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!


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!



  1. wendy pearson says:

    Hi Sally, my fav pastry is so tender and flaky that I have to share it with you and your readers! 2c. Flour, 3/4 tsp. kosher salt, 1/2 tsp. baking powder, mix tog. To this cut in 1c. of crico or lard making sure to have both small and larger chunks of fat in the mixture. In a bowl, beat 1 LG egg with 2 – 4 TBSP ice cold water add liquid evenly over fat mixture and using a fork gently mix to form a dough. Divide into two discs and wrap in plastic wrap and store in zip lock bags in fridge or freezer til ready to use. This makes 1 double crust pie.

    1. That sounds fantastic, Wendy! I’d love to try it sometime. Thank you so much for sharing.

    2. Almost identical to my grandmother’s recipe that was my go-to for years. She always said that it’s difficult to overwork lard pastry . I’ve recently switched to half butter, half lard ( excellent) and am considering switching out half of the water for vodka.
      For those who use lard instead of shortening, it’s usually found in the Hispanic fooods section in the U.S. West and Southwest, and often in one pound blocks that simplify measuring. John Morrell is the most common brand.

  2. Hi hi Sally! Instead of using all all purpose flour which I can’t have, can you use almond flour or coconut our? If so how much should I use?

  3. Anita Gutierrez says:

    I am going try this recipe today! I have made homemade crust before and never turned out right and then would always scare me away.. I am sure this will turn out great!

    Thanks Sally!!

    1. You got this, Anita! 🙂 Let me know how it turns out!

  4. You mentioned using vodka, but your recipe does not call for it, you don’t use it?

    1. Nope. See my note in the post: If you want to try using vodka– use 1/4 cup cold vodka and 1/4 cup ice cold water in the below recipe. OR try out the Cook’s Illustrated recipe. Note: their recipe only makes one pie crust and my recipe below makes two.

  5. Rosemary Consani says:

    I have found that I can be “mad at my crust”. When 5 goes to the garbage disposer, I am mad. However I did find a solution. 2 glasses of Peach Schnapps works wonders! I will try your recipe because it sounds so much easier than the one I have been using. Thank you so much.

    1. Does the Schnapps calm relax you, or do you put it in the crust?

  6. How long do you bake the finished pot pie?

  7. I cannot use Crisco (or any other standard commercial vegetable shortening) in pie crusts because my husband is allergic to soy, and all of them are made from soybeans. If you are trying to make pie for someone with a soy or combination peanut/soy allergy, try Spectrum shortening, which is made from palm oil. It will work with any crust recipe that calls for shortening. I’ve used the Cook’s Illustrated recipe and a James Beard recipe (with the vodka from the CI version), and my crusts turn out fine.

  8. Would you recommend *not* doubling this recipe and instead just making 2 seperate batches for two pies?

  9. Sally, I need your help.  I’m beyond impressed with your crusts but the Gods hate me and utterly refuse to let me have a successful experience.  I just spent two hours (chilling time etc.) making — not yours, but that Cooks Illustrated Recipe (double crust)  The dough was so soft that it cemented itself to my VERY WELL FLOURED countertop.  It would not come off — I had to use a pastry scraper.  Even when I used my method of rolling it out on parchment or plastic wrap (with flour) it was still temperamental.  I ended up pressing the dough into the pie pan.  For the top crust — it’s the holidays and I wanted to try some of your beautiful designs… LOL…  Lattice?  Nope.  The pastry broke every time I lifted a strip.  Fun little fall leaf cutouts?  Nope.  Stuck to every nook and cranny of those forms.  Finally, I just draped a whole crust over my pie and– it cracked while resting on the apples. I haven’t sworn this much in a long time.  The pie is in the oven.  I am disheartened.  Why – why does this happen to me?  I truly followed the recipe to a T.  Could it be the temperature in the house?  I live in Florida and we keep it at 77° with the A/C on.  Is that the problem?  

    1. Hi Lisa! Since it’s not my recipe, I can’t be certain. Any humidity could be the issue or there is likely too much liquid in the dough. Have you tried my recipe?

  10. Hey Sally,

    I’m in a pickle. I have been attempting to use your recipe for pie crust for the last three years and I just don’t have success with keeping it together when I am rolling it out and transferring it. I’m not sure if I’m overworking the dough or if I’m not just meant to make pie crust. I thought of trying the vodka route, but you say you don’t. Do you use a silicon mat when rolling out dough? 

    Regardless of my success with the crust, your pumpkin pie is always a hit in my house–so I’m going the extra mile and making your blueberry and pecan pie too! Only fear is, this means more crust! Ah! 

    1. Is it too dry and cracking, Staci? That would mean your crust needs more ice water when preparing it. Try adding an extra Tbsp next time. Should make a big difference.

