Easy Homemade Pie Dough

Pie dough with a rolling pin on a blue board.

5 from 39 votes

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!

Prep Time10

Chilling Time30

Total Time40

Course: Dessert

Cuisine: American

Servings: pie crust

Calories: 1122kcal

Author: Rosemary Molloy

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.

US Customary - Metric

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