Mastering a homemade buttery flaky pie crust is easier than you think. This go-to recipe delivers perfectly tender, golden crusts every time—ideal for both sweet and savory pies. Complete with practical tips, it’s perfect for making double-crust pies or freezing for future creations.

• Cuisine: American
• Prep Time: 20 minutes
• Cook Time: 0 minutes (excluding baking time)
• Total Time: 2 hours 20 minutes (including chilling)
• Servings: 2 crusts

Why You’ll Love This Recipe

• Easy to make with simple ingredients.
• Yields two versatile crusts—ideal for immediate use or freezing.
• A perfect base for both sweet and savory pies.
• Chilling ensures a tender, flaky texture.

Ingredients

• 2 and 1/2 cups (315g) all-purpose flour, plus more for shaping and rolling: Forms the foundation of the dough, giving structure and body. Extra flour helps prevent sticking.
• 1 teaspoon salt: Enhances flavor.
• 6 Tablespoons (85g) unsalted butter, chilled and cubed: Adds flavor and flakiness. Butter should be cold to prevent melting into the flour too soon.
• 2/3 cup (130g) vegetable shortening, chilled: Helps create a tender, flaky crust since it has no water content. Lard can be used as an alternative for a similar texture.
• 1/2 cup (120ml) ice cold water: Binds the dough. Ensure it’s very cold to keep the fats solid.

How to Make It

Step 1: Combine Dry Ingredients

Whisk the flour and salt together in a large bowl. Incorporating these dry components first ensures uniform seasoning throughout the crust.

Step 2: Cut in the Fats

Add the chilled butter and shortening. Use a pastry cutter or forks to integrate them into the flour until the mixture resembles coarse meal with pea-sized pieces of fat. This creates layers in the crust, crucial for flakiness. Be careful not to overwork the fat into the flour fully; visible bits are desirable.

Step 3: Add Ice Water

Slowly add ice water, 1 tablespoon at a time, mixing with a spatula after each addition. Stop as soon as the dough begins to clump together. Adjust water slightly if necessary depending on humidity; the dough should not be wet or sticky.

Step 4: Form the Dough

Transfer the dough onto a floured surface. Gently fold the dough to evenly distribute the moisture. If it feels dry, dampen your hands with ice water and continue folding. Form into a ball, then divide into two equal parts. Flatten each into a disc, wrap in plastic, and refrigerate for at least 2 hours.

Step 5: Roll Out the Dough

After chilling, roll out one disc on a floured surface. Use gentle force, rolling from the center outwards, while occasionally rotating and flipping the dough to prevent sticking. Aim for a thin, 12-inch circle. Transfer to the pie dish using your rolling pin to assist.

Recipe FAQs

How do I prevent the dough from sticking?

Ensure your work surface and rolling pin are well-floured. Turn and flip the dough often during rolling, adding more flour if needed.

Can I use all butter instead of shortening?

You can substitute shortening with an equal amount of butter. The crust will be flavorful but may be slightly less tender. Expect a more pronounced butter taste.

How should I store the dough if not using immediately?

Keep the wrapped dough discs in the refrigerator for up to 5 days, or freeze them for up to 3 months. Thaw in the fridge before use.