Paula's Flaky Piecrust Dough

By Paula Deen
I use chilled butter for flavor and chilled Crisco for texture in my pie dough, and just enough icy-cold water to bring the ingredients together without making things tough. Some pie doughs can get finicky on you, but this one always does me proud.


    • (1/2 stick) cold butter
    • All Purpose Flour
    • cold vegetable shortening
    • ice-cold water
    • Salt


    1. Makes 8 to 10 servings
    2. In a food processor, pulse together the flour and salt just until combined. Add the butter and shortening and pulse just until the mixture resembles coarse meal. Add the ice water, 1 tablespoon at a time, and pulse just until the dough comes together, taking care not to overwork the dough. The dough should be rough and not smooth.
    3. Place the dough on a sheet of plastic wrap and press it into a flat disk. Wrap well and refrigerate
    4. Tips:
    5. From PAULA DEEN'S SOUTHERN COOKING BIBLE. Copyright © 2011 by Paula Deen. Published by Simon & Schuster, Inc. Reprinted with permission.