The Best Homemade Pie Dough (It’s So Flaky!)

There’s nothing like the smell of a freshly baked pie. It’s my husband’s absolute favorite dessert, and in our many many years together, I have baked more pies for him than i can count: apple pie, rhubarb pie, blueberry pie, cherry pie – you name it! So today I’m going to share my go-to recipe for the best flaky pie dough, that I love to bake with.

This pie crust is everything you want in a homemade base. Unlike a tart crust, which is more buttery and crumbly, this one is light and flaky, with crisp layers that almost melt in your mouth. It’s the kind of crust you want under and over a bubbling fruity filling, and the secret to getting it just right comes down to one key detail: keeping it cold!

Why Cold Pie Dough Makes All the Difference

The most important thing when making a perfect pie dough is keeping everything cold. Cold butter is the key to that signature flaky texture. As it melts in the oven, it creates steam — which puffs up the dough and separates it into thin, delicate layers.

If your dough gets too warm while you’re working with it, you’ll lose that flakiness, and the crust can shrink — and that really sucks, especially if you’ve taken time to create a pretty lattice or decorative elements. My secret trick? I use ice water to keep the dough extra cold from the start.

How to Keep Your Dough Cold

• Use ice-cold butter (pop it in the freezer for 5–10 minutes before you start)
• Make ice water (literally just water with ice cubes) and add it gradually to your dough
• Avoid handling the dough too much with your hands — a pastry blender helps here
• Chill the dough after mixing, after rolling, and before baking
• If it’s a hot day, take breaks and let the dough rest in the fridge between steps

What’s a Pastry Blender?

A pastry blender is a brilliant tool for making pie dough. It has a curved metal blade and a handle, making it perfect for cutting cold butter into flour. It’s faster, cleaner, and keeps your hands from heating your dough.

What Can You Use This Pie Dough For?

• Classic fruit pies: Apple, peach, blueberry, blackberry, rhubarb, and so on
• Double-crust pies: It’s great for lattice or full top crusts
• Mini pies and hand pies: They’re delicious with that flaky crust
• Cream pies: Also good for these, as long as you blind bake the crust before filling

Decorating Ideas for pies

• Lattice crust: Weave strips of dough for a classic pie look
• Decorations: Use cookie cutters to create shapes like leaves, flowers or stars
• Braided edge: Braid or twist strips of dough and press around the edge of the pie
• Sugared top: Brush the top with egg wash and sprinkle with sugar for a glossy finish

How to Bake a Pie Crust Just Right

We all dream of that golden, crisp crust — here’s how to get it! Start with a hot oven to help the crust set and get color. Then turn the heat down to finish baking the filling and bottom crust evenly. For most pies, I bake at 200°C (400°F) for 15–20 minutes, then lower to 180°C (350°F) and bake for another 25–30 minutes, until the filling bubbles and the crust is deeply golden.

Use a metal or glass pie dish for best results. Ceramic dishes work too but may need a bit more baking time.

Frequently Asked Questions

Can I use vegan butter?
Yes! Just use a firm vegan block, not spreadable butter from a tub.  The dough may be a bit more delicate and need longer chilling, but the results are still great.

Can I use this dough for savory pies or quiche?
This dough is slightly sweet and very buttery, so it’s best for dessert pies. For savory pies, I recommend using a more neutral shortcrust instead.

How do I prevent the crust from shrinking?
Keep everything cold and avoid stretching the dough in the pan. Chill the final pie before baking.

How long does the dough keep?
This dough keeps in the fridge for up to 3 days and in the freezer for up to 3 months. You can also freeze a fully assembled unbaked pie and bake it straight from frozen.

Recipe

Go-To Flaky Pie Dough

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This crisp, golden pie crust has a flaky texture and is perfect for fruit pies and classic double-crust pies.

Prep Time 20 minutes mins

Chill time: 2 hours hrs

Time: 2 hours hrs 20 minutes mins

Difficulty: Moderate

Yield: 1 batch*

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Ingredients

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• 500 g all-purpose flour
• 1 tbsp sugar
• ½ tsp salt
• 350 g cold butter (cubed)
• 200 ml ice water (approx.) – made from water with ice cubes

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Instructions

Pie dough:

• In a large bowl, mix together the flour, sugar, and salt.
  500 g all-purpose flour, 1 tbsp sugar, ½ tsp salt
• Add the cold cubed butter and use a pastry blender (or your fingertips — quickly!) to cut the butter into the flour until it resembles coarse crumbs.
  350 g cold butter
• Add ice water a little at a time and use a spoon to bring the dough together. Finish by pressing it together gently with your hands.
  200 ml ice water
• Divide the dough into two discs, wrap in plastic wrap, and chill in the fridge for at least 2 hours (or overnight) before rolling and using for pies.

Shaping the dough:

• This dough holds its shape well as long as it stays cold while you work. Roll it out, cut it into strips, or use cutters to make decorative shapes.

Notes

*Yield: One batch of dough is enough to line a 20 cm (8 inch) pie dish with both bottom and top crust.

Shelf life: Dough can be stored in the fridge for up to 3 days or frozen for up to 3 months.

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