Slightly adapted, from Vickey Wood (Mom W.)
Full Pie Dough Recipe
Size: 3 thin pie crusts or double pie with top & bottom + cinnamon swirls
| Ingredient | Weight | Volume |
|---|---|---|
| Flour | 390 grams | 3 cups |
| Shortening/Butter | 192 grams | 1 cup |
| Water (cold) | 177 grams | 3/4 cup |
2/3 Pie Dough Recipe
Size: bottom crust + cinnamon swirls
| Ingredient | Weight | Volume |
|---|---|---|
| Flour | 260 grams | 2 cups |
| Shortening/Butter | 128 grams | 2/3 cup |
| Water (cold) | 118 grams | 1/2 cup |
INSTRUCTIONS
- Cut shortening/butter into flour using a pastry knife
- Add cold water and mix gently using a fork (being careful not to overwork the dough)
- Make into a small ball (if it doesn’t come together add a small amount of water at a time)
- Split into sections (3 or 2 depending on recipe size) and roll out one for your pie and place in pie plate
- Roll out the one section and make cinnamon swirls or use cookie cutters to create cutout decor for your pie
- Roll out final section (if you made the bigger recipe) for the top of the pie
- Fill and enjoy!
NOTES
- Keep in mind that pie dough is more flaky the less you handle it so it’s a gentle process 🙂
- I like using half shortening and half butter for best flakiness (shortening) and flavor (butter)
- I also like using half all-purpose flour and half whole wheat flour as it’s more flavorful (and it’s not a gluten issue with pie dough)
