Single Crust Pie Dough Recipe: How to Bake in 6 Simple Steps

Single Crust Pie Dough Recipe, But Make It Not a Nightmare 

Alright, let’s just get real: most people’s first pie crust turns out like a hockey puck or a limp handshake. (Don’t lie, you’ve been there.) The truth? Pie dough’s gotten a bad rap thanks to way-too-fussy recipes. But honestly, if you can make cookies, you can absolutely crush this single crust pie dough recipe. Forget the drama—this is the only recipe you need for flaky, buttery, “oh wow, I made that?” crust. Yeah, even for quiche. Or galettes, if you want to go get fancy.

What You Need—No Weird Ingredients 

Pro tip: Butter should be cold and solid but not a rock. Jab it with your thumb; if it pushes back, you’re golden. Too soft? Give it a time-out in the freezer.

Time Breakdown: Faster Than Waiting for Pizza 

Prep: 10 mins 

Chill: 1 hr (or cheat and freeze for 30 mins) 

Active Time: 15 mins 

Whole thing: 1 hr 25 mins (way less if you skip scrolling TikTok mid-bake)

Step-by-Step: Foolproof Dough in 6 Steps

 Step 1: Whisk Dry Ingredients

Dump flour, salt, and sugar (if you want) into a bowl that’s been chilling in your fridge. Cold is key—nobody wants melty butter at this stage.

Step 2: Cut in the Butter

Toss in your cold, cubed butter. Either a pastry cutter or your fingers will work. You want some bits as big as peas—those become epic flaky layers.

Step 3: Hydrate Gently

Drizzle 3 tbsp of ice water over the crumbles. Gently stir with a fork. Grab a pinch and squeeze—does it clump? Good. If it crumbles, add a tiny splash more.

Step 4: Form & Chill

Pat the dough into a thick disk. Wrap it up tight in plastic. Chill for at least an hour. Don’t skip this unless you want your pie to shrink into oblivion.

Step 5: Roll with Confidence

Dust the counter, then put the dough on it and roll it out to about 12 inches in diameter. Give it a little spin every couple of rolls so it doesn’t stick. No rolling pin? Wine bottle. I won’t tell.

Step 6: Trim & Crimp

Make sure to leave approximately 1 inch of extra dough around the edges of the pie pan after lining it. With a fork or your fingers, crimp them after tucking them under, and then boom. Want extra flavor for savory pies? Brush with garlicky olive oil.

Nutritional Information (Per 1/8 Crust)

Healthier Twists Without Sacrificing Flavor

• Swap out ½ cup regular flour for whole wheat. Tastes nutty, feels healthy. 
• Use coconut oil instead of butter—vegan and a little tropical. 
• Stir in a spoonful of chia seeds for crunch and an “I’m so healthy” Instagram caption.

Serving Suggestions: Beyond Basic Pie

• Savory: Caramelized onion, goat cheese, thyme—turn it into a galette and act like you’re on The Great British Bake Off. 
• Sweet: Lemon curd and berries. Classic. 
• Breakfast: Bake mini crusts for grab-n-go quiches. “Meal prep,” but actually delicious.

5 Common Mistakes (And How to Fix Them)

• 1. Soggy crust? Rice and parchment should be blind baked for 15 minutes at 375°F.
• 2. Tough as shoe leather? You mixed it to death. Next time, chill. 
• 3. Butter leaking? Your butter was too warm. Before baking, put it back in the refrigerator.
• 4. Shrunken sides? Quit stretching the dough—lift, don’t yank. 
• 5. Cracks? Too dry. Spritz with water before baking.

Storing Secrets: Fresh for Months

• Dough wrapped: kept in the refrigerator for three days.
• Freezer: 3 months, easy. Thaw overnight. 
• Pre-baked crusts: Freeze in a pie dish. After that, add five more minutes to the baking time.

Conclusion: Your Pie Revolution Starts Now

You may make countless sweet, savory, rustic, or elegant compositions once you master this single crust pie dough recipe.

Look, you just beat pie dough’s bad reputation. Sweet, savory, whatever—you’re ready. Make it, post the pic (don’t forget #PieDoughPro, because why not?), and brag in the comments about your wildest filling.

FAQs: Quick Answers to Crust Crises

Q: Can I use a food processor?

A: Yep. Add the water and butter after pulsing the dry ingredients in a blender until they are crumbly. Stop before it’s a dough ball.

Q: Why is my dough cracking when I roll it?

A: Too dry. Spray with water, knead for a moment, and then set aside.

Q: Can I make this dough gluten-free?

A: Use 1:1 GF flour, a little xanthan gum, and maybe a splash more water.

Q: How thin should I roll the crust?

A: About ⅛ inch. Or stack two credit cards and eyeball it.

Q: Can I skip chilling the dough?

A: Don’t be a rebel here. Your crust will shrink and you’ll regret it.