Easy Homemade Pie Dough will be your new go to flaky pie dough recipe. Perfect for pies, tarts and every type of fillings. No more soggy bottom!
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.
Easy Homemade Pie Dough
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.
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.
How to Make the Best Pie Dough Recipe
- 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.
- Chill the dough before using.
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.
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?
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
- 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.
- 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.
- Dough can also be frozen for up to 3 months or refrigerate up to 3 days.