I’ve been making this single crust pie dough recipe for years, and it’s a staple in my household. My kids love helping me mix and roll out the dough, and it’s always a hit when we have family gatherings.
This recipe is perfect for any occasion, whether it’s a holiday dinner or a quick weeknight meal. The best part is that it’s incredibly easy to make and requires minimal ingredients.
I’ve been making this recipe since I was a teenager, and it’s been passed down through generations in my family. My grandmother taught me the secret to making the perfect crust, and I’m happy to share it with you now.
Classic Single Crust Pie Dough
4.8 from 903 votes
This single crust pie dough recipe is perfect for creating a delicious base for your favorite pies. It’s easy to make and results in a flaky, tender crust.
1 cup unsalted butter, chilled and cut into small cubes
1/4 to 1/2 cup ice water
👨🍳Directions
1In a large mixing bowl, combine flour, salt, and sugar.
2Add the chilled, cubed butter to the flour mixture.
3Use a pastry blender or fork to cut the butter into the flour until the mixture resembles coarse crumbs with a few pea-sized pieces of butter remaining.
4This will help create a flaky crust.
5Gradually add ice water, one tablespoon at a time, mixing gently with a fork until the dough just comes together.
6You may not need all the water, or you might need a bit more.
7The dough should be slightly crumbly but hold together when pressed.
8Be careful not to overwork the dough, as this can make it tough.
9Turn the dough out onto a lightly floured surface and gently knead it a few times to bring it together.
10Form the dough into a flat disk.
11Wrap the dough tightly in cling wrap and refrigerate for at least 30 minutes.
12This resting period helps to relax the gluten and makes the dough easier to roll out.
13On a lightly floured surface, roll out the chilled dough using a rolling pin.
14Roll from the center outwards, turning the dough occasionally to ensure it doesn’t stick.
15Roll the dough to about 1/8-inch thickness, creating a circle large enough to fit your 9-inch pie dish with some overhang.
Tips: Handle the dough gently to prevent it from becoming tough. If the dough is too sticky, add a bit more flour. If it’s too dry, add a bit more ice water. You can substitute half of the all-purpose flour with whole wheat flour for a healthier option.
In conclusion, this single crust pie dough recipe is a versatile and delicious option for any occasion. It is easy to make and can be used for a variety of pies.
I hope that you enjoy this recipe as much as my family does. I am sure that it will become a favorite in your kitchen as well.
I am excited to hear about your creations and how you enjoy this recipe.
❓ Frequently Asked Questions About Single Crust Pie Dough
1. Can I use this recipe for a double crust pie?
This recipe is specifically designed for a single crust pie. If you want to make a double crust pie, you will need to double the ingredients. Keep in mind that this will also require more time and effort to roll out the dough and assemble the pie.
2. Can I substitute the butter with margarine or shortening?
I do not recommend substituting butter with margarine or shortening as it will alter the taste and texture of the pie crust. Butter gives the pie crust a rich, buttery flavor and a flaky texture. If you need to substitute, use a high-quality lard or vegetable shortening.
3. Can I make the dough ahead of time?
Absolutely. You can make the dough ahead of time and store it in the refrigerator for up to 3 days or in the freezer for up to 3 months. Just make sure to wrap it tightly in plastic wrap and store it in an airtight container. When you are ready to use it, let it thaw in the refrigerator overnight and use as directed.
4. Why is my pie crust tough?
If your pie crust is tough, it is likely because the dough was overworked or the fat was not cold enough. When making pie dough, it is important to work quickly and keep the dough and the ingredients as cold as possible. Also, be sure to not overmix the dough. You can also try adding a small amount of vinegar or lemon juice to the water to help tenderize the dough.
5. Can I use this recipe for a gluten-free pie crust?
To make a gluten-free pie crust, you can substitute the all-purpose flour with a gluten-free flour blend. Keep in mind that the texture and taste may be slightly different. Also, you may need to adjust the liquid content as gluten-free flours absorb liquid differently. I recommend using a gluten-free flour blend that is designed for pie crusts or pastries. I have tried this and it works well.
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