How to Make Pie Dough

The crust of a homemade pie always beats store-bought. But, is learning how to make pie dough difficult? Contrary to what you may think, creating homemade pie dough from scratch is not difficult. As long as you follow the proper procedure, pay attention to texture, and follow a sound pie dough recipe, you will be able to make pie dough, and by extension homemade pie. So, let’s learn and make pie dough together!

Call me old-fashioned, but I thoroughly enjoy making my dough by hand with a pastry blender. Of course, home made pie doe has its technical advantages. For example, I find it much easier to control the texture when I can feel it in my hands.

If you would rather not get your hands dirty, you can still follow a pie dough recipe by using a a food processor as well. But make sure the food processor is large enough for all of the ingredients for your pie dough. Keep scrolling to learn how to make pie doe the old-fashioned way.

Step 1: Combine your dry ingredients.

A classic pie dough recipe starts with:

Flour: Flour makes up the basis of the dough. All-purpose flour is the usual go-to. For the most accurate measuring, use a kitchen scale. Scales are very beneficial when it comes to dough making and accuracy.
Sugar: Not all dough recipes will specify sugar, it is optional, but a small amount really does wonders for flavor of the overall crust.
Salt: The salt is in the dough to enhance the flavor of the crust.

Whisk together the flour, salt, and sugar (if using) until well incorporated.

Step 2: Cut in the butter.

It is absolutely essential for a proper pie crust, that you use cold butter in the dough. The cold butter gives the crust its flakiness. When the cold butter in the crust is heated in the oven, the water evaporates quickly giving you the flaky texture you desire. In addition to being cold, the butter should be cubed or cut into small pieces for accurate incorporation into the dry ingredients.

How to cut in butter:

Using a pastry blender or two forks, press the butter down into the flour mixture. Continue to do this until small pieces of floured butter remain. You are looking for the texture in the following photo. It is essential that you work quickly so that the butter does not warm too much.

Step 3: Add ice cold water.

This is the trickiest step in making pie dough. You want your pie dough moist enough that it comes together, but not so much so that it is a sticky mess. It is also crucial that you do not overwork the dough or work too slowly, as the butter is continuing to soften.

How to add water to the dough:

In the beginning of the process, add the water into the pie dough a few tablespoons at a time. Using your hands or a spatula, carefully incorporate the water into the dough. Continue adding the ice cold water, one tablespoon at a time, until the dough keeps shape when pressed together.
Why is my pie dough crumbly? You need to add additional water, a little at a time, until the dough comes together.
Why is my dough sticky? You’ve added too much liquid and need to add additional flour. Be careful that you do not over-work the dough though.

Step 4: Form a dough ball.

Pour the dough onto a lightly floured surface and knead just until smooth. It is okay if it’s still a little rough; you do not want to over-work it. With a bench scraper, divide the dough into two pieces. Form each dough ball into a flattened disk.

Step 5: Chill the dough.

Wrap in plastic wrap and refrigerate for at least 4 hours before using. For best results, refrigerate the dough overnight.

Can you freeze pie dough?

You most definitely can. Wrap the dough in plastic wrap. Either wrap in foil or place in a freezer safe zip-top bag. Label with name and date. Pie dough can be frozen for up to 6 months.

In summary:

Mix the dry ingredients.
Cut in the butter.
Add the ice cold water.
Form a dough ball.
Chill.