- Ingredients + Allergens
No No Two 8 inch pie crusts, or one pie with a top and bottom crust Desserts Gluten-Free, Egg-Free, Soy-Free, Nut-Free, Corn-Free Pies Christmas, Thanksgiving All-Purpose Flour Artisan Blend
This is a classic pie crust that can be used in any traditional pie recipe. For more information, see Pamela’s Pie Crust Tips.
- 2½ cups Pamela's Artisan Flour Blend
- 1 tsp salt
- 1 tsp sugar
- 8 TBSP shortening, chilled and cubed
- 8 TBSP unsalted butter, cubed and chilled
- 1/3 cup ice water + 1 tablespoon if necessary
- Cream for brushing pie dough before baking (optional)
Pre-heat oven to 425°.
In the bowl of a stand mixer, whisk together flour, sugar and salt. With paddle attachment, pastry blender, or using fingers, cut butter and shortening into dry mixture until pea-sized crumbs are formed. Slowly add ice water just until dough comes together (not sticky). Add 1 TBSP additional water at a time if dough is too dry. Do not over-handle dough.
For a double crust pie:
Divide dough roughly into two portions: 2/3 for the bottom pie crust and 1/3 for the top pie crust. Roll between sheets of parchment paper or plastic wrap, to about 1/8" thick. Peel off top layer of plastic wrap or parchment paper and invert into lightly greased or sprayed pie plate, and fix into pie plate. Peel off second sheet of wrap. (Cover and chill if dough is too soft.) Take the 1/3 pie dough and roll out into a circle the diameter of your pie plate. Invert the crust on top of the filled pie, remove wrap and fix edge. Cut a couple of slashes in the top to let the steam escape. Bake according to the filled pie recipe that you are using, in bottom third of oven.
For a single crust pie:
Divide dough in half and follow instructions above. Recipe will make two 8-9 inch single pie crusts. Bake according to the filled pie recipe that you are using, in bottom third of oven.
For pre-baked shell:
Same as process above, but dough will make two bottom crusts. Bake for 15 minutes at 425° in bottom third of oven, then turn down oven to 375° and continue baking for 10 to 15 minutes or until brown.
Dough may be frozen for later use; wrap in plastic and freeze, and thaw completely while still wrapped before use.
© Pamela's Products, Inc.
- Nutrition Facts
Never have had the gooey problem others have mentioned in the reviews...always comes out perfect. I'm not a baker at all but this has always turned out good for me.Something else must be the problem.
I would suggest practicing with this prior to making it for a special event. The dough can get a bit tricky to handle when it's warming to room temp.
While my second note is a little late for the two above posters, if your dough turned out goopy or gooey I have several ideas that could have caused this. First, too much water was added. I start out with 1 tablespoon and then go 1 teaspoon. The second common problem leading to bad dough is the butter or shortening was not chilled or maintained at a cold temperature prior to or during the process. While making the dough and if it warms up stick the bowl in the freezer to firm back up. Same goes for during or after rolling it out. When finally in the pie pan I generally put the pan in the refrigerator for 30 minutes prior to baking.