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Flaky Pie Crust

Flaky Pie Crust

Course Dessert, Main Course, Pastry
Cuisine American
Keyword flaky-pie-crust, homemade-pie-crust-recipe
Prep Time 10 minutes
Cook Time 20 minutes
Chill time 1 hour
Servings 2 pie crusts
Calories 1613kcal


  • 3 cups all purpose flour
  • 2 teaspoon granulated sugar
  • 1 teaspoon salt
  • ¾ cup cold butter cubed
  • cup cold solid vegetable shortening cubed
  • ½ cup ice cold water
  • 1 teaspoon white distilled vinegar


  • In a mixing bowl using a whisk, sift together flour, sugar and salt.
  • Using a pastry blender or a food processor, cut the butter and shortening into the flour until it resembles peas.
  • Mix together cold water and vinegar. Add to crumb mixture 1 tablespoon at a time pulsing until it comes together. Squeeze a small potion of dough in 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.
  • On a lightly floured surface using a floured rolling pin roll into a 12 inch disc. Roll from the center to the edge turn ¼ turn each time to keep the crust uniform in thickness.
  • To 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 or foil and fill with dry beans or pie weights.
  • Bake for 15 minutes until edges are golden. Remove pie weights and continue to bake for 5 -8 minutes or until bottom is golden.
  • Fill with your favorite pie filling.


Serving: 1crust | Calories: 1613kcal | Carbohydrates: 148g | Protein: 20g | Fat: 98g | Saturated Fat: 23g | Polyunsaturated Fat: 28g | Monounsaturated Fat: 48g | Trans Fat: 5g | Sodium: 1971mg | Potassium: 237mg | Fiber: 5g | Sugar: 4g | Vitamin A: 3045IU | Vitamin C: 1mg | Calcium: 55mg | Iron: 9mg