Pie dough is one of those recipes that is intimidating to everyone at the beginning but with a little practice you can become a pro in no time! This recipe is not only easy to make, but it creates a delicious rich pie crust that is flaky without falling apart.
What’s the secret to great pie dough, you wonder? It’s a combination of cold ingredients and working the dough as little as possible to minimize gluten reaction, which makes the dough tough and chewy. If you keep these two points in mind while making your dough, you’ll be an expert in no time!
Tips & Tricks To Great Pie Dough
Pie Dough Recipes
Making a single crust pie like pumpkin, pecan, or meringue? Use this single crust recipe to get the perfect amount of dough for your 9″ pie!
Servings: 1
Calories: 1567kcal
Ingredients
- ¼ cup unsalted butter cold, cut in ½" cubes
- ¼ cup shortening frozen, cut in ½" cubes
- 1½ cup flour cold, shifted
- ½ tsp salt
- ½ tbsp sugar optional
- ¼ cup ice water
- ½ tbsp white vinegar
Instructions
- Mix flour, salt, and sugar together. Add butter and shortening, lightly tossing in flour to prevent the pieces from sticking together as your adding it. Cut shortening and butter into flour with pastry blender until they are about the size of peas.
- Combine vinegar and ice water. Slowly drizzle over flour mixture, 1 tablespoon at a time, mixing lightly with a fork between tablespoons, just until dough can be pressed together without falling apart. The dough shouldn't be sticky and there shouldn't be excess water at the bottom of the bowl.
- Knead dough on a lightly floured surface, just until dough is smooth and holds together but not enough to warm the dough or fully incorporate butter/shortening into flour. This will give you a dough that is easy to roll out but not tough and chewy.
- Shape dough into 6" round disks. Wrap in plastic wrap and put in refrigerator for at least 1 hour but up to a day to chill through.
- On a lightly floured surface, roll out dough 2" wider than pie plate for bottom crust. Start by pressing down the floured rolling pin into dough, gently pressing in both directions. Then roll to desired dimensions. Cook according to pie directions.
Notes
If making dough for a savory meal, such as pot pie or quiche, the sugar can be omitted.
Nutrition
Calories: 1567kcal | Carbohydrates: 149g | Protein: 20g | Fat: 99g | Saturated Fat: 42g | Cholesterol: 122mg | Sodium: 1179mg | Potassium: 201mg | Fiber: 5g | Sugar: 7g | Vitamin A: 1418IU | Calcium: 42mg | Iron: 9mg
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Making a decorative pie? If you are planning a lattice top or just decorating with different shapes like leaves for the holidays, this recipe will quickly become your go to! Just enough dough for a bottom layer and a decorated top without all the waste!
Servings: 1
Calories: 2089kcal
Ingredients
- ⅓ cup unsalted butter cold, cut in ½" cubes
- ⅓ cup shortening frozen, cut in ½" cubes
- 2 cup flour cold, shifted
- ⅔ tsp salt
- 2 tsp sugar optional
- ⅓ cup ice water
- 2 tsp white vinegar
Instructions
- Mix flour, salt, and sugar together. Add butter and shortening, lightly tossing in flour to prevent the pieces from sticking together as your adding it. Cut shortening and butter into flour with pastry blender until they are about the size of peas.
- Combine vinegar and ice water. Slowly drizzle over flour mixture, 1 tablespoon at a time, mixing lightly with a fork between tablespoons, just until dough can be pressed together without falling apart. The dough shouldn't be sticky and there shouldn't be excess water at the bottom of the bowl.
- Knead dough on a lightly floured surface, just until dough is smooth and holds together but not enough to warm the dough or fully incorporate butter/shortening into flour. This will give you a dough that is easy to roll out but not tough and chewy.
- Cut dough into 2 pieces, 1 piece twice as large as the other. The larger section should be shaped into a 6" disk and will become the bottom crust of your pie, the smaller shape into a 3" disk and will be the lattice or decorative top to your pie. Wrap in plastic wrap and put in refrigerator for at least 1 hour but up to a day to chill through.
- On a lightly floured surface, roll out the 6" dough disk 2" wider than pie plate for bottom crust.Start by pressing down the floured rolling pin into dough, gently pressing in both directions. Then roll to desired dimensions. Cook according to pie directions.
Notes
If making dough for a savory meal, such as pot pie or quiche, the sugar can be omitted.
Nutrition
Calories: 2089kcal | Carbohydrates: 199g | Protein: 26g | Fat: 132g | Saturated Fat: 56g | Cholesterol: 163mg | Sodium: 1571mg | Potassium: 268mg | Fiber: 7g | Sugar: 9g | Vitamin A: 1891IU | Calcium: 56mg | Iron: 12mg
Tried this recipe?Let us know how it was!
All about the double crust pies? No worries, this recipe is perfect for that amazing double crust from the traditional apple pie to something more unique like peach raspberry bliss!
Servings: 1
Calories: 3134kcal
Ingredients
- ½ cup unsalted butter cold, cut in ½" cubes
- ½ cup shortening frozen, cut in ½" cubes
- 3 cup flour cold, shifted
- 1 tsp salt
- 1 tbsp sugar optional
- ½ cup ice water
- 1 tbsp white vinegar
Instructions
- Mix flour, salt, and sugar together. Add butter and shortening, lightly tossing in flour to prevent the pieces from sticking together as your adding it. Cut shortening and butter into flour with pastry blender until they are about the size of peas.
- Combine vinegar and ice water. Slowly drizzle over flour mixture, 1 tablespoon at a time, mixing lightly with a fork between tablespoons, just until dough can be pressed together without falling apart. The dough shouldn't be sticky and there shouldn't be excess water at the bottom of the bowl.
- Knead dough on a lightly floured surface, just until dough is smooth and holds together but not enough to warm the dough or fully incorporate butter/shortening into flour. This will give you a dough that is easy to roll out but not tough and chewy.
- Cut dough in half and shape into 6" round disks. Wrap in plastic wrap and put in refrigerator for at least 1 hour but up to a day to chill through.
- On a lightly floured surface, roll out dough 2" wider than pie plate for bottom crust and 1" wider for top crust. Start by pressing down the floured rolling pin into dough, gently pressing in both directions. Then roll to desired dimensions. Cook according to pie directions.
Notes
If making dough for a savory meal, such as pot pie or quiche, the sugar can be omitted.
Nutrition
Calories: 3134kcal | Carbohydrates: 298g | Protein: 40g | Fat: 198g | Saturated Fat: 84g | Cholesterol: 244mg | Sodium: 2357mg | Potassium: 401mg | Fiber: 10g | Sugar: 13g | Vitamin A: 2836IU | Calcium: 83mg | Iron: 17mg
Tried this recipe?Let us know how it was!