Pie Dough Recipe and Pie Shells

There are hundreds of ways  to make pie dough. Just like there are hundreds of ways to enjoy pies.  I will explain how to make a basic pie dough and form a pie shell in this recipe.

Is there a difference between a pie shell and a pie crust?  Well yes and no. It is all a play on words and what they mean. Pie Dough is the base recipe.  It is dough until it get rolled out and placed into a pie pan where is becomes a pie shell.  Now just to confuse you, once you bake a pie shell, it becomes a pie crust.  So the crust is the baked product while the shell is the unbaked product.  Since as that.  I will explain how to bake your pie crust How to Blind Bake or Prebake Pie Crusts

But first, left make the pie dough.

Pie Dough Recipe and Pie Shells
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This recipe can be used to make two 9-inch pie shells or one double crust 9-inch pie.
Servings Prep Time
2 9-inch pie 15 minutes
Passive Time
30 minutes
Servings Prep Time
2 9-inch pie 15 minutes
Passive Time
30 minutes
Pie Dough Recipe and Pie Shells
  • 1
  • 2
  • 3
  • 4
  • 5
Votes: 1
Rating: 5
You:
Rate this recipe!
This recipe can be used to make two 9-inch pie shells or one double crust 9-inch pie.
Servings Prep Time
2 9-inch pie 15 minutes
Passive Time
30 minutes
Servings Prep Time
2 9-inch pie 15 minutes
Passive Time
30 minutes
Ingredients
Servings: 9-inch pie
Units:
Instructions
  1. But the butter and shortening into small piece and make sure they are well chilled (refrigerated).
  2. Place the flour, sugar and salt in a bowl. Mix well with a fork to combine. Add the cold butter and shortening pieces and work in with a fork (or 2 knives or a pastry cutter or your fingers) until you have pieces of shortening/butter the size of small peas. (You do want lumps of butter/shortening for best results.)
  3. Sprinkle in 1/3 of a cup of ice water and mix with a fork. Continue to add ice water a tablespoon at a time until a dough forms (the mixture will start clumping together.)
  4. Turn out onto a lightly floured surface and knead five to ten time to form a disc. Divide the dough into 2 pieces. Wrap in plastic wrap and refrigerate for 30 minutes or longer.
  5. When it is time to make the pie shell, remove the dough from the refrigerator and place on a lightly floured surface. Knead the dough slightly (5 to 10 times) until it is workable and roll out larger than your pie pan. Sprinkle with flour to prevent sticking if necessary,
  6. Brush off excess flour and transfer the dough to a pie pan. Gently place the dough in and form the decorative rim if you are not using a top crust.
  7. Follow your recipe on filling the pie shell. If you are placing a top crust on the pie, roll out the remaining piece of dough and transfer to the pie. Trim the excess dough and fold the dough under the rim. Seal well and make a decorative edge as desired. Bake according to pie instructions.
Recipe Notes

Prepared dough will hold for several days in the refrigerator well wrapped.

It is possible to freeze unbaked prepared pie shells.  Once you prepare the shell, freeze and stack  with parchment paper in between layers and store in freezer bags (or wrap tightly in plastic wrap).  Frozen crusts are very fragile and should be used within two months.

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