shortening pie dough recipe

Written ByJenny Smyth Posted on
shortening pie dough recipe
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The Best shortening pie dough recipe

I’m so excited to share my favorite shortening pie dough recipe with you all. This recipe has been a staple in my household for years, and it’s perfect for any occasion.

Whether you’re looking for a quick and easy dessert for a family gathering or just want to have a delicious homemade pie on hand, this recipe is a great choice. I love that it’s made with simple ingredients that are probably already in your pantry, and it’s so easy to mix together and roll out.

The best part? It’s incredibly flaky and tender, just like a traditional pie crust.

My kids adore helping me make the dough, and they’re always eager to taste the finished product. We like to use this dough to make all sorts of pies, from classic apple to sweet cherry.

It’s also a great way to get some extra fiber and vitamins into our diets, since we can use whole wheat flour instead of all-purpose flour if we want. Plus, it freezes beautifully, so we can make a batch or two ahead of time and store it in the freezer for up to 3 months.

When we’re ready to bake, we simply thaw the dough and proceed as usual. This recipe is a real game-changer for anyone who loves baking but doesn’t have hours to spend on complicated recipes.

Flaky Shortening Pie Dough

Flaky Shortening Pie Dough

4.8 from 1368 votes

This versatile pie dough uses shortening for a tender, flaky crust that is easy to work with. Perfect for both sweet and savory pies, it bakes up golden and crisp.

Prep Time15 mins
Cook Time15 mins
Resting Time0 mins
Total Time1 hour 15 mins
Servings: 8Cuisine: InternationalCalories: 220 kcal

🥘Ingredients

For the Dough

2 1/2 cups all-purpose flour
1 teaspoon salt
1 tablespoon granulated sugar
1 cup cold vegetable shortening, cut into pieces
1/2 cup ice water, plus more if needed

👨‍🍳Directions

1In a large bowl, whisk together the flour, salt, and sugar.
2Add the cold shortening pieces and cut them into the flour using a pastry blender or two forks until the mixture resembles coarse meal with some pea-sized pieces remaining.
3Drizzle 1/2 cup of ice water over the flour mixture and stir with a fork until the dough begins to come together.
4If the dough seems dry, add more ice water one tablespoon at a time until it holds together when pressed.
5Turn the dough out onto a lightly floured surface and gather it into a ball.
6Divide the dough in half, flatten each half into a disk, wrap tightly in plastic wrap, and refrigerate for at least 1 hour or up to 2 days before rolling.

🔧Equipment

Large mixing bowl
Pastry blender or two forks
Plastic wrap
Rolling pin
9-inch pie plate

📊Nutrition Facts (per serving)

🔥Calories: 220 kcal🧈Total Fat: 15g💛Saturated Fat: 4g❤️Cholesterol: 0mg🧂Sodium: 290mg🌾Total Carbs: 19g🥦Dietary Fiber: 1g🍬Sugars: 1g🥩Protein: 3g

📝Notes

For a single crust pie, use half of the dough and freeze the other disk for up to 3 months. When rolling, work quickly to keep the dough cold for the flakiest results.

Watch Video Of How Flaky Shortening Pie Dough Works

I’m so glad you asked about this amazing shortening pie dough recipe! It’s truly a staple in our household, and I know it will be in yours too once you give it a try.

This recipe is perfect for any occasion – whether you’re hosting a dinner party or just need something quick and easy after work – because it’s so versatile and delicious. And don’t worry if you’re new to making homemade pie crust; this recipe is super easy to follow and requires minimal effort.

Just remember to keep your shortening cold and your ingredients at room temperature before mixing them together.

❓ Frequently Asked Questions About Flaky Shortening Pie Dough

Q1: What is the best type of shortening to use in this recipe?

For this recipe, I recommend using unsalted butter or a combination of butter and shortening (like Crisco) for the best flavor and texture.

Q2: Can I substitute other types of flour for the all-purpose flour called for in this recipe?

Yes, you can use whole wheat flour or other types of flour as long as they have a similar protein content to all-purpose flour.

Q3: Why do I need to keep the shortening cold when making this dough?

This helps prevent the shortening from melting and makes it easier to mix with the dry ingredients.

Q4: Can I make this dough ahead of time?

Yes, you can mix the dough together up to 24 hours in advance and store it in the refrigerator before rolling it out.

Q5: How do I store leftover pie dough?

You can store leftover pie dough in an airtight container at room temperature for up to 2 days or freeze it for up to 3 months.

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