This Flaky Pie Crust Recipe is an old fashioned shortening recipe that takes any pie to the next level. Follow our 10 simple tips for the flakiest crust with amazing flavor. You can even freeze extra pie crusts for later!
Flaky Pie Crust Recipe
A good pie just isn’t the same without a fantastic old fashioned Flaky Pie Crust Recipe! I’m sure you have experienced the dreaded frozen pie crusts with their factory crimped edges. While they may be deceiving to some, I can spot them a mile away, and am certain of what they have to offer…dry, doughy crust! Over time, I have played around with just about every imaginable alternative to homemade pie crust.
Store Bought Pie Crust Options
- Frozen, pre-formed in the pie tin
- Frozen chunk of dough
- Refrigerated crusts you roll out
- Box mixed that you just add water (Surprisingly, the best alternative I have found)
…and the list goes on! While some of those are better than others, nothing compares to old-fashioned homemade pie crust. A tender and flaky crust that is so tender it just flakes apart when you delve your fork in to it, can’t be beat. It is a must have for amazing pie recipe like this Cranberry Custard Pie!
Shortening Pie Dough Recipe
While I have and will continue to get plenty of people who scoff at me for using shortening in any recipe, the fact of the matter is it provides a slightly different texture than butter. Recipes like this Rhubarb Streusel Coffee Cake or Sour Cream Cutout Cookies are old fashioned recipes that our moms and grandmothers used and there is no reason to mess with perfection. This shortening pie crust is no exception!
Old Fashioned Pie Crust
It may take a bit of practice to become comfortable making a pie crust recipe from scratch, but once you’ve mastered the technique, you will never go back. I am going to share my family’s recipe, in addition to some tips, on how to achieve the perfect pie crust, in hopes of helping you master the art of pie crusts.
Along with the great tips and trips check out my amazing mom showing you how to make the best pie crust in the pictures below. She is using her old school Tupperware non-stick pastry mat,
10 Tips How to Make a Perfect Pie Crust
- Add your water very slowly. If your crust has reached the desired consistency, stop adding water. Too much water will make the dough tough, but too little water will make the crust dry and it will fall apart when you are working with it.
- Don’t over-mix the dough or it will become tough. Use a pastry blender for the best results.
- Roll the dough out on a non-stick pastry mat
- Use a spatula to slowly lift the dough on all the edges and release it from the work surface, being sure not to tear the dough.
- When transferring the crust to the pie plate, fold it in half or quarters to transport it without it tearing. Unfold the crust on your pie plate.
- You want plenty of dough to overhang the plate, so you can fold it under for a thicker crust on the edges.
- If you are baking the crust with no filling, be sure to poke holes on the bottom and edges with a fork, so you don’t get large air pockets.
- When baking a pie crust, filled or not, cover the edges with tinfoil for the first half of the baking time, so the crust on the edge doesn’t get overdone.
- Don’t waste the scraps of crust! Brush them with some butter and sprinkle with cinnamon and sugar. Bake them on a cookie sheet for 8-10 minutes for a snack the kids will love. 🙂
- If you make a double crust, but only need one at the time, freeze the second one in the glass or tin pie plate. Seal it tight and remove as much air as possible. It will store well in the freezer for up to 6 months. Not only do the crusts freeze well alone, but most fruit pies freeze fantastic as well. Peach, blueberry, apple etc. can all be made up, sealed and frozen. That way you can make lots of pies with whatever fruit is in season and enjoy them any time of the year. When you go to bake them, pop them in the oven frozen, do not thaw them. You will need to add 10-15 minutes onto the normal baking time, but they will turn out great!
Favorite Pie Recipes
Be sure to check out some of my favorite pie recipes below. From adorable little mini pies perfect for hosting, to delicious homemade fruit pies perfect with fresh summer produce, they are all winners!
Flaky Pie Crust
Ingredients
Single Crust
- 1 1/3 c. sifted flour
- 1/2 tsp. salt
- 1/2 c. shortening
- 2 to 3 Tbsp. water
Double Crust
- 2 c. sifted flour
- 1 tsp. salt
- 3/4 c. shortening
- 3 to 4 Tbsp. water
Instructions
- In a large mixing bowl, combine the flour and salt. Cut in the shortening with a pastry blender or two butter knives until the mixture is course.
