Easy Pie Dough Recipe
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My go-to easy pie dough recipe for sweet and savory pies and tarts. It’s buttery, flaky, and made in a food processor.
November 22, 2025
Easy Pie Dough Recipe
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My go-to easy pie dough recipe for sweet and savory pies and tarts. It’s buttery, flaky, and made in a food processor.
Ready to make some pies? Try my Bourbon Cashew Tart, Pandan Coconut Cream Pie, or Almond Pear Tart.
Table of Contents
Tips for Successful Pie Dough
- Make sure butter is cold! I like to pop it in the freezer for a bit.
- Make sure the water is ice cold! This will keep the butter from softening. Tap water is not the same.
- Obviously, don’t overwork the dough. But you will need to handle it enough to come together. If it’s crumbling apart now, it’ll be crumbling apart when you try to roll it out.
- The dough needs to rest. This can happen while it’s a disc wrapped in plastic or rolled and ready in the pie plate. Resting gives the gluten a chance to relax (which prevents shrinking).
How Should I Store this Easy Pie Dough?
The dough (as a disc or rolled in a pie plate) can be wrapped in plastic and refrigerated for up to 5 days.
To freeze, wrap tightly in plastic and transfer to a freezer bag and freeze up to 3 months. Let thaw in the fridge overnight.
Easy Pie Dough
Equipment
Ingredients
- 1 1/3 cups plus 1 tablespoon (174g) all-purpose flour, plus extra for dusting
- 1/4 teaspoon kosher salt
- 6 tablespoons (85g) cold unsalted butter, cubed
- 4 tablespoons (60g) ice water
Instructions
- In a food processor, add the flour, salt, and butter and pulse until the butter is broken up into small bits. Add the water and pulse until the mixture looks like crumbled dough.
- Transfer to an unfloured work surface. Gather and shape into a flat disc.
To Roll Out Later:
- Wrap tightly in plastic and refrigerate for at least 30 minutes and up to overnight. Before rolling out, let rest at room temperature for 15 minutes.
To Roll Out Now:
- Lightly dust the work surface with flour and roll out the dough into a 12-inch (30 cm) round.
- Transfer to a 9-inch (23 cm) pie plate. There should be some overhanging dough. Tuck this excess under itself, all the way around, and pinch and shape into an evenly raised border, using the flat lip of the pie plate as a base. Flute or crimp the crust.(If using a 9-inch tart pan, run a rolling pin over the top to trim away excess dough.)
- Prick the dough all over with a fork. Refrigerate for at least 30 minutes and up to overnight.
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