Easy Pie Crust Dough Recipe (2024)

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This slightly sweet, easy-to-make pie dough is great for all types of pies. Cook just the pie crust to use with cream pies, or use the dough uncooked with fruit or meat pies.

Easy Pie Crust Dough Recipe

Notes:

● I have always been a terrible pie crust dough maker, and Pillsbury was my friend. The dough itself tasted horrible. Since I started making this dough seven years (or more!) ago, it has always turned out delicious, and it is soooo easy to work with!

● To make Castor sugar (instead of trying to buy it), just give your sugar a whirl in a mini food processor! This will be close enough.

Easy Pie Crust Dough Recipe Ingredients:

● 2½ cups white flour
● 2 TBSP castor sugar (remember a whirl in the small food processor of regular white sugar will do it)
● ¼ tsp salt
● 8 TBSP cold (or frozen) cubed unsalted butter (1 stick)
● 4 TBSP cold vegetable shortening
● 12 TBSP ice water

Easy Pie Crust Dough Recipe Mise en Place:

● Large Bowl
● Rolling Pin
● Pastry Cutter
● Measuring Cups
● Pie Beads/Weight (for pies with prebaked shells)
● Small Food Processor (to make castor sugar)
● Pie Plate
● Pie Crust Guard
● Parchment Paper

Easy Pie Crust Dough Directions:

● Combine flour, castor sugar and salt.

● Add vegetable shortening and butter.
● Mix (cut in shortening and butter) until well blended.
● Add 4 TBSP water, mix.
● Add 2 more TBSP water, continue mixing. Keep adding the water until well blended. You may not need all 12 TBSP.

● Divide dough in half.
● Wrap with plastic wrap.
● Refrigerate for 30 minutes.
● Remove cooled dough from the refrigerator, roll onto a lightly floured surface, until you have (2) 11″ round disks
● Place 1 raw dough disk in the pie plate and flute the edges.
● Cover bottom with lightly sprayed parchment paper.
● Cover with beans or pie weights.
● Prick sides of dough liberally with a fork.
● If cooking for a creme pie, bake at 425º for 13-15 minutes.
● Remove from oven, remove pie weights and parchment paper.
● Cool completely
● If cooking for a fruit or meat pie do not bake prior to adding the filling and second dough disc for covering. Bake per pie instructions.

Yield: 2 11" Pie Crusts

Easy Pie Crust Dough Recipe

A slightly sweet, easy to make pie dough that is perfect everytime!

Prep Time20 minutes

Ingredients

2½ cups White Flour
2 TBSP Castor Sugar
¼ tsp Salt
8 TBSP Unsalted Butter, cold
4 TBSP cold Vegetable Shortening
12 TBSP Ice Water

Instructions

Combine flour, castor sugar, and salt.
Add vegetable shortening and butter.
Mix (cut in shortening and butter) until well blended.
Add 4 TBSP water, mix.
Add 2 more TBSP water, continue mixing. Keep adding the water until well blended. You may not need all 12 TBSP.
Divide dough in half.
Wrap with plastic wrap.
Refrigerate for 30 minutes.
Remove cooled dough from the refrigerator, roll onto a lightly floured surface, until you have (2) 11″ round disks.
Place 1 raw dough disk in the pie plate and flute the edges.
Cover bottom with lightly sprayed parchment paper.
Cover with beans or pie weights.
Prick sides of dough liberally with a fork.
If cooking for a creme pie, bake at 425º for 13-15 minutes.
Remove from oven, remove pie weights and parchment paper.
Cool completely.
If cooking for fruit or meat pie the crust does not bake prior to adding the filling and second dough disc for covering. Bake per pie instructions.