PIE DOUGH TOOL RECIPES

Name: Pie Dough
Yield: Makes enough for one double-crust or two single-crust 9 1/2-inch pies
Ingredients: 2 1/2 cups all-purpose flour; 3/4 teaspoon salt; 1/2 cup (1 stick) plus 3 tablespoons unsalted butter, cut into small pieces and chilled; 2 1/2 tablespoons vegetable shortening or 2 tablespoons lard, cut into small pieces and chilled; 5 tablespoons ice water; 2 tablespoons granulated sugar

PIE DOUGH | MARTHA STEWART

Pie Dough | Martha Stewart image

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.

Provided by Martha Stewart

Categories Pie & Tarts Recipes

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

Number Of Ingredients 6

Ingredients

2 1/2 cups all-purpose flour
3/4 teaspoon salt
1/2 cup (1 stick) plus 3 tablespoons unsalted butter, cut into small pieces and chilled
2 1/2 tablespoons vegetable shortening or 2 tablespoons lard, cut into small pieces and chilled
5 tablespoons ice water
2 tablespoons granulated sugar

Steps:

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.

SISTER PIE ALL-BUTTER PIE DOUGH RECIPE | FOOD & WINE

Sister Pie All-Butter Pie Dough Recipe | Food & Wine image

This versatile, all-butter pie dough has a delicate flake from higher-fat European-style butter. Developed by Sister Pie owner Lisa Ludwinski to pass directly to the hands of eager customers, these pies are intended to be baked in 9-inch disposable aluminum pie pans. If using slightly larger glass or ceramic pans, roll the pie dough a little wider, and increase the blind-baking time by a few minutes to ensure a crispy-bottom crust. Try the Cheddar Rye and Toasted Pecan variations for added depth of flavor (see Notes).

Provided by Lisa Ludwinski

Categories Pies

Total Time 8 hours 20 minutes

Yield 2 (9-inch) pie crusts

Number Of Ingredients 8

Ingredients

Ice cubes
Cold water
1 tablespoon apple cider vinegar
2?½ cups unbleached all-purpose flour (about 10 5/8 ounces), plus more for rolling
1 teaspoon granulated sugar
1 teaspoon kosher salt
1 cup European-style unsalted butter (8 ounces), chilled
Softened butter, for greasing

Steps:

To Roll Pie Dough:
To Make a Lattice:
To Crimp:
To Blind Bake:

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