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 on sallysbakingaddiction.com

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?

How to Make a Buttery, Flaky Pie Crust! Tips, tricks, and recipe included!

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.

How to Make a Buttery, Flaky Pie Crust! Tips, tricks, and recipe included!

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.

How to Make a Buttery, Flaky Pie Crust! Tips, tricks, and recipe included!

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.

How to Make a Buttery, Flaky Pie Crust! Tips, tricks, and recipe included!

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.

How to Make a Buttery, Flaky Pie Crust! Tips, tricks, and recipe included!

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.

How to Make a Buttery, Flaky Pie Crust! Tips, tricks, and recipe included!

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!

How to Make a Buttery, Flaky Pie Crust! Tips, tricks, and recipe included!

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!

How to Make a Buttery, Flaky Pie Crust! Tips, tricks, and recipe included!

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.

How to Make a Buttery, Flaky Pie Crust! Tips, tricks, and recipe included!

Turn, roll, turn, roll.

How to Make a Buttery, Flaky Pie Crust! Tips, tricks, and recipe included!

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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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 (315g) 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.

Keywords: butter pie crust, homemade pie crust

How to Make a Buttery, Flaky Pie Crust! Tips, tricks, and recipe included!

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.

How to make my FAVORITE pie crust! This is my go-to recipe!



Comments are closed.

  1. Let me start off saying I’ve made your pie crust multiple times and every time it tastes amazing and the texture is sooo flaky. But every time when I roll it out it cracks! And I feel like I’m doing surgery on it to repair it and make it look decent. I take it out of the fridge about 15-20 minutes prior to rolling it. I don’t want to let it get to warm because I know the dough should be kept cold. I’ve even thought about rolling it out and putting in the pie dish and then chilling it. I know it has enough water because it comes together just fine.

    Please help! What can I do so that my crust doesn’t crack when I roll it out?

    1. Hi Katie, I’m so glad you enjoy this pie crust recipe! You can absolutely roll out the dough in the pan and then chill it again – I do this often!

  2. Can I double this recipe or is it better to make it as is and just do it a couple of times?

    1. Hi, Olivia! I’d recommend making each batch individually. The ingredients will incorporate much better that way. Hope this helps!

  3. Elizabeth A Donaldson says:

    How do you keep the crust from shrinking? I don’t usually blind bake the crust for pecan pie but would that help? I’m using a glass pie dish.

    1. Hi Elizabeth! Happy to help. My first tip is to avoid over-working the pie dough. Dough should only be mixed until the ingredients come together. Don’t use a food processor if you continue to experience pie dough shrinking. Use a pastry cutter. Let it rest for at least 2 hours in the fridge– and if you can let it rest longer, awesome. Better yet, make the pie dough discs a few days in advance so they can rest during that time. Likewise, use gentle force when rolling out pie dough. Roll out very slowly and take your time. Keep the ingredients as cold as possible. You can even freeze the crust for 20-60 minutes before blind baking. That always always helps! (I usually do that.)

  4. Mary Roberts says:

    I made homemade pie crust for the first time EVER–it was this recipe and it was PERFECT!!
    If it were not for Sally’s step-by-step instructions, pictures, tips and tricks, I am afraid I would have had a ‘terrible’ experience!
    BUT, my very first (partial blind bake) homemade crust came out GREAT!
    Thank you Miss Sally for your tutelage and encouragement!
    I am going downstairs right now to make another pie!!!

  5. Elaine Schenk says:

    I am a senior who can bake bread, cookies, cakes etc etc. When I made pies I bought the pastry because I couldn’t make pastry at all even tho I have many MANY recipes. I never paid attention when I was younger to how my mom or grandmother made their delicious pies. I watched your video and decided to give your recipe a try thinking it would be like all the others. Your tutorial was so helpful that I now have mastered pastry making. THANK YOU, THANK YOU!!! I’m so proud of myself that at my age I’ve finally learned how to make pastry.

    1. Mary Maine Roberts says:

      Elaine, I am almost 60…and had NEVER made pie crust (nor a pie for that matter)
      I LOVE to bake, and when I got a request at Christmas for a “lemon meringue pie” I thought “well, I accept that challenge!!”
      **If it were not for Sally’s step-by-step instructions, and pictures, and videos, I KNOW I would not have had the great experience/results that I did!**
      Elaine, you should be proud of yourself! –Sally has given us the confidence!

      (I am getting ready to bake Sally’s “deep dish apple pie” for my husband!)

  6. I made this dough today. I’m not sure what I did wrong but I found the dough had to work with. whenever I tried to roll it out, it tore all the time. I added a little more cold water but that did not help much. Not sure what I did wrong

    1. Hi Lori! Was it tearing because it was too thin and wet? Or because it was too dry and cracking? Either can easily be fixed– try re-rolling into a thicker circle with more flour if it’s too wet or, if it’s too dry and cracking, bring the cracks back together with water moistened fingers.

  7. I used your recipe as a reference and changed it quite a bit in order to make a gluten free lattice crust. If you’d like me to share my recipe for you to try and share, let me know!

