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 + 1 Tablespoon (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.

Comments

  1. rebecca says

    I was watching your video “how to make pie shells” and you showed what looked like a giant cookie cutter to cut your pie shells with. i was wondering how large around it is and where can you find one. i’m nowhere close to it but one day i would like to open my own bakery and i imagine this tool will make my life soo much easier.

  2. says

    How long can you keep a raw plastic wrapped pie crust in the freezer. Would like to make several and have them handy when needed. Thanks for you wonderful recipes

    • Gretchen Price says

      a month is good! I do it all the time! (However I prefer to make them into Pie shells with the fresh dough and then freeze the shells
      I find the frozen dough loses some of its integrity on the re-roll

      Oh wait, I misunderstood your question! You are making the shells and asked how long to keep them ! Couple months!!!!

  3. Sal says

    Heh Gretchen quick question.

    I have a 9 inch pie glass pan, would that work out for this ?
    And also can I use the cheese grater method for this pie dough if I don’t have a food processor.

  4. Caroline says

    Hi Gretchen, I just read through every single comment to see if anybody already asked my question, but not one person did! Many asked about replacing the shortening with all butter, or even lard. MY question is about replacing the butter – I would need my pie crust to be dairy-free – what would you recommend to replace the butter? All shortening? Margarine (I use trans-fat fee) for the butter, and leave the shortening as stated in the recipe? Margarine and McCormick’s imitation butter flavor and the shortening as stated in the recipe? Thanks for your help and opinion!

    • Gretchen Price says

      Use all shortening or margarine as you stated,. your preference (I prefer all shortening or lard) (although I don’t use lard anymore because I am vegetarian and lard is kinda gross when you think about it) (although it does make the best pie crust :(

  5. Gaye says

    Hi Gretchen, I have just found this wonderful sight, I live in Western Australia, I’m going to try and make your pie pastry, the only thing is we can’t buy shortening could I use a product called Copha it’s a vegetable shortening, thank you.

      • Ev says

        Hi there,
        I live in NSW so I have the same trouble finding shortening. Copha is not a good idea. It is a different consistency to the American vegetable shortening and I find it leaves a really oily taste on the palate. Substitute the Vegetable Shortening with more butter. Trust me, I have tried to use Copha in a number of Woody recipes with epic taste failures, however, when I have used Chrisco Vegetable Shortening which can be found in Australia for exorbitant prices from cake decorating stores the results have been much better.
        Hope this helps.
        Ev

  6. says

    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

    • Gretchen Price says

      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?

  7. Bud says

    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!

  8. Rene says

    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.

  9. Julie says

    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!!

    • Gretchen Price says

      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!

  10. says

    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.

  11. Julie says

    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!

  12. Diane says

    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.

    • Gretchen Price says

      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.

  13. Rosanne says

    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

  14. C. Kent says

    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)

    • Gretchen Price says

      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!

  15. Gail says

    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!!!

    • Gretchen Price says

      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

    • Gretchen Price says

      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

  16. Sarah says

    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 :-)

    • Gretchen Price says

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

      • Sarah says

        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! :-)

  17. Christian says

    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

    • Gretchen Price says

      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

  18. amnah says

    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!!

    • Gretchen Price says

      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

      • amnah says

        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!

  19. Abdulrahman Kamel says

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

  20. lisa says

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

      • Sarah says

        Oh I hope you’ve looked up vanilla slices. They are so addictive. Pastry with custard on top, more pastry on top, covered in icing and coconut… Drool drool. Been so long since I’ve had one, and they’re everywhere here in Australia.

  21. Charlotte says

    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!!

      • victoria says

        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

  22. Michelle says

    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!

    • Gretchen Price says

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

    • Gretchen Price says

      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

      • Cole says

        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!!

        • Gretchen Price says

          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

          • Cole says

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

  23. Anna says

    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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