Flaky, buttery, and delicate, this easy puff pastry pie dough is the only recipe you will need for all your pies this season. This laminated dough creates the best puffy pie crust with multiple flaky layers. Plus, you can make it homemade with only a few simple ingredients and in just 15 minutes. Seriously, who needs store-bought when homemade is so much better, flakier and delicious? There really is no comparison.
What is Puff Pastry?
Puff pastry is a type of dough where butter is layered or laminated in the dough, creating multiple layers of alternating dough and butter = flakey puffy pastry dough. To make it at home, you will need these few simple pantry staples:
- all-purpose flour
- granulated sugar
- unsalted butter - cold and cubed into ½-inch pieces.
- ice cold water - ice water is key here.
How to Make the Best Homemade Puff Pastry Pie Dough
In a food processor, add flour, sugar, salt and cubed butter. Pulse mix on and off for 1 minute, until the flour mixture turns into a small breadcrumb-like consistency.
Drizzle ice water into the mixture (ice water is the key here). Close the lid and continue to pulse mix on and off for another 1 minute. If you squeeze the crumbs together and they stick together, that means the crumbs are good to go.
Transfer the crumb-like dough into a large ziploc bag. Squeeze with your hands to bring all the loose crumbs together until it turns into a nice and smooth dough ball. Using disposable gloves when handling the dough will help prevent the butter from melting too quickly.
Divide the dough ball in half. Place one in the refrigerator, and take the other and place it in between two pieces of large parchment paper or cling wrap. Flatten it with a rolling pin. Transfer to the refrigerator and repeat with the second ball of dough. You will have 2 equal discs.
Take one dough disc at a time, and fold it in half. Turn the dough 90 degrees and fold it again to roughly form a square. Roll each dough out with a rolling pin into a 12-inch circle. Repeat this step one more time (folding and rolling). This creates the laminated puff pastry dough which is made up of many layers of alternating dough and butter.
Wrap the dough tightly in plastic wrap or keep it in between parchment paper and refrigerate for at least 1 hour before using to make a pie.
Tips and Tricks
- How much pie crust does this recipe make? This recipe is sufficient for one double crust pie dough, or two single crust pie doughs. It also makes a little bit extra dough in case you need to patch the edges (which I find I have to do every time).
- Use disposable gloves: Using disposable gloves when handling pie dough will help prevent the butter in the dough from melting too quickly, as handling the pie dough directly with bare hands will cause it to melt much more quickly, making the dough sticky.
- Always store in the refrigerator: Whenever you are not working with one of the dough pieces, always place it in the refrigerator to keep the butter from melting.
- How to store: Store puff pastry dough wrapped tightly in cling wrap or between 2 pieces of parchment paper in the refrigerator for up to one week.
- How to freeze: Freeze puff pastry dough wrapped tightly in cling wrap and place in the freezer for up to 3 months. Place in the refrigerator for a few hours to allow it to thaw before use. Do not let it thaw at room temperature as the butter can start to melt.
What to Make with Puff Pastry
Use this easy puff pastry pie dough to make any pie you are craving. Here are some of my favourites:
- Classic Thanksgiving Pumpkin Pie
- Braided Lattice Apple Pie
- Classic Blueberry Pie with Lattice Top
- Classic Cherry Pie
- Old-Fashioned Pecan Pie
- Ground Beef Meat Pie
Did you make this recipe? I would greatly appreciate a comment and rating below, letting me know what you thought of the recipe. You can also snap a picture and tag me on Instagram @aheadofthyme or share it on the Pinterest pin so that I can follow along.