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!

Print
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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

Description

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.


Ingredients

  • 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

Instructions

  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.

Notes

  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.

647 Comments

  1. jacqueline gibbons says:

    Hi Sally, I made your pastry called Homemade Buttery Flaky Pie Crust but, instead of vegetable shortening I used all butter. Later I discovered you have an all butter pastry recipe but that one has sugar as an ingredient. Does that mean it’s a recipe for sweet pies and the Homemade version for savory pies? If so, would it still be ok to to use the all butter version for either sweet or savory? Thanks

    1. Trina @ Sally's Baking Addiction says:

      Hi Jacqueline! The all butter pie crust is for savory or sweet pies. AAdding a little sugar to butter pie crust improves its flavor and enhances browning. The sugar crystals also help break down the hard pieces of butter. Enjoy!

      1. jacqueline gibbons says:

        Thank you very much but just so I get it right, are both the Homemade and All Butter versions good for either sweet or savory pies?

      2. Trina @ Sally's Baking Addiction says:

        Yes!

  2. Perfect crust! I’ve struggled my whole life trying to make pie dough. This turned out perfectly on my first try! I’m so excited because this weekend I’m getting a big box of Georgia peaches & I can’t wait to make a peach pie. Thank you Sally.

  3. My mother-in-law used to put almond extract and vanilla in her crust. I’m trying to make this for my husband but I don’t know how much of each I should put in and if it can be used with this recipe.

  4. I have tried this pie crust recipe twice and both times the taste and flakiness have come out very good. The problem I have with it is it is never enough for a 9″ two crust pie. I’m new to this baking stuff and I don’t know what I’m doing wrong.

    1. Trina @ Sally's Baking Addiction says:

      Hi Gene! It’s possible the dough just needs to be rolled more thin – make sure to generously flour your work surface to work each disk of dough into a 12 inch circle. Thank you so much for giving this recipe a try!

  5. HI! I have always been afraid of making pie crusts because I live at 7500 feet of altitude. Baking is always a challenge. I have a feeling my crust would be flat and dense (like cookies are if you use a sea level recipe). Any ideas what I would need to do to adapt this recipe to altitude?

    1. Trina @ Sally's Baking Addiction says:

      Hi Tracy, I wish we could help, but have no experience baking at high altitude. Some readers have found this chart helpful: https://www.kingarthurflour.com/learn/high-altitude-baking.html

  6. I have no luck with pie crusts! Before trying your recipe, you
    Call for 2 and 1/2 cups flour. Is this 21/2 cups in the bowl or 2 cups
    In the bowl and 1/2 cup for the board?

    1. Stephanie @ Sally's Baking Addiction says:

      Hi Deni, You will use 2 and 1/2 cups of flour in your dough and then you’ll need extra to sprinkle on your work surface. I hope that helps!

  7. I’m a pretty good baker, but I’ve never been happy with my pie crust. My daughter who is just starting to venture into bread and pies just made your French Silk Pie using this crust recipe. Let me tell you the pie was delicious but in my opinion the crust was the star. I’ve never made a crust that good, so flaky. I can’t wait to try it again for our Blueberry Pie.

  8. This crust was a disaster! Followed the directions to the letter and completely fell apart after rolling it out. Had to go out and buy a pre-made crust. Thanks for nothing! 🙁

    1. Gillsgurl71 says:

      Achieving perfect pie crust is an art! Keep trying! I always cut the fat in with my fingers as I was taught to do so by my mother 40 years ago! The more it is worked the less success. Was your water ICE cold?? Did you sprinkle AT LEAST 3/4 cup flour on counter before rolling? Pretend like you are picking up a bomb when you work this dough. Literally! Practice makes perfect! This recipe is SPOT ON!!

    2. Gillsgurl71 says:

      Achieving perfect pie crust is an art! Keep trying! I always cut the fat in with my fingers as I was taught to do so by my mother 40 years ago! The more it is worked the less success. Was your water ICE cold?? Did you sprinkle AT LEAST 3/4 cup flour on counter before rolling? Pretend like you are picking up a bomb when you work this dough. Literally! Practice makes perfect! This recipe is SPOT ON!! Don’t shoot the messenger!!!

