Easy Flaky Pie Crust Recipe (2024)

Jump to Recipe Jump to Video

Buttery, easy, flaky pie crust that will turn out perfect every time. Easy to make with just 5 basic ingredients!

Easy Flaky Pie Crust

This flaky pie crust is ridiculously easy to make, with just 5 ingredients, and it turns out beautiful and delicious every time.

Everyone needs a go-to, no-fail pie crust recipe, so I wanted to share mine with you. But first a back story.

One of the very first years I started cooking for the holidays, I made a French silk pie using a random butter crust recipe. For some reason, the pie crust had turned to some strange translucent, rubber-like consistency.

Everyone chewed on their rubber pie silently (including my hubby who was still my boyfriend at the time... it was the first thing I cooked for him! 🙈), until I finally broke the ice and mentioned that there was obviously something wrong with the pie! 😂

I have never used that recipe again. And much to my hubby's delight, I have found the perfect flaky pie crust recipe that turns out perfect. Every. Time.

It's flaky. It's delicious. It's easy. And best of all, it's NOT rubbery.

How to Freeze Pie Crust

This pie crust recipe is freezer friendly.

To freeze, follow recipe steps 1-3. Split dough in half and form into two discs. Cover each disc in plastic wrap then aluminum foil. Label and store in the freezer for up to 3 months.

Why I Use Shortening and Butter in My Pie Crust

As I mentioned earlier, I had a very bad experience with my very first butter pie crust. Since then, I have actually successfully made some that are a more normal consistency.

However, in my pie crust experimentation, I've found that shortening only and shortening and butter pie crusts taste better, hold their shape better, and are easier to work with (especially for beginners!) than all-butter crusts.

The butter and shortening crust is the best of both worlds. Flaky, buttery, and easy to work with.

For very beginners who are looking for the EASIEST possible pie crust to work with, use all shortening (you can just substitute 1:1 with the butter in the recipe). I don't even need to chill all shortening crusts to work with them. So simple.

Can You Use All Butter for Pie Crust?

Yes, you can. You can see above why I prefer not to.

But if you're a shortening hater and refuse to use it at all, here are some tips for dealing with butter crusts:

Butter crusts need to be chilled for at least 2 hours before handling, preferably overnight. (See the make ahead instructions in the recipe for how to store).
Flour, flour, flour your work area. All my butter crusts like to stick to the surface, and I often have to use my bench scraper to pull them up cleanly.

How Long Do You Bake a Pie Crust Unfilled?

To bake a pie crust without filling, line with parchment paper after rolling out and pricking the bottom with a fork. Fill with pie weights or dry beans. Bake at 400°F for about 14-15 minutes.

How to Make Easy Flaky Pie Crust

In a large mixing bowl, cut shortening, butter, flour, and salt together with a pastry blender. (Photos 1-3)

Add cold water, and stir with a fork until it forms a ball. (Photos 4-6) If there's still flour at the end, add water, a teaspoon at a time. You want the dough to be stiff, not sticky, so be careful not to add too much water.

Divide in half, and form into discs. Cover in plastic wrap, and let the dough chill in the refrigerator for at least 30 minutes before rolling out.

If you need a little help with the next steps, check out my post for tips on rolling out pie crust.

More Pie Recipes You'll Love

Easy Oreo Crust - a simple no bake chocolate-y crust.
Southern Pecan Pie - a southern classic made with brown sugar and pecans.
Classic Apple Pie - everyone's favorite all-American pie. Serve it a la mode!
Coconut Cream Pie - light and creamy with bursts of coconut flavor.
French Silk Pie - rich, decadent, and smooth chocolate filling and topped with whipped cream.
Maple Pumpkin Pie - a classic pumpkin pie with a sweet maple twist.

Best Pie Crust Video

Easy No Fail Pie Crust Recipe

Buttery, easy, flaky pie crust that will turn out perfect every time. Easy to make with just 5 basic ingredients!

4.93 from 40 votes

Ingredients

▢ ½ cup shortening
▢ 4 tablespoons cold butter cubed or cut into small pats
▢ 2 ¼ cups flour
▢ ¼ teaspoon salt optional
▢ ½ cup cold water

Instructions

In a large mixing bowl, cut shortening, butter, and flour together (add salt if you're using). A pastry blender is preferred, but as a newlywed without a well stocked kitchen, I have used a fork with success.
Then add cold water and stir with a fork until it forms a ball. If there's still flour at the end, add water, a teaspoon at a time. You want the dough to be stiff, not sticky, so be careful not to add too much water.
Divide in half, and form into discs. (If you're only using half, you can freeze the other half now.) Cover in plastic wrap. Let the dough chill in the refrigerator for at least 30 minutes before rolling out.
If you need a baked pie shell, bake in a 400°F oven for 14-15 minutes, or until the crust is cooked through and no longer translucent.

Notes

Nutrition facts are for ⅛ of the pie crust.

