Pie Dough

Kitchen Tested
  • Yield 2 13 servings
  • Prep 20 mins
  • Cook 0 mins

A reliable, classic formula for classic pie dough.

Mark Boughton Photography / styling: Teresa Blackburn

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


  1. 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.
  2. Combine egg, sugar, vinegar and enough cold water to make 1/2 cup. Pour over flour mixture.
  3. Using a fork, mix just enough to combine.  Form into 2 balls, wrap each in plastic wrap, and refrigerate until needed.
  4. To roll chilled dough, sprinkle a minimum amount of flour on work surface and with a rolling pin roll into a 13-inch circle.
  5. 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