Filed Under: Homemade | How To | Pie | Thanksgiving | Videos

How to Make Pie Dough with Video

Recipe By Tessa Arias
November 13th, 2013

In this recipe with a video I show you two methods for making homemade all-butter pie dough with all my favorite tips and tricks!

Yield: 1 9-inch single pie

Prep Time: 15 minutes

Video: How to Make Pie Dough by hand or with a food processor

On Monday I posted the Ultimate Pie Crust Guide where I made 6 batches of pie dough changing key ingredients and techniques to discover the ins and outs of pie dough. Now I’m going to show you EXACTLY how I make it, just in time for Thanksgiving! Watch the video below to see every step in making pie dough, both by hand and with a food processor. I’m sharing my most basic all-butter recipe which belongs in any home cooks’ recipe repertoire.

Be sure to follow the recipe exactly! When it comes to pie dough, the measurements and times must be followed. Of course, use visual indicators to make sure the dough is coming together as it should but don’t estimate or skip any steps! Pie dough only has to be difficult when steps are skipped.

Step by step directions for making homemade pie dough

How to make
Pie Dough Recipe

Yield: 1 9-inch single pie
Prep Time: 15 minutes
Total Time: 15 minutes
In this recipe with a video I show you two methods for making homemade all-butter pie dough with all my favorite tips and tricks!


  • 1 1/4 cups (5.3 ounces) all-purpose flour
  • 1/2 teaspoon salt
  • 1 teaspoon sugar
  • 1 stick (4 ounces) cold unsalted butter, cut into small pieces
  • 2 to 3 tablespoons ice water


  1. In the bowl of a food processor, pulse the flour, salt, and sugar until combined. Add the butter, and pulse until the mixture resembles coarse meal, with larger chunks of butter remaining. Drizzle 2 tablespoons of ice water over the mixture and pulse until it just comes together without being wet, sticky, or crumbly. If the dough doesn’t hold together when pinched between your fingers, add another tablespoon of water and pulse. This can also be done by hand using a pastry blender.
  2. Place the dough onto a large sheet of plastic wrap. Shape the dough into a disk and chill in the fridge until firm, at least 1 hour or up to 3 days or make ahead and freeze, well wrapped in plastic, for up to 2 months. Defrost in the fridge overnight.
  3. Let the dough sit at room temperature for up to 10 minutes, or until slightly pliable, before rolling out on a floured work surface. Keep turning the dough after every roll to ensure it doesn’t stick to the counter and is of even thickness. Roll out into a 1/8-inch thick 12-inch circle. Gently roll the dough up and around the rolling pin then unroll and drape over a 9-inch pie tin. Gently press into the pie tin. Use scissors or a knife to trim the excess dough, leaving a 1-inch overhang. Crimp or decorate the edges and pierce the bottom of the crust all over with a fork.
  4. Place the crust in the freezer for 10 minutes. At this point you can place the pie tin (preferably a disposable one) in a zip-top bag and store in the freezer until ready to use. Defrost in the fridge overnight. The pie dough is ready to be filled if the pie recipe calls for an unbaked crust.
  5. If the pie recipe calls for a prebaked shell, preheat theoven to 400Β°F. Line the crust with foil pressed gently into the bottom and sides, leaving an overhang. Fill the crust with pie weights. Bake for 15 minutes. Remove the crust and carefully lift the foil with pie weights and set aside. Return to the oven and continue cooking for another 10 to 12 minutes for a partially baked shell, or 15 to 17 minutes for a fully baked shell.

Recipe Notes

Double this recipe for enough dough to make a double-crust pie.
Course: Dessert
Cuisine: American
Tessa Arias

About Tessa...

I share trusted baking recipes your friends will LOVE alongside insights into the science of sweets. I'm a professionally trained chef, cookbook author, and cookie queen. I love to write about all things sweet, carb-y, and homemade. I live in Phoenix, Arizona (hence the blog name!)

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Recipe Rating

  1. #
    pamm — November 13, 2013 at 8:39 am

    Great video. I noticed in your recipe that you call for one stick of butter and then say 4 ounces. Did you mean 8 ounces?

    • #
      Tessa — November 13, 2013 at 8:43 am

      Hi! 1 stick of butter is 4 ounces!

  2. #
    eileen chua — November 13, 2013 at 11:08 am

    Great recipe, love itβ™₯

  3. #
    Shelly Brandon — November 13, 2013 at 11:38 am

    Thank you so much for the video on making perfect pie crusts! I love to make pies but I can never make a good crust. I will be trying your techniques the next time I make pies for this Thanksgiving. My favorite pie is all of them! My husbands favorite is pineapple. Once again thank you!

  4. #
    Diane @ Vintage Zest — November 13, 2013 at 6:41 pm

    I did my hand pie crusts (and flour experiment) by hand because I hate my food processor. It does look quicker, so I may give it a try. Pinning the video for next time!

  5. #
    LM — November 15, 2013 at 8:36 am

    Why unsalted butter and then add salt? Just curious.

  6. #
    Kelly — April 5, 2014 at 5:29 pm

    Thanks for taking the time to make the video. Much easier to follow than just reading a recipe. I will try this recipe next weekend.

  7. #
    ELAINE — April 6, 2014 at 5:30 pm


  8. #
    Diana — November 8, 2014 at 2:54 pm

    Thanks for the video sure make’s easier to follow. πŸ˜€

  9. #
    Dom — November 9, 2014 at 5:44 am

    The video for the pie dough was so helpful

  10. #
    loo — July 5, 2015 at 1:31 pm

    thank u very much for your effort. what is the difference between a pie crust and a tart? can both be filled with sweet or savory fillings? thank you

    • #
      Tessa — July 5, 2015 at 1:52 pm

      A pie crust is more delicate and flaky, and a tart crust is more like a shortbread cookie and more crumbly. They can both be used for savory fillings, though you may want to omit any sugar in the dough recipe.

  11. #
    Rita — November 21, 2016 at 10:31 am

    When rolling out the dough… Would it be possible to roll it between 2 sheets of parchment paper as you had shown for sugar cookies, or is the pie dough not sturdy enough to do this as it would stick your the paper? I was wondering to perhaps flour the paper instead of my small countertop? Thank you Tessa! Of course I haven’t got the scraper nor the item to mix the dough with by hand. Definitely do not own any mixer. So now I’ll have to use my wits to freeze the butter just enough to withstand the heat of my hands as I use them to crumble it into the flour mixture. LOL! Just another baking challenge for me, but thanks to you… I come VERY WELL ARMED WITH KNOWLEDGE!

    • #
      Tessa — November 21, 2016 at 10:52 am

      Yes! Usually my parchment paper isn’t quite big enough to do this which is why I just roll it out on the counter. But if it is, feel free!

  12. #
    T.B — December 18, 2016 at 12:24 am

    Thank you! I see where I was going wrong with my processor pie dough – way too much over mixing! I will have to give it another try now πŸ™‚

  13. #
    Patrick — April 11, 2017 at 6:14 am

    For Rita –
    Apparently if you wrap the butter in foil it is easy to grate the frozen butter ……..

  14. #
    Nancy — October 16, 2019 at 9:43 am

    Great start but I’d really like to see putting the top crust on after filling and making it look beautiful. Thanks

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