one crust pie dough recipe

Written ByJenny Smyth Posted on
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The Best one crust pie dough recipe

I’ve been making one crust pie dough for years, and it’s always a hit with my family. My kids love helping me mix and roll out the dough, and it’s a great way to get them involved in the kitchen.

I like that this recipe is so versatile – it can be used for sweet or savory pies, and it’s perfect for a special occasion or just a weeknight dinner. One of the things I love about this recipe is that it’s so easy to make – just a few simple ingredients and you’re good to go.

The end result is always flaky, buttery, and delicious, and I’ve never had any issues with it being too dense or tough. I’ve tried other pie crust recipes in the past, but this one remains my go-to because of its simplicity and consistency.

Whether you’re making a classic apple pie or something more adventurous like a spinach and feta quiche, this one crust pie dough recipe is sure to please.

Classic Pie Crust Dough

4.6 from 1038 votes

A simple and versatile one crust pie dough recipe perfect for sweet or savory pies. This recipe uses basic ingredients and straightforward techniques to create a flaky and delicious pie crust.

Prep Time15 mins
Cook Time30 mins
Resting Time0 mins
Total Time45 mins
Servings: 4Cuisine: InternationalCalories: 350 kcal

🥘Ingredients

For the Dough

2 1/2 cups all-purpose flour
1 teaspoon salt
1 teaspoon sugar
1 cup unsalted butter, cold and cubed
1/4 to 1/2 cup ice-cold water

👨‍🍳Directions

1In a large mixing bowl, combine the flour, salt, and sugar.
2Add the cold cubed butter to the dry ingredients.
3Using a pastry blender or fork, cut the butter into the flour mixture until it resembles coarse crumbs with a few pea-sized pieces of butter remaining.
4This indicates that the butter has been sufficiently incorporated and will create a flaky crust.
5Gradually add the ice-cold water, one tablespoon at a time, mixing gently with a fork until the dough just comes together.
6Be careful not to add too much water, as this can make the crust tough.
7The dough should be slightly crumbly but hold together when pressed.
8If the dough is too dry, add a bit more water.
9If it is too sticky, add a bit more flour.
10Turn the dough out onto a lightly floured surface and gently knead it a few times until it forms a cohesive ball.
11Be careful not to overwork the dough, as this can make it tough.
12Flatten the dough into a disk, wrap it in plastic wrap, and refrigerate for at least 30 minutes.
13This step is crucial for relaxing the gluten and making the crust flaky.
14On a lightly floured surface, roll out the chilled dough to a 12-inch circle about 1/8 inch thick.
15Use a rolling pin to ensure even thickness.
16If the dough is sticking to the rolling pin, lightly flour the pin and the surface.
17If the dough is too elastic and difficult to roll, let it rest in the refrigerator for a few more minutes.
18Carefully transfer the rolled-out dough to a 9-inch pie dish, pressing it gently into the sides and bottom.
19Trim the excess dough, leaving about 1/2 inch of overhang.
20Crimp the edges with your fingers or a fork to create a decorative border.
21Preheat the oven to 425°F (220°C) while preparing the filling.
22Fill the pie crust with your desired filling, such as fruit, custard, or meat.
23If the recipe requires a pre-baked crust, line the crust with parchment paper and fill it with pie weights or dried beans.
24This will prevent the crust from puffing up and ensure it bakes evenly.
25Bake the crust for 15-20 minutes, or until it is golden brown and set.
26If the edges start to brown too quickly, cover them with aluminum foil or a pie shield.

🔧Equipment

Mixing bowl
Pastry blender or fork
Measuring cups and spoons
Rolling pin
Pie dish
Oven

📊Nutrition Facts (per serving)

🔥Calories: 350 kcal🧈Total Fat: 12g💛Saturated Fat: 5g❤️Cholesterol: 30mg🧂Sodium: 600mg🌾Total Carbs: 45g🥦Dietary Fiber: 3g🍬Sugars: 5g🥩Protein: 15g

📝Notes

Tips: You can substitute whole wheat flour for a healthier option. For a flakier crust, use very cold butter and water. Avoid overworking the dough to prevent toughness.

Watch Video Of How Classic Pie Crust Dough Works

This one crust pie dough recipe is always a good idea for any occasion – whether you’re planning a big family gathering or just want something simple for dinner.

It’s easy to make ahead of time and stores well in an airtight container in the refrigerator.

For reheating, simply place your pie on a baking sheet lined with parchment paper and bake at 375°F (190°C) for about 15-20 minutes until warm and golden brown.

❓ Frequently Asked Questions About Pie Crust Dough

Q: What makes this one crust pie dough recipe so special?

This recipe stands out from other pie crust recipes because of its simplicity and ease of use. The ingredients are straightforward, and the instructions are easy to follow, even for a beginner in the kitchen.

Q: Can I make this dough ahead of time?

Yes, you can definitely make this dough ahead of time. In fact, I often make it the night before I plan to use it. Just store it in an airtight container in the refrigerator until you’re ready to roll it out.

Q: What type of flour should I use for this recipe?

I recommend using all-purpose flour for this recipe. It will give your pie crust a nice balance of strength and tenderness.

Q: Can I substitute the shortening in this recipe with butter?

You can substitute the shortening with butter if you prefer, but keep in mind that it will give your pie crust a slightly different flavor and texture.

Q: How do I know if my pie crust is overworked?

If your pie crust becomes too dense or tough during rolling out, it may be overworked. Try refrigerating it for 30 minutes to firm up before continuing.

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