Homemade Buttery Flaky Pie Crust

Today I’m going to teach you everything you need to know about making the perfect buttery flaky pie crust. This is the one and only pie crust recipe I use. It’s been passed down through generations. Stands the test of time. Old-fashioned, yet never out of style. Wins my heart every single time.

salted caramel apple pie

There is nothing more satisfying than making a pie completely from scratch. From the golden crust to the juicy filling and everything in between. Pies are so damn tasty for one reason: they’re time consuming. This shouldn’t scare you! It should intrigue you. Because if you can bake an exceptional homemade pie, congratulations. You’re a talented baker.

Let me help you get there.

As the base holding all of the pie’s contents, pie crust’s flavor is in every single bite. Start with a solid crust and you’re that much closer to pie-fection. !! Today we’re going to explore my pie crust recipe, preparation tips, how-to’s, and troubleshooting.

Pie Crust Ingredients

This crust is made with a few simple ingredients: flour, salt, cold water, and fat.

Start with quality flour. Did you know that not all all-purpose flours are created the same? King Arthur Unbleached All-Purpose Flour (adoring fan girl. they do not know I exist.) is my go-to for not only pie crust, but for pretty much ALL baked goods. Now, I admit. Sometimes I buy cheaper flours that are on sale, but in general– KA flour is my top choice. Why? Its high protein level: “At 11.7-percent protein, it tops ordinary American all-purpose flours by nearly 2 percentage points.” (from KA Flour site)

What does this mean? Baked goods rise higher and stay fresh longer.

A gluten free pie crust, you ask? I’ve never made one. Do you have a solid recipe for one?

bag of King Arthur all purpose flour with text overlay that says quality flour

Next up in my pie dough: salt. An obvious ingredient. Brings out the flavor. Pie crust shouldn’t be sweet.

Now, the final ingredient(s). They’re highly debatable. There are strong opinions out there for butter crust vs. shortening crust vs. lard crust. (I rarely use lard because it’s not as easy to come by for most people– though it makes a TASTY crust.) If you despise shortening, my pie crust recipe isn’t for you. If you want a crust recipe that stands the test of time, using good old shortening just as mom did– read on.

stick of butter and shortening in a measuring cup

Why I Use Shortening and Butter

Not all fats are created equal. Why shortening? With its high melting point, shortening aids in creating flakiness. Flaky, tender, melt-in-your mouth crust. Why butter? Butter imparts unparalleled, impeccable flavor. Nothing beats butter. I use both to create a crust that is full of tender flakes and rich in buttery flavor.

A Tasty Experiment: I recently performed an experiment. The tastiest kind, of course. I prepared an all-butter version to compare to my beloved butter/shortening crust. One thing was clear: the all-butter crust created a lighter textured crust with more defined flakes. This is due to the butter’s water content. As the crust bakes, the butter’s water converts to steam, creating light flakes. Get it? Because of all this butter, I found that the all-butter crust didn’t have a perfectly neat-edged crust. The all-butter crust tasted like pure butter. The butter/shortening crust (1) was just as flaky and tender in my opinion and (2) tasted buttery and like pie crust (think: diner style cherry pie). Both crusts were great. But the butter/shortening won in terms of texture, flavor, and appearance. This KA Flour blog post had similar results (great read if you’re a pie nerd like I am!).

Use Cold Fat in Pie Crust

Why the emphasis on temperature? Keeping your pie dough as cold as possible helps prevent the fat from melting. If the butter melts inside the dough before baking, you lose the flakiness. When the lumps of fat melt in the oven as the pie bakes, their steam helps to separate the crust into multiple flaky layers– as explained above. Warm fats will lend a hard, crunchy, greasy crust instead of a nice tender flaky crust.

