one crust pie dough recipe

Written BySheba G Updated 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 a staple in my household. My family loves it because it’s so versatile – we can use it to make sweet or savory pies, and it’s always a hit. I love it because it’s so easy to make and requires only a few ingredients.

Plus, it’s a great way to get my kids involved in the kitchen, as they can help with the rolling out of the dough. I’ve tried many different pie dough recipes over the years, but this one remains my go-to because of its simplicity and delicious flavor. The key to this recipe is using cold ingredients and not overworking the dough – this ensures that the crust stays flaky and tender.

I’ve found that this recipe works well for both everyday meals and special occasions. In fact, it’s become a tradition in our household to make a pie for holidays like Thanksgiving and Christmas. The health benefits of this recipe are also a plus – by using cold ingredients and avoiding overworking the dough, we’re able to minimize the amount of added fat and calories in our pies.

My kids also love helping me come up with new fillings and toppings for our pies, which makes mealtime a fun and collaborative experience. Overall, I highly recommend giving this one crust pie dough recipe a try – I think you’ll find that it becomes a favorite in your household just like it has in mine. One of the best things about this recipe is that it’s so easy to customize with different fillings and toppings.

From classic apple or pumpkin pie to more adventurous options like chocolate or spinach, the possibilities are endless. And because this recipe makes such a large batch of dough, we’re able to use some of it for future meals – making it a great way to plan ahead and save time in the kitchen. I’ve found that having a stash of pre-made pie crusts in the freezer is also super convenient when unexpected guests drop by or when we’re short on time during the week.

Classic Pie Crust Dough

4.8 from 1687 votes

A versatile and flaky pie crust dough perfect for sweet or savory pies. This recipe yields enough dough for a single 9-inch pie crust.

Prep Time20 mins
Cook Time30 mins
Resting Time0 mins
Total Time50 mins
Servings: 8Cuisine: InternationalCalories: 200 kcal

🥘Ingredients

For the Dough

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

👨‍🍳Directions

1In a large mixing bowl, combine flour, salt, and sugar.
2Add the cold cubed butter to the dry ingredients.
3Use a pastry blender or fork to cut the butter into the flour mixture until it resembles coarse crumbs with a few pea-sized pieces of butter remaining.
4This ensures a flaky crust.
5The mixture should be crumbly and there should be no large chunks of butter remaining.
6Gradually add ice-cold water, one tablespoon at a time, mixing gently with a fork until the dough just comes together.
7You may not need all the water, or you may need a bit more.
8The dough should be slightly sticky and hold together when pressed.
9Be careful not to add too much water, as this can make the crust tough.
10Turn the dough out onto a lightly floured surface and gently knead it a few times to bring it together.
11Shape it into a flat disk, wrap it in plastic wrap, and refrigerate for at least 30 minutes.
12This resting period helps the gluten relax and the butter to firm up, making the dough easier to roll out and ensuring a tender crust.
13On a lightly floured surface, roll out the chilled dough to a 12-inch circle, about 1/8-inch thick.
14Use a rolling pin to gently roll the dough from the center outward, turning it occasionally to ensure even thickness.
15If the dough becomes sticky, lightly dust it with more flour.
16If the dough is too elastic and hard to roll, let it rest for a few more minutes in the refrigerator.
17Carefully transfer the rolled-out dough to a 9-inch pie dish, pressing it gently into the bottom and up the sides.
18Trim the overhang to about 1/2 inch and crimp the edges as desired.
19Do not stretch the dough to fit the pan, as this can cause the crust to shrink during baking.
20The dough should fit snugly in the pie dish.
21If the dough is too elastic and hard to roll, let it rest for a few more minutes in the refrigerator.
22Preheat your oven to 425°F (220°C).
23Line the pie crust with parchment paper and fill it with pie weights or dried beans.
24This will help the crust maintain its shape during baking.
25Bake for 15 minutes, then remove the parchment paper and weights.
26Return the crust to the oven and bake for an additional 10-15 minutes, or until the crust is golden brown and set.
27The crust should be firm to the touch and lightly golden.
28If 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

📊Nutrition Facts (per serving)

🔥Calories: 200 kcal🧈Total Fat: 9g💛Saturated Fat: 6g❤️Cholesterol: 25mg🧂Sodium: 200mg🌾Total Carbs: 24g🥦Dietary Fiber: 1g🍬Sugars: 1g🥩Protein: 3g

📝Notes

Tips: For a gluten-free option, substitute the all-purpose flour with a gluten-free flour blend. Ensure that the butter is very cold before cutting it into the flour mixture. This helps create a flaky crust. You can also use vegetable shortening instead of butter for a different texture. Chill the dough for at least 30 minutes before rolling to make it easier to handle.

This one crust pie dough recipe is always a good idea for any occasion – whether you’re hosting a holiday dinner or just need something quick and easy for weekday meals.

One of my favorite things about this recipe is how well it freezes – making it perfect for meal prep or having on hand when unexpected guests drop by.

❓ Frequently Asked Questions About Pie Crust Dough

What type of flour is best for making one crust pie dough?

The type of flour you use will greatly affect the texture and flavor of your pie crust. For this recipe, I recommend using all-purpose flour as it provides a good balance between strength and tenderness.

Can I use frozen butter instead of cold butter?

No, using frozen butter will result in an overly tough crust. Cold butter is essential for creating layers in your crust that give it its flaky texture.

How do I store leftover pie dough?

You can store leftover pie dough in an airtight container in the fridge for up to three days or freeze it for up to two months.

Can I use other types of milk instead of water?

Yes, you can use other types of milk such as almond or soy milk if you prefer a dairy-free option.

Why does this recipe call for cold ingredients?

The cold ingredients help create layers in your crust that give it its flaky texture.

Hi, I’m Sheba G, the creator behind **Sheba’s Recipe**, where I share my favorite homemade dishes and easy recipes anyone can try. I love experimenting in the kitchen and helping others enjoy simple, flavorful meals with confidence.

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