Flaky Pie Crust

This recipe is best for pies where the crust is blind-baked, such as with cream pies, or used as the top crust for fruit pies. This also works beautifully for a lattice top.

Serves: 8Hands-on: 15 minutesTotal: 1 hour 15 minutesDifficulty: Easy

Serves: 8


  • 1 1⁄4 cups all-purpose flour
  • 2 Tbsp. sugar
  • 1⁄2 tsp. salt
  • 6 Tbsp. butter, cubed and chilled
  • 2 Tbsp. vegetable shortening, chilled
  • 2 Tbsp. ice water


  • In a large bowl, whisk together the flour, sugar, and salt.
  • Add the chilled fats and rub them into the flour mixture with your fingers until about 1⁄3 of the fat is between pea- and hazelnut-sized, while the rest is blended in well. Add 2 tablespoons of water and mix until the dough forms a rough ball. Add more water, 1 tablespoon at a time, if needed.
  • Turn the dough out onto a lightly floured surface and form a disk. Wrap in plastic and chill for at least 30 minutes or up to 3 days.
  • Remove the dough from the refrigerator about 10 minutes before rolling out. Roll out on a lightly floured surface to a 1⁄8-inch thick, 12-inch circle, turning the dough often to make sure it does not stick. Dust the surface with additional flour if needed. Press dough into a pie plate.
  • Place the crust on a baking sheet and chill for 30 minutes before use. Prick bottom of pie plate before blind baking.