This pie dough recipe is the one I go back to every single time I need a crust that turns out flaky, buttery, and easy to work with.
It only takes five ingredients and about twenty minutes of hands on time before it heads into the fridge to chill.
Once you get the hang of this method, you will never reach for a store bought crust again. It works for sweet pies, savory pies, hand pies, and even galettes.
| Quick Recipe Summary | |
|---|---|
| Prep Time | 20 minutes |
| Chill Time | 1 hour |
| Total Time | 1 hour 20 minutes |
| Servings | 2 pie crusts (8 servings) |
| Difficulty Level | Easy |
If you want a completely different base for your dessert, my Butter Pie Crust Recipe uses the same core technique but is built for a single crust pie.
Why You’ll Love This Pie Dough Recipe
This dough comes together with a handful of pantry staples and no fancy equipment required.
It bakes up flaky and golden every time, with layers you can actually see when you cut into it.
It also freezes beautifully, so you can make a double batch and always have a crust ready to go.
- Only 5 ingredients needed
- Flaky, buttery layers in every bite
- Works for both sweet and savory pies
- Freezer friendly for up to 3 months
- No stand mixer required
For a shortcut that skips the rolling pin entirely, check out my Flaky Pie Crust Recipe for another approach to the same buttery result.
Ingredients
You only need a short list of ingredients for this pie dough, and most of them are probably already in your kitchen.
The key is using very cold butter and very cold water, since that is what creates those flaky layers.
- 2 1/2 cups all purpose flour
- 1 teaspoon salt
- 1 tablespoon granulated sugar (optional, for sweet pies)
- 1 cup unsalted butter, very cold and cubed
- 6 to 8 tablespoons ice water
- 1 tablespoon apple cider vinegar or vodka (optional, for extra flakiness)
If you want to experiment with a spirit based dough, my Vodka Pie Crust Recipe walks through exactly why that trick works so well.
Kitchen Equipment Needed
A few good tools make this recipe much easier, especially when it comes to cutting the butter into the flour and getting an even roll on your dough.
None of these are required, but they do make a real difference.
- Pastry Blender
- Rolling Pin
- Food Processor
- Ceramic Pie Dish
- Bench Scraper
- Plastic wrap
- Mixing bowl
Read Also: Lattice Pie Crust Recipe
Recommended Products for This Recipe
These are a few products I personally use and recommend after years of making pie dough on a regular basis.
They are not required, but each one solves a common pain point in this recipe.
1. OXO Good Grips Pastry Blender
This tool cuts cold butter into flour in seconds without warming it up from your hands, which is the number one reason homemade dough turns out tough instead of flaky.
The curved wires get into every corner of the bowl so you are not left with big butter chunks or dry flour pockets.
2. French Rolling Pin
A tapered French style rolling pin gives you much more control than a handled pin, especially when you are trying to roll dough into an even circle.
I find it easier to feel where the dough is thick or thin, which means fewer cracks and patch jobs.
3. Emile Henry Ceramic Pie Dish
This dish holds heat evenly, which helps the bottom crust actually cook through instead of turning soggy under a wet filling.
It also goes straight from the oven to the table and looks great doing it.
4. Stainless Steel Bench Scraper
This little tool is criminally underrated for pie dough. It lifts sticky dough off the counter without tearing it, and it doubles as a way to portion your dough into neat, even halves.
Once your tools are ready, you might also enjoy: Gluten Free Pie Crust Recipe
Step-by-Step Instructions: How to Make Pie Dough
1. Whisk the dry ingredients together
- In a large mixing bowl, add the flour, salt, and sugar if you are using it.
- Whisk everything together for about 15 seconds so the salt and sugar are evenly distributed through the flour.
- Set the bowl aside while you prep your butter.
2. Cut the cold butter into the flour
- Add the cubed cold butter to the flour mixture.
- Using a pastry blender, two knives, or your fingertips, work the butter into the flour until the mixture looks like coarse crumbs with some pea sized pieces of butter still visible.
- Do not overwork this step. Those visible butter pieces are what create flaky layers once the dough bakes.
3. Add the ice water and vinegar
- Mix the vinegar or vodka into your ice water if you are using it.
- Drizzle 2 tablespoons of the ice water mixture over the flour and butter, then gently toss with a fork.
- Continue adding the ice water 1 tablespoon at a time, tossing after each addition, until the dough starts to clump together when pressed.
4. Bring the dough together
- Turn the shaggy dough out onto a clean counter.
