Basic Pie Dough
Learn how to make perfect flaky pie dough with butter, flour, and ice water. A simple, foolproof recipe for any sweet or savory pie.
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This easy pie dough recipe creates a buttery, flaky pie crust that’s the perfect pastry case for any pie – sweet or savory. Whether you’re baking summer berry pies, a holiday pumpkin pie, or a rustic quiche, this basic pie dough delivers consistent, delicious results every time.
Making homemade pie dough doesn’t have to be intimidating. With just a few simple ingredients and the right technique, you can achieve bakery-quality results in your own kitchen. This all butter crust pie dough recipe relies on almost room temp butter and ice water to create those tender, flaky layers we all love. Once you’ve mastered this version, you can use it as your go-to base for nearly any pie recipe.
In This Post
Heather’s Notes
- Perfectly Flaky Texture – Cold butter and just enough water ensure those beautiful, crisp layers every time.
- Versatile Base – Works for sweet pies, savory tarts, hand pies, and galettes.
- Make Ahead Friendly – The homemade pie crust recipe stores beautifully in the fridge or freezer for stress-free baking.
- Beginner Friendly – No special equipment required, just a bowl, a pastry blender (or your hands), and a little patience.
- Endlessly Adaptable – Add herbs, citrus zest, or spices to match your pie filling.
Ingredient List
- All-Purpose Flour – the backbone of your dough, providing structure while keeping the texture tender. Choose a high-quality, unbleached flour for best results.
- Sugar – adds a subtle sweetness and helps the crust brown evenly in the oven.
- Unsalted Butter – the star of the show. Make sure your butter is just about room temp. Still a little cold, but malleable.
- Cold Water – Keeps the dough hydrated just enough to bring it together without making it sticky. The cold temperature prevents the butter from melting prematurely.
Subs & Variations
- Use Shortening or Lard – For an extra flaky texture, swap half of the butter with vegetable shortening or leaf lard. This creates a crust that holds its shape beautifully.
- Whole Wheat Version – Substitute up to half of the all-purpose flour with whole wheat flour for a heartier, nuttier crust.
- Sweet Pie Crust – Add an extra tablespoon of sugar or a teaspoon of vanilla bean paste for desserts like custard or fruit pies.
- Savory Twist – Mix in chopped fresh herbs (like thyme or rosemary) or grated Parmesan for savory pies and quiches.
- Gluten-Free Option – Replace the all-purpose flour with a 1:1 gluten-free baking blend. Be sure to chill thoroughly before rolling, as gluten-free doughs can be delicate.
Find the full printable recipe card with exact measurements and step-by-step instructions below.
How to Make a Basic Pie Dough Recipe
- Add all ingredients to a bowl. Yep – all of them.
- Work the butter and water into the flour and sugar with your hands until the mixture comes together and no longer clings to the bowl.
- Divide into 2 discs, wrap in plastic wrap and chill or freeze for later. You can also use it right away if you’re short of time. Chilling will help it be flakey.
Tips for Storing
- Wrap dough tightly in plastic wrap and store in the refrigerator for up to 3 days.
- Freeze unbaked dough discs for up to 3 months. Thaw overnight in the fridge before using.
- Store baked crusts at room temperature for up to 2 days, covered loosely to maintain crispness.
- If your kitchen is warm, chill your rolling pin before using it to prevent melting the butter.
- Always label and date frozen dough so you can keep track of freshness.
FAQs
You may have overworked the dough or added too much water or too much flour. Handle the dough as little as possible once it comes together.
Yes, but pulse gently. Overmixing can break down the butter too much. Aim for small chunks of butter still visible in the dough.
Not always. Blind baking is only needed for pies with no-bake fillings or ones that cook quickly, like custard or cream pies.
Lightly flour your surface and rolling pin, and rotate the dough often. If it starts sticking, pop it back in the fridge for 10 minutes.
Yes, but reduce or omit salt (if using) in the recipe to balance the flavor.
Chilling allows the butter to firm up again, which helps the crust maintain its structure and prevents shrinkage in the oven.
More Recipes to Try
- Chilled Pea Soup
- Best Carrot Cake Recipe
- Pumpkin Spice Apple Turnovers
- Homemade Sriracha Sauce
- Chocolate Chip Cookie Pie
- Pumpkin Pie Spice
Basic Pie Dough Recipe
Ingredients
- 2 ½ cups all-purpose flour
- 2 tbsp granulated sugar, cut to 2 tsp for savory pie crust
- 2 sticks unsalted butter, almost room temp and squishable.
- 5 tbsp ice cold water
Instructions
- Add all ingredients (2 ½ cups all-purpose flour, 2 tbsp granulated sugar, 2 sticks unsalted butter, 5 tbsp ice cold water) to a bowl.
- Work the butter and water into the flour and sugar with your hands until the mixture comes together and no longer clings to your fingers.
- Divide dough in half, and flatten halves into disks. Wrap disks separately in plastic; refrigerate at least 1 hour.
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Notes
Nutrition
*Nutritional information is not guaranteed to be accurate.
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Hi! I’m Heather
I’m Heather, a recipe developer and content creator based in Vancouver, Washington. I started Farmgirl Gourmet in 2006 because I believed weeknight dinners shouldn’t be boring and gourmet shouldn’t mean complicated. I’m also the co-founder of Spiceology, so safe to say I think about food for a living. Stick around for recipes that actually make it into your regular rotation.
The easiest and stress-free pie dough recipe