Basic Pie Dough (Flaky and Mealy)

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  • 20 oz Pastry flour (All purpose flour will work, but your dough will be much tougher)
  • 7 oz shortening
  • 7 oz unsalted butter, cold
  • 2 tsp salt
  • ice cold water as needed


  1. Sift flour and salt together.  Cut in shortening and cold butter using a pastry blender, or using 2 knives, or using your food processor, or your hands, whatever works.  You want your butter to be in the size of little peas.
  2. Add cold water, 2 ounces at first and gently incorporate into your dough.  Add another 2 ounces, up to 6 ounces until the flour is just incorporated.  It should still be mealy. It will stick together when pressed but will still have bits of flour and butter that flake off. Do not overwork.  You’ll still see lumps of butter in your dough, that’s good.
  3. Separate your dough into 2 parts.  Flatten each into a disc, wrap in plastic wrap, and chill.
  4. For flaky dough, stop here.  If your pie or quiche will have a lot of liquid in it, you want mealy pie crust to hold all that moisture and not get soggy on the bottom.  To make mealy pie crust, remove chilled disc of pie dough, roll out with rolling pin.  Fold in thirds.  Chill again.  Do this one more time.  Now you have mealy pie crust.

Preparation time: 15 minute(s)

Number of servings (yield): 2 crusts

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