Pie Crust with Artisan Flour Blend

This is a classic pie crust that can be used in any traditional pie recipe. 


    Yield: Two 8 inch pie crusts, or one pie with a top and bottom crust

    • 2½ cups Pamela's Artisan Flour Blend
    • 1 tsp salt
    • 1 tsp sugar
    • 8 TBSP shortening, chilled and cubed
    • 8 TBSP unsalted butter, cubed and chilled
    • 1/3 cup ice water + 1 tablespoon if necessary
    • Cream for brushing pie dough before baking (optional)

    Pre-heat oven to 425°.

    In the bowl of a stand mixer, whisk together flour, sugar and salt. With paddle attachment, pastry blender, or using fingers, cut butter and shortening into dry mixture until pea-sized crumbs are formed. Slowly add ice water just until dough comes together (not sticky). Add 1 TBSP additional water at a time if dough is too dry. Do not over-handle dough.

    For a double crust pie:

    Divide dough roughly into two portions: 2/3 for the bottom pie crust and 1/3 for the top pie crust. Roll between sheets of parchment paper or plastic wrap, to about 1/8" thick. Peel off top layer of plastic wrap or parchment paper and invert into lightly greased or sprayed pie plate, and fix into pie plate. Peel off second sheet of wrap. (Cover and chill if dough is too soft.) Take the 1/3 pie dough and roll out into a circle the diameter of your pie plate. Invert the crust on top of the filled pie, remove wrap and fix edge. Cut a couple of slashes in the top to let the steam escape. Bake according to the filled pie recipe that you are using, in bottom third of oven.

    For a single crust pie:

    Divide dough in half and follow instructions above. Recipe will make two 8-9 inch single pie crusts. Bake according to the filled pie recipe that you are using, in bottom third of oven.

    For pre-baked shell:

    Same as process above, but dough will make two bottom crusts. Bake for 15 minutes at 425° in bottom third of oven, then turn down oven to 375° and continue baking for 10 to 15 minutes or until brown.

    Dough may be frozen for later use; wrap in plastic and freeze, and thaw completely while still wrapped before use.

    © Pamela's Products, Inc.

Customer Reviews

Based on 9 reviews
Dana Schroeder

I used this recipe for the first time today (Thanksgiving is tomorrow). I am the only person who will be at the party who needs GF, so I figured if it stunk, Ill be the only one eating it anyway. I thought the dough tasted great, compared to other flours I've used. I think the problem the others have had was adding too much water I didn't add as much water as what was on the recipe. I think the water is something that you just have to eyeball and feel of the dough instead of going by measurement

Jane Grey

Why measure solid fat in Tablespoons? What is the weight of 8 Tbs please? I like to weigh ingredients being a Brit .



Made this several times...getting ready to make it now! I can't do butter so I just double the shortening as she stated in her Facebook Live video. Tonight I'm trying it with using Earth Balance Soy Free Buttery Sticks (we'll see how that goes lol).

Never have had the gooey problem others have mentioned in the reviews...always comes out perfect. I'm not a baker at all but this has always turned out good for me.Something else must be the problem.

I would suggest practicing with this prior to making it for a special event. The dough can get a bit tricky to handle when it's warming to room temp.


I learned that you can handle the dough as much as you like as long as you put the pie pan with the rolled dough in it into the freezer (covered of course) for a half an hour before baking it. That makes the fats hard again. Take it out to fill it with the filling and bake it. It turns out great that way. To bake it empty, freeze it 30f minutes first then bake it (still cold) empty with the pie weights as instructed.


The pastry was flaky a bit temperamental in working the dough as in it kept tearing when trying to get the dough into pan (no stretchy gluten to keep it together). All of my baker friends agreed with my taste test pies that this crust needed something else like maybe more sugar.

While my second note is a little late for the two above posters, if your dough turned out goopy or gooey I have several ideas that could have caused this. First, too much water was added. I start out with 1 tablespoon and then go 1 teaspoon. The second common problem leading to bad dough is the butter or shortening was not chilled or maintained at a cold temperature prior to or during the process. While making the dough and if it warms up stick the bowl in the freezer to firm back up. Same goes for during or after rolling it out. When finally in the pie pan I generally put the pan in the refrigerator for 30 minutes prior to baking.