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7 Up Pie Crust

7 Up Pie Crust Recipe

Course Dessert, Main Course
Cuisine American
Keyword 7-up-pie-crust, pie-crust-recipe
Prep Time 10 minutes
Chill time 30 minutes
Total Time 40 minutes
Servings 2 crusts


  • 4 cups all purpose flour (or Pastry flour)
  • 1 tsp salt
  • 3/4 cup cold salted butter
  • 3/4 cup cold vegetable shortening
  • 3/4 cup cold 7 Up


  • In a medium-size mixing bowl, use a whisk to sift together flour and salt.
  • Use a pastry cutter, 2 knives or a food processor to cut butter and shortening into flour until it resembles peas.
  • Add 7 Up mixing until the dough comes together.
  • Turn out onto a lightly floured non-stick surface. Divide in half or into thirds, then form into disks. (You may yield Two 10 inch pie crusts or three 8-9 inch pie crusts, divide according to how you plan on using it.)
  • Chill for at least 30 minutes or until firm.
  • To use: On a lightly floured non-stick surface, roll chilled dough into desired size. Press into pie plate. Flute edges using thumb and forefinger method or press with the tines of a fork.
  • May be blind baked and filled or used as the basis for pies and quiche with baked fillings. (See Cook's note for how to blind bake)


  • I prefer to use a combination of butter and shortening for this recipe. You may use all shortening, or lard in the same amount. The combination I recommend, will yield the very best flavor and maintain the flaky texture.  
  • How to Blind Bake: 
  • Dock the bottom of the crust with a fork
  • Line with foil or parchment paper
  • Fill with dry beans or pie weights
  • Bake at 375°F for 15 minutes, then remove the weights and bake for an additional 5-8 minutes or until the bottom is golden.
  • Cool and fill with your favorite pie filling.