      1. Thanks for taking the time to write. I Truly appreciate the tips as my first crust was a disaster. My plan is to just bake crusts until I get it down. My personal Alamo. Thanks again Luke

      2. Yes! I cut butter with knife but once added to the flour I also use my hands to break it into cramps. Works great!!

    3. Did you add any lemon extract to create the bitterness.
      Don’t hate on something you do not know how to do.
      Cheers

    4. I just did this recipe and it was great. I wonder what went wrong?
      Did flour and fats incorporated well? Meaning did you get nice crupms?
      Was the butter cold?
      Was the water ice cold?
      Was the dough cold?
      I wonder what do u mean by falling appart? There is so much fat here to keep it together.
      I would say, give it another go during a low stakes day. But watch some videos, you make pick up a detail that was missed.
      Nothing like a good video.

      Good luck!!

    5. I’ve been making pie dough for fifty years. My pie dough has alway been amazing but not when I first began ( I was a new bride and 20 years old). This is an excellent recipe. Pie dough is tricky. You lack experience. Try again and then again and again. It takes time to master this.

  9. Hi Sally
    Thankyou for the recipe,I’m so bad at making pastry but,have just given yours a try it’s in the fridge so,it will be fine for an apple pieis this pastry just for sweet or can I use it for savoury as well? Many thanks.from

    1. Trina @ Sally's Baking Addiction says:

      Hi Ann! This pie crust is great for sweet or savory pastries. Hope you love it!

  10. Ann Elliott says:

    Thankyou for this recipe have just made an Apple Pie I used all butter in recipe as I had no shorting and it was amazing finally I’ve made a pastry that works . Thanks so much.

  11. Oh my goodness, so excited to try this pie crust! I’ve got a bit party coming up and have been on the hunt for a pie crust. I have a question tho. Just to add some extra flavor, would I be able to use browned butter instead of regular butter in the crust?

    1. Hi Stefanie, I’ve never tried the recipe with cold browned butter before, so I can’t speak from experience. So you don’t waste any time or ingredients, I just recommend following the recipe as written. However if you decide to try it, let us know how it turns out.

      1. It turned out beautifully! I used it for a cherry pie and the browned butter added and extra level of flavor that was delicious! I would suggest letting the browned butter cool to room temp until it solidifies and then stirring it again so that the milk solids distribute thru the butter and don’t just sit at the bottom. I froze the butter overnight then cut into small pieces the next morning and refrigerated again until ready to use! It was fantastic!

  12. Sceleratus says:

    Hello Sally
    What a wonderful resource you’ve built! I’m new to pastry baking, prior I made sourdough bread from Breadtopia recipes. Pretty good success too. I found you because I have several lemon trees that are loaded and I wanted to learn how to make a lemon meringue pie. I started with your angel food cake and the results were spectacular. The first one rose over the top the next two about an inch below. Taste and texture was great. Naturally lemon curd followed wow. My very good friend live close by and mentioned that angel food cake is his favorite. I gave them a half. He said it was the best he’s ever had. Wow and wow made my month. Plus he gave me Meyer Lemons from his lemon tree. Mine aren’t Meyer and they’re the best. So I made the lemon pudding cakes in the ranskins. Also Top shelf. So now the pie dough is chill’n waiting to be formed and baked. I am compelled to experiment. So Instead of Vodka I used 120 proof “Everclear” the dough only needed 2T to combine and it will cook off toot sweet. I’m a woodworker and I use it to mix shellac. You can find it at large liquor stores.

  13. Pat Kralik says:

    Hi Sally- It is ok to pulse with a food processor instead of a pastry cutter? I love your recipes!

    1. Lexi @ Sally's Baking Addiction says:

      Hi Pat! We find it’s very easy to overwork the dough when using a food processor. We recommend using a pastry cutter or two forks for best results.

    2. I just made this recipe with my food processor as I have a bad shoulder. I added the water 1 tbsp at a time and pulsed each time until the dough started to come together, being careful not to over do it. It turned out great and was so much easier on me.

      1. Thank you!

  14. Hi Sally,
    What can I use as substitute for the shortening?

    1. Lexi @ Sally's Baking Addiction says:

      Hi Amy! For a pie crust recipe without shortening, we’d recommend using our all-butter pie crust recipe instead.

