Best Pie Dough

The best pie dough uses the perfect combination of butter, flour, shortening, and water for a flaky and tasty crust! This dough is fantastic for any pie, pie bars, tarts, or pastry! Add in some vodka for an extra flaky and crispy crust!

Best Pie Dough Recipe With Shortening

This flaky and buttery crust is perfect for more than just pies! Whether you want it for a pastry or a tart, it will be wonderfully delicious!

Although this dough is exceptional just as it is, I love using vodka as a secret ingredient to get an extra flaky crust! It is one of my favorite baking tricks!

Jump to:

• Best Pie Dough Recipe With Shortening
• 🥘 Best Pie Dough Ingredients
• 🔪 How To Make The Best Pie Dough With Vodka
• 💭 Angela's Pro Tips & Recipe Notes
• ❓ Is Pie Crust Better When Made With Butter Or Shortening?
• ❓ Should You Chill Pie Crust Before Baking?
• ❓ What Does Adding Vodka To Pie Crust Do?
• 🥧 More Pie Recipes
• 📖 Recipe Card
• 💬 Comments & Reviews

🥘 Best Pie Dough Ingredients

These ingredients are common household staples. I recommend including the vodka for an extra flaky crust!

• Flour - 2½ cups of all-purpose flour.
• Salt - 1 teaspoon of salt. If you are using salted butter, reduce this amount to just 1 pinch.
• Butter - 6 tablespoons of unsalted butter that is chilled and cubed.
• Vegetable Shortening - ⅔ cup of chilled vegetable shortening.
• Ice Water - ½ cup of ice water. Additionally, you can use a combination of ¼ cup of ice water and ¼ cup of chilled vodka (*see note).

*Be sure to see the free printable recipe card below for ingredients, exact amounts & instructions with tips!*

🔪 How To Make The Best Pie Dough With Vodka

This pie dough is incredibly easy to make! Go ahead and grab your food processor and a rolling pin and you are ready to get started!

This recipe will make you two pie crusts based on an 8-9 inch pie pan.

1. Add ingredients. In a food processor, quickly mix together the 2½ cups of flour and 1 teaspoon of salt. Then, add the 6 tablespoons of butter and the ⅔ cup of vegetable shortening.
2. Pulse into chunks. Using the food processor, pulse the ingredients until the butter and shortening have become pea-sized chunks (*see note).
3. Slowly incorporate the water. Add the ½ cup of ice water (or ice water and vodka combination, *see note) slowly in small amounts of 1 tablespoon at a time while pulsing the food processor. Continue until the mixture comes together and forms a dough (*see note).
4. Divide your dough. Turn dough out onto a lightly floured working surface, divide it into two halves and form each half into a ball.
5. Chill the dough. Flatten each ball into a 1-inch thick disk. Then, wrap the disks tightly in plastic wrap and chill them in the refrigerator for 2 hours (*see note).
6. Roll out your dough. Once ready, remove the pie dough from the fridge and place it on a floured work surface. When rolling out the dough, use a rolling pin with gentle force. Start in the center of the disc and work your way outwards. Continue with your desired pie recipe.

This is the best pie dough for any of your favorite recipes! Use it with some raspberry or cherry pie filling to make a perfect fruit pie! Enjoy!

💭 Angela's Pro Tips & Recipe Notes

• Using vodka in your pie dough is a fantastic baking hack! When baked, the vodka evaporates, leaving air pockets that result in a delightfully flaky and crisp crust.
• If incorporating chilled vodka, use a combination of ¼ cup each of ice water and vodka. Start with only half of the liquid and drizzle more as necessary.
• You can refrigerate your food processor bowl if needed, to keep your butter cold while you are pulsing it.
• You'll know your dough has enough liquid added when it is moist, but not soggy.
• Your dough needs to chill in the fridge for at least two hours and can be chilled for up to 5 days maximum.
• To freeze or make ahead: The discs can be placed in the freezer for up to 3 months. Thaw overnight in the fridge before using.

❓ Is Pie Crust Better When Made With Butter Or Shortening?

Shortening has a higher melting point than butter does and helps it to retain its shape when baked. This makes it extremely beneficial if you are doing decorative latticework with your dough.

Shortening also helps to contribute to some tender and flaky attributes. Butter adds a delicious flavor and a sturdy structure.

I love to use both butter and shortening together so that I can get the best qualities from each!

For an all-butter crust, check out my butter pie crust recipe!

❓ Should You Chill Pie Crust Before Baking?

Yes! This is not a step that you should skip over. Chilling the dough helps to harden up the fat (the butter and shortening), which will help to maintain the structure of the crust while it is baking.

❓ What Does Adding Vodka To Pie Crust Do?

To start, the vodka adds moisture to the dough (same as the water). However, what is special about using vodka instead of just water is what happens while it is baking.

The alcohol in the vodka does not develop the gluten in the same way that water does because the proteins in flour don't actually bond with the alcohol. What this means is that you can add in the moisture needed to make the dough pliable without making it tough.

When the vodka evaporates during the baking process, it will leave a bunch of pockets, resulting in an extra flaky crust! Don't worry, the vodka won't alter the flavor at all and all of the alcohol will be baked out!

🥧 More Pie Recipes

• Chocolate Pecan Pie Bars - These sweet bars use a cream cheese pie crust and are loaded with rich chocolate!
• Pumpkin Pie - This fall-time classic is a crowd favorite every time!
• Blueberry Pie - This pie is overflowing with delicious fresh blueberries!
• Blackberry Cream Pie - Cream pie is always a wonderful treat! This blackberry cream pie is a perfect variation!
• Cherry Pie Filling - This homemade cherry pie filling is perfect for so many different desserts!
• Best Apples For Apple Pie - This helpful article will guide you to making the best apple pie possible!

📖 Recipe Card