Easy Pie Crust Dough

This versatile pie crust dough recipe can be used for sweet and savory pies alike. A great recipe for beginners.

Easy Pie Crust Dough

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!

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.

  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.

Printable Recipe Card

Easy Pie Crust Dough

Easy Pie Crust Dough

This versatile pie crust dough recipe can be used for sweet and savory pies alike. A great recipe for beginners.
4.78 from 9 votes
Prep Time10 minutes
Chilling Time 1 hour
Total Time1 hour 10 minutes
Course Dessert
Cuisine American, Canadian
Servings 8
Calories 198 kcal

Equipment

  • Bowl for Mixing
  • Pie Dish

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.

Nutrition

Calories: 198kcalCarbohydrates: 17gProtein: 2gFat: 13gSaturated Fat: 3gSodium: 147mgPotassium: 25mgCalcium: 4mgIron: 1.1mg

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.

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One Comment

  1. Camilla says:

    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.

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