  11. Hello Sally,

    I’ve yet to find a good crust protector (I use tinfoil but I don’t want the hassle). When I clicked on your link for the one you use, it took me to the Williams Sonoma sight. I searched pie crust protectors and only got ne came up. It is a white silicone one, which the reviews gave 3 stars (I didn’t read why). Is this the one you use and like? I just want to be sure before purchasing it. Thanks!

    1. Hi Kim! I recommend this one. I love it.

      1. Thank you!

  12. Hi Sally!

    I can’t wait to try this out – I’m in charge of the pies this Thanksgiving (yippee!). I’ve looked around a few places and can’t seem to find a definitive answer on this: does the type of vodka matter? Can it be cheap-in-plastic-drinkable-lighter-fluid or should it be something a little more upscale?

    I don’t drink vodka so I don’t have any around the house . Before I make a trip to the liquor store, I wanted to know your opinion on whether there’s any variation.

    Thank you so much!

    1. My recipe doesn’t call for vodka, so you don’t have to pick up a bottle if you don’t want to!

      That being said, if you prefer to use a vodka pie crust recipe… it doesn’t matter as much as you would think. Though I would opt for a middle of the road vodka. Don’t buy the super expensive stuff, waste of money if only using in pie crust. And don’t buy the suuuuper cheap stuff either.

  13. Thank you! I’ll probably stick with the good ol’ butter version in the end but I am curious about how the vodka works out.

  14. Hey sally! I’m planning on making some pot pie for dinner tonight and my dad isn’t eating white flour currently. What flour would you recommend replacing it with in this recipe, if at all? 

    1. Hi Taylor– I strongly recommend all-purpose flour in this pie crust. You can try to search for a whole wheat pie crust recipe alternative. It won’t be a 1:1 switch in my recipe. Let me know if you find a good one!

  15. Hi Sally! The last time I made pie crust, the crust was very hard once it came out of the fridge and I wasn’t able to roll it. Do you have any tips to avoid this?

    1. Allow it to sit at room temperature for 10-20 minutes before rolling. Should help.

  16. Christina Brennan says:

    Hi Sally! I used this recipe to make the savory vegetable tart yesterday. Unfortunately, my pie crust came out EXTREMELY crumbly. Dough seemed so soft, even after keeping it in the freezer. Any suggestions as to why this happened? I want to add that when I made the dough, I went by the weight in grams for the flour and shortening. The shortening measurement was very off…. it seemed to be a lot more than the 3/4 cup to get to the 148g. Could that have been my issue?
    Thanks for any tips you can give 🙂

    1. Hi Christina! Typically a crumbly pie dough is a dry pie dough, but you mention yours was very soft. I’m so sorry you’ve had trouble! The gram measurement could have been off for you, but 3/4 cup of Crisco is typically around 145g.

      If it’s not dry, then overworking the dough could be the culprit behind the crumbly texture. Always handle it gently– and not as much as you think. 🙂 I hope this helps!

      1. Christina Brennan says:

        Thank you! It wasn’t crumbly, so much as it cracked right away as soon as I unwrapped it from the fridge. i am going to bet it was too much Crisco and I am determined to do this again with no issues! Thank you for your help!

  17. Hi Sally, I have a question: I have made (or should I say tried to make) pie crust from scratch, I guess I am always nervous about using too much flour when rolling out, so the dough always sticks to my rolling pin, any advice?

    1. Keep dusting with more flour until it no longer sticks. Don’t be afraid to use more flour!

  18. Sharon Anderson says:

    I love this recipe!
    The crust was buttery and flaky. This is now my go to crust recipe.

    Thanks Sally!

  19. I am baking your pumpkin pie RIGHT NOW, and am so frustrated with how my crust has turned out! In order for the dough to fit in my dish, I had to roll it really thin, and it still barely came over the lip of the dish. The dish is 9.5 in – would that 1/2 inch have made that much of a difference? I remember having the same struggle last year with crust, don’t remember if it was your recipe. It would also split from the edge as I was rolling it out, but it didn’t seem too dry… I’m determined to keep trying, though!

  20. Hi Sally, My pie dough has a lot bigger chunks of fat in it. It was still easy to roll out, the dough wasnt too hard or too soft, so texture wise i’m not worried, but if the chunks of fat are very visible in the dough should i be worried? Or will it all melt and not be a visible issue after baking?

