Basic Sweet Pie Crust



5oz unsalted European or Irish butter, diced into small cubes (141g)

1.25oz vegetable shortening, diced into small cubes (35g)*

1 ½ cups all-purpose flour (190g)

2 tbsp. sugar (25g)

¾ tsp. salt (3g)

¼ cup ice water (60ml)


Place the cubes of butter and vegetable shortening in a small plastic container and freeze for 1 hour before use. If the cubes freeze together, break them up with a spoon before adding to the food processor

Add the flour, sugar and salt to the bowl of a food processor. Pulse once or twice to combine. Add about half of the butter/shortening cubes, and pulse until you have a flaky meal with large and small pieces. Add the remaining butter and pulse again. 

Once the mixture is coarsely chopped, add small amounts of the ice water, pulsing between additions. Once the dough starts to gather into a ball, remove the dough from the food processor and place on a sheet of wax paper. Shape the dough into a ball and wrap well in the wax paper. Chill in the refrigerator for at least one hour before use. 

Shape and use as per your pie recipe. 



This recipe makes a single 9”/22cm pie crust.  For double crust pie, simply double the recipe. Make sure your food processor is large enough to process all of the ingredients for a double crust recipe. If not make two batches of the single crust recipe.