Recipe by AliciaGski

Very strong pie crust that takes a beating and doesn't require attention to details. Great for fruit filled pastry cookies (folded over or sealed like ravioli). Dough browns nicely. Great to use up "gift" jellies and jams.

Ingredients Nutrition


  1. Cut butter and shortening into the flour.
  2. Dissolve the sugar in the iced water, then dribble into the flour while mixing.
  3. Knead it on a floured surface (wax paper doesn't work too well with this dough) until you see no lumps of butter or shortening.
  4. Divide so you can work with only portions of the dough.
  5. Refrigerate for two hours, before filling as a pie or cookie.

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