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    Home » Recipes » Pies

    The Perfect Flaky Pie Crust

    Published: Nov 8, 2021 · Modified: Mar 23, 2023 by brooke · This post may contain affiliate links · 3 Comments

    31 shares
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    The perfect flaky pie crust that works time and time again. It's so simple to make, and tastes great with any type of pie filling. You can use this recipe for one double crust pie, or two single crust pies.

    hands holding the perfect flaky pie crust

    This perfect pie crust uses both butter and shortening to help with both flavor and flakiness. And once you've tried making your own you will come back to this recipe every time you make a pie.

    THE PERFECT FLAKY PIE CRUST

    Growing up my Mom always made her pie crust from scratch and made it seem to easy. When it was time to make my own I was worried it was her magical touch that always made her crusts turn out so flaky and full of flavor, but I learned this really is a fail proof recipe that has worked throughout the years.

    I'm going to walk you through not only how to make the perfect pie crust, but also how to blind bake it which can feel tricky too.

    close up of the perfect flaky pie crust

    WHAT INGREDIENTS DO YOU NEED TO MAKE THIS PIE CRUST

    • Flour
    • Sugar
    • Salt
    • Cold Butter
    • Cold Shortening
    • Ice Water
    • Apple Cider Vinegar
    ingredients for the perfect flaky pie crust

    STEP BY STEP INSTRUCTIONS FOR MAKING THE PERFECT FLAKY PIE CRUST

    • In a large bowl, combine the flour, sugar and salt. Cut in the butter and shortening with a pastry cutter or two forks until the mixture resembles a coarse meal.
    Flour, sugar and salt
    butter and shortening added
    working the dough mixture
    dough ready for water
    • Add 4 tablespoon of water and 1 tablespoon of vinegar to the bowl and mix with a fork until it starts to come together. Add more water as needed a tablespoon at a time, until the dough will work to shape into a ball.
    adding water to dough
    mixing dough with fork
    dough that is ready to form
    • Shape the dough into 2 disc like shapes and wrap tightly with plastic wrap. Place in the fridge for at least 2 hours to chill. This will make enough crust for two pies crusts, or one top and bottom pie.
    dough on surface to be shaped into a ball
    dough ball for the perfect flaky pie crust

    ROLLING AND SHAPING THE DOUGH

    • Flour a surface or mat and place chilled pie dough on the floured surface. Generously flour the top and roll until you have a circle that is a few inches larger than your pie plate. Roll the pastry dough around your rolling pin to help it from breaking and then roll it out onto your pie plate.
    dough floured and rolling out
    dough in a large circle before placing in pie tin
    the perfect flaky pie crust in pie plate
    • Cut the dough around the edge of the pie plate so it is even, and then tuck the edges a bit underneath to help create a thicker edge. Curve, scallop or fork the edges of the crust, whatever detail you prefer. Poke around the bottom and up the sides of the crust with a fork a bit to help the crust from shrinking once it bakes.
    • Place into the freezer for 20 minutes to allow to chill again for a bit before filling or baking.
    • If baking a pie that requires baking the filling, follow those instructions to bake.
    pie crust edges trimmed
    the perfect flaky pie crust before baking

    BLIND BAKING PIE CRUST

    • Once it has chilled again, place a piece of parchment paper or tinfoil inside the crust and fill completely with pie weights, dry beans, or sugar. This will also help the hold the crust in place once it starts baking.
    • Bake at 350 F for about 50-60 minutes. I usually take mine out at 50 minutes and remove my weights and if the bottom need a bit more time I put it back in for another 10 or so minutes. Allow to cool completely before filling.
    the perfect flaky pie crust filled with weights
    the perfect flaky pie crust blind baked

    WHY USE BOTH SHORTENING AND BUTTER

    Everyone seems to have an opinion on this lightly debated question. My best answer is, I use both because I believe that butter gives the crust the best flavor, but the shortening helps the crust to be more tender and flaky.

    CAN I USE ALL BUTTER

    Yes, feel free to use all butter instead, just substitute the amount of shortening that is being used with more butter. Baking times shouldn't vary at all.

