pie dough

simple pie dough

baking recipes

This recipe makes enough dough for two pie crusts. If your pie that you are making does not need a top AND a bottom, the dough will last in the refrigerator for up to three days, and in the freezer for up to three months.


homemade simple pie dough
simple pie dough

makes 2 pie dough discs

ingredients

2 1/2 c all-purpose flour
1 1/4 tsp salt
6 T unsalted butter, cold
3/4 c vegetable shortening
1/4 c water + 1/4 c *vodka iced

*vodka is optional, replace with water if not using vodka

directions

1. Grate butter on a cheese grater, or with the grating plate on a food processor. Place butter in the freezer for 10 minutes.
2. In a large bowl, whisk together flour and salt.
3. Cut in the butter and shortening until they are the size of small peas.
4. Measure the water and vodka, and then add ice to make it cold. Stir it so that the vodka and water are mixed well.
5. With a wooden spoon or spatula, add the water to the dry ingredients a few tablespoons at a time, until the dough is to the point where it is all starting to stick together. It should not be very sticky.
6. Dust hands with flour and divide the dough in half and form each halved piece into a flat disc. Wrap the discs in plastic wrap.
7. Refrigerate the dough in the refrigerator for at least 2 hours, or up to 3 days.
8. Place rolling pin in the refrigerator or freezer 30 minutes before rolling dough. You can also put a bottle of wine in the refrigerator!
9. Dust surface for rolling and rolling pin (or wine bottle) with flour. Roll dough out starting from the middle and going out to each side.
10. Continue with dough according to your pie’s recipe!

simple pie dough

course baking
cuisine American
keyword baking from scratch, pie

ingredients

  • 2 1/2 c all-purpose flour
  • 1 1/4 tsp salt
  • 6 T unsalted butter, cold
  • 3/4 c vegetable shortening
  • 1/4 c water + 1/4 c *vodka, ice cold

instructions

  1. Grate butter on a cheese grater, or with the grating plate on a food processor. Place butter in the refrigerator until you are ready to use it.

  2. In a large bowl, whisk together flour and salt.

  3. Cut in the butter and shortening into the dry ingredients until they are the size of small peas.

  4. Measure the water and vodka, and then add ice to make it cold. Stir it so that the vodka and water are mixed well.
  5. With a wooden spoon or spatula, add the water to the dry ingredients a few tablespoons at a time, until the dough is to the point where it is all starting to stick together. It should not be very sticky.

  6. Dust hands with flour and divide the dough in half and form each halved piece into a flat disc. Wrap the discs in plastic wrap.

  7. Refrigerate the dough in the refrigerator for at least 2 hours, or up to 3 days.
  8. Place rolling pin in the refrigerator or freezer 30 minutes before rolling dough. You can also put a bottle of wine in the refrigerator and use as a rolling pin!

  9. Dust surface for rolling and rolling pin (or wine bottle) with flour. Roll dough out starting from the middle and going out to each side.

  10. Continue with dough according to your pie’s recipe!

recipe notes

*vodka is optional, replace with water if not using vodka