Pie Dough

3.8

(8)

By

Martha Stewart Editors

Updated on February 9, 2021

Yield:

Makes enough for one double-crust or two single-crust 9 1/2-inch pies

This pie dough recipe is classic and delicious—and, it'll serve as the base for any one of our delicious pie fillings. Blue Hill at Stone Barns conducted a search for the perfect pie recipes, drawing budding bakers and seasoned pros to submit their recipes for some of the most delicious pies. Runner-up Tom Ribando shares his award-winning recipe for chocolate pecan pie dough.

Ingredients

2 ½ cups all-purpose flour
¾ teaspoon salt
½ cup (1 stick) plus 3 tablespoons unsalted butter, cut into small pieces and chilled
2 ½ tablespoons vegetable shortening or 2 tablespoons lard, cut into small pieces and chilled
5 tablespoons ice water
2 tablespoons granulated sugar

Directions

Combine flour, sugar, and salt in a large bowl. Cut in butter and lard using a pastry blender until mixture is crumbly. Add 2 tablespoons water and continue mixing. Add remaining 3 tablespoons water, one at time, mixing well after each addition, until dough just comes together.
Turn dough out onto a clean work surface. Divide in half, and place each half on a piece of plastic wrap. Shape into flattened discs. Wrap in plastic, and refrigerate for at least 30 minutes and up to 2 days before using.

Cook's Notes

Wrap in plastic, and refrigerate for at least 30 minutes and up to 2 days before using.