easy no fuss, always delicious classic pie crust

Tips

storing dough

Dough is very versatile, and can be stored in either the fridge or the freezer.
Fridge: Wrap in plastic wrap. Store for up to 3 days
Freezer: Wrap in plastic wrap. Place in airtight container. Store for up to 1 month.

This is the base, add some flare!

This reliable dough serves as the canvas for a variety of classic recipes, from savory pot pies and meat pies to sweet turnovers. To elevate the flavor profile, try adding fresh herbs like thyme or rosemary to savory fillings. Consider using warm spices like cinnamon or nutmeg for sweet fillings. Dry ingredients won’t drastically impact the dough’s texture. Be mindful when incorporating moist ingredients like cheese, as they will alter the dough’s consistency.

pie dough

Preparation Time: 15 minutes | Serving size: 1 double pie crust

Gather

• 2 1/2 cup all-purpose flour
• 1 teaspoon table salt
• 2 tablespoons sugar
• 12 tablespoons cold unsalted butter (cube if you don’t have a grater)
• 1/2 cup cold vegetable shortening, cut into pieces
• 1/4 cup cold vodka (you can sub this more water)
• 4-8 tablespoons cold water (if not using vodka 8-12 tablespoons)

Follow

1. Put flour, salt, and sugar into a large bowl.
2. Grate in butter into flour. Add vegetable shortening. Work butter and shortening into flour. You can use your hands to massage it into the flour or you can use a pastry cutter.
3. Sprinkle in vodka, mix with a rubber spatula.
4. Add 2 tablespoons of water and combine. Continue to add one tablespoon at a time until the dough holds together in a ball.
5. wrap with plastic wrap and let rest in fridge for at least 30 minutes.
6. When ready to use remove from fridge at least 30 minutes before and freezer at least 1 hour before. Let dough rest and reach room temperature to make sure its malleable enough to work with