Making pie dough from scratch is simple, satisfying, and delicious. Follow this easy pie dough recipe to make a flaky, buttery crust that will have everyone calling you the pie hero.
Easy Pie Dough Recipe
With just a few pantry ingredients and a little hands-on time, homemade pie dough comes together quickly. The buttery, flaky texture and fresh flavor of a homemade crust far outshine most store-bought refrigerated crusts. Once you try this recipe, you’ll understand why making crust from scratch is worth the effort.
This batch makes enough for two 9-inch pie bases—perfect for one double-crust pie or two single-crust pies.
Video: Easy Pie Dough Recipe
Tips for How to Make Homemade Pie Dough from Scratch
- Use cold butter. Cold butter keeps its shape while you work and creates flaky layers as it melts during baking.
- Keep the dough cold. If it warms up while you work, chill it briefly in the refrigerator before continuing.
- Use cold water—add a few ice cubes to the water if needed. Only add enough to bring the dough together.
- Once you’re comfortable making dough, try decorative tops and cutouts to dress up your pies.
- All measurements and steps are provided in the recipe section below.
Can you freeze pie dough?
Yes. After forming the dough into flattened discs, wrap each disc tightly in plastic wrap and freeze for up to three months. When you’re ready to use it, transfer the disc to the refrigerator to thaw overnight. If still a bit firm, let it sit at room temperature for a few minutes before rolling—don’t let it get too warm.
Best Tools for Pie Making:
Pie making is more fun with the right tools. Here are a few favorites to streamline the process:
Speeds up cutting and shaping lattices and strips—great for pies and biscuits.
A handy way to protect edges from over-browning. Adjustable to fit several pie sizes.
Great for adding decorative impressions to pastry tops, cookies, or small accents.
Homemade Pie Dough
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Ingredients
- 2 1/2 cups (310 g) all-purpose flour
- 2 teaspoons (10 ml) sugar
- 1 teaspoon (5 ml) kosher salt
- 1 cup (227 g) cold unsalted butter , (2 sticks) cut into 1/2-inch (12mm) pieces
- 1/2 cup (120 ml) cold water (you may not end up using the full amount)
- egg wash (1 egg beaten with about 2 tablespoons water, or use heavy cream) for brushing crust
Instructions
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In a bowl, whisk together the flour, sugar, and salt. Add the cold, cubed butter and use your fingertips, a pastry cutter, or a fork to cut the butter into the flour until the mixture resembles coarse crumbs and most large chunks of butter are flattened. There should be no dry patches of flour.
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Gradually add cold water, a tablespoon at a time, and mix just until the dough holds together when pinched. If needed, lightly knead the dough on a floured surface only until it forms a cohesive ball. Be careful not to overwork it, or the crust will become tough.
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Divide the dough in half, shape each portion into a ball and gently flatten each into a disc. Wrap each disc in plastic wrap and chill for at least 30 minutes. Discs can be chilled overnight or frozen for later use.
When ready to use, roll out the dough to fit your pie pan. Butter the pan base lightly, fit the dough in, trim and crimp the edges, and brush the top crust or edges with egg wash or cream before baking.
Video
Nutrition Information per Serving
Joy of Homemade Pie Dough
Pre-made refrigerated crusts are convenient and can be tasty, but homemade dough adds a depth of flavor and a flaky texture that really stands out. Use this recipe for all your favorite pies—pumpkin, pecan, cranberry, blueberry, strawberry, peach, and more. With a homemade crust, your pies will taste fresher and more special, and you’ll likely become the person everyone asks to bring dessert.
More Easy Recipes:
- Amazing easy pumpkin pie recipe
- Air fryer cinnamon sugar doughnuts
- Skillet BBQ chicken pizza
- Homemade French onion dip mix
- More holiday dessert recipes
- More pie and galette recipes
- This easy pie dough recipe was originally published in 2018