Take your pie-making to the next level with our Easy No-Fail Flaky Pie Crust Recipe! Picture a crust that’s soft, buttery, and golden brown—perfectly flaky and super easy to make.
This recipe is your secret to becoming a pie-making pro, whether you’re making a classic apple pie, a warm chicken pot pie, or a sweet coconut cream pie.
Ruby Ann and I love making pies together, and this recipe is one of our go-to favorites. We made it last weekend, and the crust turned out perfectly flaky, just the way we like it.
We even made a video to show you how easy it is to create this flaky pie crust. Please scroll down to watch it in the FAQ section below!
In this blog post, we’ll walk you through a simple, step-by-step process for creating a perfect pie crust that will impress your friends and family.
With our clear instructions and expert tips for achieving those coveted flaky layers, you’ll soon be baking pies that are nothing short of spectacular.
Let’s get started on your journey to pie perfection!
Why You Will Love This Recipe
Foolproof and Easy: This homemade pie crust recipe uses simple ingredients like all-purpose flour, cold butter, and ice water. The instructions are clear, making it perfect for beginners and experienced bakers alike. The result is a flaky crust that’s tender and delicious.
Versatile for Any Pie: Whether you’re baking a single-crust pie like pecan pie, a double-crust pie like apple pie, or savory pies like chicken pot pie, this recipe works for all. You can even adjust it to fit dietary needs by using gluten-free flour or vegan butter.
Tips on How to Make a Flaky Pie Crust
- Use Cold Ingredients: Cold butter and ice water are key to getting flaky layers in your pie crust. Cold ingredients prevent the butter from melting too soon, which creates those delicious flaky layers.
- Don’t Overwork the Dough: Mix the dough just enough to combine the ingredients. Overworking the dough can make the crust tough instead of tender.
- Chill the Dough: After you shape your dough into discs, wrap them in plastic wrap or saran wrap and chill them in the refrigerator for at least 30 minutes. This helps the fat in the dough to solidify, making it easier to roll out and resulting in a flaky crust.
- Roll Out on a Lightly Floured Surface: Use a lightly floured surface and rolling pin to roll out the dough. Adding too much flour can make the crust tough, so be careful with how much you use.
FAQ
What makes a pie crust flaky?
A flaky pie crust is made by using cold fat (like butter or shortening) in the flour mixture. The fat creates pockets in the dough that turn into flaky layers when baked.
Why is my pie crust tough?
Tough pie crusts usually happen if the dough is overworked or if you use too much water. Mix the dough just until it comes together, and use just enough water to bring the dough together.
Can I make pie crust ahead of time?
Yes! You can make pie crust ahead of time and store it in the fridge for up to 3 days or freeze it for up to 3 months. Wrap it tightly in plastic wrap or aluminum foil.
How do I prevent the crust from shrinking?
To prevent shrinking, chill the dough before rolling it out, and avoid stretching it when placing it in the pie dish. Use pie weights when pre-baking the crust.
Can I use a food processor?
Yes, the food processor method is a quick way to make pie dough. Just pulse the cold ingredients and dry ingredients until combined, being careful not to overwork the dough.
How do I fix a cracked crust?
If your crust cracks, use a little bit of excess dough to patch it. A pastry brush dipped in a bit of water can help the patch stick.
How do I know when my pie crust is done?
The crust should be golden brown. You can check by inserting a toothpick; if it comes out clean, your pie crust is ready.
Tools you may need
- Pie Pan or Pie Tin
- Rolling Pin
- Measuring Cups and Spoons
- Pastry Cutter or Pastry Blender
- Baking Sheet
- Plastic Wrap or Saran Wrap
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Ingredients you will need
All-Purpose Flour: The base of your pie crust dough.
Salt: Adds flavor and balances the sweetness of the pie filling.
Cold Butter: Cut into small pieces for creating flaky layers.
Vegetable Shortening: Helps to create a tender and flaky crust.
Ice Water: Brings the dough together without warming it up.
How To Make No-Fail Flaky Pie Crust
How To Make No-Fail Flaky Pie Crust
1. Mix the Dry Ingredients: In a large bowl, combine 2 ½ cups of all-purpose flour and 1 teaspoon of salt. This is your flour mixture, the start of a great pie crust.
2. Cut in the Fat: Add 1 cup of cold butter and ÂĽ cup of vegetable shortening to the flour mixture. Use a pastry cutter or pastry blender to mix until the mixture looks like coarse crumbs with pea-sized pieces of butter.
3. Add Ice Water: Slowly add 6-8 tablespoons of ice water, one tablespoon at a time, until the dough starts to come together. Be careful not to add too much water; just enough to form a ball of dough.
4. Form and Chill the Dough: Divide the dough into two equal portions and shape each into a disc shape. Wrap each disc in plastic wrap or saran wrap and refrigerate for at least 30 minutes.
Rolling Out the Dough
1. Prepare Your Work Surface: Lightly flour your work surface with a little flour to prevent sticking.
2. Roll Out the Dough: Take one dough disc from the fridge and roll it out with a rolling pin to about 1/8 inch thick. Transfer the dough to a 9-inch pie pan or pie dish, pressing it into the bottom crust and up the sides. Trim any excess dough around the edge of the pie plate.