I keep some of my butter in the freezer and transfer it to the refrigerator a few hours before beginning the crust. This way it is part frozen and very, very cold. For shortening? Just keep it in the refrigerator.

cubed butter

Pie Crust Tutorial

(Print-friendly recipe below!) Start with flour and salt in a large bowl. Add the cold fats. Use a pastry cutter (or two forks) to cut in the fats. Cut in the fats until the mixture resembles coarse meal. You should have some larger pieces of butter and shortening when you’re done.

2 images of pie dough in a bowl with a pastry cutter and coarse crumbs of fats and dry ingredients mixed together in a bowl

Next: ice water. Measure 1/2 cup (120ml) of water in a cup. Add ice. Stir it around. From that, measure 1/2 cup of water (since the ice has melted a bit!). Drizzle the cold water in, 1 Tablespoon (15ml) at a time, and stir with a rubber spatula or wooden spoon after every Tablespoon (15ml) added. Do not add any more water than you need to. Stop adding water when the dough begins to form large clumps. I always use 1/2 cup (120ml) of water.

If too much water is added, the pie dough will require more flour and thus become tough. If too little water is added, you’ll notice the dough is dry and crumbly when you try to roll it out and handle it.

shaggy pie dough mixture in a pink bowl with a spatula

Vodka in Pie Crust? Speaking of liquids. Have you heard of adding cold vodka to pie dough? It comes as no surprise to me that the geniuses at Cook’s Illustrated rave about it. They say that half of the pie dough’s moisture should come from vodka, which is 40% pure alcohol. This alcohol doesn’t promote gluten formation, helping the crust stay flaky and tender. Basically, it is a BLESSING to those of us who accidentally overwork pie dough. If you want to try using vodka– use 1/4 cup cold vodka and 1/4 cup ice cold water in the below recipe.

pie dough in a ball

Back to my pie crust recipe. After the ice water is added, let’s chill it. Here are the steps:

  • Transfer the dough to a floured work surface.
  • Using floured hands, fold the dough into itself until the flour is fully incorporated into the fats.
  • Form it into a ball. The dough should come together easily and should not feel overly sticky.
  • Cut the dough in half.
  • Flatten each half into 1-inch thick discs using your hands. Wrap each tightly in plastic wrap.
  • Refrigerate for at least 2 hours or up to 5 days. Or freeze!

3 images of discs of pie dough

Visible Specks and Swirls of Fat in Pie Dough

These specks and swirls of butter and shortening will help ensure a flaky pie dough. They are a GOOD thing!

2 discs of pie dough wrapped in plastic wrap

How to Roll Out Pie Crust

After the dough has chilled, start preparing your pie. Roll out the crust. Always use gentle force. You are not mad at the crust. When rolling dough out, always start from the center and work your way out in all directions, turning the dough with your hands as you go.

disc of pie dough with a wood rolling pin

Turn, roll, turn, roll.

hand holding pie dough

Roll the dough to fit a 9-inch pie dish. I typically roll the dough into a 12-inch circle so that there is enough crust to go up the edges of the dish and so I can trim and flute.

Do NOT be overwhelmed. I made sure to break everything down very easily, so a lot of the text in this recipe is me being as thorough as possible. Be sure to read through additional tips and troubleshooting below. Let me know about your pie adventures!

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pie crust strips on top of cherry pie with text overlay that says baking basics a series

Homemade Buttery Flaky Pie Crust

  • Author: Sally
  • Prep Time: 15 minutes
  • Cook Time: 0 minutes
  • Total Time: 2 hours, 15 minutes
  • Yield: 2 pie crusts
  • Category: Pie
  • Method: Baking
  • Cuisine: American


This recipe is enough for a double crust pie. If you only need 1 crust for your pie, cut this recipe in half OR freeze the other half per the make ahead tip instruction below.


