Stella's Pies Classic Crust Recipe

For a double-crust pie.  Halve the recipe for a single crust.

2 ½ cups all-purpose flour

1 tbsp. sugar

1 tsp. salt


½ cup cold unsalted butter, cut into ½ inch cubes

½ cup cold shortening, cut into cubes as best possible


8 tbsp. cold water


1. In a food processor, pulse the dry ingredients together. 

2. Add in the butter and shortening.  Pulse in brief spurts until the butter and shortening has been cut into small pieces, none bigger than a pea, and most half that size. 

3. Sprinkle in the water.  Pulse again in brief spurts, no longer than 1 second each, 20-30 times.  Watch the dough carefully; you are looking for it to just start to bunch up.  Open the lid and test the dough; when you press it with your fingers, it should hold together.  If it doesn’t, if it’s still dry and crumbly, you may need to add several more tablespoons of cold water, two at a time, even up to double the amount in the recipe.  Go slow, watch, and test.

4. The dough is ready when it holds together when pressed in your fingertips.   Remove it from the food processor, divide into two disks, wrap with plastic, and refrigerate for an hour or so before using.



  • You can freeze this pastry dough for several months.  Just move it from the freezer to the fridge well before you need to work with it.
  • Don’t have a food processor?  Check out my post on alternative methods of cutting in fat (coming soon).