This post may contain affiliate links. Please read our disclosure policy.
Ever find yourself craving a slice of pie but don’t want to commit to making a whole one? Look no further. This Mini Pie Crust recipe is the perfect answer to your sweet cravings. It’s designed to be just the right size for personal indulgence, making it easier than ever to enjoy your favorite pie flavors whenever the mood strikes.
Why This Recipe Works
- Easy to make: This recipe is simple to follow, even for beginner bakers.
- Flaky and delicious: The crust is buttery and flaky, with just the right amount of sweetness.
- Versatile: This crust can be used for all types of pies, from sweet to savory.
- Perfect for single serving pies: This recipe makes enough crust for one 5×5 inch pie or one 5 inch mini pie pan.
RELATED: How To Make A Mini Graham Cracker Crust
Ingredient Notes
- Flour: The backbone of the crust, providing essential structure. If you’re gluten-sensitive, a gluten-free flour blend like King Arthur brand Gluten Free Measure For Measure Flour can be a good alternative.
- Granulated sugar: While the crust isn’t overly sweet, a touch of sugar enhances both its flavor and browning capabilities.
- Salt: A small addition that significantly boosts the overall flavor of the crust. If you’re watching your sodium, feel free to omit.
- Cold butter: Adds both flavor and flakiness to the crust. For a dairy-free option, consider using plant-based butter.
- Ice water: A minimal amount—just 2 teaspoons—is needed to bind the ingredients. The key is to use just enough water to allow the dough to hold its shape during rolling.
This is just an overview of the ingredients I used and why I used them. For the full recipe please scroll down to the recipe box at the bottom of the post.
How To Make A Pie Crust
These step-by-step photos and instructions help you visualize how to make a mini pie crust. See the recipe box below for ingredient amounts and full recipe instructions.
- Prepare the Dough: Begin by combining all the ingredients in a small bowl. Once mixed, transfer the dough onto a piece of plastic wrap. Flatten it into a disc shape and wrap it thoroughly with the plastic wrap. Allow it to chill in the refrigerator for about 20 minutes.
- Roll Out the Dough: After the dough has sufficiently chilled, unwrap it and place it between two sheets of parchment paper. Using a rolling pin, gently roll the dough into a small, round circle.
For galette enthusiasts, here’s a tip: After rolling out the dough between parchment paper, place the parchment paper with the dough directly onto a baking sheet. Remove the top piece of parchment to reveal the perfect foundation for your galette.
But if a classic pie is your aim, transfer the crust gently into a mini pie pan or a small baking dish. This ensures your mini pie takes shape beautifully.
- Bake to Perfection: Now, you’re ready to use this delightful pie crust in your recipe. Simply follow the baking instructions provided in your pie or galette recipe for a delicious result.
Expert Tips
- Prepare in Advance: You can save time by making the dough ahead of your baking session. Store it in the refrigerator for up to 3 days or freeze it for up to 3 months. Convenience at its finest!
- Chill with Cold Butter: To achieve that coveted flaky texture, always use cold butter when making your pie crust. It’s a game-changer.
- Prioritize Chilling: Don’t rush the chilling process. Let the dough chill before rolling it out. Cold dough is not only easier to work with but also results in a tender, delicate crust.
Frequently Asked Questions
For single-serving pies, opt for either a 5×5-inch baking dish or a mini pie pan.
If you’re making a galette, I suggest using a baking sheet.
If you would like additional information on the dishes I use in our “recipes for one”, please visit our FAQ page.
For examples of the dishes we use, please visit our Store page.
With this versatile pie crust recipe, you can create a range of delectable single serving pies, including:
Apple Pie For One
Apple Galette For One
Cherry Pie For One
Chicken Pot Pie For One
Ways To Use Leftover Ingredients
If you have any ingredients leftover from this recipe, check out our Leftover Ingredients Recipe Finder or you might like to consider using them in any of these single serving and small batch recipes:
If you’ve tried this pie crust or any recipe on One Dish Kitchen please let me know how you liked it by rating the recipe and telling me about it in the comment section below.
