Flaky Pie Crust

This easy Flaky Pie Crust recipe delivers a perfectly crisp, tender texture with rich flavor, thanks to a blend of butter and shortening. Ideal for both sweet and savory pies, it’s a go-to homemade crust for any baking occasion.

Ingredients to Make a Flaky Pie Crust Recipe

Even experienced home cooks and bakers can find pie crusts intimidating, but they don’t have to be. There’s absolutely nothing wrong with using a quality store-bought crust (I do it myself sometimes!). But when I make pie dough from scratch, this is my go-to homemade pie crust recipe. Like any dough, mastering pie crust takes a little practice, but with the right method, anyone can do it.

Checkout this quick list of ingredients you’ll need to make a Flaky Southern Pie Crust from scratch: (Scroll down for full printable recipe card.)

• Flour – All purpose flour forms the base of the pie dough.
• Sugar – Granulated sugar gives the crust a golden brown color after baking.
• Salt – Salt balances the flavor of the pie dough.
• Butter – A combination of cold unsalted butter and cold solid vegetable shortening forms the flaky layer of the crust.
• Water – Ice cold water and white distilled vinegar or vodka for moisture.

How to Make the Best Flaky Pie Crust Recipe

• Sift the Dry Ingredients – Use a whisk to sift together flour, sugar and salt.
• Cut In the Butter and Shortening – Using a pastry blender cut the butter and shortening into the flour until it resembles peas.
• Cold Water and Vinegar – Mix together cold water and vinegar. Add to crumb mixture one tablespoon at a time pulsing until it comes together.
• Divide the Dough – Turn out onto a lightly floured surface and roll into a smooth ball. Divide dough in half. Form each half into a flattened disc.
• Refrigerator – Wrap in plastic wrap and chill for at least 30 minutes or up to 2 days.
• Roll Dough – Sprinkle the counter lightly with flour. Roll one disc a 12-inch circle. Roll from the center to the edge turn 1/4 turn each time to keep the crust uniform in thickness.
• Heat Oven and Prepare Pie Dish to Blind Bake the Crust – Preheat oven to 375°F. Fold the dough over the rolling pin to assist in moving it to the pie dish.
• Form Crust – Press crust into a 9-inch deep dish pie pan. Press overhang into your desired designed for a uniform edge.
• Dock Bottom of Crust – Dock the bottom of crust using a fork. Line with parchment paper or foil and fill with dry beans or pie weights.
• Oven – Bake per the cook time in the recipe until golden brown.
• Serve – Fill with your favorite pie filling and enjoy.

Kitchen Equipment to Make a Southern Pie Crust Recipe

• Measuring cups and spoons.
• Rolling pin for rolling the pie dough.
• Food processor or pastry cutter or pastry blender to cut the butter and shortening into the flour.
• 9-inch pie dish or 9-inch pie plate.
• Tablespoon and small bowl.
• Whisk to sift the dry ingredients.

Recipe Variation, Tips and Substitutions

• Edge of the Crust – You can use various methods for decorating the edge of the crust. You can flute the edges using the finger pinch method, decorate with cutouts or use the tines of a fork to press along the edge of the crust.
• Butter Pie Crust Sans Shortening – You can use all butter for this recipe, if you prefer not to use vegetable shortening. This will change the texture a bit, but the buttery crust recipe will still work and taste delicious.
• Double-Crust Pie – You can use this pie crust recipe for sweet or savory pies. Use one disc for the bottom crust and the other to make a lattice design or a full crust on top. When doing so, brush the top crust with an egg wash for a pretty sheen, and if the pie is sweet, sprinkle with turbinado sugar for crunch.
• Butter – Start with very cold butter and vegetable shortening leaving some tiny chunks of butter in the dough. They will slowly melt while baking and create pockets of steam that result in the flaky crust.
• Sugar – The sugar in the crust assists with browning and doesn’t make the crust sweet. You can omit with no other adjustments, should you choose to.
• Ice Water – Use just enough ice cold water to allow the dough to come together.
• Why is Vinegar Used in Pie Crust Recipes? Vinegar affects the gluten development in the flour and provides a safeguard against overworking the dough. Overworked pie dough could make the pie crust tough. Vinegar keeps the pie dough tender and helps promote the flakiness of the crust. Some bakers may choose to use Vodka for the same reason.

Storage and Leftovers

• Storing Pie Dough: After forming the dough into disks, chill the dough for at least 30 minutes or up to 2 days before using.
• Freezer: You can freeze pie dough for up to 2 months. Thaw in the fridge, roll and bake just before filling with your favorite pie fillings.
• This pie crust can be baked prior to filling or baked with a filling. Whether it’s a Western omelet quiche, a tomato tart, butterscotch pie or Southern pecan pie it works equally well with them all. When baking prior to filling:

Delicious Southern Pie Recipes to Make

Now that you’ve got an all purpose basic pie crust recipe under your belt, checkout these recipes to put it to use!

• You’ll need both crusts to make this delicious Double Crust Chicken Pot Pie.
• Decadent German Chocolate Pie.
• Hearty Steak and Potato Pie recipe.
• Luscious Caramel Pie.
• Use this perfect pie crust recipe to make fall favorites like Apple Pie and Pumpkin Pie.
• Make a streusel topped Sweet Potato Pie using this pie crust recipe.
• A personal favorite Southern Pecan Pie with a big dollop of whipped cream.
• Fudgy Chocolate Chess Pie.
• Classic Southern Style Chess Pie.
• Rhubarb Pie from That Skinny Chicken Can Bake.

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Helpful Kitchen Items

• Deep Dish Pie Pan
• Mixer
• Measuring Set
• Mixing Bowls