Basic Pie Dough By America's Test Kitchen

Updated at: Sun, 26 Nov 2023 00:15:56 GMT

Step 1

(Tiff’s edit:) Slice the refrigerated butter at Tblsp marks or smaller and place in a small bowl. Measure out the shortening and cut into small pieces, then add to the bowl of butter and place in the fridge to chill. When making several pie crusts it’s most useful to measure out the butter and shortening all at once. Give each recipe its own small bowl and if making both single and double recipes, I found it easiest to color or style code with my bowls so I knew which bowl to add to my single and double flour mixtures.

Step 2

Whisk the flour, sugar, and salt together in a large bowl.

Step 3

Add the chilled shortening and butter and cut into the flour with a pastry cutter or 2 butter knives until the mixture resembles coarse crumbs.

Step 4

Sprinkle 4 Tblsp (6 for double) of the ice water over the mixture.

Step 5

Stir and press dough together, using a stiff rubber spatula, until the dough sticks together. If the dough does not come together, stir in the remaining water, 1 tablespoon at a time, until it does.(For double: divide the dough into 2 even pieces.) Turn the dough onto a sheet of plastic wrap (for each piece if double) and flatten into a 4 inch disk. Wrap the dough tightly in plastic wrap and refrigerate for 1 hour.

Step 6

Before rolling the dough out, let it sit on the counter to soften slightly, about 10 minutes.Lay the disk of dough on a lightly floured work surface and roll the dough outward from its center into a 12 inch circle. Between every few rolls, give the dough a quarter turn to help keep the circle nice and round. Toss additional dough underneath the dough as needed to keep the dough from sticking to the work surface.

Step 7

Loosely roll the dough around the pin, then gently unroll it over the pie plate. Lift the dough and gently press into the pie plate, letting the excess hang over the plate.

Step 8

Cover the crust lightly with plastic wrap and refrigerate for at least 30 minutes before filling.

Step 9

Pie filling recipe should direct you how to put it all together and bake, but keep in mind these tips:

Step 10

Brush with egg whites and sprinkle sugar on the completed top crust. cover the edges with 2-3 inch strips of foil to prevent burning.

Step 11

Remove the foil for the last 15 minutes of baking.

Step 12

Trim the pie dough so that it hangs over the pie plate by 1/2 inch, then tuck the dough underneath itself to form a tidy, even edge that sits on the lip of the plate.

Step 13

Crimp the edge of the dough.

Step 14

Fork small holes in the base of the crust to prevent bubbling.

Step 15

Wrap the dough-lined pie plate loosely in plastic wrap and place in the freezer until the dough is fully chilled and firm, about 30 minutes, before using.

Step 16

The pie filling recipe should direct you how to bake and most recipes will direct you to bake the crust alone before the filling is added. Here are instructions to prebake the crust:

Step 17

Adjust an oven rack to the lowest position.

Step 18

Place a rimmed baking sheet on the rack.

Step 19

Heat oven to 400 degrees F.

Step 20

If making 2 crusts and both baking pans will fit, stay flat and allow a gap in between, it's fine to cook both at once.

Step 21

Line the chilled pie shells with a double layer of foil and fill with pie weights.

Step 22

Bake the pie shell on the heated baking sheet for 15 minutes.

Step 23

Remove the weights and foil and continue to bake the crusts until golden brown & crisp, 5-10 minutes longer.

Step 24

Transfer the pie crust with the baking sheet to a wire rack.

Step 25

Check your filling instructions for directions to add filling when crust is cool or warm.

Step 26

If you have to bake again after the filling is added, make sure you cover the edges with foil to prevent burning.

Step 27

Collect all of your pie crust trimmings as you go and place in a bowl in the fridge, covered in plastic wrap.

Step 28

Mush into a ball and roll out to a rectangle, or whatever fits your baking pan. Sprinkle generously with sugar and cinnamon (don't smother it, but don't be stingy either).

Step 29

Cut strips about 3 inches wide, or whatever suits your fancy, and place on 1 or 2 baking trays. You can make these any size, shape and length you wish.

Step 30

Bake at 400 degrees for about 15 minutes, or until golden brown. Since the size of the cookies are up to you and this is a spontaneous recipe, keep an eye on them so they don't burn.

Step 31

Munch copiously while you wait patiently for the pie you can't eat yet.

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