  • 2 and 1/2 cups (313g) all-purpose flour (spoon & leveled)
  • 1 teaspoon salt
  • 6 Tablespoons (90g) unsalted butter, chilled and cubed
  • 3/4 cup (148g) vegetable shortening, chilled
  • 1/2 cup (120ml) ice water


  1. Mix the flour and salt together in a large bowl. Add the butter and shortening.
  2. Using a pastry cutter (the one I own) or two forks, cut the butter and shortening into the mixture until it resembles coarse meal (pea-sized bits with a few larger bits of fat is OK). A pastry cutter makes this step very easy and quick.
  3. Measure 1/2 cup (120ml) of water in a cup. Add ice. Stir it around. From that, measure 1/2 cup (120ml) of water– since the ice has melted a bit. Drizzle the cold water in, 1 Tablespoon (15ml) at a time, and stir with a rubber spatula or wooden spoon after every Tablespoon (15ml) added. Do not add any more water than you need to. Stop adding water when the dough begins to form large clumps. I always use about 1/2 cup (120ml) of water and a little more in dry winter months (up to 3/4 cup).
  4. Transfer the pie dough to a floured work surface. The dough should come together easily and should not feel overly sticky. Using floured hands, fold the dough into itself until the flour is fully incorporated into the fats. Form it into a ball. Divide dough in half. Flatten each half into 1-inch thick discs using your hands.
  5. Wrap each tightly in plastic wrap. Refrigerate for at least 2 hours (and up to 5 days).
  6. When rolling out the chilled pie dough discs to use in your pie, always use gentle force with your rolling pin. Start from the center of the disc and work your way out in all directions, turning the dough with your hands as you go. Visible specks of butter and fat in the dough are perfectly normal and expected!
  7. Proceed with the pie per your recipe’s instructions.


  1. Make Ahead & Freezing Instructions: Prepare the pie dough through step 4 and freeze the discs for up to 3 months. Thaw overnight in the refrigerator before using in your pie recipe.
  2. Salt: I use and strongly recommend regular table salt. If using kosher salt, use 1 and 1/2 teaspoons.

Keywords: butter pie crust, homemade pie crust

pie dough rolled into a circle with a wood rolling pin

Pie Crust Tips

  1. I prefer using a glass pie dish when I make pie. Why? Glass dishes conduct heat evenly, which allows the bottom of the crust to bake thoroughly. Also, you’ll be able to see when the sides and bottom of the crust has browned.
  2. Keep everything cold. Cold fats are key, as you now know. On a hot day, you can even measure and chill your flour in the refrigerator before beginning. When taking the pie crust out of the refrigerator to roll out and fill, make sure your pie filling is ready to go. If not, keep the pie crust in the refrigerator until it is.
  3. Preheat the oven so that the cold dough will go into a hot oven.
  4. If your pie recipe requires pre-baking– let’s say you’re making a pie with an especially wet filling– follow my how to blind bake pie crust guide and use pie weights. Without pie weights, the dough will puff up, then shrink. Pie weights are made from metal or ceramic beads and work to weigh down the crust to prevent the puffing/shrinking. Dried beans can also be used! Whichever you choose, be sure to line the crust with parchment, then fill the empty pie crust with the weights all the way to the top of the pie dish rim prior to baking. More on pie weights.
  5. Use a pie crust shield to keep the crust edge covered, which protects it from browning too quickly or worse– burning. Use an adjustable silicone pie crust shield that you can fit to the size of your delicate pie crust. Metal can break the crust. Alternatively, you can cover the pie with a piece of aluminum foil. Cut a large circle in the center of the square so the center of the pie is exposed.
  6. If your pie recipe requires a pre-baked pie shell, such as banana cream pie, french silk pie, or a tart, here is what to do: prepare the pie crust through step 6. Roll out the chilled pie dough into a 12-inch circle, carefully place the dough into a 9-inch pie dish. Tuck it in with your fingers, making sure it is smooth, then trim and flute the edges. Prick the bottom of the crust all over with a fork, then line the crust with parchment paper and fill with pie weights. Bake at 375°F (190°C) until it begins to color around the edges. (15-20 minutes)

Troubleshooting Pie Crust

  • Prevent a crumbly pie dough. Make sure you use enough water when preparing your pie dough. Too little water will make your dough unworkable. Read more about water above.
  • Prevent a tough baked pie crust. Tough crusts are the result of not enough fat in the crust, as well as overworking the dough. Use the recipe above (plenty of fat) and don’t work the dough too much.
  • Prevent a burnt crust with a pie shield! See above.

