This Easy Buttery Pie Dough is your new go-to recipe for perfectly flaky, golden crust every time. Made with just four simple ingredients — flour, butter, salt, and ice-cold water — it’s foolproof, freezer-friendly, and beautifully buttery.
Whether you’re baking a sweet fruit pie, savory quiche, or hand pies, this dough delivers tender, crisp layers that melt in your mouth. It comes together effortlessly in a food processor and rolls out like a dream — even for beginners.
Why you’ll love this recipe!
What ingredients do I need?
- All-Purpose Flour: The structure of your crust — light enough for flakiness but strong enough to hold fillings.
- Salt: Enhances the buttery flavor and balances sweetness in dessert pies.
- Unsalted Butter: The star of the show — creates flaky, tender layers and rich, classic pie flavor.
- Ice-Cold Water: Helps the dough come together without melting the butter; ensures perfect texture and structure.
Recipe Variations
- Sweet Pie Dough: Add 1 tbsp sugar for desserts like fruit or cream pies.
- Savory Herb Crust: Mix in 1 tsp dried herbs (thyme, rosemary, or sage) for quiches or pot pies.
- Whole Wheat Blend: Substitute ½ cup of flour with whole wheat flour for a nuttier flavor.
- Cheddar Pie Dough: Add ½ cup finely shredded cheddar for a savory twist that pairs beautifully with apple or ham pies.
Pro Tips
- Use very cold butter and water. Chill your butter for the flakiest texture.
- Don’t overmix! Stop pulsing once you see pea-sized bits of butter — that’s the key to those flaky layers.
- Rest your dough. Chilling gives the gluten time to relax, preventing shrinkage while baking.
- Roll evenly. Lightly flour your surface and roll from the center outward for consistent thickness.
- Freeze extra dough. Wrap tightly and store for up to 3 months for quick, easy pie making anytime.
- Don’t throw out the scraps! Baked them, or fry them up, and use them as pie dough dippers!
Can I Substitute?
Yes! Like always though, any substitutions can change the texture and/or flavor of the recipe.
- Dairy-Free: Use a plant-based butter.
- Gluten-Free: Replace flour with a 1:1 gluten-free baking blend.
Storage
- Refrigerator: Wrap tightly and refrigerate for up to 5 days.
- Freezer: Freeze for up to 3 months. Thaw overnight in the fridge before using.
- Pre-Rolled: Roll out dough and freeze flat between parchment sheets for quick pie assembly.
But, I Still Have A Few Questions…
Can I make this dough by hand instead of a food processor?
Absolutely! Use a pastry cutter or your fingertips to blend in the butter until crumbly.
My dough feels dry — what should I do?
Add a teaspoon of water at a time until it holds together when pressed.
How do I prevent a soggy bottom?
Blind bake your crust with pie weights before adding fillings, especially for custard or fruit pies.
Can I freeze the dough before rolling?
Yes — form into discs, wrap tightly, and freeze. Thaw in the fridge overnight before rolling out.
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Let’s engage!
Make sure to tag @thehomechefmomma on Instagram or Facebook, and leave a review or comment if you make these. I always get so excited to see your creations, variations of the recipe, and feedback! Just remember to be kind in your comments, there is still a person behind this screen! 🙂
The Easiest, Foolproof Pie Dough
Ingredients
- 2 1/2 c. all purpose flour
- 1 tsp salt
- 14 tbsp unsalted butter chilled and cubed
- 9-11 tbsp ice cold water my sweet spot is 10
Instructions
- Add flour and salt to a food processor. Pulse 3-4 times.
- Add cold butter to the food processor and pulse until crumbly, about 4-5 times.
- Add ice cold water in 1 tbsp increments, pulsing in between until the dough comes together. (10 tbsp was the sweet spot for me)
- Lightly flour a flat surface and turn dough out into the center. Use hands to gently bring the dough together into a ball. Divide in the dough in half and then gently flatten each into a disc.
- Wrap and refrigerate for at least 2 hours, up to 5 days.
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Nutritional Content Disclaimer
I choose not to include nutritional information with my recipes, as these values can be calculated from the ingredients provided. With my background as a pediatric nurse practitioner and my own family experience with disordered eating, I understand how focusing on numbers can affect our relationship with food. My philosophy is that all foods have a place—sweet, savory, nourishing, or indulgent. I aim to share recipes that support a healthy, joyful approach to eating. My hope is that this space also encourages a balanced, healthy relationship with food for you and your family too.