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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


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

Servings: 1 double-crust pie
Prep Time: 15 minutes


  • 1 cup cold unsalted butter
  • ¼ cup shortening
  • 3 cups flour
  • 1 tsp salt
  • 1 tbsp sugar
  • ½ cup ice water


  • 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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