Pie Dough

Mark Boughton Photography / styling: Teresa Blackburn
  • Yield: 2 13" pie crusts servings
  • Prep: 20 mins
  • Cook: 0 mins

This is my mom's pie dough recipe (or a portion of it). She makes three times the amount below and freezes 10 pie crusts for later. This recipe is scaled back to yield 2 (9-inch) pastry crusts.


3cups all-purpose flour
1teaspoon salt
1cup vegetable shortening
1-- egg
1tablespoon sugar
3/4teaspoon vinegar
-- Cold water


  1. Combine flour and salt. Add shortening and cut it into the flour mixture using a pastry blender, two knives or your fingers, until mixture resembles coarse meal.
  2. Combine egg, sugar, vinegar and enough cold water to make 1/2 cup. Pour over flour mixture.
  3. Using a fork, mix just enough to combine.  Form into 2 balls, wrap each in plastic wrap, and refrigerate until needed.
  4. To roll chilled dough, sprinkle a minimum amount of flour on work surface and with a rolling pin roll into a 13-inch circle.
  5. Fold dough into quarters and transfer to baking pan. Unfold. Press into bottom and sides of pan. Proceed with recipe.

Recipe by Chef Chris Koetke

Nutritional Info *per serving

  • Calories 1650
  • Glycemic Load 4
  • Fat 107g
  • Saturated Fat 27g
  • Polyunsaturated Fat 30g
  • Monounsaturated Fat 43g
  • Cholesterol 95mg
  • Sodium 1210mg
  • Potassium 240mg
  • Carbohydrate 150g
  • Fiber 5g
  • Sugars 7g
  • Protein 23g
  • Trans Fat 13g
  • Vitamin A 2%
  • Vitamin C 0%
  • Calcium 4%
  • Iron 50%