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June’s Pie Dough Recipe

Yield: 2 pie crusts


  • 2 ½ cups flour
  • 2 teaspoons sugar
  • 1 teaspoon salt
  • ½ cup (1 stick) cold unsalted butter, cubed
  • ½ cup cold vegetable shortening, cut into 6 chunks
  • ½ cup ice water (very cold)


  1. In a mixing bowl whisk together flour, sugar and salt until combined.
  2. Add butter and shortening and with a pastry cutter or fork, cut them into the dry ingredients until you have pea sized crumbs.
  3. Slowly add in 1 tablespoon of ice-cold water (usually it take about 3-4 tablespoons for me) at a time and gently mix. Once the dough begins to stick together, turn it out onto a lightly floured surface.
  4. Roll it into a ball and cut it in half.  Flatten the two halves into circles. Cover with plastic wrap and refrigerate for an hour.
  5. Take out and roll the dough for use.

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