Tried and True Double Pie Crust

Ingredients:

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

Directions:

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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Since 1933, Our State has shared stories about North Carolina with readers both in state and around the world. We celebrate the people and places that make this state great. From the mountains to the coast, we feature North Carolina travel, history, food, and beautiful scenic photography.