Easy & Flaky: The Perfect Pie Crust Recipe

A perfect pie crust is the backbone of any great pie. Whether you prefer a classic apple or pumpkin, a flaky crust can elevate your pie game from good to outstanding. There’s something truly magical about slicing through a perfect buttery, golden layer of pastry to reveal a perfectly cooked filling.

But let’s be honest—perfecting the art of pie crusts is no easy feat. Many bakers struggle with soggy bottoms, tough textures, and shrinkage. Fear not, fellow bakers! My perfect pie crust recipe has been tried and tested countless times to provide you with foolproof results every time.

But why bother making your own pie crust? Sure, there are store-bought versions readily available in supermarkets. But trust me when I say that nothing beats the taste and texture of a homemade pie crust. Plus, it’s an opportunity to showcase your baking skills and impress your friends and family.

So, if you’re ready to take your pies to the next level, grab your apron, and let’s get started on this perfect pie crust recipe tutorial!

Why You’ll Love This Recipe

Perfect Pie Crust
Perfect Pie Crust

If you’re looking for the perfect pie crust recipe, you have come to the right place. This recipe is a game-changer for anyone who loves baking pies. Here’s why you’ll love this recipe:

Firstly, this pie crust recipe delivers a perfect balance of flakiness and tenderness. With its combination of flour, unsalted butter, and shortening, this crust turns out flaky and light every time. The result is a beautiful golden pie crust that melts in the mouth.

Secondly, this recipe is very versatile. Whether it’s for pumpkin pies, apple pies or grandma pies, this flaky crust will suit all your needs. You can even try out different variations of flavors such as adding garlic or onion powder to give your pie an extra savory twist or cinnamon and sugar for a sweeter treat.

Thirdly, this recipe is simple and easy to follow with just a few basic ingredients that you likely already have in your pantry. Plus, with the step-by-step tutorial included in the recipe article sections, you can be sure to achieve the perfect pie crust effortlessly.

Finally, with this pie crust recipe, there’s no need to stress about making mistakes – we’ve got you covered with tips and tricks for a successful outcome. Trust us when we say that once you try it out, you won’t want to use any other recipe again.

In summary, this recipe brings together all the elements needed for creating an impeccable flaky crust that can handle any filling while delivering an irresistible texture and taste. So go ahead and make your next pie using this perfect pie crust recipe – you won’t be disappointed!

Ingredient List

“Flaky, buttery crust that will leave you wanting more”

Here’s what you need to make the perfect pie crust:

For the Crust:

  • 2 1/2 cups all-purpose flour
  • 1 tsp salt
  • 1 tsp granulated sugar
  • 1 cup unsalted butter (cold, cut into cubes)
  • 1/2 cup vegetable shortening (or lard, chilled)
  • Ice-cold water

For the Filling:

(Depends on the type of pie you’re making)

Make sure your butter is cold when making the crust. You can also use vegetable shortening instead of lard for a lighter and flakier crust. For a savory pie crust, add garlic powder and onion powder. For a sweeter crust, add cinnamon and sugar.

The secret to a flaky pie crust is using very cold ingredients and adding ice-cold water to bind the dough together. Make sure you measure your ingredients accurately to get the best results.

The Recipe How-To

“Make the perfect lattice crust to impress your dinner guests”

Step 1: Mix the dry ingredients

Begin by combining 2 cups of all-purpose flour, 1 teaspoon of sugar, and 1 teaspoon of salt in a medium-sized bowl. Use a whisk or fork to mix all the dry ingredients together.

Step 2: Add the butter

Take 1 1/2 cups of unsalted butter, which should be cold and cut into small cubes, and add it to the dry mixture. You can use either a food processor, pastry cutter, or your fingers to work the cubes of butter into the flour mixture.

Step 3: Add vegetable shortening

Next, add 3/4 cup of vegetable shortening to the mixture. Don’t have vegetable shortening? You can substitute it with lard. Use a food processor or pastry cutter to combine the ingredients until they resemble coarse crumbs.

Step 4: Add cold water

Now it’s time to add ice-cold water to the flour and butter mixture. The amount of water you’ll need can vary (use up to 1/2 cup), so add a tablespoon at a time until dough is moist enough to form a ball that holds together well when squeezed. Be careful not to over-disclose the dough.

