If you’ve never made from-scratch pie before, this easy-to-roll pastry is a great starter recipe for a novice cook.

Yield: Makes 1 double or 2 single 9 inch deep-dish crust(s).



  • 2 1/2 cups (625 mL) flour
  • 4 tsp (20 mL) sugar
  • 1/4 tsp (1 mL) salt
  • 1/3 cup (75 mL) butter, chilled and cubed
  • 1/4 cup (50 mL) shortening, chilled and cubed
  • 3/4 cup (175 mL) buttermilk


  1. Combine flour, sugar and salt in a bowl. Cut in half of butter and half of shortening with a pastry blender until mixture resembles coarse meal. Cut in remaining butter and shortening until pieces are pea-size. Pour buttermilk over flour mixture; mix lightly with a fork just until dough starts to hold together. Gather dough into a ball; divide in half. Flatten each half into a disc shape. Wrap each disc with plastic wrap and refrigerate for 30 minutes before rolling out.
Nutritional analysis per serving:

241 calories, 11.1 g fat, 6.2 g protein, 30.6 g carbohydrate, 2.8 g fibre, 86 mg sodium