Pie Recipes! Recipes to try using this crust: peach pie (in my cookbook!), cherry piechicken pot pie, pumpkin pie, quichebaked apples, salted pecan pie tarts, apple crumble pieblueberry peach pie, homemade pop-tarts!, and salted caramel apple pie.


  1. Ann Denison says:

    I thought I followed your instructions with 6 T butter and 3/4 c shortening (I used ghee). I baked at 375 for 15 minutes (I blind baked with rice ) and the bottom of the pie shell is greasy–too much fat???

    1. Trina @ Sally's Baking Addiction says:

      Hi Ann, sounds like you followed the recipe correctly. It may just need a few more minutes in the oven!

  2. Hi Sally,
    I used your recipe for the buttery / shortening mix crust last night. I only had some earthbalance baking sticks for the shortening. The crust turned out beautifully and tasted so good in my double crust chicken pot pie. Most certainly the best pie crust I’ve made. Thank you. PS I was rushing and I didn’t have time to chill before rolling out, everything was perfect though and I was able to fold the dough and lift it to my glass pie dish.

  3. Andrea Eubanks says:

    Hi Sally, I have tried this pie dough recipe several times and have been completely unsuccessful. It just falls apart. I followed recipe to the letter. In my defense, I have made dough with other recipes with no trouble. Seems very unmanageable. Any ideas? Thanks, Andrea

    1. Trina @ Sally's Baking Addiction says:

      Hi Andrea! If you are experiencing a crumbly crust, the dough may have been over-worked and/or it was too dry. Don’t be afraid to add more ice water until the dough clumps together and feels a little moist. Keep the fats as cold as possible, use a pastry cutter to cut in the fats by hand, and don’t overwork them. You want little pieces of cold butter throughout. Hope this helps!

  4. I tried this recipe but the crust did not bake at all. When I did it the crust was all buttery and probably long melted. Do you have some option for someone living in hot humid places where it takes minutes to for butterflies from the freezer to melt, nevermnd it remaining cold in the dough?

    1. Lexi @ Sally's Baking Addiction says:

      Hi Purva, we’re happy to help. As you mention, keeping the butter and dough cold is imperative for success, so here are a few tips to help for next time. If you’re not already, be using a pastry cutter or fork (rather than your hands) will help keep the butter colder for longer. On a hot day, you can even measure and chill your flour in the refrigerator before beginning. When taking the pie crust out of the refrigerator to roll out and fill, make sure your pie filling is ready to go. If not, keep the pie crust in the refrigerator until it is. And, if at any point the butter starts to become too warm, feel free to pop the dough back into the fridge for a few minutes, then continue. Hope these tips are helpful for next time — thank you so much for giving this recipe a try!

  5. Hi there! I’ve made this several times with no problems, but the last 4-6 times some of the little pieces of butter in the crust melt all the way through (and I can see the pie plate underneath) in the blind baking. I have absolutely no idea why this is happening, as I’m doing the same things I’ve always done. The pieces aren’t any larger than pea size, but maybe I need to now cut them smaller with the pastry cutter? It’s very strange! Any thoughts?

    1. Trina @ Sally's Baking Addiction says:

      Hi Danielle! Make sure your crust is very cold going into the oven to prevent the butter from melting too quickly. You can definitely try working the butter down to smaller pieces, that should help!

  6. I have never made a pie crust from scratch but it came out absolutely perfect! It didn’t get too soggy and it flaked nicely. I love your recipes and I’ve made a handful of them already and they all came out amazingly well.

  7. I was unsuccessful at making this pie crust as written. I followed all of the steps exactly. I am happy others have had success though.

    1. Lexi @ Sally's Baking Addiction says:

      Hi Shannon, is there a certain part of the recipe that we can help troubleshoot? We’d love to help you find success with this recipe!