Step 5: Knead

Turn the dough out onto a clean surface and knead gently until it comes together in an even ball. Divide your dough in half and shape each piece into a flat disk wrapped tightly in plastic wrap.

Step 6: Chill in refrigerator

Refrigerate your dough for at least one hour, or up to two days before using it. Chilling dough helps relaxes gluten so that when you roll it out later, your crust will be tender.

Step 7: Roll-out

When you’re ready to roll out your pie crusts, sprinkle some flour on your work surface or rolling board, remove one disk from plastic wrap, coat very lightly with flour, and place on top of parchment paper.

Use a rolling pin on the edges first then start rolling towards center gently—if edges crake/torn push them back together. Dust again with flour if needed.

Step 8: Transfer dough to Pie Plate

Place rolled-out pie crust into an 9-inch pie dish or pan, tucking any excess pastry under itself along the edges. Make sure there’s no gap between plate and pastry edges.

Use your fingers or thumb knuckles to flute edges* around the perimeter (see recipe tutorial below).

At this point, your perfect flaky pie crust is ready for baking go ahead and bake according to your preferred recipe such as apple pie or pumpkin pie!

Your loved ones won’t even know what hit them when they take their first bite into this delicious pie crust – give yourself some credit! Enjoy!

*If you’re making grandma’s classic pies and prefer no fluted sides simply trim excess pastry along edges even

Substitutions and Variations

“A golden brown crust ready to be filled with your favorite pie filling”

While this is already a fabulous recipe, there are a few ways you can tweak it to make it fit your preferences. Here are some ideas for substitutions and variations:

– Vegan: If you want to make this pie crust vegan, substitute the unsalted butter with coconut oil or vegan buttery sticks. Similarly, swap the cold water with ice-cold almond milk or any other plant-based milk of your choice.

– Savory or Sweet: Depending on the dish you’re pairing it with, you can add different flavors to the crust dough. For savory pies, add in 1/4 teaspoon of garlic powder or onion powder along with the flour, salt, and sugar. For sweet pies or dessert recipes, you can replace the salt with cinnamon (1/2 teaspoon) instead.

– Shortening: Feel free to use vegetable shortening instead of unsalted butter for a flakier texture.

– Gluten-free: You can easily make this recipe gluten-free by using gluten-free all-purpose flour instead of regular flour. Almond flour may also be used in a 1:1 ratio but will produce denser results.

– Butter and Shortening Combination: Some bakers prefer a mix of chilled unsalted butter and chilled vegetable shortening or lard (in equal parts) – like Ina Garten’s recipe – for the perfect combination of flavor and flakiness.

With these substitutions and variations, you now have more options to make your perfect pie crust recipe. Whichever way you choose to go about making it, nothing beats the satisfaction of having a flaky pie crust that enhances any filling so that your baked goods are impressive enough for Pioneer woman’s guests or Sally’s Baking testers!

Serving and Pairing

“No need to buy pre-made crusts, make your own with this recipe”

Now that you have mastered the art of making a perfect pie crust, it’s time to think about the filling! The pie crust recipe we just followed can be used for a variety of delicious pies ranging from classic fruit pies to savory pot pies.

For a classic apple or pumpkin pie, consider sprinkling some cinnamon or sugar on top of the pie crust before baking it. This will add an extra flavor layer to an already delectable dessert.

If you prefer savory pies, try adding some garlic powder or onion powder to the recipe. These ingredients can work wonders when mixed with a creamy chicken pot pie filling or a flavorful vegetable quiche.

When serving your finished pie, consider pairing it with a scoop of vanilla ice cream or dollop of freshly whipped cream. The sweetness of the cream is a great counterpoint to the buttery flakiness of the crust and rich flavors in the filling.

Whether you’re following in the footsteps of Sally’s Baking Addiction or taking cues from The Pioneer Woman, this easy-to-follow tutorial is sure to set you on the right path towards baking a perfect flaky crust every time. Pair it with virtually any other flavor of your choosing and take pride in knowing that you have mastered an essential skill which no baking challenge could ever stump you again!

