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Home » Recipe Type » Tarts & Pies » Easy Homemade Pie Dough

Easy Homemade Pie Dough

Last Updated July 3, 2021. Published January 11, 2020 By Rosemary 45 Comments

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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!

half rolled out pie dough & half dough ball

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 any North American Pie or Tart Recipe.

Now Italian Pies well that is a different type of dough.

How to make Pie Dough

  • Sift flour, salt and sugar into a large bowl, add butter.

pie dough ingredients flour & butter in a blue bowl

  • Cut into the flour (using a pastry blender or even your clean fingers) until mixture resembles small coarse crumbs.

butter cut into flour in a blue bowl to make homemade pie dough

  • 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 refrigerate for at least 30 minutes before using.

pie dough recipe made into a ball

Don’t Forget

  1. Make sure your butter and water are cold.
  2. Sift your flour.
  3. Cut in butter until the mixture resembles coarse crumbs (the size of peas).
  4. Be gentle with the dough when kneading and rolling.
  5. Chill the dough before using.

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.

rolled out homemade pie dough with rolling pin on top

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 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.

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

Prick the bottom of the crust well with 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.

What to make with it

  • Butter Tart Pie
  • Strawberry Cheesecake Pie
  • Homemade Apple Turnovers

More delicious Pie Doughs to try

  • Greek Yogurt Flaky Pie Crust
  • Italian Savory Pie Crust Recipe
  • Easy Nutella Pie Dough

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.

rolled out easy pie dough on a black board

rolled out homemade pie dough with rolling pin on top
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5 from 21 votes

Easy Homemade Pie Dough

Easy Homemade Pie Dough will be your new go to flaky pie dough recipe.  Perfect pies, tarts and every type of fillings.  No more soggy bottom!
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Course Dessert
Cuisine American
Prep Time 10 minutes
Chilling Time 30 minutes
Total Time 40 minutes
Servings 2 pie crust
Calories 1122kcal
Author Rosemary Molloy

Ingredients

  • 2 1/4 cups all purpose flour
  • pinch salt
  • pinch sugar
  • 3/4 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

    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.

     

    Nutrition

    Calories: 1122kcal | Carbohydrates: 107g | Protein: 15g | Fat: 70g | Saturated Fat: 43g | Cholesterol: 183mg | Sodium: 612mg | Potassium: 170mg | Fiber: 3g | Vitamin A: 2125IU | Calcium: 42mg | Iron: 6.5mg
    Tried this recipe?Mention @anitalianinmykitchen or tag #anitalianinmykitchen!

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      Filed Under: Most Posts, Tarts & Pies

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      1. Doris says

        December 19, 2021 at 10:30 am

        Can you used this recipe for meat pies

        Reply
        • Rosemary says

          December 19, 2021 at 12:11 pm

          Hi Doris, sure I would. Let me know how it goes. Have a wonderful Sunday.

          Reply
      2. Karen L. says

        November 8, 2021 at 5:36 am

        HI,
        This may sound like a dumb question, but when you say, “Cover the bottom of the crust with parchment paper”, what, exactly, do you mean? … Put the parchment on the UNDERSIDE of the crust, OR cover the BOTTOM CRUST, of a 2-crust pie? That confused me.

        Reply
        • Rosemary says

          November 8, 2021 at 8:19 am

          Hi Karen, sorry about that, that was badly written, I re wrote it, I hope this makes more sense. Prick the crust well with a fork, then cover with parchment paper, add the dried beans or pie weights on top. Hope that helps. 🙂

          Reply
      3. Kgaugelo says

        May 2, 2021 at 12:43 pm

        5 stars
        This is a great instruction on how to make a great pie. Thanks a lot

        Reply
        • Rosemary says

          May 2, 2021 at 5:11 pm

          Hi Kgaugelo thanks so much, so glad you enjoyed it.

          Reply
      4. Georgette says

        January 15, 2021 at 12:37 pm

        Nice and simple, I am willing to try it

        Reply
        • Rosemary says

          January 15, 2021 at 5:12 pm

          Thanks Georgette, let me know how it goes.

          Reply
      5. Aria says

        November 26, 2020 at 3:47 am

        Just made this dough by hand and it was pretty easy! How long should i bake the dough for though?

        Reply
        • Rosemary says

          November 26, 2020 at 5:29 pm

          Hi Aria, well depending on the recipe you use, whether it a fruit or other type of baked pie just follow the instructions using this dough as your crust. If blind baking then prick the bottom of the crust well with a fork. Cover the bottom of the crust with parchment paper and add dried beans or pie weights on top, bake in a pre-heated 350F (180C) oven for approximately 20 minute, remove the paper and weights and bake for another 5 or 10 minutes. Hope that helps.

          Reply
      6. Jackie Garcia says

        November 26, 2020 at 2:08 am

        Hello, while I love your simple recipe, I feel that maybe I either missed your oven degress and baking time for the crust. Is there any how you can provide some insight?

        Reply
        • Rosemary says

          November 26, 2020 at 5:34 pm

          Hi Jackie, well depending on the recipe you use, whether it a fruit or other type of baked pie just follow the instructions using this dough as your crust. If blind baking then prick the bottom of the crust well with a fork. Cover the bottom of the crust with parchment paper and add dried beans or pie weights on top, bake in a pre-heated 350F (180C) oven for approximately 20 minute, remove the paper and weights and bake for another 5 or 10 minutes. Hope that helps.

          Reply
      7. Ariane says

        November 22, 2020 at 4:13 am

        5 stars
        BEST PIE DOUGH RECIPE EVER! Thank you!!!!!!

        Reply
        • Rosemary says

          November 22, 2020 at 11:54 am

          Hi Ariane, thanks so much, so glad you like it. Have a wonderful Sunday!

          Reply
      8. Coco says

        October 27, 2020 at 6:49 pm

        5 stars
        Hi Rosemary

        I just used your recipe and it made the best pie dough! I’m so happy. I’m trying your pizza dough recipe next. Thanks so much for sharing your recipes.

        Coco xx

        Reply
        • Rosemary says

          October 30, 2020 at 6:59 pm

          Hi Coco thanks so much glad you liked it. Let me know how the pizza dough goes. Have a great weekend.

          Reply
      9. Mithlesh says

        October 3, 2020 at 6:00 am

        Hello,
        The recipe looks easy to make. It’s my first time to make a pie. I have ordered a pie maker which would bake it correctly. But I will be kneading the dough by hand. Any suggestions I should keep in mind? Also what should be the texture of the filling inside for the crust to not get soggy in some time? Can I store the dough in freezer ?
        Sorry too many questions !! Very excited

        Reply
        • Rosemary says

          October 3, 2020 at 9:48 am

          Hi Mithlesh, Be sure to knead the dough gently and do not over knead once it comes together stop. Refrigerate it for at least 30 minutes. Depending on your filling to keep the crust from getting soggy, blind bake it for about 10 minutes, place the cut out pie crust in the prepared pie plate, prick the bottom of the crust, then cover the dough with parchment paper and weigh it down with dry beans, rice or pie weights. Bake for approximately 10 minutes. Remove it from the oven and add the filling and bake, if the edges of the crust start to brown too much, cover with foil and continue baking. And yes the dough can be stored in the freezer wrapped in plastic and placed in a freezer safe bag for up to 3 months. No problem. Let me know how it goes.

          Reply
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      Hi, I'm Rosemary.

      Living in Italy I learned to cook authentic Italian dishes using whole ingredients, fresh veggies and delicious spices. So take a seat and have a taste! Read More

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