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Red Truck Bakery Classic Pie Crust

Red Truck Bakery Classic Pie Crust

Recipe created for

10-inch Emile Henry Pie Dish

Serving size

Makes enough dough for two 10-inch crusts


  • 3 1/2 cups unbleached all-purpose flour, sifted
  • 1 teaspoon kosher salt
  • 2 tablespoons plus 1 teaspoon sugar
  • 3/4 cup (1 1/2 sticks) unsalted butter, chilled and cubed
  • 1/4 cup vegetable shortening, chilled
  • 1 large egg yolk
  • 1 1/2 teaspoons orange zest
  • 1 1/2 teaspoons lemon zest
  • 1/2 cup cold water, plus more as needed

Quick Tip

If you don't have the time or inclination to make your own pie dough, Whole Foods and Trader Joe's both make good ready-to-use piecrusts. Pillsbury's crusts work well, too.

Recipe Preparation

  1. In a large bowl, whisk together the flour, salt, and sugar. Add the chilled cubed butter and shortening; cut the butter and shortening into the flour mixture using your fingers, two knives, or a pastry blender, until broken down into pea-sized pieces. (Alternatively combine the flour, salt, and sugar in a food processor, add the butter and shortening, and pulse until broken down into pea-sized pieces.) Add the egg yolk and the orange and lemon zests and mix by hand until combined (if you're using a food processor, transfer the mixture to a bowl before adding the egg yolk and zests). Gradually add the cold water and mix until the ought comes together. If it's crumbly, add a bit more water 1 teaspoon at a time.
  2. Divide the dough in half and form it into two discs. Wrap each disc in plastic wrap or put them in individual freezer bags, and chill for 30 minutes before use, or freeze the dough for up to 1 month, thawing for 2 hours in the refrigerator before using.
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