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Black Marble

Pie Crust or Pastry Dough

"Delicious, easy and very versatile pastry dough for all your baking needs."

Pie Crust or Pastry Dough

Servings – 2 pie crust / pastry dough Prep Time – 20 Minutes Cook Time – 25 Minutes Ingredients:

  • 2 and 1/2 cups all-purpose flour (spooned & leveled)

  • 1 teaspoon salt

  • 6 Tablespoons unsalted butter, chilled and cubed

  • 2/3 cup vegetable shortening, chilled

  • 1/2 cup ice water


First, mix the flour and salt together in a large bowl.

Add cold unsalted butter and shortening. Using a pastry cutter or two forks, cut the butter and shortening until the mixture resembles coarse pea sized bits.

Measure 1/2 cup of water in a glass. Add ice, stir until melted. Slowly add cold water 1 tablespoon at a time, stirring with a large spatula after each tablespoon of water added. Do not add any more water than you need to, stop once dough begins to clump.

Roll out the dough on a floured work surface. The dough should come together easily and should not feel sticky. 

Form the dough into a ball. Divide in half. Flatten each half into 1-inch thick discs using your hands. Wrap each tightly in plastic wrap.

Refrigerate for at least 2 hours (or up to 5 days or in the freezer for up to 3 months).

Remove 1 chilled dough disc from the refrigerator and allow it to sit at room temperature for 15 minutes. This will help make the dough easier to roll and work with. Keep the other disc in the refrigerator or freeze for a later time.

After 15 minutes, place disc onto a lightly floured work surface, and roll it into a round circle about 1/8 inch thick and 10-11-inches in diameter.

Use with your favorite pie recipe. Makes two single layer or one two layer pie crust.

"I made have made so many pies over the years. This is my go to recipe for each of them. This is something I have been experimenting with for years!"

CWT is not a certified dietician or nutritionist. Any nutritional information shared on this site is an estimate counted through measurements and package nutritional information used in each recipe. If calorie, macro counting and other nutritional values are important to you, I recommend running the ingredients through your choice of nutritional calculator you prefer. Calories can vary depending on national brands used per recipe.

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