    1. Don’t be worried! Crust will be extra flaky 🙂

  21. Hi Sally-
    I loved your pie crust video. Watched twice and am now, at this very moment, chilling my dough disks. I am kinda excited because my dough came out exactly as you said. And it actually looks like yours!!! I made 1 1/2 times the recipe because I will use for a single crust pie and a double crust pie. The dough formed perfectly and looks great. I have made many pie crusts over my 40+ years of baking, but I have never really been happy with them. I think your combo of chilled shortening, along with chilled butter, may be one of the keys. In a few hours, I will make my single crust pie. Wish me luck!! I always turn to you first for recipes, Sally…thank you and Happy Thanksgiving!

  22. You saved me today Sally!!!
    So I made six pie crusts yesterday, not your recipe but one I’ve used many many times. I noticed yesterday they were crumbly. I chilled them hoping for the best today. Well, today, four of the six went phooey and I had to toss them. They were the worst I’ve ever made and I’m not sure if it was A. Not enough water, B. Not enough shortening, but I followed the recipe exactly, or C. I used sea salt. I usually use normal table salt. It’s the only thing I did differently.
    So anyway, I went straight to your crust recipe here and I made a batch, and it was MARVELOUS!!! It rolled out nicely, the dough was pliable and I was able to make my lattice top. ☺️
    I took a little piece to taste it and it’s a winner. My family will not miss my old crust. I love that it has both butter and shortening, best of both flavors. Thank you Sally for a really go to recipe!!!!

    I was hoping to post a picture of it but I don’t see where I can put it. Thanks again!!

  23. I have always been hit or miss with my pie crusts over the decades. I tried this for first time for the sheer ‘why not’ of it. Simply WOW! Perfect pie crust…along with the amazing blind baking tips…I have the absolute best pumpkin pie I’ve made in,well, EVER! Only thing I adapted was using a food processor with a dough blade to pulse it together, and it came out beautiful. Goes to show there’s always more to learn in the kitchen, no matter how long you’ve been baking. Thanks so much.

  24. I doubled the recipe and accidentally used 1 cup of shortening instead of 1.5 cups. All other ingredients were accurate. How will this affect the crust?

    1. It actually turned out fine, but I’m about to make it again for my Christmas pies and I’m curious to see the difference when I follow the recipe as it’s written.

  25. I am so, so happy I tried your pie crust recipe, Sally! The recipe was super easy to follow. My pie crusts turned out exactly as you said. But the kicker…my daughter, who dislikes pie crust LOVED your pie crust recipe. And my husband did too! He is very finicky…always compares my crust to his Mother’s :-/. My daughter and husband actually gave reasons why they loved the pie crust. Very valid..in fact, my daughter just said, as she polished off her 2nd piece of apple pie, that it was VERY GOOD, and mainly due to the crust. Brava Sally!!! You helped to make our Thanksgiving desserts a success! Hope you had a lovely Thanksgiving!

  26. Clare Coupe Scott says:

    This is my go-to recipe for pie crust. It is so delicious! I am a food processor pie dough maker – so I do use it for this recipe and it comes out great. When I have a 1 crust recipe I use the 2nd disc as sweet dippers. Cut into strips, brush on some melted butter and sprinkle with cinnamon sugar. I can eat them with no dip!

    As always, thank you Sally!

  27. Wow Sally you were already a superstar in my household but now you’ve gone to the next level – THANK YOU for this fantastic recipe, it was a huge hit on the weekend with my family! I can’t wait to make a whole heap of pie dough and freeze them for upcoming Christmas events xxx

  28. Heather M. Whipple says:

    I have pinned this and will write it down to make.
    I watched your sprinkled video episode 7 on this
    and it looks simple enough to make.
    I do not know how to make pies at all, but after watching your video I want to do my best at it.
    Thank you sally.
    Have a good day.

  29. I have made this pie crust for several years. I have made it up against some other recipes and in the end, this is my go to. My mother’s recipe is all shortening, which admittedly rolls out easier, but this one has the best flavor and flakiness. I have tried all butter and just don’t seem to like it.

    I always seem to be cursing when I am rolling out because it cracks around the edges or breaks when transferring to the pan. I think I am just going to have to add more liquid, I am just always so worried to add too much, but that is probably the issue. I have experimented with vodka/water or apple cider vinegar/water, and this time I used all vodka with ice and am going to stick with that. I measured out my flour the night before and put it in the freezer, and also cubed up the butter and shortening and put the cubes in the refrigerator overnight. I only put the disc in the refrigerator for about an hour or so before rolling out. It came out the best so far this time. I also add 1.5 t of sugar into the crust. Thank you so much for your great recipe. And the pumpkin pie recipe is also fantastic.

  30. Mallory Morgan says:

    I made my first two pecan pies from scratch using this recipe for the crust and Sally’s pecan pie recipe – I was worried since I was making them for our family Christmas party, but they turned out STELLAR and everyone loved them, including my southern grandma and great-grandma. I am so thankful I found these recipes! Thanks for making a first-timer look like a seasoned baker.

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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