A person rolling out pie dough on a white marble surface
Photography, Janis Nicolay

Anna Olson’s Classic Pie Dough

The only pie dough recipe you'll ever need.

An all-butter pie dough delivers a rich taste and a tender flakiness to any pie, savoury or sweet. This is my staple pie dough that I have been using for at least 10 years, ever since I discovered that adding a little oil before the butter protects the flour and that the butter does not have to be ice cold, contrary to popular belief. –Anna Olson

A person rolling out pie dough on a white marble surface

Anna Olson's Classic Pie Dough

Anna Olson shares her easy recipe for a classic, perfectly-flaky all-butter pie dough.
Prep Time 10 minutes
Course baking, Dessert
Cuisine British, Canadian


  • cups all-purpose flour
  • 1 tbsp granulated sugar
  • 1 tsp fine sea salt
  • 3 tbsp vegetable oil
  • 1 cup cool unsalted butter cut into pieces (does not have to be ice cold)
  • ¼ cup cool water
  • 2 tsp white vinegar or fresh lemon juice


  • Combine the dry ingredients by stirring the flour, sugar and salt in a large bowl. Add the oil. Using a pastry cutter, electric beaters or a mixer fitted with the paddle attachment, blend until the flour looks evenly crumbly.
  • Add the butter and cut in until the dough is rough and crumbly but small pieces of butter are still visible.
  • Place the water and vinegar (or lemon juice) in a small bowl, stir together and then add all at once to the flour mixture, mixing just until the dough comes together. Shape it into two discs, wrap well and chill until firm, at least 1 hour.


If you are not making a pie immediately, refrigerate the dough, well wrapped, for up to 2 days, or freeze it for up to 3 months. Thaw it overnight in the fridge before rolling. 

A cookbook cover in a light tan frame

Excerpted from Anna Olson’s Baking Wisdom: The Complete Guide: Everything You Need to Know to Make You a Better Baker (with 150+ Recipes) by Anna Olson. Copyright © 2023 Olson Food Concepts Inc. Photography by Janis Nicolay. Published by Appetite by Random House®, a division of Penguin Random House Canada Limited. Reproduced by arrangement with the Publisher. All rights reserved.
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