If you take a picture please tag us on Instagram (@onedishkitchen) we’d love to see!
Mini Pie Crust
Ingredients
BUTTER CRUST
- 5 tablespoons all-purpose flour
- 1 teaspoon granulated sugar
- ⅛ teaspoon salt
- 2 tablespoons salted butter , cold
- 2 teaspoons ice water
Instructions
- Heat oven to 400 degrees F (200 degrees C).
- In a small bowl, mix together flour, sugar, and salt. Using a fork, cut in the butter until mixture resembles wet sand.
- Add water and stir to form dough.
- Turn the dough out onto a piece of plastic wrap. Flatten into a disc and wrap completely in the plastic wrap. Refrigerate for 20 minutes.
- After the dough has chilled, unwrap the dough and place it on a piece of parchment paper. Cover with a second piece of parchment paper. Using a rolling pin roll the dough into a 6-inch round circle about 1/8-inch thick.
- Place the parchment paper with the dough onto a baking sheet and remove the top piece of parchment.
- Add the pie filling and bake 20 minutes until crust is golden.
Notes
- Prepare in Advance: You can save time by making the dough ahead of your baking session. Store it in the refrigerator for up to 3 days or freeze it for up to 3 months. Convenience at its finest!
- Chill with Cold Butter: To achieve that coveted flaky texture, always use cold butter when making your pie crust. It’s a game-changer.
- Prioritize Chilling: Don’t rush the chilling process. Let the dough chill before rolling it out. Cold dough is not only easier to work with but also results in a tender, delicate crust.
Nutrition
The information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist’s advice.
Made it today for my dad. It was delicious and perfect.
Joanie, you are helping me so much with your recipes for ONE. Being alone cuts your appetite down and, even being a good cook, adapting recipes for one person does not give the expected results. I had given up on finding inspiration until I stumbled on your site. Many, many thanks.
Thank you, Joan. I’m so glad our recipes are helpful.
Good recipe.
I follow ingredient list, but added slightly more ice water because dough appeared dry and crumbly. Maybe not enough water. I stored dough overnight in refrigerator, but when I rolled out dough was cracking and crumbling. What did I do wrong?
Hi Jan, if your pie dough breaks and crumbles, it’s probably too dry. It was a good idea to add a little bit of water and adding more water as you rolled it out would have helped the dough come together.
Delicious. I used the crust recipe to make a hand pie. It was tasty. A savory hand pie I might add.
Can you substitute oil instead of butter .I just love ❤️ all your recipe are delicious 😋 just had to tell you this.
Thank you, Teresa! Although I’ve never used oil in a pie crust other readers have with success. I would recommend using a neutral oil like vegetable oil, sunflower oil, or peanut oil. If you want to use olive oil, I would suggest using light olive oil which may impart a different flavor to the crust. If you use oil in its solid or mostly solid form, it will help crumbs form better and will yield a flakier crust.
You can use margarine. I am lactose intolerant and can’t use butter. So, I use Margarine.
I was craving a pastry treat my mom always made with scraps from pie crust but didn’t want to make a regular sized pie. I tried making it using this mini pie-crust recipe and it was SO yummy! Mom always rolled out the scrap pie dough, painted some butter on it, sprinkled cinnamon and sugar over the whole thing and baked it. I did this with this entire batch of dough and although I wanted it to last 2 days, I ate the whole thing while it was still warm. 🙂 This pie crust recipe is very tasty — my first time using butter.
Can this pie crust be used for pecan and pumpkin pies?
Yes. The pumpkin pie is a bit smaller, so you may need to trim the crust to fit the ramekin or baking dish you use.
I Love that fact that it is for 1! and not a whole pie. I make whole pies for the family at Thanksgiving and Christmas each year.
Do you think I can make a Chocolate pie with this pie crust?
Yes.
This recipe looks so flaky. Has anyone tried it with gluten free flour? I know I won’t get the flakiness of real flour but I don’t want to eat a dough ball either.😉❗️