Skip to content

Perfect Pie Crust

I was on a mission to make my first double crust fruit pie and declared two things; First, my crust would be made from scratch. Secondly, it would not taste like wet, unflavored dough.

The research started with asking family and close friends if I could have their recipe for a homemade pie crust. To my surprise most of them use the store bought stuff (hard side-eye) This made me realize that the store bought stuff can’t be that bad. APPARENTLY, I’ve been eating it my whole life with no complaints! LOLOL! So, I will say when you’re really short on time use the pre-made crust if you absolutely have to… sigh.

After trying different recipes and techniques I’ve come up with my own recipe. I’m so happy to share with all of you!

Note: You can either cube your butter and shortening or grate it with a large cheese grater. I found that when I grate the frozen butter and shortening it mixed with the flour quicker. Which means less manipulation, and this equals a tender dough (and a less tired arm). Here’s what it looks likeIMG_3753

I made a  video of me making this pie crust live on Facebook check it out” target=”_blank”>here for a step by step tutorial. Don’t forget to like our page while you’re there!



  • 2 3/4 cups all-purpose flour
  • 1 tsp salt
  • 3/4 cups butter flavored shortening (frozen and grated or cut into small cubes)
  • 6TBLS butter (frozen and grated or cut into small cubes)
  • 1/2 cup of cold water

Note: Place your butter and shortening in the freezer an hour before starting. This way it will be easier to grate or cut into cubes.

1.Mix the flour and salt in a large bowl

2.Add the cold butter and shortening to the flour mix together with a pastry cutter

3.Mix until your flour has turned into course sized crumbs

4.Gradually add water and mix with a fork until flour comes together until it’s moist (not too wet)

5.Roll dough onto floured counter, gently fold until it comes together. If dough is too crumbly add a bit more water.

I usually split the dough into two equal pieces, and roll out the bottom crust of my pie or cobbler pan right away and then refrigerate the upper crust until I’m ready for use.

Leave a Reply

Your email address will not be published. Required fields are marked *