Pie Dough


Pie Dough Yield 1.75lbs
Enough Dough for 2 -10 ” Pie Shells (Or 1 shell plus 1 top if you are covering your pie)
AP Flour 2 3/4 c (356g)
Sugar 1 Tablespoon (12g)
Shortening COLD 1/4c (56g)
Butter COLD 1 Stick + 2 Tablespoons (126g)
Salt 2 teaspoons (12g)
Ice Water 4 fl oz

Mix Method:
Place all ingredients except the water in a food processor.
Pulse a few times until the butter and shortening are worked through and resemble small pea sized pieces through out the flour.
Add the water all at once while pulsing. Pulse until the dough forms a soft, sticky mass inside the processor bowl.
Turn out onto a lightly floured surface and gently knead into a soft dough that no longer sticks to your hands.
Form the dough into 2 separate but equal sized discs and wrap each disc with plastic wrap.
Refrigerate for at least 2 hours or overnight.
Once out of the refrigerator, your dough will be firm and crumbly.
You must break up the dough and re- roll it on a lightly floured surface to make it pliable again, and then proceed to roll your pie shells.

I prepare my pie shells well in advance and store them in the freeze, this way whenever I need a pie I can simply grab a shell already made out of the freezer and proceed to make my pie in just minutes.

Pie shells that have been preformed will last up to 2 months in the freezer. Wrap each one with plastic wrap.
Pie dough can be stored for up to 10 days in the refrigerator, or 4 months in the freezer.

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