Be sure to use COLD ingredients. Let water with ice in it (remeasure before use!) and keep butter refrigerated until the last minute.
You can use this pie crust right away, but it's much easier to work with if you refrigerate for at least 30 minutes before use.
Rolling Out Pie Crust Tutorial- If rolling out your own homemade pie crust makes you nervous, stop right now! This easy step-by-step tutorial will tell you exactly what to do for a perfect pie crust!
Pretty Waysto Finish Pie Crust Edges - There are so many ways to finish pie crust once you're done rolling it out to make a truly special pie. Try some of these easy and fun ones this year!
Must Have Pie Making Supplies- If you love pies, you need these tools so you can make them all the time at home!
Before baking, prick bottom with a fork, gently line with parchment paper and fill with pie weights or dry beans. This will prevent your crust from becoming puffy or misshapen.
Recommended equipment: pastry blender | glass pie dish | rolling pin |pie weights-(2)
Make Ahead: Prepare pie crust as instructed in steps 1-3. After covering in plastic wrap, cover in foil as well. Keep in the refrigerator for up to 5 days or freezer for up to 3 months.
And be sure to check out my favorite pie recipes HERE

Nutrition

Did you make this recipe?I love seeing your creations. Snap a quick photo and mention @TheGraciousWife or tag #thegraciouswife on Instagram! Leave a STAR rating below!

UPDATE INFO: This post was originally published in August 2014. It has been updated with new pictures, tips, detailed instructions, and video in October 2019.

Never Miss a Thing!

Join our newsletter to get new recipes, tips, tricks, and tutorials every week!

FAQs

Is pie crust better with butter or Crisco? ›

“My preferred fat for pie crusts will always be butter. To me, it is all about flavor, and no other fat gives flavor to a crust like butter does. Other fats, even though they have great pros, lack flavor,” De Sa Martins said. “The more flavorful the butter, the more flavor your pie crust will have,” Huntsberger added.

See Details ›

What is flaky pie dough made of? ›

Pie Crust Ingredients

Flour: This flaky pie crust recipe starts with all-purpose flour. Salt: A pinch of salt enhances the flavor and promotes a tender, moist crust. Butter: Cold butter adds rich flavor and creates steam as it melts, ensuring a perfectly flaky finished product.

Read The Full Story ›

Which is the best fat to use when making a flaky pie crust? ›

Vegetable Shortening

As shortening is able to withstand higher temperatures and does not melt easily, it creates flaky and crisp yet tender pie crusts when used alone or in combination with butter.

Why add apple cider vinegar to pie crust? ›

The acid in the apple cider vinegar tenderizes the dough by slowing the gluten production in the dough. This prevents it from getting tough and elastic like bread dough. Love me tender. If you've ever bitten into a slice of pie with a tough crust, you know the value in a tender, flaky pie crust.

Know More ›

Why is lemon juice added to flaky pastry? ›

The 11% gluten found in all-purpose flour yields the perfect tenderness in a crust. A little acid goes a long way: Add a little acid to your dough. Whether it be fresh lemon juice or apple cider vinegar, acid retards gluten development. One teaspoon will do the job, and it can replace some of the water you add.

Get More Info ›

What happens if you use too much Crisco in pie crust? ›

When there is too much fat in the pie crust, it crumbles. There isn't enough flour to form the flakes, so the extra fat just melts as it bakes and the pie crust falls apart as you cut into it. Baking is a precise art; you must measure the flour, salt, fat and water carefully or your pie crust won't turn out well.

Learn More ›

Why do people put vodka in pie crust? ›

The vodka works for two reasons. First, it makes the dough feel way more moist and easier to work with. Second, the ethanol in the vodka stops the gluten in the flour from binding, making for a more tender end product.

Discover More Details ›

Why is pie crust not flaky? ›

One universal truth when making crusts is that you need to keep everything cool, particularly the butter. Warm butter will be absorbed by the flour instead of coating it, resulting in a tougher, less flaky crust. Once you take the butter out of the fridge, work quickly to make the pie crust.

Tell Me More ›

What makes a flakier pie crust butter or shortening? ›

The flakiness comes partially from the water content of butter, which evaporates as the pie bakes and turns to steam, separating and puffing up the layers in dough. (For comparison, butter is usually about 80-85% fat, 15-20% water, whereas shortening is 100% fat.)

Get More Info ›

Is pie crust better with lard or Crisco? ›

Choosing between shortening and lard comes down to personal preference. Both create a flaky, tender crust, are semi-solid, and are 100% fat. Swap one for the other in recipes. If you want to add additional flavor to the dish, lard is the right choice.

See Details ›

Can I use butter instead of shortening in a pie crust? ›

butter. You shouldn't have any issue when substituting butter for shortening here. A piecrust made with butter or margarine won't be as flaky as one made with shortening. If you're a fan of flaky, you may not want to substitute butter for shortening in piecrust.