single crust pie dough recipe

Written BySheba G Updated On
single crust pie dough recipe
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The Best single crust pie dough recipe

This single crust pie dough recipe has been a staple in our household for years. I first discovered it in a cookbook from my grandmother, who was an avid home cook. The simplicity and versatility of this recipe have made it a favorite among my family and friends.

Whether we’re making a savory pie for dinner or a sweet dessert for the holidays, this dough is always a reliable choice. I love that this recipe requires only a few ingredients and can be easily adapted to suit various tastes. The key to success lies in using cold ingredients and handling the dough gently to avoid overworking it.

This results in a flaky, tender crust that’s perfect for holding onto fillings without breaking apart. As a busy mom, I appreciate how quickly this dough comes together. It’s perfect for weeknight meals or special occasions.

My kids adore helping me shape the dough into various shapes, from traditional circles to fun animal designs. We’ve even used it to make mini pies for parties and events. One of the best aspects of this recipe is its health benefits.

By using whole wheat flour and minimizing added sugars, we can enjoy delicious pies without feeling guilty about the calories. Plus, the homemade aspect allows us to control what goes into our food, making it an excellent choice for families with dietary restrictions or preferences. Overall, this single crust pie dough recipe has earned its place as one of our family’s treasured traditions.

Single Crust Pie Dough Recipe

Single Crust Pie Dough Recipe

4.9 from 1109 votes

This classic single crust pie dough recipe is perfect for a variety of pies. It’s flaky, buttery, and easy to make.

Prep Time15 mins
Cook Time30 mins
Resting Time0 mins
Total Time45 mins
Servings: 8Cuisine: InternationalCalories: 350 kcal

🥘Ingredients

For the Dough

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

👨‍🍳Directions

1In a large mixing bowl, combine the flour, salt, and sugar.
2Add the cold cubed butter to the dry ingredients.
3Using a pastry blender or fork, cut the butter into the dry ingredients until the mixture resembles coarse crumbs with a few pea-sized pieces of butter remaining.
4This will take about 2-3 minutes.
5The mixture should be crumbly and uneven.
6Gradually add the ice water, one tablespoon at a time, mixing gently with a fork after each addition.
7Continue adding water until the dough just comes together and can be formed into a ball.
8You may not need all the water, or you may need a bit more.
9The dough should be slightly sticky but not wet.
10If the dough is too dry, add a bit more water.
11If it’s too wet, add a bit more flour.
12Turn the dough out onto a lightly floured surface and knead gently a few times to bring it together.
13Form the dough into a flat disk.
14Wrap the dough in plastic wrap and refrigerate for at least 30 minutes.
15This step is crucial as it allows the gluten to relax and the butter to firm up, making the dough easier to roll out.
16The dough can be refrigerated for up to 2 days or frozen for up to 3 months.
17On a lightly floured surface, roll out the chilled dough into a circle about 1/8 inch thick, using a rolling pin.
18Roll the dough from the center outward, turning it occasionally to ensure it doesn’t stick to the surface.
19If the dough becomes too warm and sticky, place it back in the refrigerator for 10-15 minutes to chill.
20The dough should be rolled out to about 12 inches in diameter for a standard 9-inch pie dish.
21Carefully transfer the rolled-out dough to a 9-inch pie dish.
22Press the dough into the bottom and up the sides of the dish.
23Trim the excess dough, leaving about 1/2 inch of overhang.
24Crimp the edges of the dough with your fingers or a fork to create a decorative border.
25The dough should be evenly distributed and smooth, with no cracks or tears.
26If the dough is too soft or sticky, place it back in the refrigerator for 10-15 minutes to chill.
27Preheat the oven to 425°F.
28Line the pie crust with parchment paper and fill it with pie weights or dried beans.
29Bake for 15-20 minutes, or until the edges of the crust begin to turn golden brown.
30This step is called blind baking and helps to prevent the crust from becoming soggy.
31The crust should be firm to the touch and slightly puffed up in the center.
32Remove the pie weights and parchment paper from the crust.
33Return the crust to the oven and bake for an additional 5-10 minutes, or until the crust is golden brown and fully cooked.
34The crust should be firm to the touch and no longer soft or doughy.
35Allow the crust to cool completely before filling it with your desired pie filling.
36This step ensures that the crust is fully cooked and crispy, preventing it from becoming soggy when filled.

🔧Equipment

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

📊Nutrition Facts (per serving)

🔥Calories: 350 kcal🧈Total Fat: 12g💛Saturated Fat: 5g❤️Cholesterol: 30mg🧂Sodium: 600mg🌾Total Carbs: 45g🥦Dietary Fiber: 3g🍬Sugars: 5g🥩Protein: 15g

📝Notes

Tips: You can substitute whole wheat flour for a healthier option. For a flakier crust, use cold water and handle the dough as little as possible. To make a double crust, double the recipe and divide the dough in half. For a lattice crust, cut the dough into strips and weave them over the filling.

Watch Video Of How Single Crust Pie Dough Recipe Works

I’m so glad you’ve found our single crust pie dough recipe helpful! It’s truly a versatile and reliable choice for any occasion.

Not only does it make delicious pies, but it also provides an excellent opportunity for kids (and adults alike) to learn about measurements, mixing techniques, and patience in cooking. When storing leftover pies or individual pieces of pie dough, be sure to wrap them tightly in plastic wrap or aluminum foil to maintain freshness.

For longer storage periods (up to 3 days), consider freezing individual portions wrapped in plastic wrap or freezer bags. For reheating pre-baked pies or individual pieces of pie dough, simply place them on a baking sheet lined with parchment paper and bake at 350°F (180°C) until warmed through.

❓ Frequently Asked Questions About Single Crust Pie Dough

What type of flour is best suited for this single crust pie dough recipe?

I find that using a combination of all-purpose and whole wheat flours produces the best results. The all-purpose flour provides structure and texture, while the whole wheat adds depth and nutrition.

Can I use frozen butter for this recipe?

No, it’s best to use cold, fresh butter for this recipe. Frozen butter may not incorporate properly into the dough, leading to an uneven texture.

How do I prevent the crust from becoming too dark during baking?

To avoid overbrowning, try covering the edges of the pie with foil during the last 15-20 minutes of baking. This will help protect them from excessive heat.

Can I make this dough ahead of time?

Sure! You can prepare the dough up to 24 hours in advance and store it in the refrigerator until you’re ready to roll it out.

Why is it essential to keep the ingredients cold when making this pie dough?

This ensures that the butter remains in small pieces and doesn’t melt into the flour, resulting in a flaky texture rather than a tough one.

Can I substitute self-rising flour for all-purpose flour in this recipe?

No, self-rising flour contains baking powder already added to it which will affect your final product.

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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