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Pie Dough for Pumpkin Pie

Pie Dough for Pumpkin Pie

Makes enough for 1 9-inch pie shell


1 1/2 cups all-purpose flour
1/2 teaspoon salt
1 tablespoon sugar
1/2 cup unsalted butter, cut into 8 pieces, cold
3 tablespoons shortening, cut into 6 pieces
3 tablespoons ice water


Mix the flour, salt and sugar in a large bowl.  Make a well in the center and add the butter and shortening.  Using your thumb and first finger of each hand, rub the butter and shortening into the flour leaving small flat pieces.  This can also be some using 2 forks or a pastry blender, breaking the butter into the flour until it resembles peas and cornmeal.  Sprinkle the water over the top and gently mix with a fork.  Gather the dough into a rough ball.  Do not work the dough too much.  Wrap in plastic wrap and chill for 2 hours.

Preheat an oven to 375°F.

On a well-floured surface, roll the dough to make a 12-inch circle.  Roll the dough around a rolling pin and unroll it onto a 9-inch pie pan.  Trim to leave a 1/2-inch overhang on all sides.  Crimp the edges.  Prick the bottom and the sides with a fork.  Freeze for 10 minutes before baking.

To bake, line the dough with parchment paper or foil and will with beans or pie weights.  Bake 15 minutes.  Remove the weights and parchment or foil and continue to bake until light golden, 10 to 15 minutes.