Home » Recipes » Single Serving Desserts » How To Make A Mini Pie Crust

How To Make A Mini Pie Crust

Easy, buttery pie crust recipe! If you're cooking for one, you may not want to bake a standard sized pie, this single serving pie crust recipe is perfect to use when you're craving a pie for one.

Pie crust with fresh sliced strawberries and dusted with powdered sugar on a plate

It's pie season! Truly though, I could enjoy a pie any time of the year. Traditionally, the holidays are the most popular time of the year to enjoy pies and today I'm sharing a single serving pie crust recipe that is perfect to use when you bake your favorite "pies for one", plus a few single serving pie recipes below.

There are few things more satisfying than making a pie crust from scratch. From the crust to the filling, making pies can sometimes be a labor of love to make.

Get weekly Cooking for One newsletter

Making a homemade pie doesn't have to take long or be labor intensive, when you have a few good pie recipes in your arsenal of recipes, making one for yourself couldn't be easier.

Why This Recipe Works

  • Don't be intimidated by the idea of making a pie crust. It's super easy!
  • The small pie crust recipe is the one I use in many of our mini pie recipes. This crust provides the base for many different types of pies that are perfect for serving one or two people.
  • It's made with pantry staples.
  • The crust is buttery and flaky. It's the perfect base to hold a fruit filling.
A mini apple pie made with a single serving pie crust recipe topped with a scoop of vanilla ice cream

Ingredient Notes

See recipe box below for ingredient amounts and full recipe instructions.

  • Flour: Flour provides the structure of the pie crust. We recommend using all-purpose (plain) flour.
  • Granulated sugar: This pie crust isn't sweet but adding a little sugar improves its flavor and enhances browning.
  • Salt: For flavor.
  • Cold butter: I use salted butter for flavor and the butter gives the pie crust a flaky texture.
  • Ice water: Just 2 teaspoons of ice water hold all of the ingredients together. You want to use just enough so the dough holds its shape when you're rolling it out.

How To Make A Pie Crust From Scratch

Step 1

  • Combine the ingredients together in a small bowl. 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.

Step 2

  • After the dough has chilled, unwrap and place on a piece of parchment paper.
a ball of dough on a piece of parchment paper.
  • Cover with a second piece of parchment paper.
  • Using a rolling pin, roll the dough into a small round circle.
two photos showing how to roll out pie crust dough.
  • If you're making a galette, place the parchment paper with the dough onto a baking sheet and remove the top piece of parchment.
  • If you're making a pie, transfer the crust to a mini pie pan or small baking dish.

Step 4

  • Bake pie or galette as directed in the recipe.
Cherry pie topped with whipped cream and dusted with powdered sugar in a small baking dish next to a small jar of whipped cream

Expert Tips

  • The dough can be made ahead of time and stored in the refrigerator for up to 3 days. It can also be frozen for up to 3 months.
  • Use cold butter in the dough. This is so important! Cold butter will give you a flaky crust.
  • Make sure you chill the dough before you use it. Cold dough is easier to roll out.

Frequently Asked Questions

What Size Pie Dish Should I Use?

For single serving pies, I recommend using either a 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.

Small uncooked pie crust topped with fresh sliced strawberries

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!

pie crust for one pie | one dish kitchen

Mini Pie Crust

Prep Time: 10 minutes
Cook Time: 20 minutes
Cool: 20 minutes
Total Time: 50 minutes
Course: Dessert
Cuisine: American
Keywords: pie, pie crust
Servings: 1 person
Calories: 352kcal
Author: Joanie Zisk

Ingredients

BUTTER CRUST

  • 5 tablespoons all-purpose flour
  • 1 teaspoon granulated sugar
  • 1/8 teaspoon kosher salt
  • 2 tablespoons salted butter , cold
  • 2 teaspoons ice water

Instructions

  • TO MAKE A BUTTER CRUST
  • 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

Expert Tips
  • The dough can be made ahead of time and stored in the refrigerator for up to 3 days. It can also be frozen for up to 3 months.
  • Use cold butter in the dough. This is so important! Cold butter will give you a flaky crust.
  • Make sure you chill the dough before you use it. Cold dough is easier to roll out.

Nutrition

Serving: 1pie | Calories: 352kcal | Carbohydrates: 32.64g | Protein: 4.11g | Fat: 23.08g | Saturated Fat: 14.44g | Cholesterol: 60.2mg | Sodium: 201.21mg | Potassium: 40.13mg | Fiber: 1.01g | Sugar: 4.11g | Vitamin A: 699.72IU | Iron: 1.74mg

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.

Receive Our Latest Single Serving Recipes!Sign Up for the weekly One Dish Kitchen Newsletter!!

We now have a One Dish Kitchen - Cooking For One Facebook Group!
The Cooking For One Facebook Group is a super active and friendly private group. Join us to share your favorite single serving recipes and find new ones too. 

About The Author

15 thoughts on “How To Make A Mini Pie Crust”

  1. 5 stars
    I had a small apple in my fridge and just a little flower left and I made this. It was wonderful! Buttery and flaky. I chopped the apple up into smaller pieces, tossed the apple with a little cinnamon and sugar and I could not have asked for a more delicious pie. It was so simple to make. I don’t think I will ever need another pie crust recipe.

  2. Jeannette Conner

    I will be making a full recipe and freeze several so that I can bring one out and make a pie in an flash. Thank you for the recipe.

  3. As I am now on keto diet. Would this recipe work if I sub. almond flour for the all purpose flour? Thanks.

    1. Hi Charlotte,

      I actually haven’t tested this recipe using almond flour. If you do substitute, would you please let me know how the pie crust turned out.

      Thank you.
      Joanie

      1. I am so happy to have found this. I live in a flat in a retirement centre. Although l enjoy cooking, l get tired of eating the same thing for too many days, but do not like to waste.
        I look forward to more recipes for one.

  4. 5 stars
    Love it! Perfect for using that last apple or those few last berries that you don’t want to make into a jam or put in a smoothie. I’m assuming that I can simply double the recipe to make a double-crust mini pie? Again, many thanks for your wonderful recipes!

    1. Hi Aly,

      I’m so happy you are enjoying the recipes. Yes, you can double the recipe for a double crust pie.

      Have a wonderful week.

      Joanie

      1. I love your recipes for one. I love the simplicity the small portions..I’m not one for left overs. Thank you for sharing!

Leave a Comment

Your email address will not be published. Required fields are marked *

Recipe Rating




Scroll to Top