Make-Ahead, Storing and Reheating

“With this recipe, your pies will be the talk of the town”

One of the great things about this Perfect Pie Crust Recipe is that it can be made ahead of time, allowing for less stress and more time to focus on other dishes. To make ahead, simply prepare the dough as instructed in step 4, wrap tightly with plastic wrap, and store in the fridge for up to 3 days or in the freezer for up to 3 months. When ready to use, allow the dough to come back to room temperature before rolling out.

Once the pie crust is baked and ready to serve, it’s important to store it properly to ensure its freshness is preserved. A fully baked pie crust can be left at room temperature for up to 2 days, but if you’re looking to store it for a longer period of time, wrap it tightly in plastic wrap or aluminum foil and refrigerate for up to 5 days or freeze for up to 2 months. When ready to use again, allow the crust to come back to room temperature before filling and baking.

For those leftovers that need reheating, such as apple pie or quiche, it’s recommended to reheat in a 375°F (190°C) oven until heated through. Alternatively, cutting a slice and microwaving it for around 20 seconds also does the trick without making your crust all soggy.

Make-ahead and proper storage are essential cooking skills and can make life much easier during hectic times. Tucking an extra pie crust into the freezer guarantees that you’ll have one less thing to worry about when hosting a dinner party or when satisfying late-night dessert cravings.

Tips for Perfect Results

“Savor every bite of your homemade pie with this incredible crust recipe”

The secret to achieving the perfect pie crust is in the technique. Follow these tips and you’ll be sure to have a flaky pie crust that is a crowd-pleaser.

1. Keep your ingredients cold: Cold butter, cold water, and cold flour are key to creating a flaky crust. The colder the ingredients, the less likely they are to melt together and create a tough dough.

2. Use the right amount of liquid: Too much liquid can result in a tough crust, while too little can lead to a dry and crumbly dough. Aim for just enough water to bring the dough together without making it sticky.

3. Don’t overwork the dough: Overworking the dough can make it tough and chewy. Handle it as little as possible and only mix until it comes together.

4. Chill the dough before rolling: Letting the dough rest in the refrigerator for at least 30 minutes before rolling it out will give you a more stable and easier-to-roll dough that won’t shrink when baking.

5. Roll with caution: Handle the dough gently when rolling it out and use minimal flour to prevent it from becoming tough.

6. Use a sharp knife or pizza cutter: When trimming excess dough, use a sharp knife or pizza cutter to ensure clean edges and prevent tearing.

7. Pre-bake for some recipes: For recipes that require pre-baking, such as pumpkin pies, blind-bake your crust beforehand to avoid a soggy bottom.

8. Experiment with different fats: While butter gives great flavor, vegetable shortening or lard can provide even flakier results. You can also try using different ratios of butter and shortening to find your preferred balance of flavor and texture.

With these tips, you’ll be well on your way to creating perfect pie crusts every time. Experiment with different recipes, like apple pie from Sally’s Baking or Pioneer Woman’s all-butter pie shell, or try out classic recipes like grandma’s pumpkin pie with your newfound skills for flaky crusts inspired by Ina Garten’s tutorial!


As we near the end of this recipe article, it is important to address some common questions and concerns that may arise while making this perfect pie crust recipe. Here in section nine, I will answer some frequently asked questions to ensure that you have all the information you need to make your perfect, flaky pie crust. So, let’s dive into these FAQs and leave no question unanswered!

What is a trick to making a good pie crust?

When preparing a pie crust, it’s crucial to start with chilled ingredients. Using chilled butter will lend to a crisper crust and help prevent the gluten in the flour from developing. To achieve the desired texture, make sure the butter is straight out of the refrigerator and combine it with ice-cold water to form the dough.

Is pie crust better with butter or shortening?

Choosing the Right Fat for Your Pie Crust
When it comes to making a delectable pie crust, the type of fat used plays a crucial role in the final outcome. While there are a variety of options available, in my experience, butter emerges as the clear winner. Not only does it impart a richer taste and flakier texture to the crust, but it also adds sturdiness, ensuring that the crust holds up well. However, this does not mean that shortening and lard are to be overlooked. They both have their own specific benefits, for instance, shortening can help achieve an incredibly tender crust. So, let’s take a closer look at these different types of fats and their properties.

