Easy Flaky Pie Crust
why its awesome
How to Freeze Pie Crust
Why I Use Shortening and Butter in My Pie Crust
Can You Use All Butter for Pie Crust?
How to Make Easy Flaky Pie Crust
- Rolling Out Pie Crust Tutorial – If rolling out your own homemade pie crust makes you nervous, stop right now! This easy step-by-step tutorial will tell you exactly what to do for a perfect pie crust!
- Pretty Ways to Finish Pie Crust Edges – There are so many ways to finish pie crust once you’re done rolling it out to make a truly special pie. Try some of these easy and fun ones this year!
- Must Have Pie Making Supplies – If you love pies, you need these tools so you can make them all the time at home!
- And be sure to check out my favorite pie recipes HERE
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Easy No Fail Pie Crust Recipe
- 3/4 cup shortening
- 2 1/4 cups flour
- 1/2 cup cold water
- In a large mixing bowl, cut shortening and flour together. A pastry blender is preferred, but as a newlywed without a well stocked kitchen, I have used a fork with success.
- Then add water and stir with a fork until it forms a ball. If there’s still flour at the end, add water, a teaspoon at a time. You want the dough to be stiff, not sticky, so be careful not to add too much water.
- Divide in half. If you’re only using half, you can freeze the other half now. Let the dough chill in the refrigerator for at least 30 minutes before rolling out.
- If you need a baked pie shell, bake in a 350° oven for 10-20 minutes, or until the crust is cooked through and no longer translucent.
An easy, flaky, no-fail pie crust recipe that comes out perfect, flaky, and delicious. Every. Time. This No Fail Pie Crust Recipe will be the star of the show!
Easy No Fail Pie Crust
Everyone needs a go-to, no-fail pie crust recipe, so I wanted to share mine with you. But first a back story.
Every Christmas my side of the family has a tradition, passed down from my Swedish roots, to have a smorgasbord. Well, naturally, as the oldest sister, the cooking responsibility fell to me. One of the very first years I started cooking this smorgasbord, I made a French silk pie using a butter crust recipe. But for some reason, the pie crust had turned to some strange translucent, rubber-like consistency. Mr. Gracious now admits (at that time, we were still just dating) that he was pretty disappointed and concerned about my pie-making abilities, as pie is his absolute favorite dessert. Everyone chewed on their rubber pie silently, until I finally broke the ice and mentioned that there was obviously something wrong with the pie!
I have never used that recipe again. And much to Mr. Gracious’s delight, I have found the perfect flaky pie crust recipe that turns out. Every. Time. It’s flaky. It’s delicious. And best of all, it’s NOT rubbery. So here is my no-fail flaky pie crust recipe. Hopefully my sharing will help you to never have a similar pie-baking incident.
This flaky no fail pie crust recipe is enough for 2 crusts (a double crust). It is freezer safe, so if you only need half (the bottom shell), wrap the other half in plastic wrap and stick it in the freezer until you need it next time. I simply let the dough sit on the counter until soft all the way through to use it after freezing.
New to the pie-making scene? Here are some helpful Pie Making Resources to make sure all your pies come out perfect and delicious!
*****In a twist of ironic fate, as I was making this flaky pie crust recipe to take photos for this post, I discovered the ONE way to fail at this crust. Dropping the pie dish on the floor and shattering it into a million pieces. Glass shards in your flaky pie crust = no good. So. Assuming you’re not as clumsy as I am, you should be fine. I should probably switch to metal pie pans though…
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