  8. I just want to say….I thought I could substitute the vegetable shortening with coconut. Don’t! It will fail. It was an unusual consistency. It was soft and crumbly at the same time lol. If I added more water it was sticky, more flour then it was too dry and extra crumbly. Like playdoh but less sustainable. I decide to experiment just see how it would taste to give me an idea of the flavor of the crust. I decided to add sugar into in the dough then I made a 3.5 in “pie crust” because that’s how far it would go without fully falling apart (I’m not one to waste things). The kids were curious as well. Put it at 400 for about 30 mins. I put some homemade blueberry and lime jam in the “crust” and it was delicious! The crust was almost like a cookie. Very similar texture to that of the almond Christmas cookies Puerto Rican’s make. We decided to make cookies with this and I’m going to try the recipe again once we get the shortening, this was a happy accident and I can tell that this would’ve made a great crust! Lol

  9. I use this recipe all the time and it is excellent! I live at high altitude in a very dry climate so I add two extra tablespoons of ice water/vodka to my dough recipe. It makes the dough easier to work but still flaky. Your lattice video was perfect to help me make my first lattice crust. Came out beautiful. Thank you for sharing all your baking tips! PS I also prefer King Arthur flour.

  10. This is fantastic dough. I used it for beef hand pies; using leftover short ribs and oxtails cooked bourgogne style, with a bit of shredded manchego on top of the meat and veggies. Gruyeres would have been better.

    I made this a day ahead of time, so it sat in my fridge for 24 hours. I don’t have a pastry cutter, so I put the butter in the freezer for about 5 hours and used the mandolin side of my grater to slice it, then used a fork to cut in the shortening and butter. I was thorough with that because I have hot hands and wanted to make sure I minimized later handling. I used just barely over the 1/2 cup of water because I needed it. One bowl rotation of mixing per dabble of water and a very quick fold by hand.

    Rolled out to about 9 in diagonal (fatty, juicy leftovers needed a slightly thicker crust) trimmed the edges and used my trimmings for a big fat meat pocket at the end.

    I will 100% use this recipe again.

  11. I’ve had amazing success with this pie crust! I weigh it all out too, and try to pay attention to humidity outdoors so guide how much water I need to add. I definitely will say that it’s most successful when all ingredients are cold! I even put my flour in the fridge. Great recipe

  12. Can you elaborate on what is meant by “fold the dough into itself”? This will be my first time making a pie crust on my own so just want to be sure.

    1. Trina @ Sally's Baking Addiction says:

      Hi Amanda! You just want to bring the dough together with your hands, almost like kneading but more gentle. You can check out the video tutorial above around the 3:30 for a visual!

  13. Wendy Jones says:

    I can’t wait to try this. I only have 9.5 inch glass pans. Any ideas of the measurements for a more generous pie crust? I need to make 2 pies and I’m using your coconut pie recipe. Thank you! This will be my first try with your recipes and I can tell they will be delicious!

    1. Trina @ Sally's Baking Addiction says:

      Hi Wendy! For your slightly larger pie dish, you should be able to simply roll the crust a bit thinner. You could always make 1.5x the recipe to ensure you have enough and trim excess dough from the edges of the pan. Hope this helps!

  14. When you say two pie crusts, does that mean 1 pie (1 top plus 1 bottom layer) or 2 pies (2 tops plus 2 bottoms)? Also, if I’m using this for the hand pie, can I halve the recipe?

    1. Lexi @ Sally's Baking Addiction says:

      Hi Veronica! This recipe yields 2 pie crusts — 1 top plus 1 bottom crust OR 2 bottom crusts. You can halve this recipe if desired.

  15. Rosemary Hatnay says:

    Hi Sally

    Happy to say that this pie crust has made me the pie maker I always wanted to be…lol. Every time I have made it it just keeps getting better. Many thanks for your super instructional videos and instructions. Have you ever made a chocolate pie crust? I had the most wonderful chocolate pecan pie with chocolate pie crust many years ago and the restaurant has since shut down. I am too much of a novice to attempt this one on my own. Any suggestions?

