The Fifty-Seventh Presidential Inauguration on January 21, 2013 presented by the Joint Congressional Committee on Inaugural Ceremonies.

Pie Dough

Served at the Inaugural Luncheon, 2013


  • 6 ounces butter, soft
  • 1 1/2 ounces sugar
  • 1/2 pound flour, all purpose
  • 2 teaspoons water
  • 1 pinch salt
  • 1/2 each egg


  1. In a mixing bowl, cream the butter and sugar until mixed well and then fold in the egg. 

  2. Combine the flour and salt and then fold into the butter mixture.

  3. Add the water 1 teaspoon at a time until dough pulls together.

  4. Wrap dough tightly in plastic wrap and allow to rest in refrigerator for at least 1 hour (can be made up to 2 days in advance).

  5. Portion dough into 10 equal parts and roll out thin, approximately ¼ inch thick and place in individual metal ring mold or aluminum pie shells.

Additional Information

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