Buttery and flaky is what I like when it comes to pie dough! This recipe definitely delivers and it’s so simple to put together. Only 5 ingredients and a few minutes, you’ll be ready to start baking your masterpieces!
It’s that time of year, pie season. People think pie, especially around Thanksgiving. It seems to be the traditional dessert that comes in an infinite amount of flavors. So, time to showcase your skills! This recipe is a good one for ANY pie you are wanting to make and not just sweet pies – savory too. Love it for my Chicken Pot Pie!
All Butter Is Better
This is an all butter recipe. I’m just not into lard, the taste and smell alone turn me off – or shortening, it gives a bland flavor and greasy mouthfeel, but butter…Butter! Butter is better! The flavor is amazing and it gives it such a light tender texture.
A Few Minutes To Amazing Pie Dough
Like I said before, it takes just minutes to put together. Either by hand or a food processor, it’s so satisfying knowing you made your own pie dough. Store bought is fine in a pinch…I guess…but the adventure of making your own homemade pie is exhilarating.
Let’s Start Baking
Don’t be intimidated in the slightest. It’s very easy and you can use multiple tools to get the job done! Whatever you’re comfortable with. Use a pastry cutter, a fork, your fingers or a food processor. I really don’t have a preference. Simply cut in your butter into the flour, sugar and salt until it’s sand-like looking. Next, add cold water. Mix it until it comes together without being too dry or too wet! Form into a disk and cover with plastic wrap. Place into the refrigerator for 30 min or until you’re ready to use it!
For pies, dust your counter with flour and roll out until about 1/4 in thick. Place into your pie dish and cut around the edges. Crimp or press with a fork for a textured edge. Save the extra to decorate the top if you’d like.
Fill with your favorite pie filling and bake accordingly or blind bake, meaning to completely bake the pie dough and cool before adding the filling. This is necessary for pies that will not be baked such as refrigerated or frozen pies.
Butter and flaky, this dough is versatile and perfect for pie making.
- 3 Cups All Purpose Flour
- 1 Cup Unsalted Butter
- 2 1/2 Tbsp Granulated Sugar
- 1 tsp Salt
- ¼ - ½ Cup Cold Water
Add together the flour, salt and sugar in a bowl or food processor.
Cube and add butter and cut into the flour until it resembles a sand like texture.
Slowly pour in the cold water, tablespoon by tablespoon, until it forms a dough. Not too wet or too dry.
Form into a flat disk and cover in plastic wrap. Refrigerate for 30 min or until ready for use.
Blind Baking: to par-bake your crust before you put in your filling. You’ll need some sort of weight to keep the crust from puffing up and sinking away from the sides of the dish such as pie weights, beans or rice will work great. Place a piece of parchment paper onto the dough and then add the weights. Bake and then remove. Cool completely and add the filling!
Sugar: This recipe is great for both sweet and savory baking, although I do cut down on the sugar if I’m using it for savory recipes.
Storage: refrigerate, wrapped completely, for up to three days or freeze for up to three months.
More Recipes to Love
Pie Dough is amazingly versatile. Of course, make pies – my mini pies are great! Make hand pies, pie dough chips, cookies, the possibilities are endless.
Or go savory: make delicious chicken pot pie, Shepard’s Pie or savory hand pies. However you bake it, you’re sure to love this simple pie dough!
Keep it Sweet!!!
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