  8. Thank you, Sally!
    This recipe makes pie crust exactly like my Mom and Gramma used to make 🙂

    Have you ever made crust using whole milk as the liquid?

    1. I’m so glad you enjoy this pie crust recipe. I haven’t tried it with whole milk, but I’ve used ice cold buttermilk before. It’s extra tender and delicious.

      1. It seems to me that, although the taste would be somewhat different, the texture would be similar. 🙂
        Sounds like a win!

  9. I have never had luck making pie crusts come out flaky until I found this one today… I’m in love and will only use this from now on. Thank you…

  10. Brenda DeLano says:

    I make pie dough using only olive oil with flour right out of the freezer. My daughter is celebrating her 50th birthday Feb 5 and she loves lemon meringue pie. I would like to try your recipe but without dairy products. Any help you can give will be appreciated. Thanks!

    1. Hi Brenda, I have not tested this crust with vegan butters. You can use all shortening but your pie crust will not be as flakey. You can also make a pie crust with lard if you can find it.

  11. Christena Bergemann says:

    What type or brand(s) of pie baking dishes or pans would you recommend, Sally? Glass is shown in your photo. Just wondering if u have a recommendation, or advice on what to invest in f/ perfect pies every time. I have a glass Pyrex pie shaped dish here (2nd hand, tho, so not f/ sure it’s safe to bake pies in). (would love it if it is)…& a 2nd hand metal pie pan (not aluminum). Thank you!

    1. I always prefer baking pies in glass pie dishes mostly because you can see when the crust has browned around the edges inside the dish (as well as on the bottom). Additionally, glass conducts heat evenly and the radiant heat in the pan also helps the pie crust cook.

  12. Rebecca Grummet says:

    Hi Sally , Can I use sprouted grain flour? It is KA

    1. The pie crust will taste heavier, but you can certainly try it.

  13. I made your crust today. and it was wow wow wow great Thankyou I filled it apple and cranberry pie filling that I made yesterday on the stove top to use some apples up. Thanks Again

  14. I want to try this and I wonder if there is an apple pie recipe because my mom loves apple pie.
    Also, I don’t have any pie weights or the pie crust cover things. How can I make my own without altering the flavour?

    1. Apple pie is my favorite dessert so you will find many Apple Pie Recipes on my site!
      If you need to pre-bake a crust and don’t have pie weights you can use dried beans instead. And you can use strips of aluminum foil in place of a pie sheild.

  15. Bahahahahaa! I failed! The first time I made it, it went slightly better than the second. Before I started this, I read and re read your instructions, people’s comments, and I still failed! But I did better than my friend who threw her pie dough at her kitchen window! I think half my problem is, is that I have no idea what it is supposed to feel like or how it is supposed to behave. I am basically home bound due to a very rare lung disease so I can’t take a class, but maybe I can find someone to come and teach me. I really don’t want to buy the premade.

  16. This is a very good pie crust. Thank you for sharing.

    1. Raymond Call says:

      Sally instead of vegetable shortening have tried using Lard? I’m planning on using your recipe but I was considering substituting shortening for lard. What are your thoughts?

      1. Hi, maybe you’ve already tried it for yourself, but I used lard for this recipe in the past, but just as an addiction to vegetable shortening. If you want to avoid shortening altogether, I suggest you switch the ratio a little bit and add more butter and less lard.

  17. Frances Shifman says:

    Not sure where Aysha lives, but every food market (large & small) that I’ve ever been to in huge cities and small towns, carry Crisco solid shortening. It’s in the baking aisle, not in the refrigerated section. When Aysha finds it, I suggest she buy a few boxes and freeze 2 of them. I think she’ll find you’ve shared the perfect pie crust recipe!

    1. Alison Porter says:

      I lived in Australia for a while. Could not buy shortening!

  18. Can you please please please make a video showing how to transfer the pie dough into the pie dish? is the step I found most difficult when making a pie 🙁 thank you

    1. Hi Mayra, I use the rolling pin to help transfer the bottom crust. You can see me doing this in the video for my All Butter Pie Crust post starting at the 1 minute 55 second mark. I hope this is helpful!

  19. Would butter flavored shortening work as well as the butter/shortening combo?

    1. You can use butter flavored shortening instead of regular shortening, yes.

  20. Judy Hileman says:

    Can this recipe be used in a food processor?

    1. Hi Judy, Though you can use a food processor to make this butter pie crust, I strongly recommend a pastry cutter to avoid over-mixing. Food processors are quick to over-work pie dough.

  21. Sharon Younes says:

    Can you use salted butter?

    1. If you use salted butter you will want to slightly cut the added salt in the recipe– down to 1 teaspoon would be fine. I recommend unsalted because every brand of butter contains a different amount of salt, so we never really know how much we are adding.

      1. Pretty sure this is the first pie crust I’ve ever made that I actually liked! Thank you so much. I found this crust easy to work with too. Usually my crust falls apart before I can even get it to the pie plate. Because I decided to make pie spur of the moment, I skipped the long chill and put the disks in the freezer while I prepped my apple pie filling. It was still amazing! Rolled out beautifully, baked up nicely.

