Total Time
Prep 15 mins
Cook 0 mins

The ingredients sound odd, but this does make a great flaky pastry crust for pies.

Ingredients Nutrition


  1. Mix flour, sugar and salt with fingers or fork till corse mill.
  2. Combine two mixtures with fingers or fork just until barely moistened. If you over combine you will make it tough and lose flakiness.
  3. If it looks under stirred and falls apart then you're there! Tightly wrap it in plastic wrap (it will continue to combine by itself while wrapped) and chill for half hour.
  4. Flour surfaces before rolling out.


Most Helpful

I used frozen butter and grated it in to the flour. The dough was easy to work with the first day and even easier after being chilled for 24hrs. I used theis to make vegetable turnovers, fruit and cream cheese pastries, and apple pie, and with the last bit of dough I made meat turnovers. They all turned out perfect. Thanks for the recipe.

Kitaye December 14, 2007

this is a great recipe which i have made for years. my recipe is exactly the same, but is divided into 5 portions. each portion is always enough for a pie crust. this dough may be made ahead and kept in the refrigerator for 3 days. this also freezes well.

nancyal November 27, 2006

I've been using a pie crust recipe for 40 years and decided to find a new one. This one turned out excellent, just what I was looking for. I'll probably use it for the next 40 years.

B.A.Baxter October 24, 2010

Join the Conversation

  • all
  • reviews
  • tweaks
  • q & a