The Basics: Pie Dough

October 8, 2010

Finally! A post. It’s been a while. It feels good to be blogging. I’ve been mostly pre-occupied reading novels and writing essays rather than blog posts. But, that’s what happens when a semester starts up again. This time I’m taking five classes, four English and one Geography. It’s a lot of reading but I’m still enjoying it.

It’s been quite a lovely September and October so far here in Vancouver. It’s almost been nicer weather than most of the summer months. I’m not complaining. Well, ok, I complain on the days when I wake up at 6:30 for an 8:30 class, and by the time it is 2:30 on my way home it’s almost 20 degrees out! I wouldn’t mind, only that when I wake up, its cold, so I layer on some sweat shirts, and big boots and maybe sweatpants. Then, on the walk home in the afternoon uphill, it’s scorching! Needless to say, I definitely tear off all the layers when I get home. I have been baking and cooking quite a lot actually since I’ve moved. My boyfriend was sick for a couple weeks, so It gave me my first oppourtunity ever to make chicken noodle soup! Of course I’ve had it in the past, it was just that I’m usually the sick one, and my mom made the soup for me! Now I get to be the one making the soup for someone else. I’ve also made numerous cookies, loafs, and dinners. Cooking for two is much easier than cooking for one, I think I tend to make more than enough, always. I’m like my dad in that way I suppose, he always did make enough food to feed an army when it was just the four of us.  And I also made an Apple Pie. Which, is the same crust recipe I’m going to share today. This weekend is Thanksgiving here in Canada! So I’ve been baking up a storm!

Many people find baking pie crusts to be difficult. I have never been one myself to conquer pie crust. I have only made a handful of pies so far, and I always seemed to produce a not-so-flaky hardened crust. The delicious filling always made up for it though. But I was determined to try and make a flaky buttery crust. I found this recipe over on Annie’s Eats and I tried it when I made my Apple Pie. And let me tell you, It works. 100%. This coming from a non-pie baker. If you follow the steps its quite easy. And I’m certain you will create a delicious crust for any pie.


What you’ll need: Flour, Sugar, Cold Butter and Cold Water.


Mix the dry ingredients together. Then, add the butter and combine until small pea-sized pieces form.


Add the water, and mix until just combined.


Divide into balls, (I doubled the recipe) and cover and chill for at least 30 minutes.


Roll out dough, and drape over 9″ pie plate. (The reason I have little brown flakes is because I had put away my AP Flour and so I just used some whole-wheat to dust my counter top when I rolled it out)


Cut off the excess edges and crimp the edges as you like! Easy as pie =)

Basic Pie Dough

Yield: one 9-inch pie crust*


  • 1¼ cups all-purpose flour
  • 1 tbsp. sugar
  • ¼ tsp. salt
  • 8 tbsp. cold, unsalted butter, cut into small pieces
  • 3 tbsp. very cold water


  1. Combine the flour, sugar and salt in the bowl of a stand mixer fitted with the paddle attachment.  Mix briefly to blend.  Add in the butter pieces and mix on medium-low speed to cut the butter into the flour until the mixture resembles coarse sand and the largest butter pieces are not much bigger than peas.  Mix in the cold water on low speed just until the dough comes together.
  2. Shape the dough into a ball, wrap in plastic wrap and chill in the refrigerator for at least 30 minutes.  (This dough can be frozen for up to 2 months.)  Remove from the refrigerator.  Roll out the dough on a lightly floured work surface.  Use as directed in your desired pie recipe.

*Double the recipe for a double crust pie.

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