- Sprinkle with water, a tablespoon or less at a time and toss lightly with fork. It is very important not to add too much water, or your dough will be tough. Add just enough water to reach the consistency of a firm ball.
- If you are making a double crust, divide the dough in half before proceeding.
- Press the dough into a flat circle and smooth the edges with your hands. On a lightly floured surface roll the dough into a circle 1/8 in. thick and 3-4 inches wider in diameter than your pie plate (1.5-2 inches overhang on all sides of the pie plate).
- Using a spatula, carefully release the edges of the crust from the table or pastry mat.
- Transfer your crust to your pie plate by folding it in half, so it is less prone to tearing.
- Once you have it positioned it right in the pie plate, unfold the crust and press it into the plate gently, so it hugs the pie plate.
- With a butter knife, go around the edges of the crust, to trim off any excess beyond an inch overhang. Fold the crust that overhangs the pie plate, under and pinch the edges.
- (see notes about freezing pie crust)
- To bake the crust without filling, preheat your oven to 425° and poke the bottom and sides of the crust with a fork.
- Bake at 425° for 10 to 15 minutes or until lightly browned.
Notes
I use butter flavored Crisco shortening for the best results.
To freeze an unbaked pie crust in a pie plate for late use, place the crust in plate in a 2 gallon resealable bag. Suck out as much air as possible and seal. Freeze up to 6 months. Thaw the crust before filling and baking a pie.
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Nutrition Information:
Yield: 24 Serving Size: 1/8 crustAmount Per Serving: Calories: 159Total Fat: 11gSaturated Fat: 4gTrans Fat: 0gUnsaturated Fat: 6gCholesterol: 6mgSodium: 146mgCarbohydrates: 13gFiber: 0gSugar: 0gProtein: 2g
Awesome tips and now you are hired to make all my pie crusts! Glad we got that straight 🙂
thanks for the awesome tips and pie crust recipe… definitely will be putting my new knowledge to good use and have to make a pie now!
Silly question, do you measure before or after you sift the flour?
Not a silly question at all Ashley! I measure my flour before sifting, but am careful not to pack it down at all when filling the measuring cup or leveling it off.
I made the crust as directed. But when I started to roll it out it kept breaking apart and sticking to the rolling pin. I was finally able to roll it out but when I tried to put it in the pan (by folding it) it just broke and fell all apart. I don’t know what I did wrong 🙁 I didn’t roll it back and forth, I chilled the dough, floured the surface and the pin. Can you tell me what might have been the issue?
Hey Raya, it sounds like perhaps the dough was too dry. There should be enough moisture in the dough so it is easily pliable. Next time try adding a tiny bit more water.
Ok. I was so scared about adding too much water that I probably didn’t add enough. This was my first time making pie crust so you’re probably right. I’ll try a new batch with more water. Thanks!! 🙂
Pie crusts are a somewhat delicate things, so with practice I am sure you will master it!
I loved this crust,normally I only use my good old standby but thanks so much for this one. Wanted lemon meringue but only one crust.
So glad you loved how the crust turned out Pam!
I am chief Poe maker I the family and love to try new,better and easier receipes. V.G. Pie crust!
I looove flaky pie crusts. I like them with any pie and I usually eat a piece crust first, hah. Priorities right?
I’m assuming that the single crust recipe fits a 9″ crust???
It will actually fit up to a deep dish 10″ crust so you may have some leftover scraps with a 9″ crust. We always brush them with butter and sprinkle them with cinnamon and sugar for a treat!
Sounds great! I don’t have any shortening so I’m not sure if using butter will ruin this recipe?
It won’t ruin it, but it may very slightly change the texture.
what is the best temperature to blind bake a crust and how long should it be baked? I think I bake mine too long.
425° for 10-15 minutes
Crisco contains soybean oil which is a GMO. I am also allergic to soy so I use a pie crust recipe that I got about 40 years ago which uses lard (as my grandmother used). It makes wonderful pastry. It’s actually recipe for first prize apple pie winner of Kleinburg, Ontario, Canada festival.
We happily eat GMO soybeans here on our farm 😉
I usually make pie crusts with shortening and so glad other people do too. I’ve tried butter and it just doesn’t work for me. How would I make a double crust using your recipe?
Ya, I know shortening gets vilified, but it just works really well in some recipes! So this recipe has the ingredients listed for a double crust. If you are wanting a double batch of the double crust, I honestly would just make them separately.