Classic Pie Pastry

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Pie crusts can be finicky, but once you get the hang of them, you can wow everyone with their buttery flaky goodness!


  • 3 cup Hodgson Mill Whole Wheat Pastry Flour, or All Purpose White Flour
  • 1 cup unsalted butter, cut into 16 pieces
  • 1/2 cup ice water, approximately
  • 1 Tbsp lemon juice, fresh
  • 3/4 tsp salt
  • 2 tsp sugar


Place flour in a food processor. Add salt and sugar and process for 20 seconds to combine. Stop machine. Add chunks of butter / shortening on top of flour. Process by pulsing intermittently to break the fat into the flour (until you have a crumbly mixture).

Drizzle water and lemon juice on top and turn machine on for 15 seconds (no more) until the mixture holds together more or less).

Turn dough out onto a lightly floured board. Knead very gently for a few seconds to smooth out dough. Pat into a flattened disc and wrap well in plastic. Chill dough at least 1 hour or overnight before using. This dough can be frozen for up to three months.

Notes:  You may also use 1/2 butter and 1/2 unflavored shortening.

Makes 2 single crusts, or 1 double crust. Print this Recipe

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