- Yield 2 13 servings
- Prep 20 mins
- Cook 0 mins
A reliable, classic formula for classic pie dough.
This is my mom's pie dough recipe (or a portion of it). She makes three times the amount below and freezes 10 pie crusts for later. This recipe is scaled back to yield 2 (9-inch) pastry crusts.
- 3 cups all-purpose flour
- 1 teaspoon salt
- 1 cup vegetable shortening
- 1 egg
- 1 tablespoon sugar
- 3/4 teaspoon vinegar
- Cold water
- Combine flour and salt. Add shortening and cut it into the flour mixture using a pastry blender, two knives or your fingers, until mixture resembles coarse meal.
- Combine egg, sugar, vinegar and enough cold water to make 1/2 cup. Pour over flour mixture.
- Using a fork, mix just enough to combine. Form into 2 balls, wrap each in plastic wrap, and refrigerate until needed.
- To roll chilled dough, sprinkle a minimum amount of flour on work surface and with a rolling pin roll into a 13-inch circle.
- Fold dough into quarters and transfer to baking pan. Unfold. Press into bottom and sides of pan. Proceed with recipe.
Recipe by Chef Chris Koetke