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.
- 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
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
More delicious Pie Doughs to try
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.