The Perfect Flaky Pie Crust
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.
Ingredients
- 3 cups (420 g) all-purpose flour
- 1 tablespoon granulated sugar
- 1 teaspoon salt
- ¾ cup (170.25 g) cold butter
- ½ cup (102.5 g) cold shortening
- 4-8 tablespoon (4 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
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