Basic Pie Crust
Prep time
Total time
Divided into 2 portions, each portion of dough is sufficient to cover a 9 or 10-inch pie dish.
Divided into 3 portions, each portion of dough is sufficient to cover a 7-inch pie dish.
  • 280 grams all-purpose flour
  • ⅛ teaspoon salt
  • 115 grams cold shortening, cut into ½-inch cubes
  • 115 grams cold unsalted butter, cut into ½-inch cubes
  • 1 large egg, cold from the refrigerator
  • 2 teaspoons white vinegar
  • 1 to 2 tablespoons ice-cold water
  1. Place flour and salt in a large mixing bowl. Add in shortening and butter and cut with a pastry blender until the mixture is a consistency of damp sand with a few pea-sized pieces of butter and shortening remaining.
  2. Whisk egg, vinegar and 1 tablespoon cold water together and stir into the large mixing bowl. Mix well. Add in cold water teaspoon by teaspoon, if needed, so that the mixture is moist and comes together and hold its shape into a ball. Do not over-work the dough!
  3. Divide the dough into 2, 3 or 4 portions, if desired, wrapping each portion with a plastic wrap and flatten gently. Refrigerate for at least 30 minutes before using it. If the dough has been refrigerated for hours or overnight, it may need to soften at room temperature before it can be rolled out easily.
Naggy Notes
To freeze:
Divide the dough into required portions. Wrap with 2 layers of plastic wrap and freeze them. When needed, thaw the dough overnight in the refrigerator. Let it rest at room temperature for about 15 to 30 minutes before rolling it out.
Alternatively, roll out the dough and line the tart tin, freeze the pie dough in the tart tin for at least 4 hours, then transfer it (tin and pie dough together) into a ziploc bag and freeze. Thaw the pie dough in the refrigerator overnight before using.

Adapted from 500 Pies & Tarts by Rebecca Baugniet
Recipe by Foodie Baker at