The Best Pie Dough

1
mary Armstrong

By
@emit1961

Over the years I have made many pie's and have tried several crusts. This one is "The Best by far! I found it in "Cook's" recipe book.

It turns out the same every time and is so flaky and tender with the perfect texture for any pie filling you choose!

You will find a double and single crust recipe below as well as a crust recipe for a 9-10 inch pie pan.

Rating:

★★★★★ 1 vote

Comments:
Serves:
single or double crust
Prep:
20 Min
Cook:
1 Hr

Ingredients

  • DOUBLE CRUST

  • 2 1/4 c
    all purpose flour
  • 1 tsp
    salt
  • 2 Tbsp
    sugar
  • 11 Tbsp
    chilled unsalted butter cut into 1/4 inch pieces
  • 7 Tbsp
    chilled, all-vegetable shortening(crisco)
  • 4-6 Tbsp
    ice water
  • SINGLE CRUST

  • 1 1/4 c
    all purpose flour
  • 1/2 tsp
    salt
  • 1 Tbsp
    sugar
  • 6 Tbsp
    chilled, unsalted butter cut into 1/4 inch pieces
  • 4 Tbsp
    chilled, all-vegetable shortening (crisco)
  • 3-4 Tbsp
    ice water
  • 9-10 INCH PAN

  • 2 1/2 c
    all purpose flour
  • 1/2 tsp
    salt
  • 1 Tbsp
    sugar
  • 13 Tbsp
    chilled, unsalted butter cut into 1/4 inch pieces
  • 4 Tbsp
    chilled, all-vegetable shortening (crisco)
  • 3-4 Tbsp
    ice water

How to Make The Best Pie Dough

Step-by-Step

  1. Mix, flour, salt, and sugar in food processor. Sprinkle cold butter pieces over flour and toss to coat.


    **If you don't have a food processor, just use a pastry blender, or two table knives to cut butter and shortening into flour.
  2. Cut butter into flour with (5) 1-second pulses. Add cold shortening; continue cutting in with about 4-5 one-second pulses until it resembles coarse cornmeal.
    Turn mixture into medium bowl.
  3. Sprinkle 3 T. ice water over mixture. With blade of rubber spatula use folding motion to mix. Press down on dough until it sticks together adding 1 more tablespoon of water IF needed.
  4. Shape dough into a ball, then flatten into a 4 inch wide disc. Dust lightly with flour, wrap in plastic and refrigerate 30 minutes. Roll dough 1/4 inch thick (thickness of 3 quarters).
  5. Lift crust into pie pan and flute top edges as desired. Fill with fruit or favorite pie filling and bake.

    I.E.
    For my double crust apple pie I bake at 400 degrees for 30 minutes, then 350 degrees for 30 minutes or until rich golden brown.

Printable Recipe Card

About The Best Pie Dough

Course/Dish: Pies



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