Flaky Pie Crust

Course Dessert, Main Course, Pastry

Cuisine American, Southern

Keyword flaky-pie-crust, homemade-pie-crust-recipe, southern-pie-crust

Prep Time 10

Cook Time 20

Chill time 1

Total Time 1 30

Servings pie crusts

Calories 1613kcal

Ingredients

3 cups all purpose flour
2 tsp granulated sugar
1 tsp salt
3/4 cup cold unsalted butter cubed
1/3 cup cold solid vegetable shortening cubed
1/2 cup ice cold water
1 tsp white distilled vinegar

Instructions

In a large mixing bowl, use a whisk to sift together flour, sugar and salt.
Using a pastry blender or a food processor, cut the cold butter and cold shortening into the flour until it resembles peas. (If using a food processor, pulse to combine in short bursts until it reaches your desired texture.)
Mix together cold water and vinegar. Add to flour mixture 1 Tbsp at a time pulsing until it comes together. (Test by squeezing a small portion of dough in your hand. If it holds together, then it's fully moistened.)
Turn out onto a lightly floured surface and roll into a smooth ball. Divide in half.
Form each half into a flattened disc. Wrap in plastic wrap and chill for at least 30 minutes or up to 2 days.
Remove one disc from the fridge. Sprinkle the counter lightly with flour. Use a floured rolling pin to roll into a 12-inch circle. Roll from the center to the edge turning 1/4 turn each time to keep the crust uniform in thickness.
Bake: Preheat oven to 375°F. Press crust into a 9 inch deep dish pie pan. Fold edge under, trimming any excess using a sharp knife. Use the thumb and forefinger method to flute the edge or the tines of a fork to make a design.
Dock the bottom of crust using a fork. Line with parchment paper or aluminum foil and fill with dry beans or pie weights.
Blind bake for 15 minutes until the edges are lightly golden brown. Remove the pie weights and continue to bake for 5-8 minutes or until bottom is lightly golden brown.
Remove from the oven and cool, then fill with your favorite pie filling.

Notes

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.
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 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.

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