  15. Can you glaze fry pies right before you serve them if you make a bunch ahead of time amd keep them in frig or freezer

    1. Lexi @ Sally's Baking Addiction says:

      Hi Theresa! That should be fine, yes. Or, thaw them and then glaze right before serving.

    2. Hi Sally, always looking to try new pie crust receipt. This one sounds great. Making strawberry rhubarb pie for the first time tomorrow. What I found easy was to freeze the butter and shortening and then grate it with a hand grater. What is your take on this method.??????

      1. Trina @ Sally's Baking Addiction says:

        Hi Melinda! You can use frozen butter and grate it for this pie dough. However, you’ll still need to cut it in. You can use a fork and mix very well.

  16. I think I’m doing something wrong here. I made this crust with the Australian closest thing to shortening a year or two ago called copher, it’s very hard and horrible stuff, and broke my pastry cutter and then my food processor in the process, really couldn’t work it into the flour even with the old finger method but apart from a number of holes (messed up my lattice completely) where the copher had melted in the oven, the pastry turned out beautifully. So I managed to get my hands on crisco from the USA. I measure everything using the grams conversion because I understand us and au cups are different. The last three times I’ve made it, it turns out delicious, sure, but it’s really quite wet even before I add any water. Which means it is very difficult to work (as in it sticks to my rolling mat, my rolling pin, my hands etc, no matter how much flouring I do, and I cannot make it look good at all. Is crisco the right kind of shortening or is there another American brand I should look for? I’m at a bit of a loss as I like this recipe so much more than the butter ones I used to use.

    1. Lexi @ Sally's Baking Addiction says:

      Hi Ellie! We’re happy to help troubleshoot here. Crisco shortening should work just fine with this recipe. If the dough became too wet, it’s possible the butter and shortening were either not cold enough or they were mixed in too much. Do you think the butter was too warm? Keep the fats extra cold and only work in until you have pea-size crumbles (a few larger chunks is ok). Without enough water, the dough will be difficult to roll out without crumbling and cracking.

      1. You know I think I must have been overworking it. I got mocked a little for very marbly raw pastry a while back so since then I’ve been starting with the pastry cutter but I the also rubbing a little in with fingers as my mum and grandmother used to do with pastry. But rubbing it in makes it too wet, so I just need to embrace the marble! I just tried again without resorting to fingers and it was a much better texture (at least up to putting it in the fridge, I haven’t rolled it yet) so fingers crossed I’ve got it right now!

  17. I am looking forward to trying this.
    Regarding the dough: I have been told I make a good pie crust but I am always looking for ways to Improve. I read your comment about adding vodka to the dough in order to keep it flaky. I have used vinegar, as suggested occasionally, but never tried vodka. To be honest, I never thought that the vinegar made any difference in how flaky the dough was.
    Do you usually add the vodka or stick to all water? I am a little confused and you mentioned how great it worked but the recipe uses all water. Any particular reason you used all water in the recipe?

    1. Lexi @ Sally's Baking Addiction says:

      Hi there, vodka is a great addition as outlined in the blog post. We use all water in the written recipe just because that is more available to most, but certainly feel free to give it a try with use 1/4 cup cold vodka and 1/4 cup ice cold water. Let us know how it goes for you!

  18. OMG! I have found my one and only pie crust. This crust is simply delicious and flaky.
    I’ve been making pie crusts for many years but then tried going lard only. After several years of making them this way, they just became harder and not so tasty. So, I’ve been shopping around for a new, trustworthy crust and WHAM, one night scrolling through the internet, I found it.
    For those of you doubters, it’s an absolute must that you follow the directions EXACTLY as written.
    This afternoon I made a peach pie and not only was is tasty but beautifully golden on the outside.
    THANK YOU from the bottom of my heart for this recipe.

  19. Can this pie crust be cooked in a cast iron skillet ? Also, your peach pie recipe in cast iron? I am sure we would just watch & adjust time for the difference in baking bakeware. Thank you.

    1. Lexi @ Sally's Baking Addiction says:

      Hi Gayle, we haven’t tried it but that should be fine! The bake time for your pie may be quicker — keep a close eye on it.

