no fail pie dough recipe

Written BySheba G Updated On
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The Best no fail pie dough recipe

I’ve been making this no fail pie dough recipe for years, and it’s a staple in our household. It’s a classic American recipe that’s been passed down through generations, and I love it for its simplicity and versatility.

The dough is made with just a few ingredients: flour, butter, and water. It’s easy to mix together and roll out, and it freezes beautifully, so you can make a big batch and store it for later use.

My kids love helping me mix the dough and shape the pies, and it’s a great way to spend quality time together as a family. We often make these pies for special occasions like holidays and birthdays, but they’re also a great comfort food for a weeknight dinner.

The best part is that this recipe is incredibly healthy – with only 3 ingredients, you know exactly what you’re getting. Plus, the butter adds a rich flavor that’s perfect for a variety of fillings.

I’ve made these pies with everything from classic apple filling to sweet cherry pie, and they always turn out delicious. Whether you’re looking for a quick weeknight dinner or a show-stopping dessert for your next party, this no fail pie dough recipe is the perfect choice.

No Fail Pie Dough Recipe

4.9 from 994 votes

A simple and reliable pie dough recipe that guarantees success every time. This dough is perfect for both sweet and savory pies, and it is easy to make.

Prep Time15 mins
Cook Time30 mins
Resting Time0 mins
Total Time45 mins
Servings: 4Cuisine: InternationalCalories: 350 kcal

🥘Ingredients

For the Dough

2.5 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

For the Egg Wash

1 egg
1 tbsp water

👨‍🍳Directions

1In a large mixing bowl, combine flour, salt, and sugar.
2Add the cold, cubed butter to the dry ingredients.
3Using a pastry blender or fork, 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.
5Work quickly to keep the butter cold.
6Gradually add the 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 crumbly but hold together when pressed.
9If the dough is too sticky, add a bit more flour.
10If it is too dry, add a bit more water.
11Turn the dough out onto a lightly floured surface and gently knead it a few times until it forms a cohesive ball.
12Be careful not to overwork the dough.
13Flatten the dough into a disk, wrap it in plastic wrap, and refrigerate for at least 30 minutes.
14This resting period helps the gluten relax and makes the dough easier to roll out.
15On a lightly floured surface, roll out the chilled dough using a rolling pin.
16Roll from the center outwards in all directions until the dough is about 1/8 inch thick and 2 inches larger than your pie dish in diameter.
17If the dough shrinks back, let it rest for a few minutes before continuing to roll.
18Gently transfer the rolled-out dough to your pie dish.
19Press it into the sides and bottom, being careful not to stretch the dough.
20Trim the edges, leaving about 1/2 inch of overhang.
21Fold the overhang under itself to create a thicker edge.
22Crimp the edges using your fingers or a fork to create a decorative border.
23For a single crust pie, proceed with your pie filling.
24For a double crust pie, repeat steps 4 and 5 with the remaining dough to create the top crust.
25Place the top crust over the filling and crimp the edges to seal.
26Cut slits in the top crust to allow steam to escape.
27In a small bowl, whisk together the egg and water to make an egg wash.
28Brush the egg wash over the top crust for a golden finish.
29This will also help to create a beautiful, shiny crust.
30The egg wash will bubble and brown in the oven, indicating it is done.

🔧Equipment

Mixing bowl
Pastry blender or fork
Measuring cups and spoons
Rolling pin
Pie dish

📊Nutrition Facts (per serving)

🔥Calories: 350 kcal🧈Total Fat: 20g💛Saturated Fat: 12g❤️Cholesterol: 75mg🧂Sodium: 400mg🌾Total Carbs: 40g🥦Dietary Fiber: 1g🍬Sugars: 1g🥩Protein: 5g

📝Notes

Tips: For a flakier crust, use very cold butter and handle the dough as little as possible. You can substitute whole wheat flour for a healthier option.

This no fail pie dough recipe is always a good idea for any occasion – whether you’re looking for a quick weeknight dinner or a show-stopping dessert for your next party. It’s easy to make ahead of time and freezes beautifully, so you can have it ready whenever you need it.

Try using different fillings like sweet cherry or classic apple filling to mix things up. And don’t forget to store any leftover pie dough in an airtight container in the refrigerator for up to 3 days or freeze it for up to 6 months.

❓ Frequently Asked Questions About No Fail Pie Dough

Q1: What is the secret to making perfect pie crust?

The secret to making perfect pie crust is to keep the ingredients cold and to not overwork the dough. Make sure to keep your butter and water cold by refrigerating them before mixing, and avoid overmixing the dough when you’re rolling it out.

Q2: Can I use this recipe for other types of baked goods?

This no fail pie dough recipe is versatile enough that you can use it for other types of baked goods like quiches and savory tart crusts.

Q3: How do I store leftover pie dough?

You can store leftover pie dough in an airtight container in the refrigerator for up to 3 days or freeze it for up to 6 months.

Q4: What if my pie crust doesn’t turn out right – is it still edible?

Even if your pie crust doesn’t turn out perfectly, it’s still safe to eat. Just be sure to cook it until it’s fully baked through.

Q5: Can I make this recipe gluten-free?

Yes, you can make this no fail pie dough recipe gluten-free by substituting the all-purpose flour with a gluten-free flour blend.

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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