Pie Dough

by Gretchen Price on April 18, 2013

Post image for 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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{ 61 comments… read them below or add one }

Anna April 22, 2013 at 2:34 pm

Hi Crumb Boss,
please please please publish your pumpkin pie and cinnamon bun recipes again!
I am from the UK and adore american cake recipes.
For this pie shell recipe, as i cannot get shortening, would i use entirely butter?
Thankyou
XXX

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Gretchen Price April 22, 2013 at 10:51 pm

yes to all butter

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lewis April 23, 2013 at 5:55 pm

yes its called trex in the U.K :)

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Cole April 22, 2013 at 4:48 pm

When you take out the preformed pie crusts, how long do you wait to bake the pie?

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Gretchen Price April 22, 2013 at 10:50 pm

The crusts thaws out so quickly, but the time youprepare your filling and topping and preheat your oven it will be thawed. I have also baked them straight from the freeze

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Cole April 24, 2013 at 1:31 am

Thanks for the response!! And will you by any chance be re-doing the vids for danishes? I made them all the time and I never wrote the recipe down :( Please re-do those!!

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Gretchen Price April 24, 2013 at 2:31 am

I do plan to re film everything and Im starting with most popular, and also trying to get new stuff in as well…so….500 videos was alot of info and it sure will take some time to get it all back

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Cole April 24, 2013 at 5:52 pm

Thanks Gretchen! You ARE THE BEST!!!!! Literally the best recipes anywhere in the UNIVERSE!!!! :)

Vicki Gensini April 22, 2013 at 11:38 pm

Would you consider making a video of the pie crust recipe? Thank you.

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Gretchen Price April 22, 2013 at 11:49 pm

yes I plan to do it this Thursday April 25

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Michelle April 23, 2013 at 10:55 pm

So…. could I take this recipe and your custard recipe and make fruit tarts using a muffin pan and top with fruits and whipped cream? (Have you done this online before or have I learned to build on recipes?! Lol) Can’t wait to try! Thanks for sharing! Love your recipes!

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Gretchen Price April 24, 2013 at 2:33 am

It sounds to me like you may take my job soon!! ;)
Yep building on recipes you sure are! Great job Michele!

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Kevin April 25, 2013 at 11:40 pm

What size pie pans do you use for these? Thanks! :D

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Gretchen Price April 26, 2013 at 5:23 am

10 ” pie tins thanks!

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Charlotte May 9, 2013 at 4:35 pm

Hello:).

Love your recipes, big fan. But I’m not from the US, so I’m a bit confused. The recipe says 1 stick + 2 tbs butter(84 grams). But I always thought that 1.stick=113 grams.

Somebody who can help me?

Thanks!!

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Gretchen Price May 9, 2013 at 7:53 pm

Thank you!! Just updated! Thats what happens when you blog at 3 am :(

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victoria May 28, 2013 at 1:44 pm

Actually 1 TBs of butter is 15gr so the right total amount of butter in this recipe should be 143 gr (113 gr + 30 gr) according with my calculations. Thanks

Victoria

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Ming June 13, 2013 at 1:23 am

Dear Gretchen. I have a question ! Can i substitute butter for shortening ? thanks

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Gretchen Price June 13, 2013 at 2:10 am

yes

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lisa July 3, 2013 at 9:24 am

could you please make mince pies please I love meat or mince please please .. and how do you make your vanilla slice ??? .. thank u

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Gretchen Price July 3, 2013 at 11:38 am

I do not make Mincemeat pies I am sorry, and what is a vanilla slice?

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Upasana July 17, 2013 at 1:51 pm

Hey gretchen just love ur recipes n ur smile:) cn u pls tell how to bake pie shell

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Gretchen Price July 18, 2013 at 1:56 am
Abdulrahman Kamel August 2, 2013 at 5:20 pm

hello,
i don’t have shortnening i am gonna use only butter ! can you tell me the total amount of butter (measuring- in sticks ) ??

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Gretchen Price August 3, 2013 at 1:14 am

1 stick= 4oz (or 8 Tablespoons)

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amnah August 6, 2013 at 1:07 am

i know i may sound like a goofus asking this question since alot other people have asked too but i did not get what i had in mind,,,,, so if i cant have shortening where i live , then i have to add only the butter mentioned .i.e. 126 g or i have to add 56g as well to substitute for the shortening that i am not adding! please reply! thanks for bearing with me and great recipes, love all the way from pakistan!!

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Gretchen Price August 6, 2013 at 3:57 am

if you are not using shortening, then you must replace that amount with butter
So yes to add the 56g to compensate for the missing shortening

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amnah August 6, 2013 at 8:03 pm

thank you so much gretchen, we are so blessed to have you!! you are the best, may you always keep smiling and laughing no matter where you are!

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amnah August 6, 2013 at 7:57 pm

hey do some tart recipes too!!

