Flaky Pie Dough

If you’re in search of a simple, fail-proof recipe for flaky pie dough, look no further. This is the best flaky pie dough recipe I’ve tested, and it’s incredibly easy to prepare. Once you try this recipe, you’ll likely never purchase store-bought pie dough again.

When it comes to pie dough, flaky pie dough is the way to go. There is something about the tender, flaky, buttery layers that make any dessert just that much better. That is why I love using a great flaky pie dough recipe for pies.

I discovered this recipe years ago when I first started using Pinterest. It has since become my favorite pie dough recipe. Despite trying various recipes for flaky pie dough over the years, I always return to this one. It’s truly an excellent recipe.

I love using this flaky pie dough recipe for my Pumpkin Pie, the pie dough is able to withstand the moisture and come out nice and crisp. No soggy bottoms here. That is a great quality for a flaky pie dough. With just a few ingredients and time you can make this delicious flaky pie dough from scratch too.

You can also use this pie dough recipe for hand pies, quiches and free-form tarts. Let me know down in the comments below what your favorite recipes are to use flaky pie dough.

• Use a food processor– Having a food processor for cutting in the fat, while not necessary is a huge help. Especially when you double this recipe. Cutting in the fat by hand can take a long time. Using a food processor will also help keep the fat nice and cold. Warm hands will soften or even melt the fat.
• Keep the fat cold– Never use softened butter or even butter that has been sitting out for longer than a few minutes. The fat needs to be cold to be able to create those lovely flaky layers.
• Pea sized pieces– When cutting the fat into the flour, it should be left in pea sized pieces. These pea sized pieces create the flaky layers that we all love. When you roll the dough out the pieces of cold fat will flatten out. The butter then melts and creates little pockets when baked. Flaky layers!
• Shred and freeze the butter – One of my favorite tips for making pie dough is to shred and freeze the butter at least one hour in advance. I do this when I have the time, and it makes the cutting in process much easier and yields a flakier crust. If you don’t have time just cut the butter into small pieces before using it.

• Ice water is a must– The ice water will ensure that the butter stays nice and cold and does not melt.
• Do not knead your dough-this will create gluten, the worst enemy of pie dough. The more you work the dough the tougher it will be.
• Don’t rush the chilling– allow the dough to chill properly before rolling it out. If you rush this process the flour will not have enough time to absorb the water and dough will not turn out right. Also, the fat needs to be cold to create the flaky texture.

Bonus Tip:

Always make a double recipe of pie dough. Wrap them in individual discs and keep them in your freezer. This makes life easier later on. The next time you need pie dough you will just need to thaw it.

More delicious recipes

Chicken Pot Pie

Chocolate Meringue Pie

Pumpkin Pie

Pecan Pie

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Flaky Pie Dough

Tender, flaky and buttery!  This is the only flaky pie dough recipe you will ever need.  Be sure to make a double recipe and freeze the extra pie doughs for later use.

Author: Sky Pilgreen Cooking Method: Baking Categories: Dessert, Freezer Friendly Recipe Keys: F flaky pie dough

Print Recipe

Pin Recipe

Prep Time 10 mins Total Time 10 mins Difficulty: Intermediate

Makes 2 9-inch pie doughs

Servings

• 2 ¹⁄₂ cups all-purpose flour
• 1 tablespoon sugar
• 1 teaspoon salt
• 8 ounces unsalted butter (cubed and chilled or shredded and frozen)
• 8 tablespoons ice water (6-8 will be needed)

Instructions

1. Add the dry ingredients to a food processor and pulse until combined. Then, incorporate the chilled butter and pulse several times until the mixture takes on a coarse, crumbly texture.

2. Now slowly drizzle in the water, 1 tablespoon at a time, pulsing in between tablespoons. The dough should not come together fully in the processor. It should still be a little dry and crumbly. To test if the dough has enough water pour it out onto a clean counter, gather all of the dough together and try to form a loose ball. If the dough still crumbles apart then more water is needed.

3. If it holds together, it is ready.  Divide the dough into two equal portions, flatten into discs, wrap in plastic wrap and chill for 30-45 minutes before using.

4. Lightly dust a work surface with flour and roll out the dough into a 12-inch circle, approximately 1/8-inch thick. Transfer the dough to a pie dish, pressing it gently into place. Trim the excess dough to leave a 1-inch overhang around the edge of the dish. Fold and crimp the edges to your preference.

5. Place back in the refrigerator for 20-30 minutes before using.  Enjoy!

Blind Baking Pie Dough

1. Follow the instructions above just until the dough is in the pie dish.  Now Pierce the bottom of the pie dough with a fork to prevent bubbling while baking.

2. Preheat an over to 425°F.

3. Carefully place a piece of parchment paper or foil into the pie dish, ensuring it presses against the sides. The parchment or foil should be slightly larger than the pie dish, with a bit of overhang.

4. Now fill with pie weights, dry beans or dry rice.  Refrigerate until the dough is firm.  Place in the oven and bake for 20 minutes for a partially baked pie crust.  

5. For a fully baked pie crust bake for 20 minutes, remove the pie weights and bake for another 10-15 minutes or until the crust it lightly browned and fully cooked.

Note

This recipe makes 2 9-inch pie doughs.

To freeze:  Wrap pie dough in plastic wrap and place in a freezer bag in the freezer until needed.  

To use from frozen:  Thaw overnight in the refrigerator.