The Best Pie Dough - 8- or 9-inch Single Pie Shell

Published September 1, 1994.

Why this recipe works:

In search of the best pie dough recipe, we found that all-butter crusts have good taste, but they are not as flaky and fine-textured as those made with some shortening. All-shortening crusts have great texture but lack flavor. We experimented with a variety of combinations and ultimately… read more

In search of the best pie dough recipe, we found that all-butter crusts have good taste, but they are not as flaky and fine-textured as those made with some shortening. All-shortening crusts have great texture but lack flavor. We experimented with a variety of combinations and ultimately settled on a proportion of 3 parts butter to 2 parts shortening as optimal for both flavor and texture. You can make a pie dough recipe by hand, but the food processor is faster and easier and does the best job of cutting the fat into the flour.

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For an 8- or 9-inch single pie shell

The following pie dough is one in a series for different size pies. When rolling out the dough, roll to a thickness of about 1/8-inch thick (about the thickness of two quarters).

Ingredients

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