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Paula’s Flaky Piecrust Dough

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.


Recipe Details

  • Yield: 8 Servings
  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 for at least 2 hours before rolling out.
  4. Tips:
    This pie dough will keep in the fridge for 3 days or so, and in the freezer for a good 3 months.

    Now, how convenient is that?
  5. From PAULA DEEN'S SOUTHERN COOKING BIBLE. Copyright © 2011 by Paula Deen. Published by Simon & Schuster, Inc. Reprinted with permission.

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