3. Add Your Pie Filling: If making a single-crust pie, add your pie filling now. For double-crusted pies, roll out the second disc for the top crust.
4. Assemble the Pie: Place the top crust over the filling, trim, and crimp the edges to seal. Use a pastry brush to apply an egg wash for a golden finish.
Baking Your Pie
1. Pre-Bake the Crust (If Needed): For pies with a wet filling, pre-bake the crust to avoid sogginess. Line the crust with parchment paper and use pie weights. Bake at 425°F for 10-15 minutes, then remove the weights and bake for another 5-10 minutes.
2. Bake the Pie: Place your pie on a baking sheet and bake at 375°F to 400°F, depending on your pie recipe. Bake until the crust is golden brown and the filling is bubbling.
3. Cool the Pie: Let the pie cool completely on an oven rack before slicing. This helps the filling set and keeps the crust flaky.
Storage Ideas
- Refrigerator: Store pie crust in the fridge for up to 3 days, wrapped tightly in plastic wrap or aluminum foil.
- Freezer: You can freeze pie crust for up to 3 months. Wrap it well in plastic wrap or aluminum foil, then place it in a freezer-safe container.
- Portion-Sized Bags: Roll out and cut pie crust into portion-sized rounds, then store them in individual plastic bags. This is great for small pies or tarts.
For even more delicious, homemade treats, explore our favorite cozy recipes below;
- Homemade Sourdough Pop Tarts (discard or starter)
- Sourdough Carrot Cake with Cream Cheese Frosting
- Sourdough Cinnamon Rolls
- Sourdough Pumpkin Spice Muffins (starter or discard)
- Perfect Fall Pumpkin Spice Rice Krispie Treats Recipe
We hope you love this recipe as much as we do. If you decide to make a pie or two, please tag us @themoderndaycottage on Instagram and leave a comment below. And don’t forget to 📌 pin this recipe to your 📌 Pinterest board for future baking adventures. Happy Baking
Easy No Fail Flaky Pie Crust Recipe (how to make)
Ingredients
- 2 ½ cups all-purpose flour
- 10 tablespoons salted butter chilled and cut into small pieces
- ÂĽ cup vegetable shortening or lard chilled and cut into small pieces
- 6-10 tablespoons ice cold water
- 1 teaspoon sallt
How To Make
- Mix the Dry Ingredients: In a large bowl, combine 2 ½ cups of all-purpose flour and 1 teaspoon of salt. This is your flour mixture, the start of a great pie crust.
- Cut in the Fat: Add 1 cup of cold butter and ÂĽ cup of vegetable shortening to the flour mixture. Use a pastry cutter or pastry blender to mix until the mixture looks like coarse crumbs with pea-sized pieces of butter.
- Add Ice Water: Slowly add 6-8 tablespoons of ice water, one tablespoon at a time, until the dough starts to come together. Be careful not to add too much water; just enough to form a ball of dough.
- Form and Chill the Dough: Divide the dough into two equal portions and shape each into a disc shape. Wrap each disc in plastic wrap or saran wrap and refrigerate for at least 30 minutes.
- Prepare Your Work Surface: Lightly flour your work surface with a little flour to prevent sticking.
- Roll Out the Dough: Take one dough disc from the fridge and roll it out with a rolling pin to about 1/8 inch thick. Transfer the dough to a 9-inch pie pan or pie dish, pressing it into the bottom crust and up the sides. Trim any excess dough around the edge of the pie plate.
- Add Your Pie Filling: If making a single-crust pie, add your pie filling now. For double-crusted pies, roll out the second disc for the top crust.
- Assemble the Pie: Place the top crust over the filling, trim, and crimp the edges to seal. Use a pastry brush to apply an egg wash for a golden finish.
- Pre-Bake the Crust (If Needed): For pies with a wet filling, pre-bake the crust to avoid sogginess. Line the crust with parchment paper and use pie weights. Bake at 425°F for 10-15 minutes, then remove the weights and bake for another 5-10 minutes.
- Bake the Pie: Place your pie on a baking sheet and bake at 375°F to 400°F, depending on your pie recipe. Bake until the crust is golden brown and the filling is bubbling.
- Cool the Pie: Let the pie cool completely on an oven rack before slicing. This helps the filling set and keeps the crust flaky.
Notes
- Use Cold Ingredients: Cold butter and ice water are key to getting flaky layers in your pie crust. Cold ingredients prevent the butter from melting too soon, which creates those delicious flaky layers.
- Don’t Overwork the Dough: Mix the dough just enough to combine the ingredients. Overworking the dough can make the crust tough instead of tender.
- Chill the Dough: After you shape your dough into discs, wrap them in plastic wrap or saran wrap and chill them in the refrigerator for at least 30 minutes. This helps the fat in the dough to solidify, making it easier to roll out and resulting in a flaky crust.
- Roll Out on a Lightly Floured Surface: Use a lightly floured surface and rolling pin to roll out the dough. Adding too much flour can make the crust tough, so be careful with how much you use.
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