How to Make Home-made Pie Crust Dough
Pie crust dough serves as the canvas for a multitude of culinary creations, from savoury quiches to sweet fruit pies. Mastering the art of pie crust is a skill worth honing, as it elevates your homemade dishes to new heights of flavour and texture. In this recipe, we’ll explore a basic yet versatile pie crust recipe that can be adapted to various cuisines, courses, seasons, and dietary preferences.


Basic Ingredients for Pie Crust Dough
Dough:
Cold Unsalted Butter: Provides richness and flakiness to the crust.
Shortening: Contributes to a tender texture.
Flour: Forms the structure of the dough.
Salt: Enhances flavour.
Sugar: Adds a touch of sweetness, perfect for both sweet and savoury pies.
Ice water: Helps bind the dough together without melting the fats prematurely.

Alternative Ingredients
For a dairy-free option, you can substitute vegan butter or coconut oil for the unsalted butter. Additionally, vegetable shortening can replace traditional shortening for a vegetarian or vegan-friendly version.
Preparation Tips for Pie Crust Dough
- Ensure all ingredients are cold to maintain the desired flakiness.
- Avoid over-mixing the dough, as this can result in a tough crust.
- Refrigerate the dough for at least an hour before rolling it out to relax the gluten and firm up the fats.
Serving Tips for Pie Crust Dough
- Use the pie crust dough as the base for your favourite pies, tarts, or quiches.
- Experiment with different fillings and toppings to customise your creations.
- Brush the edges of the crust with an egg wash for a golden finish.
Storage Tips
- Store wrapped pie crust dough in the refrigerator for up to three days or freeze for future use.
- Thaw frozen dough in the refrigerator overnight before using.
Home-made Pie Crust Dough
Ingredients
- 1 cup cold unsalted butter
- ¼ cup shortening
- 3 cups flour
- 1 tsp salt
- 1 tbsp sugar
- ½ cup ice water
Instructions
- Combine the flour, salt, and sugar in a food processor and pulse to mix. Add the cold butter and pulse 6–8 times. Add the cold water, a tablespoon at a time, until the mixture begins to clump together.
- Remove the dough from the machine and place it in a mound on a clean surface. Divide it in half and gently flatten each half into a disk without over-kneading. Wrap each disk in cling film and refrigerate for at least 1 hour, ideally overnight.
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