IE 11 is not supported. For an optimal experience visit our site on another browser.

Paula's perfect pie crust

Yields: 9-inch pie Servings
Yields: 9-inch pie Servings


  • 2 1/2 cup all-purpose flour
  • 1/4 teaspoon fine salt
  • 3 tablespoon granulated white sugar
  • 1/4 cup vegetable shortening, cold
  • 12 tablespoon butter, cold and cubed
  • 1/4 cup to 1/2 cup ice water


Baking Directions:

In a large mixing bowl, sift together the flour, salt and sugar.

Add the shortening and break it up with your hands as you start to coat it all up with the flour.

Add the cold butter cubes and work it into the flour with your hands or a pastry cutter.

Work it quickly, so the butter doesn’t get too soft, until the mixture is crumbly, like very coarse cornmeal.

Add the ice water, a little at a time, until the mixture comes together forming a dough.

Bring the dough together into a ball.

When it comes together stop working it otherwise the dough will get over-worked and tough.

Divide the dough in half and flatten it slightly to form a disk shape.

Wrap each disk in plastic and chill in the refrigerator for about 30 minutes.

On a floured surface roll each disk out into a 10- to 11-inch circle to make a 9-inch pie.