Pie Dough - Recipe - National Pie Day

     Here is the pie dough I like to make.  It is different than most in that I actually use bread flour.  It is very flaky and light due to the shortening, yet it is easy to roll out.  The butter in the picture below is white goat butter.  You can certainly use cow butter if you prefer.

Pie Dough
(1 9-inch Pie)

2 c. Bread Flour

1/2 tsp. Salt

1 tsp. Baking Powder

1/2 c. Solid Palm Oil (Non-hydrogenated Vegetable Shortening)

1/2 c. Goat Butter

5-6 T. Ice Water

Mix flour, salt, and baking powder together. Add the palm oil to the dry ingredients. Mix with your hands to a fine sand texture. Add the butter and mix with your hands to a course gravel/pea size texture. Add a few tablespoons of ice water and mix to bring the dough together. Add 1 tablespoon of ice water at a time until the dough forms a ball. Split dough to make two balls, shape into a disk, and wrap in plastic. Place in refrigerator for one hour. Before rolling, let the dough rest for 5 minutes wrapped on the counter.

Note: The bread flour gives the dough a consistency that is easier to roll out. I have tried many variations and like this the best.

Palm oil and goat butter.

Whisk dry ingredients.

Ice water,

Flat disk ready to roll out.

Pie ready to bake.