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unbaked pie crust in a pie plate, with edge crimped and bottom poked with a fork

Easy Flaky Pie Crust

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4.5 from 2 reviews

There’s nothing quite like the satisfaction of a homemade pie, but getting the crust just right can feel like a big challenge. After many hours in my kitchen, testing different ingredient combinations and techniques, I’ve landed on a foolproof recipe that guarantees a flaky, flavorful crust every time. And, whether you’re a seasoned baker or not, this easy and reliable method takes the guesswork out of pie crust perfection! Say goodbye to soggy bottoms and crumbly mishaps—this is the only pie crust recipe you’ll ever need.
 
Note: this recipe is for the bottom crust of one 8 or 9-inch pie. For double crust pies, simply double the recipe and form into two discs instead of one.

  • Yield: 1 8- or 9-inch pie crust 1x

Ingredients

Scale
  • 1 1/4 cups unbleached all-purpose flour
  • 1/2 teaspoon table salt
  • 4 tablespoons unsalted butter, cut into small pieces and chilled
  • 4 tablespoons organic solid vegetable shortening, cut into small pieces and chilled – see Note
  • 4 to 5 tablespoons cold (ice) water

Instructions

  1. Place the flour and salt in the bowl of a food processor fitted with the steel blade. Cover and pulse 2 or 3 times to mix.
  2. Add the cut up shortening (and butter, if using) and process 5 to 10 seconds until the dough is the size of small peas.
  3. Add 3 tablespoons of cold water and pulse 2 to 3 times. Watch the dough carefully and stop the machine as soon as the dough starts to clump together. It will look rough and lumpy and there may be pieces of shortening. If it looks too dry and crumbly, sprinkle in more water and pulse 1 more time. Pinch the dough together with your fingers; if the dough holds together, it is done. Do not allow the dough to form a ball on the machine blades as it will be overworked and tough.
  4. Turn dough out onto a piece of plastic wrap. Form the dough into a flat disc around 5 to 6 inches in diameter, wrap with plastic wrap and refrigerate for at least 30 minutes (up to 2 days). Can also be frozen at this point.
  5. Take dough out of the refrigerator and let it sit at room temperature for around 5 minutes – this makes it easier to roll.
  6. On a lightly floured work surface, roll dough to an an even 1/8-inch thickness and into a 12-inch circle. (See Tip below.) Transfer into a 8 or 9-inch pie plate. Fold over edges and crimp.
  7. Refrigerate crust for at least 30 minutes before baking.

Notes

Note on fat: You can use 8 tablespoons of butter and no shortening, or all shortening and no butter. I think using both results in the flakiest, most flavorful crust.

High altitude: Above 7500 feet, start with 4 tablespoons of ice water, then add 1 to 2 more if needed.

To partially pre-bake crust: Preheat oven to 375 degrees. Prick bottom of crust with a small fork. Line crust with foil and fill with pie weights. Place on a rimmed baking sheet and bake for 15 minutes (20 minutes if deep dish). Remove weights and foil and continue cooking for another 5 minutes. Set aside to cool.

Tip on rolling dough: Roll from the center out, turning the dough 1/4 turn after a few passes with the roller. Frequently turning the dough helps it roll more easily – and evenly.

  • Author: Lee Clayton Roper
  • Category: cooking tips, pie crust

Find it online: https://www.seasonedkitchen.com/easy-flaky-pie-crust