How to Make a Flaky Pie Crust Every Time

The perfect flaky pie crust that works every time. Simple to make and delicious with any filling, this recipe yields enough for one double-crust pie or two single crusts.

This crust combines butter and shortening for both rich flavor and superior flakiness. Once you make it, you’ll likely return to this method every time you bake a pie.

THE PERFECT FLAKY PIE CRUST

My mother always made pie crust from scratch and made it look effortless. I worried her results came from a special touch, but this is a reliable, fail-safe recipe. Below I’ll guide you through making the dough and how to blind bake it properly.

WHAT INGREDIENTS DO YOU NEED TO MAKE THIS PIE CRUST

• All-purpose flour
• Granulated sugar (optional for sweet pies)
• Salt
• Cold butter
• Cold shortening
• Ice water
• Apple cider vinegar

STEP BY STEP INSTRUCTIONS FOR MAKING THE PERFECT FLAKY PIE CRUST

• In a large bowl, whisk together the flour, sugar, and salt. Cut in the cold butter and shortening with a pastry cutter, two forks, or a food processor until the mixture resembles coarse meal with pea-sized pieces of fat.

• Add 4 tablespoons ice water and 1 tablespoon apple cider vinegar to the bowl and stir with a fork until the dough begins to come together. Add additional water, one tablespoon at a time, just until the dough can be formed into a ball; avoid overhydrating.

• Divide and shape the dough into two flat discs. Wrap each tightly in plastic wrap and refrigerate for at least 2 hours. This recipe makes enough for two single crusts or one double-crust pie.

ROLLING AND SHAPING THE DOUGH

• Lightly flour your work surface and place a chilled dough disc on it. Dust the top with flour and roll into a circle a few inches larger than your pie plate. To transfer, roll the dough around the rolling pin, then unroll it over the pie plate.

• Trim the excess dough around the pie plate and tuck the edge slightly under to form a thicker rim. Finish the edge as you like—fluted, scalloped, or with a fork. Prick the bottom and sides lightly with a fork to help prevent shrinking.
• Freeze the formed crust for 20 minutes before filling or baking to keep the fat cold and maintain flakiness.
• If your pie filling requires baking, follow the specific baking instructions for that pie.

BLIND BAKING PIE CRUST

• After chilling, line the crust with parchment paper or foil and fill completely with pie weights, dried beans, or sugar to hold the shape while baking.
• Bake at 350°F (175°C) for about 50–60 minutes. Remove the weights after the crust firms—often around 50 minutes—and return to the oven if the bottom needs a few extra minutes. Cool completely before adding a no-bake filling.

WHY USE BOTH SHORTENING AND BUTTER

Butter provides superior flavor while shortening contributes extra tenderness and flakiness. Combining them balances taste and texture for an excellent crust.

CAN I USE ALL BUTTER

Yes. Substitute the shortening with an equal amount of butter if you prefer. Baking times and results are similar, though the texture may be slightly less tender.

WHAT TO DO IF YOU DON’T HAVE A PASTRY BLENDER

Use a food processor in short bursts (don’t overprocess), or two forks to cut the fat into the flour. Avoid using warm hands, which can melt the butter and shortening.

PIE RECIPES TO TRY WITH THIS CRUST

Lemon cream pies, fruit pies, custards, and savory quiches all work beautifully with this crust. Use the crust for any recipe that calls for a flaky, tender base.

Tag and share your results on social media and leave a comment if you try this recipe—I love hearing how it turns out.