Amy’s Perfect Pie Dough (the easy way)

by Feb 15, 2022

I turned a few apples into filling and wanted to make hand pies. But I didn’t want to “deal with” making pie dough. Oh my…it almost happened to me! A seasoned baker becoming intimidated by what should be the easiest thing to make. No! This can’t happen.


So I got out the food processor, pulsed the butter and flour until things were a crumbly, uniform texture and then started adding the ice water a tablespoon at a time, pulsing until a nice ball of dough began to form around the blade. No pile of dry crumbs to frissage. No fear that the next tablespoon of water would make for a tough crust. It was a dream. Pie dough making became easy and fun again! And the little hand pies had the flakiest, most delicious pastry I’ve made in a long time.


Amy's Perfect Pie Dough (the easy way)

makes enough for a 9-inch double crust pie or about a dozen 6-inch hand pies


  • 2 ½ cups all-purpose flour
  • 12 tbsp unsalted butter If using regular butter like Land of Lakes which is salted, cut back additional salt to none or just a pinch
  • 4 tbsp Crisco or other non-hydrogenated vegetable shortening
  • ½ tsp kosher salt
  • 1 tall glass of ice water, you will use 6-8 tablespoons, as needed for the dough to come together


  1. Measure flour and salt into work bowl of your food processor. Add the butter and shortening chunks and pulse until mixture is uniformly crumbly.

  2. From glass of ice water, measure out 4 tablespoons and sprinkle over the crumbly dough. Pulse a few times to incorporate. If mixture seems dry, add the remaining 2 tablespoons ice water and pulse just until the mixture begins to form a ball.

  3. Turn out onto lightly floured work surface and pat into a rough disc a couple inches thick. Cut in half, one side a bit larger than the other, and flatten and round each into discs about an inch thick. Wrap each in plastic or parchment and refrigerate for at least 1 hour then it is ready for rolling.

Recipe Notes / Tips

  • Make ahead note: you can store the dough rounds in the refrigerator for up to 2 days. Any longer and the flour will start to discolor. You can freeze the dough rounds, well wrapped in a freezer bag, for up to 2 months. When you want to use it, set the frozen round in the refrigerator overnight or until it is pliable.

  • For hand pies: roll the dough out quite thinly and use an approximate 5-inch yogurt container or bowl to cut circles. I then use a rolling pin to get each circle a little thinner and a little bigger, about 6-inches in diameter. Add about 2 tablespoons filling in center, dot with butter, fold over into half-moons, crimp, cut decorative steam vents, than bake on a parchment-lined sheet pan for about 25-30 minutes at 425°F until the crust is just beginning to brown.

Don't miss a post!
Go to your RSS reader and enter our URL:

Get Posts by Email!


Follow Ripe:

Find Amy on Vivino



Pin It on Pinterest