What is the secret to flaky pie crust?

When it comes to making pie crusts, butter, shortening, and lard are all viable options. However, a crust made with all-butter is known to be the flakiest. This is because butter has a higher water content, which produces a desirable flaky texture as the crust bakes. As the butter melts, its water content turns to steam, resulting in thin, crispy layers that form flakes.

What is the number 2 most important thing when making pie crust?

When preparing the dough, it’s important to have a glass of ice water ready. Slowly add the ice water to the mixture, adding only a tablespoon at a time. Keep adding water until the dough is moist but not too wet, just enough for it to stick together with a gentle squeeze. It’s important to add the cold water gradually to achieve the desired consistency.

Bottom Line

In conclusion, with this perfect pie crust recipe, you’ll be able to make pies that everyone will love. Whether it’s a hearty savory pie or a scrumptious sweet one, this recipe is versatile and easy to customize to your liking. Follow the tips and recommendations provided in this article for perfect results every time.

Don’t settle for mediocre crusts when you can make flaky and delicious ones with just a few simple steps. And with the variations and substitutions offered, you can create endless flavor combinations and surprise your taste buds every time.

So why not add this recipe to your cookbook and try it out? Impress your friends, family, and guests with your new-found baking skills. And don’t forget to share the joy of baking with others – after all, nothing brings people together like a freshly baked pie.

So go forth and make some pie!

Perfect Pie Crust

Perfect Pie Crust Recipe

This recipe works wonderfully for pies, tarts, or even savory foods like pot pies. It always turns out flaky and buttery, and never tastes dry, doughy, or too much like flour. The edges don't burn easily either, so there's rarely a need to use aluminum foil on the edges of the crust! Preparation time includes refrigeration of dough prior to rolling. I adapted this recipe from The Fannie Farmer Cookbook.
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Course: Dessert
Cuisine: Global
Keyword: < 60 Mins, Dessert, Inexpensive
Prep Time: 45 minutes
Cook Time: 15 minutes
Servings: 1 9-inch crust
Calories: 1599.4kcal


  • 1/4 lb unsalted butter, DO NOT SOFTEN
  • 1 cup all-purpose flour
  • 1/4 teaspoon salt
  • 1 egg yolk
  • 1 egg white
  • 1 1/2 teaspoons sugar
  • 3 tablespoons cold water

Option One

  • 1/4 cup sugar
  • 1 tablespoon cinnamon

Option Two

  • 1 tablespoon onion powder
  • 1/2 teaspoon garlic powder


  • Pour flour and salt into a medium sized bowl.
  • For sweet pies you can add the sugar and cinnamon at this stage, or you can add the onion and garlic powders for savory items as well.
  • Cut butter into small pieces (I quarter my butter lengthwise and then cut off the pieces).
  • Add butter to flour. Mix butter in until you have what resembles course meal.
  • In small bowl, combine egg yolk with 2 tablespoons of the water and beat together.
  • Add to flour and butter mixture and blend together until you have a firm ball of dough.
  • Wrap in plastic cling wrap and refrigerate for 30-60 minutes.
  • Remove dough and roll out evenly on either waxed paper or a floured surface.
  • Press rolled dough firmly into pie plate, poking holes along bottom and sides with a fork to allow venting.
  • Beat egg white with remaining tablespoon of water and brush the inside of your bottom crust with mixture. This helps the bottom crust bake flaky and remain crispy when baked with a filling.
  • If using this to make a 2-crust pie, beat remaining egg white/water mixture with 1 1/2 teaspoons sugar until slightly foamy. Place a thick glaze of this on the top crust for sweet pies to get a lovely sweet golden brown flake on the top of your pie! For savory pies omit sugar but still glaze. It makes your pie look beautiful!
  • Bake at 325 degrees for 15 minutes if only baking shell, and approximately 35 minutes when baking with filling. Crust is done when it is golden brown.

Your Own Notes


Serving: 406g | Calories: 1599.4kcal | Carbohydrates: 164.6g | Protein: 21.1g | Fat: 97.7g | Saturated Fat: 60g | Cholesterol: 432.8mg | Sodium: 665.2mg | Fiber: 7.6g | Sugar: 59.9g

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