Pie Dough

This Pie Dough is so delicious and very simple to make! This recipe will make 2 crusts so it can be used to make 2 pies or just 1 if it has a top crust as well, such as this Apple Pie! Today we used the pie crust to make Spinach Feta Quiche and since we only used half we used the other half to make Homemade Pop Tarts!

How to make Pie Dough:

To make the dough for the crust you start by combining a portion of the flour with the ice water and let it sit.

Then, combine the remaining flour with salt. Next, cut in the shortening and butter until its a course meal texture. I like to get in there and just use my hands. If you decide to use your hands make sure you work quickly so you don’t melt the butter.

Time to add in your ice water and flour mixture. Mix in until moist. If necessary, add a little bit of ice water at a time until your dough comes mostly together. It will still be a little dry. Next, separate the dough in half. At this point keep any dough you aren’t working with refrigerated so the butter stays solid.

I prefer to roll my dough out in between pieces of parchment paper so that it doesn’t stick to the counter and then it is easy to transfer as well. When you use the parchment paper to transfer the dough it will look like this:

Then, remove the parchment and trim whatever excess is hanging over the edge. Baking the dough depends on what you are making. If you just wanted an empty crust for a cream pie for example, you would bake the crust at 350 degrees about 20-30 minutes or until lightly golden. Otherwise, follow my recipes that use this dough and they will explain how and when to bake it!

For behind the scenes looks at Return to the Kitchen, be sure to follow us on Instagram, Facebook, YouTube and Pinterest! Also, if you make this recipe or any of our recipes be sure to tag us @returntothekitchen!

For other delicious recipes, check out our Collection of Store-Bought Foods You can Easily Make at Home, Fried Plantains, Very Berry Spinach Applesauce, Homemade Pizza Dough, Smashed Potatoes, Buttermilk Biscuits, Pumpkin Pancakes, Very Berry Blueberry Muffins, Coconut Chocolate Chip Bars, and Sausage Egg Casserole.

Continue to Content

Pie Dough

Yield: 2 9" pie crusts

Prep Time: 20 minutes

Additional Time: 10 minutes

Total Time: 30 minutes

Homemade pie dough perfect for fruit pies, quiche, etc.

Print

Ingredients

• 2 cups flour, separated
• 1/3 cup ice water
• 1 tsp salt
• 1/4 cup butter, chilled and cut in small pieces
• 1/4 cup vegetable shortening

Instructions

1. Combine 1/3 cup of flour with ice water. Stir well and set aside.
2. Stir together remaining flour and salt.
3. Cut in butter and shortening until coarse meal texture. A pastry blender or fork will do this job well.
4. Add flour and ice water mixture and stir to moisten.
5. If necessary add a little bit of ice water at a time to help dough come together. It won't be completely pulled together.
6. Cover and store any dough in refrigerator until ready to use. Do not let dough get warm.
7. Roll out into desired shape.
8. Bake according to recipe you are using the dough for.

Notes

Keep dough cold until ready to use. Warm dough will be difficult to work with.

Recommended Products

As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.

• 
  Pyrex Bakeware 9-1/2-Inch Scalloped Pie Plate, Clear
• 
  Pyrex Glass Mixing Bowl Set (3-Piece)

Nutrition Information:

Yield: 16 Serving Size: 1
Amount Per Serving: Calories: 111Total Fat: 6gSaturated Fat: 3gTrans Fat: 0gUnsaturated Fat: 3gCholesterol: 9mgSodium: 169mgCarbohydrates: 12gFiber: 0gSugar: 0gProtein: 2g

Did you make this recipe?

Please leave a comment on the blog or share a photo on Instagram