Flaky American Pie Dough
Batch Size:
Yield:
Main
| Amount | Ingredient |
|---|---|
| All-purpose Flour | |
| Salt1½ t | |
| Granulated Sugar1½ t | |
| Unsalted Butter½-inch cubes, cold | |
| Vegetable Shorteningcold | |
| Waterice cold | |
| White Vinegarwhite or cider |
Scaled ingredient total900 g
Prep Method 5
- 1.In a mixer fitted with a paddle attachment, mix the flour, salt, sugar, butter, and shortening until the butter is ¼-inch, or "pea sized."
- 2.Add ½ of the liquid to the dry ingredients and mix for 10 seconds on low speed to hydrate.
- 3.Add the remaining liquid and mix until the dough is shaggy but holds together when pressed between two fingers.
- 4.Turn the dough out onto a lightly floured work surface. Gently shape into desired sized rounds.
- 5.Wrap the dough in plastic wrap and refrigerate for a minimum of 1 hour, preferably overnight.
U of M Equivalency
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Recipe Cost
There is not enough information to calculate cost. Please verify the below:- This recipe and all its sub-recipes must include Total Yield
- All ingredients in this recipe and its sub-recipes must be defined
- All ingredients in this recipe and its sub-recipes must have a purchase cost
- All ingredients in this recipe and its sub-recipes must have the needed unit conversion to convert from the unit in the recipe to the purchase unit
- If this recipe exists in multiple concepts or locations, there is a cost at each concept/location
Ingredient and sub-recipe costs used to calculate this recipe.
Ingredient / Sub-Recipe ( | )Cost
All-purpose Flour$0.4722
Purchase item nameGreat Value All-Purpose Enriched Bleached Wheat Flour, 5 lb Bag
Purchase cost$2.38
Purchase unit5 pound
Date added2025-11-26
Item ID #10403017
Vendorwalmart
Salt$0.0073
Purchase item nameGreat Value Iodized Salt, 26 oz
Purchase cost$0.67
Purchase unit26 ounce_mass
Date added2024-10-27
Item ID #10448316
Vendorwalmart
Granulated Sugar$0.0116
Purchase item name10 LB SUGAR
Purchase cost$6.58
Purchase unit10 pound
Date added2026-07-10
Item ID #980250647.0
Vendorsams_club
Unsalted Butter$1.5516
Purchase item nameGreat Value Sweet Cream Unsalted Butter, 16 oz, 4 Sticks
Purchase cost$3.06
Purchase unit16 ounce_mass
Date added2026-08-08
Item ID #10315054
Vendorwalmart
Vegetable ShorteningThis ingredient is not yet set with a purchase cost and unit—
WaterThis ingredient is not yet set with a purchase cost and unit—
White VinegarThis ingredient is not yet set with a purchase cost and unit—
Total Yield900 g
Total Cost$2.0427
Cost Per G:$0.0023
Cost Per Serving$2.0427
Partial estimate; unpriced ingredients are excluded. 77% of ingredient weight is priced.
3 costing issues
- Vegetable Shortening: no active USD purchase price with a convertible package size
- Water: no active USD purchase price with a convertible package size
- White Vinegar: no active USD purchase price with a convertible package size
Nutrition label
Complete the items below to generate a final label.
✓
Serving size1 servings per scaled recipe · 900 g each
Ingredient nutritional data5 of 7 connected
✓All-purpose FlourFlour, wheat, all-purpose, unenriched, unbleached450 g›✓Unsalted ButterButter, stick, unsalted230 g›!WaterAdd nutritional data107 g›✓Vegetable ShorteningShortening, vegetable, household, composite90 g›✓SaltSalt, table8 g›✓Granulated SugarSugars, granulated8 g›!White VinegarAdd nutritional data7 g›Nutrition Facts
1 servings per scaled recipe
Serving size1 serving (900 g)
Amount per serving
Calories2460
% Daily Value*
- Total Fat 285g
- 366%
- Saturated Fat 23g
- 113%
- Cholesterol 540mg
- 179%
- Sodium 3140mg
- 137%
- Total Carbohydrate 344g
- 125%
- Dietary Fiber 14g
- 48%
- Total Sugars 0g
- Protein 54g
* The % Daily Value tells you how much a nutrient in a serving contributes to a daily diet. A 2,000 calorie diet is used for general nutrition advice.
Draft calculation · 87% mapped. Scaled batch: 2455 kcal. Nutrition and allergen analysis must be professionally verified before regulatory use.
Additional details
- Yield: one 9-inch double crust deep-dish pie
- To inhibit gluten development, keep all ingredients and mixing bowl as cold as possible.
- The exact amount of hydration needed can vary depending upon the type of flour used and the humidity in the air.
- The dough can be refrigerated for 3 days or frozen up to 2 months.