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Homemade Pie Crust & Pizza Dough

This recipe includes two essentials for any home cook: a buttery, flaky pie crust and a delicious, chewy pizza dough. Both recipes are easy to follow and customizable to suit your favorite fillings and toppings. Perfect for a variety of meals and desserts, these doughs will elevate your baking and cooking to new levels of flavor and texture.
Print Recipe
Prep Time 15 minutes
Varies (dependent on the filling for pie and toppings for pizza) 30 days
Total Time 45 minutes
Servings 2
Calories 120 kcal

Equipment

  • GraterMixing bowlsRolling pin9-inch pie panBaking sheetParchment paper

Ingredients
  

  • Homemade Pie Crust 2 1/2 cups flour1 cup salted butter, frozen and grated6 tablespoons cold water1/2 teaspoon sugar
  • Homemade Pizza Dough 1 teaspoon yeast1 teaspoon sugar3/4 cup warm water2 cups all-purpose flour2 tablespoons olive oil1/2 teaspoon salt

Instructions
 

  • For the Pie Crust:
    Freeze the butter for a few minutes, then grate it into small pieces.In a mixing bowl, combine the grated butter with flour and sugar.Gradually add cold water, mixing until a dough forms.Shape the dough into a ball and refrigerate for at least 30 minutes.Divide dough into two portions, roll each out on a floured surface, and place in a 9-inch pie pan.Add your favorite pie filling and bake as directed for the pie.
    For the Pizza Dough:
    Dissolve yeast and sugar in warm water and let sit for 5-10 minutes until frothy.Combine flour and salt in a large bowl.Add the yeast mixture and olive oil, stirring until dough forms.Knead on a floured surface for 5-7 minutes until smooth and elastic.Place dough in a greased bowl, cover, and let rise for about an hour until doubled in size.Punch down the dough, divide if necessary, and roll out to desired thickness.Transfer dough to a parchment-lined baking sheet and let rest for 15 minutes.Preheat oven to 475°F (245°C), add toppings, and bake for 12-15 minutes until golden brown.

Notes

  • For a thicker pizza crust, use all of the dough; for a thinner crust, divide it in half.
  • The pie crust dough can be made ahead of time and stored in the fridge for up to 2 days or frozen for longer storage.
  • Feel free to adjust the fillings and toppings based on your preference.