Paula’s Perfect Pie Crust

Pin It

Tweet

Recipe Courtesy of Paula Deen

Based on 37 Reviews

Servings: 2 (9-inch) pie crusts
Prep Time: 50 min
Difficulty: Easy

Ingredients Add to grocery list

2 1/2 cups all-purpose flour
1/4 teaspoon fine salt
3 tablespoons granulated white sugar
1/4 cup vegetable shortening, cold
12 tablespoons butter, cold and cubed
1/4 cup to 1/2 cup ice water

Directions

In a large mixing bowl, sift together the flour, salt and sugar. Add the shortening and break it up with your hands as you start to coat it all up with the flour. Add the cold butter cubes and work it into the flour with your hands or a pastry cutter. Work it quickly, so the butter doesn’t get too soft, until the mixture is crumbly, like very coarse cornmeal. Add the ice water, a little at a time, until the mixture comes together forming a dough. Bring the dough together into a ball.

When it comes together stop working it otherwise the dough will get over-worked and tough. Divide the dough in half and flatten it slightly to form a disk shape. Wrap each disk in plastic and chill in the refrigerator for about 30 minutes. On a floured surface roll each disk out into a 10 to 11-inch circle to make a 9-inch pie.

Show: Paula's Party Episode: Gotta See TV Party
Watch Paula on Food Network

Reader Comments:

Love your show.Can you tell me how to make the pie crust for fried pies

By Sarah Slaton on April 14, 2013

Paula, How do you keep the bottom crust of an apple pie, pumpkin pie, etc from getting soggy? Thanks Nancy September 26,2012

By Nancy Parsons on September 26, 2012

How do you store this wonderful pie crust? I love this recipe and would love to make a couple of crust before the holidays, but was not sure of the best way to store them. Thank You!!

By Kathy on September 22, 2012

oh i have to try this... i have a miserable time making pies for a list of reasons. maybe a homemade crust will help..the little bit of added sugar sounds perfect, however i wonder if you could use brown sugar?...

By kayce shelton on August 06, 2012

The reason it doesnt have bake time or temperature is because it depends on your recipe. But the crust was hard to get into the pan but eventually when I did it turned out great!

By Jaclyn C on June 10, 2012

YOU DONT SAY HOW LONG TO BAKE AND AT WHAT TEMP. YA,ALL

By ann petersoj on May 12, 2012

Dear Paula, Can I freeze this crust to use at a later date?

By debi aune on April 13, 2012

This pie crust does not work well! Way too flakey and was really hard to get into the pan. I do not recommend this recipe.

By Anonymous on March 03, 2012

I am trying to make a beautiful looking two-crust pie (apple, chicken pot pie, blueberry - doesn't matter), but my two crust pies always look so elementary! Please help! How do you make a two-crust pie look gorgeous? Thanks!

By Connie on March 03, 2012

I have never been able to make pie crust, so tomorrow after work I am going to try. If it doesnt turn out it will be my fault, not your recipe.

By Judy Shaul on November 21, 2011

what degree do you put oven on & how long do yiu bake a pie crust?

By sandra on November 18, 2011

paula, curst was so good, i wish i'ld just made it to eat. thanks

By betty on November 13, 2011

Love everything!! You are a very beautiful SEÑORA! Gracias!

By Bertha on November 08, 2011

i need to know how to make a pumpkin pie that the crust doest get soggie on the bottom for mine is still doughie when i take out fillings done but crust not will you email me back cause i don't get to see you program

By craollee more on November 02, 2011

love u Paula keep up the good work

By Helen on November 01, 2011

I will try this recipe for our Thanksgiving table,it sounds perfectly delicious. I have always used a vinegar and egg recipe that I found in a grainge cookbook years ago and it became my familys favorite. I do not have a food processor so I was glad to see your recipe with instructions when I pulled it up. I like to get my hands into whatever I cook, the feel tells you when it is right, at least I think so. Do you have a recipe for apple pie with orange juice, light brown sugar, dabs of butter and a sprinkling of nutmeg? This was in an old duncan hines cookbook that I lost when we moved, I really miss that recipe. Also, do you have a recipe for potato water dinner yeast rolls? Another recipe I lost when we moved. Thanks for taking the time to read my comment and requests, stay healthy and never lose that beautiful smile! M

By Mary on November 01, 2011

After forming pie dough into discs, how long can it be kept in the frig?

By Janet Ross on November 01, 2011

Hi Paula, Love your "Perfect Pie Crust". Can this be frozen? How long will it keep in the refigerator? Thanks so much, Millie

By Millie on September 04, 2011

Best pie crust ever. Thank You Paula My husband loves pies and I can now make them for him.

By Anonymous on July 17, 2011

Paula I want a recipe for a snack bar that taste great. Will you help me? I want coconut, walnuts, oats, dates and other dried fruit mix and marshmallows. I know that doesn't sound low calorie but I don't care. I also want the top drizzled with caramel. Do you have a candy bar like this one?

By Carol Rockholt on July 11, 2011

View All Comments

Pauladeen.com

Paula’s Perfect Pie Crust

Ingredients Add to grocery list

Directions

You May Also Like These Recipes:

You May Also Like These Articles:

Leave a Comment

Reader Comments:

Share this page with a friend