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 don’t like the sugar in the pie ,what can I add to make my pie tasty
Hi Josephine, since it is only a pinch, you can leave it out.
Would the measurements still be the same for a 27cm pie dish? Just concerned it won’t make enough
Hi Samantha, if you only need a single crust then yes this would be enough, if you need a double crust, then I would double the recipe. Hope that helps.
loved it–works well
Does the dough not need baking powder or yeast?
Hi Norma, no this pie dough does not include baking powder or yeast.
I made this pie crust for my first ever attempt. So easy to follow and absolutely loved it! Definitely a family favorite! Thanks!
Thanks Jessica, glad you enjoyed it. Take care.
Hey , this is the first time i am making a pie. For how long should i bake it? And does this need raw rice or beans to be placed on them while baking first before filling it?
Hi Khati, it depends on the pie recipe and filling you are using if it should be partially baked first, it’s probably a good idea to blind bake it with beans, rice or pie weights for about 10 minutes then add your filling and finish baking. Bake it at 350 – 375F (180-190C).
Thanks saw much I want to try it
Looks good will try it Thanks
The crust was delicious! I used 5T of ice cold water and 1 t of vodka as I read that it makes it glutton free.
Hi Andi, thanks glad you liked the dough, but unfortunately that isn’t true at all the vodka will make flour gluten free, you need to use gluten free flour. 🙂
Mine is in the frig chilling…but I am concerned it won’t do top and bottom…I choose my smaller pie pan…not a deep dish….I have liked other recipes a lot on this site so decided to try all butter…I have a fav recipe but it alls for shortening and butter. I used European style butter tonight….added salt and sugar, it looks like its gonna be very rich…nice yellow ….I did throw in some more water as it was dry…and I specifically wanted a hand mix recipe…so it mixed up well and I liked the process better than using the processor. I will update after rolling it out and baking…thanks for sharing the recipe with us!!
Hi Debbie, hope you enjoyed it.
Just made this to go with your butter tarts, and it was excellent! I did have to add more water than the recommended 4-5 tablespoons(closer to 7-8) but that could be because the air gets so dry in winter where I am.
Hi Noah, thanks so much, so glad you like it.
I have used this recipe a few times when I make your butter tarts. Very easy to use.
Hi Larry, thanks so much, glad you like it.
I love this recipe but I had a struggle where I baked it for 30
Minutes and it was still raw
Hi Sune, this is just a recipe for the dough, but are you baking that it didn’t bake in 30 minutes and at what temperature?
Hi, Rosemary.
The dough is resting in the refrigerator, but I fear it will be an overworked failure!
I had a difficult time forming the ball of dough. It was so dry that I kept adding water well beyond the recommended 4 to 5 tablespoons.
Do you blend in the water by hand or with a food processor? I really hope to perfect this recipe and any tips would be much appreciated.
Thank you!
Katherine
Hi Katherine, I’m sorry you had so much trouble with the dough. So I just remade it and I added 5 tablespoons of water. Are you sure you added 3/4 cup of butter? And I made it by hand. Let me know. 🙂
I love this recipe it is so good. I used it to make your butter tarts. Amazing.
Thanks Janet, so glad you like the dough and the tarts.