    1. Lexi @ Sally's Baking Addiction says:

      Hi Rosemary, thanks so much for the kind note! Here’s our chocolate pie crust recipe. We’d love to know if you give it a try.

  16. I tried this recipe yesterday and followed the recipe exactly and the dough was way to wet. I barely used any of the water and used the exact amount of ingredients using a kitchen scale. I’ve made numerous all butter pie crusts in the past so I wanted to give this a try, will go back to my trusted all butter crust. When I rolled it out it was to wet and falling apart, I tried to blind bake and it was to greasy it bubbled and had to be thrown out.

  17. This is my new favorite pie crust. I’ve made it a few times and it makes a tender, flaky crust. My old go-to recipe was from Joy of Cooking – and this has replaced it. However, no matter how I try; rolling dough thinner, weighing not measuring the butter & shortening (life changing tip, btw), it doesn’t yield enough for my pie pans. Maybe my pans are too big? I would like to increase this by a 1/3. I can do the math and let you know how it goes.

    1. Trina @ Sally's Baking Addiction says:

      Hi Mae, this recipe is written for a 9-inch pie dish. Looking forward to hearing how that goes for you!

  18. jenay diggs says:

    I have always used this recipe for all of my pies. You never fail. Thanks to you and some of your re ideas, (tweaked with a bit), I have been able to open my own sweets bakery. Thank you again.

  19. Well, I’m gonna “bite” and try this recipe. I have great success with a couple of other pastry doughs..but just want the challenge. LOL Yes, it isn’t performing as other pastry dough recipes..and right now is officially in the freezer(rolled into a tart pan)…so will blind bake straight from freezer tomorrow morning, then see how that goes. LOL Better “test” if it holds up to blind bake…then I will add in quiche setup. But if it fails to perform in blind bake…will just go with another tried and true recipe(which is pure butter, flour, salt and iced water). But had to see if the combo of butter and shortening was worth the reduced costs(butter isn’t cheap with rising prices).

  20. Hi Sally, I’ve just made one this morning after chilling the dough for more than 10 hours. And it turned out so well! It’s my first time making a pie crust and am so happy with the result. It didn’t have much of the nice buttery taste that I love but given that my quiche filling is slightly buttery and cheesy, it makes a perfect crust. Thank you so much!

  21. I made one a few days ago and it turned out a great crust for my buttery and cheesy quiche filling. However, I would prefer it to be more buttery in taste. Can I use more butter but less shortening to achieve that? What proportions would you recommend? Thank you.

    1. Trina @ Sally's Baking Addiction says:

      Hi Sharon! You may love our all butter pie crust instead.

  22. When I’m making the crust, it comes together well after only 5 T of water. Not even 1/2 cup! But when I roll it out it doesn’t get very far without cracking – especially when I try to fold it over a filling. Should I be adding more water regardless of the dough being sticky?

  23. Brandie Smith says:

    Can I possibly sub almond flour for the all purpose flour? If so do I need to add anything?

    1. Lexi @ Sally's Baking Addiction says:

      Hi Brandie, we don’t recommend using almond flour here. It has very different baking properties than all-purpose flour and would require quite a bit of recipe testing to ensure results. Best to stick with all-purpose flour here, or try a quick search for a recipe that is specifically formulated to use almond flour. If you find one you love, let us know how it goes!

  24. A big help to some that may have trouble with either keeping the fats cold or the difficulty working any dough together by hand would be a half decent food processor. It’s the magic go to tool for real quick doughs (not just pie doughs but other things I bake a lot of). Just have to watch the pulsing action you use and allow whatever dough you’re making to just come together some, then you can dump it out and finish forming/kneading by hand for a few seconds.

