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"Easy as Pie" Pastry Dough

Prep Time: 15 minutes
Freezing: excellent
Makes: Makes enough pastry for five 9-inch (23 cm) single-crust pies or 2 double crust pies and one single pie shell.

Description: As long as you're making pastry dough, why not make enough for five pies? The dough freezes beautifully.


4 cups (1 L) Robin Hood® All Purpose Flour
1 tbsp (15 mL) granulated sugar
1/2 tsp (2 mL) salt
1¾ cups (425 mL) Crisco® All-Vegetable Shortening, frozen and cut into chunks
1/2 cup (125 mL) ice water
1 tbsp (15 mL) white or cider vinegar
1 egg

preparation direction

1. In a very large bowl or in a large-capacity food processor, combine the flour, sugar and salt. Add the shortening chunks and cut into the flour mixture with a pastry blender or by pulsing the food processor on and off until the mixture resembles coarse meal. (If using the food processor, transfer the mixture to a large bowl.)

2. In a small bowl, whisk together the water, vinegar and egg. Add to the flour mixture and toss with a fork until evenly combined and forms a soft dough. With well-floured hands, pat the dough gently into 5 equal balls, pressing just until it holds together without crumbling. Flatten slightly, wrap into plastic wrap and refrigerate for at least an hour before using, or freeze to use at a later date.

"Easy as Pie" Pastry Dough Recipe