5 from 1 vote

Basic Pie Dough Recipe

Yield: 2 doughs
Total Time:
1 hr
This is our go-to basic pie dough recipe. We'll use it in all different types of pies.
This dough amount makes enough for two 9-inch pie doughs. Either for two bases or for one base and one top, either cut decorative pieces or for a double-crust top. If you want to add decorative cut pieces on top of a double-crust pie, you'll need to make extra dough. We'll usually make a double recipe worth of dough for those type of pie designs and save the extra dough for future use. Excess dough can also be kneaded together and rolled out for decorative cuts too. The dough will need to rest for about 15 minutes after kneading to relax and it will not be as tender, but if it just for decorative pieces, that usually isn't noticeable.
Makes Two 9-inch Pie Doughs.


  • 2 1/2  cups (310g) all-purpose flour
  • 2 sticks cold unsalted butter (225g or 1 cup), cut into 1/2-inch (12mm) pieces
  • 2 teaspoons (10ml) sugar
  • 1 teaspoon (5ml) kosher or sea salt
  • 1/2 cup (120ml) cold water (you may not end up using the full amount)
  • egg wash (1 egg beat with @ 2 tablespoons water), for brushing crust


  1. In a bowl, pinch together the flour, butter, sugar, and salt with your fingertips until most of the big chunks of butter are flattened or broken up and there is no remaining dry flour sections.
  2. Incorporate the enough of the cold water into the flour until the mixture binds together and forms a rough ball. Knead the ball just until the dough begins to become roughly smoothish ball. Don't overwork the dough or else it will become tough. 

  3. Divide the dough ball in half and then roll each half into a ball, and then flatten into a disk. Wrap in plastic wrap and chill for at least 30 minutes (can be chilled overnight or frozen for future use).
  4. Use as directed in your pie recipes. Brush with egg wash before baking.

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