I’ve been making sweet dough pie for years, and it’s always a hit with my family. The recipe comes from my grandmother, who learned it from her mother.
It’s a classic American dessert that’s easy to make and always in demand. The combination of flaky pastry crust and sweet filling is irresistible.
I love how the crust turns out, all golden brown and crispy on the outside, but still tender on the inside. My kids can’t get enough of it, and I’m happy to oblige.
Whether we’re having a family gathering or just a regular Tuesday dinner, sweet dough pie is always a good idea. It’s one of those desserts that never goes out of style.
I’ve tried other recipes over the years, but this one remains my favorite. It’s just so simple to make and yet so impressive when it comes out of the oven.
I’ve made it for holidays, birthdays, and even just because. It’s a staple in our household, and I’m sure it will be in yours too once you try it.
Sweet Dough Pie
4.8 from 1602 votes
A tender, buttery sweet dough pie filled with a rich fruit or custard filling. This versatile recipe creates a flaky crust that pairs perfectly with any sweet filling you choose.
4 cups fresh or frozen berries (such as blueberries or raspberries)
1/2 cup granulated sugar
3 tablespoons cornstarch
1 tablespoon lemon juice
1 teaspoon lemon zest
1 tablespoon butter, cut into small pieces
👨🍳Directions
1In a large mixing bowl, whisk together 2 1/2 cups all-purpose flour, 1/2 cup granulated sugar, and 1 teaspoon salt.
2Add 1 cup cold cubed butter and use a pastry cutter or two forks to cut the butter into the flour mixture until it resembles coarse crumbs with pea-sized butter pieces.
3In a small bowl, whisk together 1 large egg, 1/4 cup ice water, and 1 teaspoon vanilla extract.
4Pour the wet mixture into the flour mixture and stir with a fork until the dough just comes together.
5Turn the dough out onto a lightly floured surface, divide it in half, shape each half into a disc, wrap in plastic wrap, and refrigerate for at least 30 minutes.
6Preheat your oven to 375°F.
7In a medium bowl, combine 4 cups berries, 1/2 cup granulated sugar, 3 tablespoons cornstarch, 1 tablespoon lemon juice, and 1 teaspoon lemon zest; stir gently until the berries are evenly coated.
8On a lightly floured surface, roll one dough disc into a 12-inch circle about 1/8-inch thick.
9Gently transfer the dough to a 9-inch pie dish, pressing it into the bottom and up the sides without stretching.
10Pour the berry mixture into the crust and dot the filling with 1 tablespoon of small butter pieces.
11Roll out the second dough disc into an 11-inch circle.
12Place it over the filling, trim any overhang to about 1/2 inch, and crimp the edges with a fork or your fingers to seal.
13Cut 4 to 5 small slits in the top crust to allow steam to escape.
14Place the pie on a baking sheet to catch any drips and bake at 375°F for 35 to 40 minutes, until the crust is golden brown and the filling is bubbly through the slits.
15Let the pie cool on a wire rack for at least 2 hours before slicing to allow the filling to set.
For a lattice top, cut the second dough into strips and weave them over the filling. You can substitute the berries with sliced peaches or apples; if using apples, toss them with 1 tablespoon of flour and increase the sugar to 3/4 cup.
Watch Video Of How Sweet Dough Pie Works
To store this sweet dough pie, let it cool completely, then cover it loosely with foil or plastic wrap. It will keep at room temperature for up to two days, but I find it tastes best the day it is made.
For reheating, pop a slice in a 350 degree oven for about 10 minutes or microwave for 20 seconds. This brings back the soft texture and makes the filling warm again.
This pie is perfect for any occasion because it is simple enough for a weekday treat but impressive enough for a holiday table. I have brought it to family gatherings and potlucks, and it always gets eaten quickly.
The combination of the soft sweet dough and the fruity filling is a crowd pleaser. I hope you give it a try and make it your own.
❓ Frequently Asked Questions About Sweet Dough Pie
What type of flour should I use for the pastry crust?
All-purpose flour works well for this recipe. You can also use a combination of all-purpose and cake flour for an extra tender crust.
Can I use store-bought pie crust instead?
While store-bought pie crust is convenient, it won’t have the same flaky texture as homemade pastry. If you do decide to use store-bought, make sure to thaw it according to the package instructions.
How do I prevent the pastry crust from shrinking during baking?
To prevent shrinkage, make sure your pastry dough is chilled before rolling it out. Also, don’t overwork the dough – it should be rolled out quickly and evenly.
Can I make the filling ahead of time?
Yes, you can make the filling ahead of time and store it in the refrigerator for up to 24 hours or freeze it for up to 3 months.
What’s the best way to store leftover pie?
Store leftover pie in an airtight container at room temperature for up to 2 days or wrap it tightly in plastic wrap or aluminum foil and freeze for up to 3 months.
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