Pie Dough 1

Looks hard, sounds hard. ..But this is NOT hard. Try it – you may surprise yourself. 

This makes a traditional pie dough (and makes enough so you can experiment with a lattice-top pie, or just eat the leftovers) that is really tasty and impressive.

2 cups all-purpose flour                           $0.30

3/4 teaspoon salt                                        $basically Free

2/3 cup shortening (Crisco)                   $0.60

6 to 7 tablespoons ice-cold water*        $Free

                                             Total Cost=        $0.90!


In a small bowl, put some ice cubes and about 1 1/2 cups of water. Let it sit and get super cold. In a different small bowl, combine the flour, salt, and shortening. Use two knives to cut the shortening into the mixture until it is crumbly. Gradually (1 tablespoon at a time) add the ice water, tossing the dough with a fork, until a ball forms. (You’ll need to use your hands or a big spatula to help this process along). Put the dough in the refridgerator for about 30 minutes (this will make the dough easier to handle, but can be skipped if necessary).  

Separate the dough into two equal pieces. Roll out the first half (on a floured surface) until it is about 1/4 inch thick, and is about 11-13inches in diameter. Transfer to pie plate (TIP – to transfer the dough: gently fold the circle of dough in half, and then again so that it is the shape of a 1/4 of a pie. Transfer it to the pie plate and gently unfold. This should prevent any tears in the dough).

Fill the pie dough with your desire filling.

To make a lattice top: Roll out the second half of the dough and cut skinny strips of dough. Weave them so that they overlap nicely on top of the pie. I was going to describe this in detail….but this is SO much easier: Lattice Top Pie. 

You can also just lay the strips out to look like a lattice, but not actually weave them…or you can just lay the rolled out dough over the pie to cover it, and cut a few slits in the top of the pie so that the filling can cook well. 


*A loyal 2frugalfoodies reader gave us this tip: If you seem to need more water than required to bind the crumbs into a ball of dough – replace half of the water with Vodka and add more Vodka as needed. The Vodka cooks off and leaves a flakier crust. This will increase your cost – but 3 T of cheap Vodka doesn’t cost very much! (Thanks Katherine and Rebecca!!)