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Old-Fashioned Shortening Pie Dough

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Photo of pie dough recipe.
Photo by Emulsion Studio

This is a pretty standard all-shortening piecrust, like the one my dad used when I was a youngster. A shortening piecrust won’t have the delicate flavor of a butter crust, and the texture is typically more crumbly, less flaky. Still, this yields a delicious, tender crust that many bakers believe makes the best pies.

  

The softness of the shortening makes this an easy recipe to double. For a double-crust-pie, simply double all of the ingredients and proceed as below. Divide the dough in two when it comes out of the bowl, making one part slightly larger than the other if you’re using it for a  top and bottom crust.

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