How The Crust Crumbles

Homemade Pie Crust



2 1/2 cups all-purpose flour

1/4 teaspoon fine salt

3 tablespoons white sugar

1/4 cup vegetable shortening, cold

12 tablespoons butter, cold and cubed

1/4 – 1/2 cup ice water


  1. In a large mixing bowl, sift together flour, salt and sugar
  2. Add shortening and break it up with your hands
  3. Working quickly, cut in cold butter cubes into flour with your hands or a pastry cutter until the mixture is crumbly
  4. Add the ice water, a little at a time, until the mixture forms a dough, then shape the dough into a ball, making sure not to overwork it
  5. Divide dough in half and flatten to form a disk shape then wrap each disk in plastic wrap and let it chill in the refrigerator for about 30 minutes
  6. On a floured surface roll each disk out into a 10 to 11-inch circle to make a nine-inch pie.
  7. Use one disk to line your pie dish and pour in pie filling (recipe below), then lay remaining dough on the top of the pie, making sure to seal the edges and cut vents on the top of the pie
  8. Bake for 45 minutes at 425 degrees Fahrenheit

Homemade Apple Pie Filling



1/2 cup white sugar

1/2 cup brown sugar

2 tablespoons all-purpose flour

1/2 teaspoon ground cinnamon

1/4 teaspoon ground nutmeg

6 cups thinly sliced apples

3 teaspoons lemon juice

1 tablespoon butter

4 tablespoons milk


  1. Preheat oven to 425 degrees Fahrenheit
  2. Combine white sugar, brown sugar, flour, cinnamon, nutmeg and apples
  3. Line one crust in a nine-inch deep-dish pie pan and fill the apple mixture into crust then top with lemon juice and butter
  4. Place second pie crust on top of filling and press edges with a fork to seal top and bottom pie crusts together then cut vents in top crust and brush with milk
  5. Bake at 425 degrees Fahrenheit for 45 minutes