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 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.
- Cut into the flour (using a pastry blender 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 refrigerate for at least 30 minutes 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.
- 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.
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 the 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.
More delicious Pie Doughs to try
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.
Sarah says
Hi there
Do you use salted butter or non salted for recipe? Thanks:)
Rosemary says
Hi Sarah, I use salted butter. I have never found unsalted in Italy. 🙂
Lin says
How much waterlin
Rosemary says
Hi Lin, it’s all written in the recipe card at the bottom of the post. 🙂
Linda says
I love all of your recipes and your instructions with pictures. Thank you!
Rosemary says
Hi Linda, thanks so much, so glad you like the recipes and the instructions. Take care and have a great weekend!
Debbie T. says
Just want to verify, for the recipe using 2 1/4 cups all purpose flour, it makes TWO crusts for a 9-inch pie, correct? So I should cut the dough in half before kneading into round balls and wrapping in plastic, right? Thanks!
I spoke with someone at KingArthur flour and he said a 60% all purpose flour + 40% pastry flour would work, so I’ll try that. And my previous question about Spectrum Shortening was in error. 😉
Thanks so much!
Rosemary says
Hi Debbie, yes it is a 2 pie crust. I usually make 1 ball then divide it, let me know how it goes. Take care.
Debbie T. says
Two ingredient questions:
1) can I use Spectrum Organic All Vegetable Shortening?
2) would Pastry Flour be okay to use instead of all purpose?
Thanks!
Rosemary says
Hi Debbie I think you can use both. Let me know how it goes. Take care!
trish says
if im filling them with custar can i bake the dough with the custard already in it?
Rosemary says
Hi Trish, it depends on the custard, there are custard pies where the custard cooks in the pie, rather than cooking it before. Hope that helps. Take care.
Doris says
Can you used this recipe for meat pies
Rosemary says
Hi Doris, sure I would. Let me know how it goes. Have a wonderful Sunday.
Karen L. says
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.
Rosemary says
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. 🙂
Kgaugelo says
This is a great instruction on how to make a great pie. Thanks a lot
Rosemary says
Hi Kgaugelo thanks so much, so glad you enjoyed it.
Georgette says
Nice and simple, I am willing to try it
Rosemary says
Thanks Georgette, let me know how it goes.
Aria says
Just made this dough by hand and it was pretty easy! How long should i bake the dough for though?
Rosemary says
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.
Jackie Garcia says
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?
Rosemary says
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.
Ariane says
BEST PIE DOUGH RECIPE EVER! Thank you!!!!!!
Rosemary says
Hi Ariane, thanks so much, so glad you like it. Have a wonderful Sunday!
Coco says
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
Rosemary says
Hi Coco thanks so much glad you liked it. Let me know how the pizza dough goes. Have a great weekend.
Mithlesh says
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
Rosemary says
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.