- Using your hands, gently press and gather the dough into a ball without kneading it, which would develop the gluten and make the crust tough.
- Divide the dough in half using a bench scraper or knife.
5. Shape and chill the dough
- Flatten each half into a disc about 1 inch thick.
- Wrap each disc tightly in plastic wrap.
- Refrigerate for at least 1 hour, or up to 2 days, so the butter firms back up and the gluten relaxes.
6. Roll out the dough
- Lightly flour your counter and rolling pin.
- Roll one disc from the center outward, turning it a quarter turn after every few rolls, until it is about 12 inches in diameter and 1/8 inch thick.
- Work quickly so the dough stays cold, and pop it back in the fridge for a few minutes if it starts to feel soft or sticky.
7. Fit the dough into your pie dish
- Gently roll the dough loosely around your rolling pin, then unroll it over your pie dish.
- Press the dough into the bottom and sides of the dish without stretching it.
- Trim any excess overhang to about 1 inch, then crimp the edges or use the second disc for a lattice or double crust top depending on your recipe.
For a full walkthrough using this exact dough, take a look at my Dutch Apple Pie Recipe for how it bakes up in a finished pie.
Tips for The Best Pie Dough
A few small details make the difference between an average crust and one that flakes apart in gorgeous layers.
Keeping everything cold is the single most important rule to follow.
- Freeze your butter for 10 minutes before cubing it if your kitchen runs warm
- Use ice water straight from a glass of ice, not just cold tap water
- Stop mixing as soon as the dough holds together, even if it looks a little shaggy
- Always chill the dough before rolling, and again before baking if you have time
- Roll from the center out to keep the thickness even
If you would rather skip butter entirely, my Vegan Pie Crust Recipe covers a dairy free version that still turns out flaky.
Serving Suggestions
This dough is really just the starting point, and what you do with it after is where the fun begins. It works equally well for a deep fruit filling or a savory dinner pie.
- Fill it with a classic seasonal fruit filling for dessert
- Use it as the base for a savory quiche or hand pie
- Cut it into strips for a lattice topped pie
- Blind bake it for a no bake cream or custard filling
- Pair leftover scraps with cinnamon sugar for pie crust cookies
You might also enjoy: Strawberry Rhubarb Pie
Variations of Pie Dough
Once you know the basic method, it is easy to switch things up depending on what you are baking. Here are a few directions I like to take this same dough.
- Swap in a splash of vodka for extra flakiness and easier rolling
- Use a mix of butter and shortening for a slightly more tender crust
- Add a tablespoon of sugar and a pinch of cinnamon for sweet pies
- Fold in finely chopped herbs for a savory pot pie crust
- Braid strips of dough for a decorative lattice top
If crumb crusts are more your style, my Oreo Pie Crust Recipe is a fun no roll alternative worth trying.
Storage and Reheating
This dough is very forgiving when it comes to make ahead planning, which makes it perfect for busy weeks or holiday baking.
You can prep it well in advance and forget about it until you need it.
- Store wrapped dough discs in the refrigerator for up to 2 days
- Freeze wrapped discs for up to 3 months
- Thaw frozen dough overnight in the refrigerator before rolling
- Baked crusts can be stored at room temperature, covered, for up to 2 days
- Reheat baked crusts in a 300 degree oven for a few minutes to re-crisp before serving
For another make ahead friendly crust, my Lemon Meringue Pie Recipe uses this same base dough as the foundation.
Nutritional Facts
These values are an estimate for one serving, based on a single crust divided into 8 slices.
Actual numbers will vary depending on your specific ingredients and how the dough is used.
- Calories: 210
- Total Fat: 14g
- Saturated Fat: 9g
- Carbohydrates: 19g
- Protein: 3g
- Sodium: 210mg
Curious how this crust holds up in a chocolate filling? Check out my Chocolate Pie Recipe to see it in action.
Health Benefits of Key Ingredients
Pie dough is a treat first and foremost, but a few of its ingredients do offer some nutritional value worth mentioning.
It is all about balance and enjoying it in moderation.
- Butter provides fat soluble vitamins like A, D, E, and K
- Flour contributes a small amount of iron and B vitamins, especially if enriched
- Using less sugar keeps this crust lower in added sugar than many store bought versions
- Making it at home means you control the ingredients and can skip preservatives
Read Also: Best Homemade Cherry Pie
FAQs About Pie Dough
1. Why is my pie dough tough instead of flaky?
This usually happens when the butter gets too warm or the dough is overworked.
