Save Recipe Print
Yield:
Yield: 2 (9-inch) crusts

Ingredients

Directions

Combine dry ingredients in a chilled large stainless steel bowl. Cut in butter with pastry blender or 2 knives and incorporate the fat thoroughly into the flour to resemble a consistency of coarse meal. Add shortening, sour cream and lemon juice, mix well and refrigerate for at least 1 hour

Grease and flour a 9-inch pie pan. Remove dough from refrigerator, divide mixture into 2 disks. Keep 1 disk in the refrigerator until ready for top crust. Roll dough out on a floured surface between waxed paper. Carefully transfer the bottom crust to the pie pan and trim the overhanging excess. Chill for 15 minutes to help set dough in the pan. Brush bottom with egg yolk to seal. Fill with your favorite fruit filling. Roll out remaining disk as you did for the bottom crust. Cover the pie with remaining dough. Seal and crimp the edge. Cut vents in the top crust.

Bake in the bottom half of a preheated 400 degree oven for 30 minutes. Cool thoroughly before cutting.

*Variation: Substitute vegetable oil for shortening for a pat in the pan crust.

Trending Videos 6 Videos

Almost One-Pan Skillet Lasagna 02:21

Bev gets her kids involved in making this perfect weeknight dinner.

IDEAS YOU'LL LOVE

Apple Pie

Recipe courtesy of Robert Irvine

Pie Baked Apples

Recipe courtesy of Food Network

Caramel Apple Pie

Recipe courtesy of Ree Drummond

Spicy Chicken Tenders with Honey-Mustard

Recipe courtesy of Giada De Laurentiis

Rustic Apple Pie with Dried Cherries

Recipe courtesy of Ellie Krieger

Blueberry Pie

Recipe courtesy of Alex Guarnaschelli

Butter Pie Crust

Recipe courtesy of Food Network Kitchen

Lamb Shepherd's Pie

Recipe courtesy of Shauna James Ahern

Shepherd's Pie

Recipe courtesy of Alton Brown

Browse Reviews By Keyword

          Food Network Apps

          In the Kitchen

          Get over 70,000 FN recipes on all your mobile devices.

          Facebook Messenger

          Ask our bot for recipes, meal ideas and daily food trivia.