“I absolutely love this pie crust. It does have a sweeter taste than most so when I am making it for chicken pot pie and other non dessert dishes I lessen the amount of sugar.”
2 crusts

Ingredients Nutrition


  1. Mix flour, salt and sugar in a food processor fitted with steel blade.
  2. Scatter butter pieces over flour mixture. Toss to coat butter with a little of the flour.
  3. Cut butter into the flour mixture with 5 one second pulses.
  4. Add shortening, a tablespoon at a time and cut into mixture with about 4 one second pulses.
  5. The mixture should resemble coarse cornmeal, with butter bits no bigger than peas. Turn out into a mixing bowl.
  6. Sprinkle 6 T of ice water over flour mixture.
  7. Using the blade of a rubber spatula, press down on the dough, using a folding motion, until the dough sticks together.
  8. Add up to 2 more T of ice water if the dough will not come together. DO NOT over-knead the dough.
  9. Divide dough into 2 balls and flatten each into a 4 inch wide disk.
  10. Dust disks lightly with flour. Wrap each in plastic and refrigerate for at least 30 minutes or up to 2 days before rolling out.

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