Pie Dough
Prep time
Total time
For 2 -9 " Pie Shells
(Or 1 shell plus 1 top if you are covering your pie)
Serves: 1.75lbs
  • All Purpose Flour 2¾ cup (356g)
  • Granulated Sugar 1 Tablespoon (12g)
  • Solid Vegetable Shortening COLD ¼c (56g)
  • Unsalted Butter COLD 9 Tablespoons (126g)
  • Salt 2 teaspoons (12g)
  • Ice Water ½ cup (120ml)
  1. Combine the flour, sugar and salt in the work bowl of a food processor with the dough blade attachment.
  2. Add the diced cold butter and cold shortening pulse to distribute evenly
  3. Once the mixture resembles course meal with tiny chunks of fat throughout, add the cold water through the feed tube while pulsing.
  4. Do not add the entire amount of water, wait to see how the dough comes together, as you may not need all, or you may need a tablespoon or two more.
  5. Turn dough out onto plastic wrap and refrigerate for at least 2 hours or up to 5 days
  6. Once you take the dough out of the refrigerator it will be firm and crumbly.
  7. 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.
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.
Recipe by Gretchen's Bakery at https://www.gretchensbakery.com/how-to-make-pie-shells/