Tried and True Double Pie Crust


  • ¾ cup butter (real butter that is cold, cold, cold)
  • 2 cups all-purpose flour
  • 1 teaspoon salt
  • ⅓ cup cold milk


Cut the butter into small pieces. Put flour in a bowl, and, with a pastry blender, cut the butter into the flour until mixture is crumb-like. Add salt and milk. Stir well; if it’s too dry, add milk, a little at a time. Form into a ball, and cover bowl with plastic wrap; refrigerate for at least an hour and up to a day. You may wrap the whole ball of dough up and freeze for several weeks.

This recipe comes from Ann Fitzmaurice-Russ in Greensboro and her article and recipe first appeared in the June 2007 issue of Our State.

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