Pastry Dough

I know I have linked to my favorite pie dough recipe numerous times, but I thought I would go ahead and make a separate post for it too since I love it so much.  It is the perfect balance of tender and flaky.  It works wonderfully in sweet dessert pies as well as savory pot pies.

Just do me a favor, and don’t even think about substituting butter instead of shortening.


Pie Crust Dough

{Source: adapted from The Pioneer Woman}

  • 1 cup {one stick} butter flavored Crisco
  • 1/2 cup regular white Crisco
  • 3 cups all-purpose flour
  • 1 whole egg
  • up to 5 Tablespoons cold water {depends on weather/humidity in air}
  • 1 Tablespoon white vinegar
  • 1 teaspoon salt
Preparation Instructions

In a large bowl, with a pastry cutter or fork, gradually work the Crisco into the flour for about 3 or 4 minutes until it resembles a coarse meal.

In a small bowl, beat an egg with a fork and then pour it into the flour/shortening mixture. Add up to 5 tablespoons of cold water, 1 tablespoon of white vinegar and 1 teaspoon of salt. Stir together gently until all of the ingredients are incorporated but not over mixed.  {If it seems gummy, you probably added too much water.  Just add a little more flour.}

Separate the dough into 2 equal balls/disks of dough and wrap each one in plastic wrap, then place each one into a large Ziploc bag.  Seal the bags and place them in the freezer until you need them. {If you will be using it immediately it’s still a good idea to put in the freezer for about 15 to 20 minutes to chill.}

When you are ready to use the dough to make a crust, remove from the freezer and allow to thaw for 15 minutes {or in the fridge overnight}. On a well-floured surface roll the dough, starting at the center and working your way out. {Sprinkle some flour over top of the dough if it’s a bit too moist.} If the dough is sticking to the countertop use a metal spatula and carefully scrape it up and flip it over and continue rolling and adding more flour until it’s the size you need.  {I usually add a lot of flour during this process, so don’t hold back.}

With a spatula, lift the dough carefully from the surface of the counter into the pie pan. {Or loosely roll onto the rolling pin and unroll over pan.} Gently press the dough against the corner of the pan. Go around the pie pan pinching and tucking the dough to make a clean edge.

Continue as necessary for the pie you are preparing.

If blind baking an empty pie crust {for a cream pie}, place pieces of parchment paper over the crust, fill with dry beans or rice, and bake in a preheated 400 degree oven for about 20 minutes or until golden brown.

3 Comments (+add yours?)

  1. Trackback: Strawberry Rhubarb Pie « EASY AS PIE!
  2. Trackback: Strawberry Rhubarb Tart « EASY AS PIE!
  3. Trackback: Thanksgiving 2010 Recap « EASY AS PIE!

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