Pastry Pie Shell Dough

Pastry Pie Shell Dough Recipe

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Lauren Conforti


This pie crust recipe is amazing! Buttery, crispy layers. And if there’s any leftover dough pieces, I snatch them right up & pop them in my mouth! Ha!


★★★★★ 1 vote



How to Make Pastry Pie Shell Dough


  1. In a large bowl, mix flour & salt.
  2. Slice butter lengthwise. Make a quarter turn to a clean face & slice lengthwise again. Cut into pieces & add to flour.
  3. Work butter quickly into flour until butter resembles little pebbles. (Alternatively, you can put half the butter into a food processor with the flour & pulse until you get a pebbly mixture, then work the other half into the flour by hand. You want some large “pebbles” in the dough enough to sizzle & cook in the oven which makes nice, crispy layers. You can only get that by hand)
  4. Add just enough ice water to get the dough to hold together.
  5. Wrap dough in plastic wrap & place in the refrigerator for at least 1 hour to let the butter firm back up.
  6. The dough is now ready to be rolled or shaped into whatever you want. Bake in a 350F oven until golden, about 20-30 minutes.

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About Pastry Pie Shell Dough

Course/Dish: Pies
Main Ingredient: Flour
Regional Style: American

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