Good Basic Pie Dough
Recipe type: Pie Pastry
A simple, reliable pie crust you'll find yourself making often. Tip: make this twice, while all your ingredients are out, so you have an extra pastry on hand. Wrap as indicated and freeze for up to 1 month.
  • 1½ cups all-purpose flour
  • 1 teaspoon confectioners' sugar or granulated sugar
  • ½ teaspoon salt
  • 5 tablespoons cold, unsalted butter, cut into ¼" pieces
  • 4 tablespoons cold vegetable shortening, in tablespoon-size pieces
  • ⅓ cup ice cold water
  1. Combine the flour, sugar, and salt in a large mixing bowl. Add the butter and toss gently with your hands, to coat with flour. Using your pastry blender, cut the butter into the flour to break it up partially. Large, random-size pieces of butter will remain.
  2. Add the cold shortening, toss lightly, then continue to cut both fats into the flour the flour has a meal-like consistency. All of the flour should look as if it has been "touched" by the fat, and small, split pea-size pieces of fat should remain.
  3. Drizzle ¼ cup of the water here and there over the mixture. Using a pastry fork or other large fork, quickly stir the mixture with a few strokes, "lifting" the mixture up from the bottom of the bowl as you stir. Sprinkle on the remaining water and continue mixing, with as few strokes as possible, just until the dough pulls together. Gently pack the dough into a ball.
  4. Place the dough on a long sheet of plastic wrap and dust it lightly with flour. Flatten the dough into a disk slightly less than ¾" thick. Wrap in the plastic, place this inside a plastic bag, and refrigerate for at least 1 to 2 hours before rolling. Makes a single crust for a 9" - 9½" standard or deep-dish pie.
Recipe by The Pie Academy at