This versatile pie crust dough recipe can be used for sweet and savory pies alike. A great recipe for beginners.
I was looking for a recipe to make an Easy Pie Crust Dough for a tart recipe I was experimenting on. This versatile recipe can be used for fruit pies, meat pies or even chicken pot pies.
I know most people don’t like working with dough, but this recipe is super easy to make with only 4 ingredients. If you follow the directions closely, your pie crust dough will turn out great!
If you need a good Pie or Tart recipes to go with this dough recipe, check out this page.
How to Make this Easy Pie Crust Dough
1- Put the shortening in a medium bowl and pour the boiling water over it. Whisk for about 1 minute, until smooth and creamy and about the consistency of sour cream.
2- Add the flour and salt and stir with a fork until you have a ragged looking dough that barely holds together.
3- Scrape onto a floured surface and push and pat into a round dish 3-4 inches across. Wrap the dough in plastic wrap and refrigerate for about an hour. (This is a soft dough and is easier to roll out when it is chilled).
4- Sprinkle your work surface and the top of the dough generously with flour, and roll out the dough until it is about 1/8 inch thick and about 12 inches across.
5- Transfer to a 9-inch pie pan, then trim and flute the edges.
6- The pie shell is now ready to be filled or baked first and then filled, depending on the recipe.
Easy Pie Crust Dough
Ingredients
- 1/2 Cup Vegetable Shortening
- 1/2 Cup Water
- 1 1/2 Cups All Purpose Flour
- 1/2 Tsp Salt
how to make this recipe
- Put the shortening in a medium bowl and pour the boiling water over it. Whisk for about 1 minute, until smooth and creamy and about the consistency of sour cream.
- Add the flour and salt and stir with a fork until you have a ragged looking dough that barely holds together.
- Scrape onto a floured surface and push and pat into a round dish 3-4 inches across. Wrap the dough in plastic wrap and refrigerate for about an hour. (This is a soft dough and is easier to roll out when it is chilled).
- Sprinkle your work surface and the top of the dough generously with flour, and roll out the dough until it is about 1/8 inch thick and about 12 inches across.
- Transfer to a 9 inch pie pan, then trim and flute the edges.
- The pie shell is now ready to be filled or baked first and then filled, depending on the recipe.
Nutrition
Any nutritional information provided on this site is an estimate and will vary based on cooking methods and brands of ingredients used. If nutritional information is important to you and your diet, please verify this recipe with your nutritionist.
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