pastry binding together with 4-5 tablespoonsful of water. I’ve just used 9. Currently in fridge, so no idea what will happen with it. First time I’ve tried an alternate pastry recipe than the 6 c. recipe with lard, egg/water and vinegar, which I have done for years, and make excellent pastry
Hi Janet, depending on the butter and flour you use you may need more water. For me 4-5 tablespoons works as it does for others. I have used this recipe always and I find it excellent. Take care!
I just made a double batch and I used13 tablespoons and to me it still was a bit crumbly but I worked it into a ball and refrigerated it. Just finished rolling out a single crust and blind baking it now. You sure need muscles to roll it out even though I took it out for 15 minutes. I’m used to the crisco recipe and not refrigerating. I’m 78 so it’s harder to make but I hoe it’s worth it.