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–+ servings
a strawberry galette on a white pie plate.
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4.97 from 27 votes

Mini Pie Crust

This mini pie crust recipe is perfect for small pies or galettes. Made with simple ingredients, the dough comes together quickly and creates a flaky, tender crust. It can be rolled out and used for both rustic galettes or classic mini pies.
Prep Time10 minutes
Cook Time20 minutes
Cool20 minutes
Total Time50 minutes
Course: Dessert
Cuisine: American
Diet: Vegetarian
Keyword: pie, pie crust
Servings: 1 pie crust
Author: Joanie Zisk

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
US - Metric

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

Serving: 1pie crust | 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

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