Keep everything cold and stop mixing as soon as the dough comes together.
2. Can I make pie dough ahead of time?
Yes, this dough is perfect for making ahead. Wrap it tightly and refrigerate for up to 2 days, or freeze it for up to 3 months.
3. Do I need to use a food processor?
No, a food processor just speeds things up. A pastry blender or even your fingertips work just as well as long as you keep the butter cold.
4. Why does my dough crack when I roll it out?
Cracking usually means the dough is too cold and stiff straight from the fridge.
Let it sit at room temperature for 5 to 10 minutes before rolling.
5. Can I use this dough for both sweet and savory pies?
Absolutely. Just leave out the sugar if you are making a savory pie, and add it in for desserts.
Before you go, don’t miss: Banana Cream Pie Recipe
Classic Flaky Pie Dough
Ingredients
- 2 1/2 cups all purpose flour 325g
- 1 teaspoon salt
- 1 tablespoon granulated sugar optional, for sweet pies
- 1 cup unsalted butter 227g, very cold and cubed. Freeze for 10 minutes before cubing if kitchen is warm.
- 6 tablespoons ice water up to 8 tablespoons, straight from a glass of ice
- 1 tablespoon apple cider vinegar optional, for extra flakiness; can substitute with vodka
Equipment
- Pastry blender
- Rolling Pin French rolling pin recommended for better control
- Food processor optional, speeds up the process
- Ceramic Pie Dish Emile Henry recommended for even heat distribution
- Bench scraper helps lift dough and portion into halves
- Plastic wrap
- Mixing bowl large
- Knives two, for cutting butter into flour
Method
- Whisk flour, salt, and sugar together in a large bowl for 15 seconds to evenly distribute dry ingredients.
- Add cubed cold butter to flour mixture. Use a pastry blender, two knives, or fingertips to cut butter into flour until mixture resembles coarse crumbs with pea sized butter pieces still visible. Do not overwork.
- Mix vinegar or vodka into ice water if using. Drizzle 2 tablespoons over flour mixture and toss with a fork. Continue adding 1 tablespoon at a time, tossing after each addition, until dough clumps together when pressed.
- Turn shaggy dough onto a clean counter and gently press into a ball without kneading. Divide in half with a bench scraper or knife.
- Flatten each half into a 1 inch thick disc, wrap tightly in plastic wrap, and refrigerate for at least 1 hour or up to 2 days.
- Lightly flour counter and rolling pin. Roll one disc from center outward, turning a quarter turn after every few rolls, until 12 inches in diameter and 1/8 inch thick. Work quickly and chill again if dough gets soft.
- Roll dough loosely around rolling pin, then unroll over pie dish. Press into bottom and sides without stretching. Trim overhang to 1 inch and crimp edges or use second disc for a lattice or double crust top.
Nutrition
Notes
- Keep everything cold: This is the single most important rule. Freeze your butter for 10 minutes before cubing if your kitchen runs warm.
- Use ice water: Always use ice water straight from a glass of ice, not just cold tap water, to keep the dough cold.
- Stop mixing early: Stop mixing as soon as the dough holds together, even if it looks a little shaggy. Overworking develops gluten and creates tough crust.
- Chill twice: Always chill the dough before rolling, and again before baking if you have time.
- Roll from center out: This keeps the thickness even and prevents cracks.
- Vodka for flakiness: The optional vodka or apple cider vinegar helps create extra flaky layers by inhibiting gluten development.
- Make ahead: Wrap dough discs tightly and refrigerate for up to 2 days, or freeze for up to 3 months. Thaw frozen dough overnight in the refrigerator before rolling.
- For savory pies: Simply omit the granulated sugar from the ingredients.
- If dough cracks while rolling: Let it sit at room temperature for 5-10 minutes to warm up slightly before continuing.
- Scraps: Don’t throw away dough scraps! Reroll them or sprinkle with cinnamon sugar and bake for a tasty cook’s treat.
Private Notes
Tried this recipe?
Let us know how it was!Conclusion
Once you make this pie dough recipe a couple of times, it stops feeling intimidating and starts feeling like second nature. Keep it cold, work quickly, and trust the process.
I would love to hear how your crust turns out, so drop a comment below or share a photo if you give this one a try.
Recommended:
- Blueberry Pie Recipe
- Peach Pie Recipe
- Sweet Potato Pie Recipe
- Pumpkin Pie Recipe From Scratch
- Chocolate Cream Pie Recipe
