Pie Crust

easy flaky pie crust

5 from 1 review

An easy to make and wonderfully flaky pie crust recipe!


Units Scale
  • 12 tablespoons cold unsalted butter, cut into small pieces
  • 1/3 cup cold vegetable shortening
  • 3 cups all-purpose flour
  • 1 teaspoon kosher salt
  • 2 tablespoons sugar
  • about 10 tablespoons ice water


  1. In a large bowl, mix flour, salt and sugar.
  2. With a pastry cutter, gradually work the butter and shortening into the flour mixture for about 3 or 4 minutes until it resembles coarse crumbs (about the size of peas).
  3. Add some ice water, just one tablespoon at a time, until the mixture starts to come together into a ball while stirring gently. You may not need all of the ice water. The dough should not be sticky. Also, be careful not to over-work it.
  4. Form the dough into a ball with your hands.
  5. Cut the dough ball in half and form each half into a disc. Wrap each disc tightly in plastic wrap and refrigerate for at least 30 minutes or up to 3 days.


To freeze pie dough, tightly wrap dough in plastic wrap. Place the tightly wrapped dough into a freezer Ziploc bag. Store the pie crust dough in the freezer for up to 3 months. The night before you plan to bake your pie, transfer the dough to the fridge to thaw.

Keywords: Easy Flaky Pie Crust, Butter and Shortening Pie Crust, Pie Crust

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