Pie Crust – Sweet

I have found this pie crust recipe to be perfect for sweet pies like pumpkin pie and apple pie.  It turns out flaky and delicious – a perfect compliment to a sweet pie.  You can make this dough ahead of time, even freezing it if you make it well in advance of “the big day” whatever that means for your pie.  A food processor makes very quick work of the dough, otherwise you will want a pastry cutter or two butter knives.   The pastry cutter can be pushed and rolled into and through the butter chunks to cut them into pea or oatmeal sized bits.  If you have butter knives as your only mode of cutting the butter, just use them in a cross-cross fashion against each other to cut the butter up into very small bits.


  • 12tb butter
  • 3c all purpose flour
  • 1tsp kosher salt
  • 1tb sugar
  • 1/3c chilled (solid) vegetable shortening
  • 6-8 tb ice water


  1. Pie crust is very easily made in a food  processor.  If you have one, cut up your butter into tablespoon sized chunks. Pop them in the processor with all the ingredients minus water. Whirl them around until the butter resembles oatmeal, then slowly add the water.  Start with a couple tablespoons then add it bit by bit just until the dough forms a ball within the processor bowl.  Remove, wrap in plastic and chill in the fridge for 30 minutes.
  2. If you are using a pastry cutter or butter knives, cut the butter into the flour and remaining dry ingredients until it resembles peas or oatmeal.  Add the water a bit at a time until the dough starts to come together.  Roll and knead until all the flour has been picked up into the ball of dough and it is thoroughly combined.  Wrap the dough in plastic and chill in the fridge for 30 minutes.
  3. Upon removal of the dough, allow it to warm until you are just able to roll it out, then divide it in half.  Work quick because the dough will begin to warm, making the butter soft and sticky.  If it gets too warm, chill it again until it’s easier to work with.
  4. This recipe makes 2 crusts.  Roll each half out to a flat circle of even thickness, then fold in half and half again to transport to your pie pan.  Unfold it in the pan and move it around so that it is centered.  Check your recipe – some call to pre-bake the crust before you add your pie filling. If that is the case, your top crust won’t go on until you have prebaked and then filled your pie.  Follow the cooking directions for your pie to determine how to proceed.

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