See Related Recipe: Chicken Pot Pie Recipe
Ingredients: Pie Dough
- 8 C. all-purpose flour
- 2 ½ Tbs. sugar
- 1 Tbs. salt
- 1 lb. very cold butter, cut in ½” chunks
- 2/3 cup vegetable shortening, very cold
- 1 ¼-1 ½ C. ice water
Instructions:
- Combine flour, sugar and salt in large bowl. With pastry blender, cut in the butter and shortening until about half the mixture has pea-sized clumps and the remaining butter in larger chunks dispersed throughout.
- Stir in the ice water, pressing the dough against the sides of bowl with a large fork to incorporate until the dough just starts to come together, but is still shaggy with some dry bits at the bottom of the bowl.
- Divide into 8 equal portions (8.75 ounces each) and form into disks, tucking the ragged edges under to give a nice side edge.
- Wrap disks in plastic and refrigerate at least 1 hour before rolling. Pie dough disks can be frozen for up to 2 months and thawed the night before use.
Yield: Makes eight disks of pie dough for 9” pies
Recipe courtesy of TwoJunes, Lisa Bell and Nicole Rees
2 Comments
I’ve been trying for years to make a pie as beautiful as my moms. I can get it so it tastes pretty close, but the aesthetics just aren’t there. I keep trying different pie crust recipes, with no luck. I would like to try yours, but unfortunately my young son is sensative to dairy. I have been avoiding dairy altogether, so butter isn’t an option. Do you have any suggestions for how to adapt your recipe for dairy-free.
Thanks in advance!
Thank you Two Junes! I’ve tasted your pie dough-the BEST, nice and flaky, tasty, and substantial. With the bulk recipe I now think making pies dough in big batches is the way to go. Putting the extra in my own freezer makes more sense than using the store freezer
And MUCH cheaper than frozen pie shells.
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