Butter Pie Dough

This is my basic no fail recipe for pie dough. This pie dough is super versatile and forgiving. It is great for sweet or savory dishes that calls for pie dough. Although I have a few doughs that I use for certain dishes, this one is my go to. It never lets me down. I will leave the measurements for the complete sweet dough and you can omit the “sweet” ingredients for a basic dough for things like pot pies.

Let’s get going…


1 1/2 cups flour – cold
1 stick butter- cold and cubed
3 to 6 tbsp water- cold
1/2 tsp fine salt
3 tbsp sugar
1/2 tsp vanilla


  1. Before we begin please make sure all of your ingredients are cold. Keep them in the fridge pre-measured until you are ready to use or pop them in the freezer about 10-15 minutes before you are ready to use them. Preheat the oven to 425*.
  2. In a food processor combine the flour, sugar, and salt. Pulse to combine well. About 4 to 5 pulses will do.
  3. Add in the butter and vanilla and pulse until you get a crumbly mixture.
  4. While pulsing slowly add in 1 tbsp of water at time until the dough comes together. The dough should have a pliable texture to it. When pressed it sticks together with out being sticky or crumbly. (see video if you need to)
  5. Scoop out the dough onto plastic wrap and wrap tightly. Shape into a disk shape and chill for 30 minutes to 1 hour. Remove from the fridge about 5 minutes before rolling it out.
  6. Lightly flour your work surface along with the top of the dough and the rolling pin. Roll the dough out to desired thickness. This makes a 12 in pie crust.
  7. Gently roll the dough onto your rolling pin being careful not to break the dough. Roll the dough onto your pie dish. Gently press the dough into the pan. Cut off excess dough about 1/2 in above the end of the dish and shape as desired. Prick the dough with a fork on the bottom and sides. Line the bottom of the pie crust with foil and place about 2 cups of dry rice on top and level off. You can reuse the rice at a latter date instead of having to toss beans after 3 uses. This is why I prefer using rice in blind baking. Just let it cool before restoring the rice.
  8. Pop the dough into the oven for about 15 minutes. Remove the foil and rice and place back into the oven for about 3 to 5 minutes or until the bottom of the dough is golden. Remove and let cool completely.
  • If you are cooking a pie ( such as apple or pumpkin) Follow the directions above but instead of cooking the full 15 minutes, cut the time to about 8 to 10 minutes. remove and let cool slightly before filling with your desired filling. Cover the pie edges with foil if the edges get to brown in your baking time for your preferred pie.
  • If you are making a savory dish like a chicken/beef pot pie, you can omit the vanilla and sugar. This will make a savory pie crust for all of your savory baking.
  • You can save the cut pieces and store them in a freezer bag ( make sure to label and date the bag) for later use. I do this all the time so when I get enough dough saved I can make another pie with the leftover dough.

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