Easy Pie Crust Dough
Updated on December 4, 2024 by Rodney • This post may contain affiliate links. As an Amazon Associate I earn from qualifying purchases. • 1 Comment • Jump to Recipe
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 with. 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!
Equipment Needed
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Gather your Ingredients
You will need the following ingredients to make this Easy Pie Crust Dough recipe (see recipe card for quantities): Vegetable Shortening, Water, All Purpose Flour and Salt.
How to Make Easy Pie Crust Dough
- 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.
Printable Recipe Card
Easy Pie Crust Dough
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Ingredients
- ½ Cup Vegetable Shortening
- ½ Cup Water
- 1 ½ Cups All Purpose Flour
- ½ Tsp Salt
Instructions
- 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.
Equipment Needed
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Nutrition
Nutritional information provided for this recipe is based on 1 serving. This information is an estimate and may vary based on several factors. If nutritional information is important to you and your diet, please verify this recipe with a Registered Dietitian.
As the recipe says, very easy to make. I have used this recipe many times and it is a no-fail recipe. I have used it in chicken pot pies and never had a problem.