Basic Pie Dough Formula


from The Fannie Farmer Baking Book

for an 8-inch pie shell
1 cup plus 2 T. flour
1/4 teaspoon salt
1/3 cup vegetable shortening
2-3 T. cold water

for an 8-inch two crust pie
2 cups flour
1/2 tsp. salt
2/3 cup vegetable shortening
5-6 T. cold water

for a 9-inch pie shell
1 1/2 cups flour
1/4 tsp salt
1/2 cup vegetable shortening
3-4 T. cold water

for a 9-inch two crust pie
2 1/4 cups flour
1/2 tsp salt
3/4 cup vegetable shortening
6-7 T. cold water

Mix the flour and salt together in a bowl, add the shortening, and work it into the flour with a pastry blender, two knives, or your fingertips until the mixture resembles fresh bread crumbs. Sprinkle on the water, a tablespoon at a time, stirring lightly with a fork after each addition. Use enough water so that the dough holds together and comes off the sides of the bowl, but not so much that it is sticky.

If you wrap it well, you can freeze the dough at this point or store it in the fridge for up to 3 days.