Salt Dough Crust

Salt Dough Crust

A firm, moldable dough that bakes into a sturdy, pale crust for decorative pie edges.

Total 1 hr 15 min Makes 1 crust Calories 45/serving

Dietary

Vegan, Vegetarian, Pescatarian, Dairy free, Nut free, Halal, Kosher

Allergens

Wheat

This simple flour, salt, and water dough is rolled thin and shaped around a pie rim to create a decorative, edible-adjacent border that browns evenly in the oven. It holds crisp definition for braids, cutouts, and fluted edges, making it a favorite technique for holiday pies and display baking.

Ingredients

  • 2 cups all-purpose flour
  • 1 cup salt
  • 3/4 cup warm water
  • 1 tablespoon vegetable oil

Method

  1. In a large bowl, whisk together the flour and salt until evenly combined.

  2. Add the warm water and vegetable oil, then stir with a wooden spoon until a stiff dough begins to form.

  3. Turn the dough out onto a lightly floured surface and knead by hand until smooth, firm, and no longer crumbly, about 3 to 4 minutes.

  4. Shape the dough into a disc, wrap tightly in plastic wrap, and let it rest at room temperature for 15 minutes to relax the gluten.

  5. On a lightly floured surface, roll the dough out to about 1/4 inch thickness.

  6. Cut the dough into strips, ropes, or decorative shapes and mold them around the rim of an unbaked or pre-baked 9-inch pie shell as desired.

  7. Preheat the oven to 300°F (150°C).

  8. Place the shaped crust on a parchment-lined baking sheet and bake until firm and lightly dried, about 45 minutes.

  9. Remove from the oven and let cool completely on the baking sheet before handling or attaching to a finished pie for display.

Rate this recipe

★ 4.1 (1)

Salt Dough Crust

This simple flour, salt, and water dough is rolled thin and shaped around a pie rim to create a decorative, edible-adjacent border that browns evenly in the oven. It holds crisp definition for braids, cutouts, and fluted edges, making it a favorite technique for holiday pies and display baking.

1 hr 15 min 1 crust 45 cal

Ingredients

  • 2 cups all-purpose flour
  • 1 cup salt
  • 3/4 cup warm water
  • 1 tablespoon vegetable oil

Method

  1. 1

    In a large bowl, whisk together the flour and salt until evenly combined.

  2. 2

    Add the warm water and vegetable oil, then stir with a wooden spoon until a stiff dough begins to form.

  3. 3

    Turn the dough out onto a lightly floured surface and knead by hand until smooth, firm, and no longer crumbly, about 3 to 4 minutes.

  4. 4

    Shape the dough into a disc, wrap tightly in plastic wrap, and let it rest at room temperature for 15 minutes to relax the gluten.

  5. 5

    On a lightly floured surface, roll the dough out to about 1/4 inch thickness.

  6. 6

    Cut the dough into strips, ropes, or decorative shapes and mold them around the rim of an unbaked or pre-baked 9-inch pie shell as desired.

  7. 7

    Preheat the oven to 300°F (150°C).

  8. 8

    Place the shaped crust on a parchment-lined baking sheet and bake until firm and lightly dried, about 45 minutes.

  9. 9

    Remove from the oven and let cool completely on the baking sheet before handling or attaching to a finished pie for display.