  20. I’ve always shied away from making my own pie crusts, but this recipe is super easy to follow and I’ve already made it twice over the past 2 weeks! The first time, I didn’t roll it out thin enough, so the bottom crust couldn’t connect to the top, but it was still delicious. I love the combination of shortening and butter. I’m excited to continue perfecting my pie crust skills. Thank you for a great recipe.

  21. In the past, I’ve rolled my pie pastry between two sheets of waxed paper to avoid adding too much flour in the rolling process.
    Do you think using this process would work with this recipe?
    Thanks in advance for your added direction.

    1. Lexi @ Sally's Baking Addiction says:

      Hi Ellen, you can certainly try it, but we still recommend using the folding method to help ensure plenty of flaky layers.

  22. First of all, YUMMY!! The flavor and flakiness are there! Thank you for sharing. This is my first attempt at dough from scratch and I’m feeling petty good about it. I made a cherry pie (your recipe too) and it was scrumptious! I made both the dough discs and cherry filling the night before and refrigerated until I was ready to bake the next day. The cherries ended up making quite a lot of juice overnight. Even after thickening the juice, there was quite a lot of liquid. I assume the extra liquid is the reason my bottom crust was slightly underdone after an hour of baking? Maybe next time I should take more care in straining the cherries thoroughly. What do you think, Sally?? I’m trying to avoid another underdone crust without burning it.

    1. Lexi @ Sally's Baking Addiction says:

      Hi Ashley! As you mention, straining off some of the liquid will definitely help with preventing a liquid-y pie and under baked crust. Did you use fresh or frozen cherries? Fresh will help with less liquid vs. frozen. We’re glad you still enjoyed the recipe, thank you so much for giving it a try!

  23. My second time making this pie crust and it was great. Thanks Sally

  24. Kathy Bolmer says:

    Can I mix in my food processor instead of pastry cutter/forks?? Thank you!!

    1. Trina @ Sally's Baking Addiction says:

      Hi Kathy, We find it’s very easy to overwork the dough when using a food processor. We recommend using a pastry cutter or two forks for best results.

  25. Hi Sally, thank you for the thorough and thoughtful instructions! My first pie was a hit! I definitely have room for improvement, and I’m excited to try again this weekend.
    You mentioned that your go-to flour has a higher protein content, I wonder if it would be acceptable to use bread flour for this reason?

    1. Stephanie @ Sally's Baking Addiction says:

      Hi Caitlin, We are thrilled your pie was a hit! This is a great question. We don’t recommend bread flour for pie crust. It would yield a very chewy texture, which is perfect for bread, bagels, etc. but not for a tender, flaky crust. It’s best to stick to all-purpose flour here.

  26. When weighing the ingredients, 148 grams of shortening looked like more than 3/4 cup. I took the 148 grams of shortening and put them in measuring cups, and sure enough they exceeded the 3/4 cup measure. Which is correct?

    1. Hi Ro, I’m just seeing your question now. Shortening can be tricky to measure using cups because it’s so sticky and dense. 3/4 cup of shortening is around 140-150g.

  27. Jackie Sterling says:

    Hi Sally, I love this pie. I have a quick question. If you are out of shortening, is it ok to use lard with the butter?

    1. Trina @ Sally's Baking Addiction says:

      Hi Jackie! Lard should work in place of the shortening without any other changes.

  28. Hi Sally: Can this pie crust recipe be doubled? Thanks! My 11 year old continues to love your recipes – you’re her “rock star”!!!

    1. Trina @ Sally's Baking Addiction says:

      Hi Jackie! You can double, but we find results are much more consistent and successful making two batches. 1 recipe yields 2 crusts. Enjoy!

  29. Madeleine Cogbill says:

    Should the shortening be frozen or just cold out of the fridge?

    1. Lexi @ Sally's Baking Addiction says:

      Hi Madeleine, just (very) cold out of the fridge will work well. Happy baking!

      1. Madeleine Cogbill says:

        Thank you!

  30. This was a very good recipe with very clear and useful instructions. I used it to make a peach pie and it worked very well. I didn’t have any vodka… I used half tequila and half water (both very cold). It worked fine. Thanks!

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