Anne Coleman’s Pie Crust

  • Serves

    makes One 9" Pie Crust


For a traditional Southern pie crust—like this one, shown to us by Southern cook extraordinaire Anne Coleman—use a combination of shortening and butter. It makes the crust extra flaky and still very tasty, perfect for custardy fillings.


  • 1 12 cups flour
  • 12 tsp. salt
  • 4 tbsp. chilled shortening
  • 4 tbsp. chilled butter
  • 1 egg, lightly beaten


Step 1

Sift together flour and salt into a medium bowl. Cut in shortening and butter with a pastry cutter (or rub in with your fingers) until mixture resembles coarse crumbs. Add egg and sprinkle in 2–3 tbsp. ice water, stirring with a fork until dough just holds together. Wrap and refrigerate for at least 1 hour.

Step 2

Roll out dough into a 12" circle on a floured work surface. Line a 9" pie pan with dough and crimp edges. Crust is ready to be filled and baked.

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