    Your recipe for a pie dough is somewhat similar to one I’ve been using for several years. A mostly shortening with a little butter type of one, but the portions are all a little less on each. Ever since I started trying the one I mostly use I actually have a hard time burning the edges, and ever after relied on it. I’ll try and give your proportions a try.

    Also another tid bit I learned recently. If you can find certain freeze dried fruits for the type of pie your making, you can take maybe a handful of the freeze dried fruit and pulse it with your dry ingredients of the dough. If you portion just the right amount it can add a little fruity kick to your dough (just start with small amounts first when you try, and work your way up to find just the right taste you’ll love).

  25. Definitely my go-to pie dough recipe!
    Quick and easy, and always turns out
    I will usually make extra to store in my freezer for another baking adventure day.

  26. Hi Sally! Is there a specific temperature the butter should be? Can i use the butter straight out of the freezer, or do i have to bring it down to the refrigerator several hours before? As for the ice water, is there an optimal temperature?

    Trying this recipe tmr, fingers crossed!!

    Also, i just started baking recently and i’m such a such a huge fan.. ❤️

    1. Trina @ Sally's Baking Addiction says:

      Hi LC! We keep butter in the freezer and transfer it to the refrigerator a few hours before beginning the crust. This way it is part frozen and very, very cold. For shortening? Just keep it in the refrigerator. We don’t have a specific temperature for the ice water – as long as you follow the directions to cool the water with ice, you should have great results. We would love to hear how it goes for you!

  27. Terry Butler says:

    I tried this recipe the first time I made pie dough. I was so happy with it I got cocky and thought, “Now I know where that saying ‘easy as pie’ comes from!”. I tried it a few more times and realized that like many arts, pie baking is simple but needs intuition. I now feel like I understand what I’m looking for when I make a pie dough, and I stop when I get that look and feel.
    Then I lost my printout, couldn’t remember where I had found it originally, started looking online and made some terrible tough crusts and some OK crusts but none as good as Sally’s. Fortunately Google saved me and I found my way back to your site.
    A tip from me would be that I have found that the amounts of water to add can vary. Maybe the weather or which house my moon is in (whatever that means!) but I’ve learned to have a cup of ice water on hand. I have also found that the amount of flour Sally recommends is perfect at my house. I’ve tried a few recipes that call for 3 cups and it becomes too crumbly and dry and something goes wrong with the flavor–blander I’d say, I guess. Time and temp are very important also, and knowledge of your own oven is good knowledge. I don’t worry about exact times any more, I go by the look of the crust and whether the filling is bubbling.
    I like the all butter crust but it is kind of expensive and guilt-making :O)
    Next time I will try to duplicate my Mom’s canned pineapple pie and I will use lard and then maybe a butter + lard crust.
    Thank you Sally!

  28. Hi Sally!

    I just made this crust, but when I cut the dough in half I didn’t see very many layers… Any idea on what might’ve went wrong?

    1. Trina @ Sally's Baking Addiction says:

      Hi Lara! Make sure to keep the fats very cold and to not overwork the dough. The layers of butter and shortening come from being very careful with the dough. See “Pie Crust Tips” under the recipe for more helpful tips!

  29. Hello! I tried making the pie and place it in the fridge overnight, but the next day there were little white dots in the dough, I don’t know why (I’m guessing it’s the fats). I’m not sure if I can still use it to make my pie!

    1. Lexi @ Sally's Baking Addiction says:

      Hi Noora, you’re right — those flecks are the fats! You can certainly go ahead and use the crust to make your pie. Hope it’s a hit!

  30. Workingmom2three says:

    The consistency of this pie crust came out sandy for me. I followed the recipe and directions exactly. I followed the adding water directions, but I think that I added too much even though it was only 5T instead of the 8T that Sally says that she usually uses. The dough wasn’t sticky, but too wet if that makes sense. It stuck when I rolled it out, and that doesn’t usually happen for me with other recipes I’ve tried. The taste of the crust was good (hello – butter!), but the mouth feel was odd, more like cracker crumbs than flaky.

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