  22. I have never made a pie before. I used this recipe and it turned out perfect. My family is so proud of me and I owe it all to you. This recipe was all laid out in step by step format and it was easy to follow. Thank you! I won’t even bother trying another recipe. This is now my go-to and I plan on making other pies now that I know I can do it.

  23. I finally made successful pie crust! Sally you have no idea how excited I am! Thank you so much for sharing this recipe and all of the detailed directions. Many recipes these days don’t provide this amount of detail. I made a pie for pi day and even did that lattice topping. It looked professional!

  24. David Wesley McClure says:

    when I read this recipe, I thought it called for an enormous amount of shortening (3/4 cup to 2 1/2 c flour), but I went ahead and tried it as instructed in the recipe and I was right, way too much shortening, even chilled, it moistened the flour so much that water (I used vodka) was not even needed, really, I only put about of one T. I used one of my favorite flours, King Aurthur, but so much shortening only made it mealy when baked, crumbly, not flakey, it didn’t brown very well, it was a mess, it’s almost impossible to lift after rolling, I wouldn’t recommend this crust recipe. I am an experienced cook, this really made the worst crust I’ve ever made (and I’ve made some pretty bad ones) sorry, but your recipes are interesting, and most look pretty well thought out, except this one.

    1. I respectfully disagree that this is too much shortening for the amount of flour for a pie crust recipe, but sincerely appreciate your feedback! Thanks so much.

      1. Adam Bentley says:

        I do 1/2 cup butter 1/2 cup shortening :2 1/2 flour for my crust. Perfect every time! Maybe too much quality control on the vodka there David..?

    2. Carolina Machado says:

      I really liked the recipe, I’ve prepared the dough and refrigerated it for a couple of days until I was ready to use for quiche. In my case I’ve used cachaça( sugar cane) instead of vodka ( potato) both very high in alcohol. I just felt it needed a little more water, but I didn’t used so it. So it looked a little more crumbly than yours. I also prefer to stay away of trans fat so I use organic coconut and palm shortening mixed with a delicious Irish butter. Yummy
      If I decide to use for pie I should just use less salt?
      Thank you very much and I’ll be doing that again.

  25. Jennifer Peters says:

    Hey Sally
    I’m on lockdown at home for and instead of buying groceries that go bad, I bought tons of flour, sugar yeast etc to make homemade stuff as I need it. I have a bunch of apples that will go bad soon so I decided to try your deep dish apple pie recipe. Two questions: 1. I don’t have shortening, but I have tons of butter(unsalted). Can I substitute shortening for butter for your pie crust recipe? If yes, how much more butter instead of shortening?
    Question 2: I don’t have pie dish. Can I use a 9 x9 glass dish for the deep dish apple pie?
    It’s tough times and I know it won’t be as perfect but I just want to be apple to create dishes that keep me from wasting food since it’s so precious to have food right now. I can’t get to store and there isn’t much in grocery stores in my town anyway.
    Take care during this soutbreak and thanks for all your help

    1. Hi Jennifer! I recommend using my all butter pie crust recipe if you don’t have shortening. You can try using a 9×9 inch square pan for the deep dish apple pie, but the filling (and top crust) will be pretty tall. I recommend a baking sheet on the oven rack below it just in case it begins overflowing. You can also try this apple galette recipe which just requires a baking sheet.

  26. I love your site; it has been the biggest help over the last few months, but… I am terrified of pie crusts… I watched the video this morning. I *am* going to make a pie this week. I will let you know how it turns out.
    Thank you for everything you do! 🙂

  27. This is a very good pie crust. I used a 1/4 cup cold vodka and 1/4 cup ice cold water and made mixed berry hand-pies. Turned out so flaky and delicious. Thanks!

  28. I used this recipe multiple times already. I was unable to translate ‘vegetable shortening’ into my language – multiple results (all vegetable based – but with differences in properties), so I tried all of them. I even used lard!
    It all worked fine, as long as I used a correct ratio with butter. It’s kind of tricky to use ice-cold ingredients, because you need to mix them together.
    Only downside I found was that even though I put the crust on the sides of my pie dish, it always “slides” 1/3 down. Any tips?

    1. Hi Jana! So glad you enjoy this pie crust recipe. Using a pastry cutter– and, of course, some arm muscle– mixing the cold fat into the flour is definitely doable. I wonder if the fats weren’t cold enough? Keep the dough on the thicker side when rolling out so it has a bit more structure on the sides of your pie dish, too.

  29. If I were to use King Arthur Pastry flour blend or Pastry flour how much should I use?

    1. Generally the same amount– maybe a couple Tbsp extra.

  30. Thanks, I love your site. The six inch cakes are my new obsession.
    The apple Cheddar pie was a huge hit.

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I’m Sally, a cookbook author, photographer, and blogger. My goal is to give you the confidence and knowledge to cook and bake from scratch while providing quality recipes and plenty of pictures. Grab a cookie, take a seat, and have fun exploring! more about Sally