quick pie dough recipe

Written ByJenny Smyth Posted on
Jump to Recipe Jump to Video Print Recipe

The Best quick pie dough recipe

I’ve been making this quick pie dough recipe for years, and it’s always a hit with my family. It’s easy to whip up and can be used for a variety of sweet and savory pies.

I love that it’s a versatile recipe that can be adapted to suit any occasion. Whether we’re having a family gathering or just a quiet night in, this pie dough is always a good idea.

I’ve experimented with different fillings over the years, from classic pumpkin to more adventurous options like spinach and feta. The best part is that it’s incredibly easy to make – just mix together some flour, butter, and water, and you’re good to go.

My kids love helping me roll out the dough and getting creative with the toppings. It’s a great way to spend quality time together and create memories in the kitchen.

This recipe has been passed down through generations in my family, and I’m so glad I can continue to share it with my loved ones. The key to this recipe is using cold ingredients – it makes all the difference in the flakiness of the crust.

I’ve tried using room temperature butter before, but it just doesn’t yield the same results. So, be sure to keep your ingredients chilled before mixing them together.

Quick Pie Dough Recipe

4.8 from 1544 votes

This quick pie dough recipe is perfect for those who need a crust in a hurry. It requires just a few simple ingredients and minimal effort.

Prep Time10 mins
Cook Time30 mins
Resting Time0 mins
Total Time40 mins
Servings: 4Cuisine: InternationalCalories: 350 kcal

🥘Ingredients

For the Dough

2 cups all-purpose flour
1 teaspoon salt
1/2 cup unsalted butter (cold, cubed)

For the Topping

2 tablespoons milk
1 egg (beaten)

👨‍🍳Directions

1Preheat your oven to 425°F.
2This ensures the crust will be flaky and golden.
3Place a baking sheet in the oven to heat up.
4This will help to create a crispier bottom crust.
5In a mixing bowl, combine the flour and salt.
6This forms the base of your dough.
7Add the cold, cubed butter to the flour mixture.
8Use your fingers to work the butter into the flour until the mixture resembles coarse crumbs.
9The butter should be pea-sized and well distributed.
10Gradually add 6-8 tablespoons of ice-cold water to the flour mixture.
11Stir gently with a fork until the dough just comes together.
12The dough should hold its shape when pressed but not be sticky.
13You may not need all the water, so add it sparingly.
14Turn the dough out onto a lightly floured surface.
15Knead the dough gently a few times until it forms a cohesive ball.
16Be careful not to overwork the dough.
17This will ensure the crust remains tender.
18Roll out the dough on a lightly floured surface until it is about 1/8 inch thick.
19The dough should be large enough to fit your pie dish.
20Transfer the rolled-out dough to the heated baking sheet.
21This will help to create a crispier bottom crust.
22Brush the top of the dough with the beaten egg and milk mixture.
23This will give the crust a golden brown color and a shiny finish.
24Sprinkle with a bit of sugar for a sweeter crust if desired.
25Bake the pie crust in the preheated oven for 10-12 minutes.
26The crust should be golden brown and firm to the touch.
27Remove from the oven and allow to cool slightly before filling.

🔧Equipment

Mixing bowl
Baking sheet
Rolling pin
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. Ensure your butter and water are ice-cold to achieve a flaky crust.

Watch Video Of How Quick Pie Dough Recipe Works

This quick pie dough recipe is a staple in our household – we use it for everything from apple pies to quiches. One of the best things about this recipe is that it’s incredibly versatile – you can use it for sweet or savory fillings, and adjust the seasoning accordingly.

When storing leftover pie crusts, be sure to wrap them tightly in plastic wrap or aluminum foil and refrigerate them within two hours of cooking. You can also freeze cooked pie crusts for up to three months – just thaw them overnight in the fridge before using.

❓ Frequently Asked Questions About Quick Pie Dough

Q: Can I use this pie dough recipe for gluten-free pies?

No, this recipe is not suitable for gluten-free pies. The flour used in this recipe contains gluten, which makes it unsuitable for those with gluten intolerance or sensitivity.

Q: Can I make this pie dough recipe ahead of time?

Yes, you can make this pie dough recipe ahead of time. Simply wrap the dough tightly in plastic wrap and refrigerate it for up to 24 hours before using.

Q: Do I need to let the pie dough rest before rolling it out?

No, you don’t need to let the pie dough rest before rolling it out. However, letting it rest for 10-15 minutes will help the gluten relax, making it easier to roll out.

Q: Can I use this pie dough recipe for savory pies?

Yes, you can use this pie dough recipe for savory pies. Simply choose your favorite fillings and adjust the seasoning accordingly.

Q: Can I freeze this pie dough recipe?

Yes, you can freeze this pie dough recipe for up to 3 months. Simply wrap the dough tightly in plastic wrap and store it in an airtight container or freezer bag.

Similar Posts