Flaky Pie Crust

5 from 7 votes

Learn how to make your own buttery, flaky, perfect homemade pie crust with delicious taste and sturdy texture. This is a double crust recipe.

Prep Time20

Chilling Time2

Total Time2 20

Recipe Author Lynn April

Servings: 2 pie crusts

Ingredients

▢ 2 and ¾ cups (330g) all purpose flour be sure to measure properly
▢ 1 Tablespoon (15g) granulated sugar
▢ 1 teaspoon salt
▢ ½ cup (113g) unsalted butter cubed and chilled
▢ ⅔ cup (128g) vegetable shortening chilled
▢ ½ cup (120mL) ice water

Instructions

In a large bowl, whisk together the flour, sugar, and salt.
2 and ¾ cups (330g) all purpose flour, 1 Tablespoon (15g) granulated sugar, 1 teaspoon salt
Add the butter and the shortening and, using a pastry cutter or two forks, cut the butter and the shortening into the mixture until it has mostly shredded and created some smaller bits. A few larger chunks is ok, but a mostly shaggy dough is what you're looking for.
½ cup (113g) unsalted butter, ⅔ cup (128g) vegetable shortening
Measure ½ cup of water into a cup, bowl, or glass measuring cup. Add a few ice cubes and stir it around.
½ cup (120mL) ice water
Add the ice water to the dough 1 Tablespoon at a time, stirring with a rubber spatula or wooden spoon after each addition. Stop adding water when the dough begins to form large clumps. I usually use between ⅓ and ½ cup of water. Do not add more water than you need to.
Transfer dough to a floured work surface, being sure to add all of the bits of dough and extra flour. Using floured hands, fold the dough into itself until the extra bits and flour are fully incorporated.
Form the dough it into a ball, divide dough in half, and flatten each half into a 1" thick disc. Wrap each disc tightly in plastic wrap and refrigerate for at least 2 hours and up to 5 days.
When you are ready to make your pie: gently roll out your dough on a lightly floured surface starting from the center of the disc and working your way outwards. I like to use a pastry mat with circle measurements on it. Turn the dough ¼ turn between each roll. If you're working with a 9" pie dish, roll your crust out to about 12". If using a pastry mat, flip the entire thing over and into the pie dish. This makes transferring quite simple!
Before proceeding with my pie recipe, I like to chill the pie crust in the pie plate in the refrigerator for about 15-20 minutes to allow the fats to get cold again. This step is optional, but I prefer to include it. Proceed with the pie per your recipe's instructions.

Notes

Prepare your pie crust ahead of time: prepare the dough through step 4 of this recipe and freeze for up to 3 months. Thaw overnight in the refrigerator before using.
Double the recipe: this pie crust recipe doubles beautifully (note: it will yield 4 total pie crusts). Add the water 2 Tablespoons at a time, press into a disc, and cut into quarters.

Did you make this recipe?Mention @freshaprilflours on Instagram or tag #freshaprilflours!

Nutrition Disclosure

All nutritional values are approximate and provided to the reader as a courtesy. Changing ingredients and/or quantities will alter the estimated nutritional calculations.