This is the crust for my Mini Pumpkin Pie, but it works for whenever you want that flakey buttery crust on any pie you’re fixin to make. This is the perfect crust.
Why This Works for Cooking for One
Store-bought pie crusts come in packs of 2, and if you’re only making one mini pie, you’re stuck with extra. This recipe makes exactly one small crust—enough for a 5-6 inch pie. No waste, no extra dough to figure out.
Shopping Smart for Singles
Flour:
- The waste trap: None—you use flour for everything
- Better way: All-purpose flour works, you probably have it
Butter:
- The waste trap: None—you’re using it for other Thanksgiving recipes too
- Better way: Keep a stick in the fridge
Cold water:
- The waste trap: Literally none
- Better way: Just use ice water from your fridge
The Leftover Chain
After making this, there are NO leftovers:
- This recipe makes exactly one small pie crust
- If you have scraps, roll them out and make cinnamon sugar cookies
But if you DO make extra dough:
- Wrap tightly in plastic wrap and freeze for 3 months
- Thaw in the fridge overnight before using
- Use for pot pie, quiche, or another dessert
If you’re also working through:
- Extra butter from other recipes → You need it for this
- Leftover dough scraps → Roll out, sprinkle with cinnamon sugar, bake at 350°F for 10 minutes (instant cookies)
Coming from another recipe?
- This is made specifically for Single Serve Pumpkin Pie
- Can also use for Turkey Pot Pie if making a topped version
Storage Reality Check
- Unbaked dough: 3 days in the fridge wrapped tightly, 3 months in the freezer
- Rolled out and in the pie pan: Can do this the night before, cover with plastic wrap and refrigerate
- Baked crust (empty): 2 days at room temperature covered
- Baked pie with filling: See Pumpkin Pie recipe for storage
Pro tip: If you’re intimidated by pie crust, just buy the refrigerated one. Seriously. One roll makes 2 mini pie crusts, and you can freeze the second one. Done. Nobody will know and nobody cares. Homemade pie crust is not the hill to die on.
Make It Your Own
No time to make crust?
- Buy refrigerated pie crust (Pillsbury makes them), cut a circle for your mini pie pan
- Buy a graham cracker crust in a small size
- Use phyllo dough for a different texture
- Make a crumble topping instead (no bottom crust needed)
Want it flavored?
- Add 1 tbsp sugar for a sweet crust
- Add 1/2 tsp cinnamon for spiced crust
- Use whole wheat flour for half the flour (heartier flavor)
Making multiple?
- Double or triple this recipe easily
- Freeze extra dough discs individually
Texture preferences:
- Flakier: Use all butter, keep it very cold
- Easier to work with: Replace 1 tbsp butter with shortening
- Crispy: Bake at 425°F for first 10 minutes
Single-Serving Pro Tip
If the dough cracks when you’re rolling it, it’s too cold or you didn’t add enough water. Just let it sit for 5 minutes to warm up slightly, or add water 1/2 teaspoon at a time. Pie crust is more forgiving than people think.
Notes:
- Can make this up to 3 days ahead
- Freeze unused dough for up to 3 months
- If you have scraps, make cinnamon sugar cookies with them
- Shortcut: Just buy refrigerated pie crust, nobody will know
Pie Crust
Equipment
Ingredients
- ½ cup flour
- 1 tbsp sugar
- â…› tsp salt
- 3 tbsp unsalted butter cubed, cold
- 3 tsp ice water use as needed
Instructions
- Add dry ingredients to bowl and stir to combine
- Add butter to bowl and using hand, pastry cutter or fork mix butter through till it looks like small peas, thick meal consistency
- Add ice water 1 tsp at a time until a smooth dough forms
- Wrap in plastic wrap and place in fridge a minimum of 30 minutes up to 3 days. Can be frozen up to 3 months.