Description
Homemade Pie Crust Dough is the foundation for a variety of baked dishes, delivering a tender, flaky, and crisp texture every time. Made with just flour, cold butter, ice water, and optional sugar, this versatile dough is perfect for fruit pies, quiches, and savory pot pies. With minimal ingredients, it yields a reliable crust that holds its shape and flavor.
Ingredients
- 2 1/2 cups flour
- 1 cup salted butter (cold and cubed)
- 1/4 cup ice water
- 1 tablespoon sugar (optional, for sweet pies)
Instructions
- In a large bowl, combine flour and, if using, sugar.
- Cut cold, cubed butter into the flour mixture using a pastry cutter or fork until the texture resembles coarse crumbs.
- Gradually add ice water, one tablespoon at a time, gently mixing just until the dough begins to come together.
- Shape the dough into a disk, wrap tightly in plastic wrap, and chill in the refrigerator for at least 1 hour before rolling out.
Notes
For a dairy-free version, substitute salted butter with vegan butter or shortening. All-purpose flour can be swapped with a 1:1 gluten-free blend for gluten-free results. Make the dough ahead and refrigerate for up to 3 days, or freeze for up to 3 months (thaw in fridge overnight). If dough won’t hold together, add ice water by teaspoons until it forms. Over-mixing yields tough pastry, so stop as soon as it clings. For best flakiness, keep ingredients and hands cold when mixing. Store wrapped dough in the fridge until rolled and use as directed in your pie or quiche recipe.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Baking
- Method: No-Bake (pre-baking dough)
- Cuisine: American
Nutrition
- Serving Size: 1/8 of crust
- Calories: 280
- Sugar: 1g
- Sodium: 280mg
- Fat: 18g
- Saturated Fat: 11g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 26g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 48mg