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Travis August 9, 2013 at 12:09 am

How long do you bake it for and at what degree???

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Gretchen Price August 9, 2013 at 12:45 am

depends what you are baking?
An Apple Pie
Or Blind Baking a Pie Shell
Everything is different
click those links to see how long for each thing

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Christian September 13, 2013 at 7:40 pm

hi, instead of a food processor, can i just use a blender. And if i used all butter instead of butter and shortening, do i use 56g of butter or a different amount to substitute the shortening. thanks
Christian :D

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Gretchen Price September 13, 2013 at 9:10 pm

I would prefer you cut the butter in by hand with either a fork or a pastry cutter,(a blender will be too small and not do a great job, it is meant for liquids)
then you can just knead the rest by hand too.
You will use butter in place of shortening in the same amount

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Lydine September 18, 2013 at 5:07 pm

Hi Gretchen,

If I don’t have a food processor could I do this by hand?

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Gretchen Price September 19, 2013 at 2:32 am

yes of course, cut the butter in with a fork or a pastry cutter

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Lydine September 24, 2013 at 4:42 pm

Thanks Gretchen! Need to get me a food processor now!
You’re the BEST!

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Sarah October 4, 2013 at 1:49 pm

Hey Gretchen! Looking forward to trying this pie dough recipe….however…I think I made a boo-boo when mixing it!

My dough wasn’t coming together and the butter/shortening pieces were practically crumbles (dots, not even pea size) so even though I added 4 fl. oz of ice water, I added a bit more and then it came together immediately with no flour or crumbly parts leftover. The dough felt very moist/wet and so I was wondering….how can I fix this? Just by adding in more flour when I roll out the dough and re-knead? Thank you :-)

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Gretchen Price October 4, 2013 at 5:33 pm

Once it is chilled, it will absorb more liquid and then YES the added flour while kneading will make it all better

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Sarah October 5, 2013 at 2:43 am

Phew! Thanks Gretchen :-) I read online somewhere that adding too much liquid (when in the mixing process, unlike your crumbly dough where you had to knead it by hand to make it come together) will cause a tough crust once blind baked. So I was nervous, but I will give it a go…THANKS SO VERY MUCH! :-)

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Andre October 19, 2013 at 4:56 pm

If I cut the ingredients in half, would the time in the refrigerator be cut in half aswell?

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Gretchen Price October 20, 2013 at 3:53 pm

NO the time remains the same

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Maria October 20, 2013 at 2:24 am

Gretch, i made the oie diugh and i dont know why it came out gery tough!

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Gretchen Price October 20, 2013 at 4:03 pm

perhaps you did not add enough water?
What flour did you use?
If you do not follow exactly my ingredients and instructions, you will have some different results

Also WEIGHING Your flour and ingredients will give you PERFECT result, measuring with cups and spoons, ehhhh….good way to fail
Check out this video on WEIGHING VS MEASURING

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Gail October 28, 2013 at 4:16 pm

In the video you said you had placed your shortening in the fridge so it would be firm. Did you use Crisco? I put my 1/4 C Crisco in the fridge and it just got cold, consistency did not stiffen up at all. I even put it in the freezer and it was a little better but not that much. Yours was pretty firm in the video, much more so than my frozen Crisco. Did you use lard? I am so happy I found your web site! Every Sunday I bake something from your blog and my husband is all set to have the Italian rum cannoli cake for Thanksgiving! Thanks so much!!!!! I greatly appreciate the time and effort it takes to bring us these great recipes and techniques!!!

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Gretchen Price October 28, 2013 at 6:51 pm

I acutally use PRIMEX at the bakery, but since many people cannot get Sweetex and Primex I always talk about Crisco because it is the most readily available

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C. Kent November 10, 2013 at 11:22 pm

Hi, Gretchen. Just discovered you about a month ago. I’m addicted to your recipes, blogs, videosI I was just wondering about using coconut oil (chilled until it is solid) instead of shortening. I’m always experimenting (thankfully, my husband is a good sport about being a guinea pig!). Whatdaya think? I think I will try it and let you know how it turns out, but I still would like your opinion. Thanks :o)

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Gretchen Price November 10, 2013 at 11:36 pm

yeah sounds like a good idea! Just be sure it is VERY COLD almost frozen so it doesn’t melt and get greasy while you are mixing it!

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Rosanne November 28, 2013 at 2:36 am

Dear Gretchen,
Just wanted you to know I made your pie crust today to make my pies. It was the easiest pie crust I ever made. I followed everything you said and it is the most flakiest, delicious pie crust! Looking forward to the Thanksgiving pies tomorrow, but we did made a few little ones… that is how I know the crust is perfect! Delish! Thank you again and Happy Thanksgiving. Hope you do well at your bakery. So far everything I made from your blog has been terrific!
Sincerely, Rosanne

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Diane November 29, 2013 at 5:05 pm

Hi Gretchen. In the old days, my mom used all lard in pie dough. Now in stores I find boxed lard that is hydrogenated. So I’m glad you use butter. What are your thoughts on using the different fats–shortening/lard/butter? Happy holidays to you, Jason, and your staff.

