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Place flour and salt in a food processor with the dough blade and pulse until combined and aerated. Next add all the chilled butter and shortening. Pulse 3-4 times until it the texture looks like a pea-hazelnut size mixture. While the mixer is on, drizzle in ice cold water.
Once the mixture is combined and starts to hold it's shape, stop pulsing and finish by kneading by hand to incorporate all the flour into 1 dough ball. Form into 2 disks wrapped in saran wrap and refrigerate until firm.
Roll dough into a disk that will fit into a pie dish with a ½ inch over hang. Pinch the edges to create a decorative edge. Pour filling into shell. Place on a baking sheet and encase in a foil tent.
Preheat Traeger to the SMOKE setting with the lid open for 5-10 minutes. Then turn your Traeger grill up to 425 degrees F.
Bake at 425 degrees F for 15 minutes then reduce the temperature to 350 degrees F and bake for 40 minutes.
Let cool for an hour and then refrigerate over night. Enjoy!
Chef Marco’s Tip: With excess pie dough, roll out and stamp leaves with a leaf cookie cutter. Layer around edge of pie to create a wreath look and egg wash for shine and to help seal pieces.