How To Make A Flaky Pie Crust

This recipe makes a buttery, flaky pie crust from scratch that comes together easily. It is perfect for one double-crust pie.

Course Pie

Cuisine American

Prep Time 15

Total Time 45

Servings pie

Calories 180kcal

Mix your flour and salt in a large mixing bowl.
Using knives or a pastry cutter, cut the butter and shortening into the flour mixture. The butter and shortening should be about the size of a fingernail, or slightly smaller.
Add water a couple of tablespoons at a time and mix with a fork. The dough should start to come together in a shaggy ball. The dough should be wet enough to hold together without cracking.
Divide your dough into two disks and wrap in plastic wrap. Store in the refrigerator for one hour before use.
The dough can keep in the refrigerator for up to 3 days and the freezer for up to 1 month.

If you need to prebake the pie crust please see the full set of instructions for Blind Baking Pie Crusts. It is important that the dough be weighted down while baking and then docked.
The oven temperature is 375° 'F and the weighted pie crust is baked for 20 minutes, then the weights are removed and the crust is docked, then bake the crust for 15 minutes until golden brown

Please refer to your pie recipe for the correct temperature for baking. It is usually between 375° F and 425° F.

Plan ahead and chill the butter and put the shortening in the freezer for easier handling of the pie dough.

You can make this recipe using all butter or all shortening.

You may have to adjust the water if you find your dough is too dry. Many times just an additional tablespoon of water is all that is needed.

After making the pie dough chill for at least one hour.

For a single crust pie just half the recipe