    WHAT TO DO IF YOU DON'T HAVE A PASTRY BLENDER

    You can use a food processor to combine the dough, just make sure that you do not over process it. You can also use 2 forks to help break up and mix the dough. I do not suggest using your hands because the warmth will melt the butter and shortening.

    close up of the perfect flaky pie crust

    PIE RECIPES TO TRY WITH THIS CRUST

    Luscious Lemon Sour Cream Pie

    For more yummy treats follow me on instagram @thesaltedsweets. And be sure to tag me and comment below if you make them and love them as much as I do.

    hands holding the perfect flaky pie crust.

    The Perfect Flaky Pie Crust

    brooke
    The perfect flaky pie crust that works time and time again. It's so simple to make and tastes great with any type of pie.
    5 from 4 votes
    Print Recipe Pin Recipe
    Prep Time 20 minutes mins
    Cook Time 50 minutes mins
    2 hours hrs
    Course Dessert
    Cuisine American
    Servings 2 pie crusts, or 1 top and bottom
    Calories 1771 kcal

    Ingredients
     
     

    • 3 cups all-purpose flour
    • 1 tablespoon granulated sugar
    • 1 teaspoon salt
    • ¾ cup cold butter
    • ½ cup cold shortening
    • 4-8 tablespoon ice water
    • 1 tablespoon apple cider vinegar

    Instructions
     

    • In a large bowl, combine the flour, sugar and salt. Cut in the butter and shortening with a pastry cutter or two forks until the mixture resembles a coarse meal.
    • Add 4 tablespoon of water and 1 tablespoon of vinegar to the bowl and mix with a fork until it starts to come together. Add more water as needed a tablespoon at a time, until the dough will work to shape into a ball.
    • Shape the dough into 2 disc like shapes and wrap tightly with plastic wrap. Place in the fridge for at least 2 hours to chill. This will make enough crust for two pies crusts, or one top and bottom pie.
    • Preheat oven to 350 if blind baking the crust, for a filling that does not require baking. If your filling does, preheat the oven to whatever that pie needs to be baked to.
    • Flour a surface or mat and place chilled pie dough on the floured surface. Generously flour the top and roll until you have a circle that is a few inches larger than your pie plate. Roll the pastry dough around your rolling pin to help it from breaking and then roll it out onto your pie plate.
    • Cut the dough around the edge of the pie plate so it is even, and then tuck the edges a bit underneath to help create a thicker edge. Curve, scallop or fork the edges of the crust, whatever detail you prefer. Poke around the bottom and up the sides of the crust with a fork a bit to help the crust from shrinking once it bakes.
    • Place into the freezer for 20 minutes to allow to chill again for a bit before filling or baking.
    • If blind baking, once it has chilled again, place a piece of parchment paper or tinfoil inside the crust and fill completely with pie weights, dry beans, or sugar. This will also help the hold the crust in place once it starts baking.
    • Bake at 350 F for about 40-50 minutes. I usually take mine out at 40 minutes and remove my weights and if the bottom need a bit more time I put it back in for another 10 or so minutes. Allow to cool completely before filling.
    • If baking a pie that requires baking the filling, follow those instructions to bake.

    Notes

    You can use all butter or all shortening if you prefer. I like using a bit of both as it seems to yield the best results.
    Omit the sugar if using for a savory pie.
    Nutrition facts are calculated for a whole pie crust.

    Nutrition

    Calories: 1771kcalCarbohydrates: 149gProtein: 20gFat: 122gSaturated Fat: 57gPolyunsaturated Fat: 18gMonounsaturated Fat: 39gTrans Fat: 10gCholesterol: 183mgSodium: 1778mgPotassium: 227mgFiber: 5gSugar: 7gVitamin A: 2127IUCalcium: 51mgIron: 9mg
    Keyword flaky, pie crust
    Tried this recipe?Let us know how it was!

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    Reader Interactions

    Comments

    1. Susanne Watson

      November 08, 2021 at 7:03 pm

      Have you ever had a glass pie pan crack when it hits the hot oven?

      Reply
      • brooke

        November 08, 2021 at 7:25 pm

        Never. And I always chill my crust before baking.

        Reply
    2. R. Court Huish

      November 08, 2021 at 10:02 pm

      5 stars
      Every good pie starts with the crust and this one was so flaky and delicious. No matter what you put in it, this crust would make it great!!

      Reply

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