Poppy Seed Pie Dough


I found this recipe in the back of some magazine, Glamour perhaps? It was paired with a lemon cream pie – which seems like an obvious pairing. The first time I tried this crust, was with my Boysenberry Pie. You’ll need to double this recipe if you’re making a pie that has a double crust.


  • 1 1/4 c. all-purpose flour
  • 1 1/2 T. poppy seeds
  • pinch of salt
  • 1/3 c. cold unsalted butter, cut into 1/2-inch cubes
  • 1/2 c. ice-cold water (you won’t need the entire amount)


  1. Mix flour, poppy seeds, and salt. With a pastry blender, two knives or even your fingers, cut butter into dry mixture until it has a sand-like consistency, with butter the size of peas. (I find I almost always have to use my fingers to get a sand-like consistency.
  2. Add water 1 tablespoon at a time until dough is just combined. Flatten into a disc, wrap with plastic wrap and chill for one hour.
  3. Preheat oven to 400 degrees.
  4. Roll out dough using a rolling-pin. Try to work the dough from the center on out rolling evenly on each side and flipping often. The edges of the dough will be jagged. Try to keep it as round as possible but don’t obsess over the jagged edges. Add more flour to your surface or dough as needed. The rolled out dough for your pie crust should be 11 or 12 inches in diameter or about two inches larger than the ends of the pie pan. If you have problems placing the dough in the pie pan, try rolling the dough onto the rolling-pin and then unrolling over the pie pan.
  5. Make sure the dough is centered in the pie pan. If the dough tears simply push the dough back together. Pat the dough into the pan starting at the edges and moving toward the center. There should be overhang. In places where there is more than 1-inch overhang, trim the pie dough with a knife. In places where there is less than an inch of overhang take some of the extra dough trimmed from the edges and pat into place.
  6. Fold the overhanging dough toward the center of the pan and pinch it together to make it double thick. Pinch the rim between your thumb and forefinger all the way around the edge — this is called fluting.
  7. Line crust with parchment paper, fill with pie weights, bake for 10 minutes, then reduce heat to 375 degrees and bake for an extra 12 minutes. Let cool.

Recipe rating: 


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