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Gretchen Price November 29, 2013 at 8:17 pm

HI Diane, I have also used lard (the store hydrogenated one) and I DID really like the result.
I do use a mix of (primex or Crisco) shortening and butter in my pie crust as you see here…..this is a great recipe and I stick with it.
My mom has an OIL based pie dough which is really crazy when you think of the “science” behind creating a flaky pie crust, but I’ll be a monkey’s uncle if her pie crust isn’t FABULOUS! SO I think it really comes down to what is our favorite recipe and what ingredients we feel most comfortable using.

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Julie December 1, 2013 at 8:25 pm

Hi Gretchen,

If I were to use lard (that’s what I have on hand) do also use butter or shortening? I
I very excited about checking out all your recipes and videos! Thanks for your help!

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Gretchen Price December 1, 2013 at 8:59 pm

No you can sub in the lard altogether

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Donna December 5, 2013 at 6:51 am

I love the pie dough.It turn out very good.I made apple pie it was delicious the only problem i have was i didn’t roll out the dough enough on the top and it was little thick but still good.Thank you for your recipe.

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Julie December 6, 2013 at 5:41 am

I just wanted to let you know I made your pie dough recipe tonight and loved how easy it is to make!! I think I’ll be making pies/tarts more often(oh oh). I did want to know however do you use the same pie dough recipe for savory pies like meat pies (just omit the sugar?) or so you have another recipe for that? Thanks and keep the videos coming!!

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Gretchen Price December 6, 2013 at 4:50 pm

Yes correct! However it is such a small amount, that it may not make a negative difference to leave it in, but it is your option Thanks!

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Rene January 22, 2014 at 12:00 am

I just got around to making your pie crust recipe..It was great!!! You have converted me from my pie crust recipe that i have used for almost 50 years. Thank you so much for all your work. I wish I lived back east so I could be one of your customers, although I am really enjoying the 70 degrees temperature here in Calif.

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Gretchen Price January 22, 2014 at 2:12 am

wow! Thanks! What a great compliment!

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Bud January 29, 2014 at 6:22 pm

Hi, this is the first time I’ve made a pie dough and have been able to handle it easily. This pie receipe made a great looking and great tasting pie. We used some Gala apples that we canned this past fall. For the first time at making this dough we didn’t do bad. but we can make it better. the only problems we had were. I kept the entire receipe together in one disc. made it in a processor. Measured the ingredients in grams. Was in fridge over night . When dividing it in half the next day , when rolling it out it would stretch but it had a memory it too a lot of work to get it to the size I needed. The second half didn’t do the returning to size that much. I remember you said in the video that that was what happens if you don’t leave it in the fridge long enough. I think the bottom crust turned out a little tuff because I had to work it so much. What should I do for the next time? Even with those couple issues we still say it’s the best apple pie we’ve made. Thanks can’t wait to try more of your receipts !!! Enjoy this blog too!

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Gretchen Price January 29, 2014 at 7:19 pm

Great – Thanks
I am glad you liked it, but I would suggest just a tad bit more water next time

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vic February 14, 2014 at 5:43 am

Hello Gretchen, I enjoy baking a lot, I stumbled upon your site and am I ever glad.I am a plumber by trade but I love to try and bake, I find it quite stress relieving at times.I tried to make the chocolate cake recipe but I had it fall after took it out of the oven.I weighed everything as I would for baking bread.I mixed to a ribbon stage, the top of the cake sprang back when touched and the toothpick came clean.should I have added more flour to give the cake more structure .this was also baked at recommended temp.The cake tasted fabulous but was a little to dense for my liking, it fellabout halfway from when I took it out of the oven.Your videos and instuction are invaluable to a not to good cake baker like myself.Keep up the wonderful favour you are doing for people all over the globe, thankyou so much. Yours truly -Vic

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Gretchen Price February 15, 2014 at 2:03 am

HI Vic, I hear ya on the “therapy” even after a terrible day at work I can often find solace in baking something AT HOME! I know it’s strange.

Im so sorry this happened to you. If you did all of those things you said you did, there should not have been any problems.
You should not have added more flour, it is not good to add things here and there to recipes.
I am not sure where you live, but CLICK HERE to see if this pertains to you
But also, I wonder if you filled the pans too much? Sometimes overfilling will cause it to look real nice up until you take it out, then BLAMMO, falls.
Another suspect would be the leavener. Too much? Which points to another possible problem: DID YOU USE DUTCH PROCESS COCOA?

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