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This easy mini pie crust recipe is perfect for single serving pies or galettes. It’s buttery, flaky, and just the right size for one delicious treat.
This small pie crust recipe is perfect for single serving pies. Use it to make a mini Dutch Apple Pie, a rustic Apple Galette, a Cherry Pie, or a savory Chicken Pot Pie—all with ease!
Why You’ll Love This Recipe
- Simple to Make: Easy instructions make it beginner-friendly.
- Buttery and Flaky: The crust is perfectly tender with a hint of sweetness.
- Versatile: Works for both sweet and savory pies.
- Perfectly Portioned: Ideal for a single 5×5-inch pie or a 5-inch mini pie pan.
Ingredients
If you have any ingredients leftover from this small pie crust recipe, check out our Leftover Ingredients Recipe Finder.
- Flour: This is the base of the crust, giving it structure. For a gluten-free option, use a gluten-free flour blend like King Arthur brand Gluten Free Measure For Measure Flour.
- Granulated sugar: A small amount adds a hint of sweetness and helps with browning.
- Salt: Enhances the flavor of the crust. If you prefer a low-sodium crust, you can omit it.
- Cold butter: Creates a flaky, flavorful crust. For a dairy-free version, use plant-based butter.
- Ice water: Just 2 teaspoons are needed to bring the dough together.
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: Combine the ingredients in a small bowl. Once the dough comes together, transfer it onto a piece of plastic wrap. Shape it into a disc, wrap it tightly, and refrigerate for 20 minutes.
- Roll Out the Dough: After chilling, unwrap the dough and place it between two sheets of parchment paper. Roll it into a small circle with a rolling pin.
- Galette Tip: Place the dough (still on the bottom parchment sheet or on a silicone baking mat) directly onto a baking sheet. Remove the top parchment layer, and your galette base is ready to fill.
- For a Mini Pie: Carefully transfer the rolled dough into a mini pie pan or small baking dish, gently pressing it into place.
- Use the Dough: Follow the baking instructions in your pie or galette recipe to finish your crust to perfection.
Expert Tips
- Make Ahead: Save time by preparing the dough in advance. It keeps well in the refrigerator for up to 3 days or in the freezer for up to 3 months.
- Use Cold Butter: Cold butter is key to a flaky crust. Keeping it chilled makes all the difference in texture.
- Chill the Dough: Don’t skip the chilling step! Cold dough is easier to handle and creates a tender, flaky crust when baked.
Frequently Asked Questions
Yes, you can prepare the dough in advance. It keeps well in the refrigerator for up to 3 days or in the freezer for up to 3 months.
Place the chilled dough between two sheets of parchment paper to prevent sticking and roll it out to a 6-inch circle.
For single serving pies, use a 5×5-inch baking dish or a 5-inch mini pie pan. For a galette, a baking sheet works perfectly.
You can use a small baking dish or a ramekin as an alternative.
Yes, you can double the ingredients to make two mini pie crusts or a larger crust for a larger pie.
If the dough feels dry, add water 1/4 teaspoon at a time until it holds together and forms a ball. Avoid overworking the dough to keep it tender and flaky.
Make sure the dough is well-chilled before rolling it out and pressing it into the pan. Chilling helps it hold its shape during baking.
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 mini 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.
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Mini Pie Crust
Equipment
Ingredients
- 5 tablespoons all-purpose flour
- 1 teaspoon granulated sugar
- ⅛ teaspoon salt
- 2 tablespoons cold salted butter -cut into ¼-inch pieces
- 2 teaspoons ice water
Instructions
- Mix Dry Ingredients: In a small bowl, whisk together the flour, sugar, and salt to evenly combine.
- Cut in Butter: Use a fork to mix the cold butter into the dry ingredients until the mixture looks like coarse crumbs or wet sand.
- Add Water: Pour in the ice water and mix gently with a fork or your hands until the dough comes together. Be careful not to overwork it, as this can make the crust tough.
- Shape and Chill: Transfer the dough onto a piece of plastic wrap. Flatten it into a disc, wrap it tightly, and refrigerate for 20 minutes. Chilling helps firm up the butter and relax the gluten for a flakier crust.
- Preheat the Oven: While the dough chills, preheat your oven to 400°F (200°C).
- Roll Out the Dough: Unwrap the chilled dough and place it between two sheets of parchment paper to prevent sticking. Roll it into a 6-inch circle, about ⅛-inch thick.* For a Galette: Remove the top parchment sheet and transfer the dough, still on the bottom parchment, onto a baking sheet. This creates the base for your rustic galette.* For a Mini Pie: Lift the dough (still between the parchment sheets) and carefully place it in a mini pie pan or small baking dish, pressing it into place to shape the crust.
- Bake as Directed: Once your crust is ready, follow the baking instructions in your pie or galette recipe. Enjoy your homemade creation!
Notes
- Make Ahead: Save time by preparing the dough in advance. It keeps well in the refrigerator for up to 3 days or in the freezer for up to 3 months.
- Use Cold Butter: Cold butter is key to a flaky crust. Keeping it chilled makes all the difference in texture.
- Chill the Dough: Don’t skip the chilling step! Cold dough is easier to handle and creates a tender, flaky crust when baked.
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.
Hello, I am making 4 inch deep dish pies for Thanksgiving. I have your recipe but I’m thinking perhaps I should use 10 tablespoons of flour instead of four to make sure I have enough dough for a aesthetic looking crust. Could you please give me your advice on this thank you so much.
Yes, I would definitely double the ingredient amounts.
I love this recipe because it’s tasty and convenient. I used it for the second time in your sweet potato pie recipe. Divine!
Instead of cutting in cubes of butter, I hand-grated my frozen butter into the flour mixture. That made light work of mixing dough. However, my dough required a lot more than 2 teaspoons of water each time I’ve made it. Is that measurement correct, or could it be 2 tablespoons?
Thank you so much for your kind words! I’m thrilled you’ve been enjoying the recipe and that it worked well for the sweet potato pie—what a delicious choice!
The measurement of 2 teaspoons of water is correct, but sometimes the amount can vary slightly depending on factors like the flour’s moisture content or even the humidity in your kitchen. Grating frozen butter is such a clever idea and can sometimes change how the dough absorbs water, which might explain the difference. If your dough needs a little more water to come together, that’s perfectly fine! Just add it a tiny bit at a time to avoid making the dough too wet. Thanks again for sharing your tips and experiences!
these one dish meal recipes are wonderful and time saving, i can find everything i need. Thank you.
I’m so happy you found us and are enjoying our recipes.
So awesome to be able to make one piece of pie!! The crust is just delicious I used strawberry canned pie filling topped with whipped cream when cool
That sounds wonderful, Jackie! I’m so glad you enjoyed the pie.