As a food blogger, I finally perfected a secret trick for the Flakiest Pie Crust Ever that works like a charm and creates beautiful, distinct layers every time.

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I don’t usually get excited about pie crust, but this one makes me giddy. I call it the Flakiest Pie Crust Ever because there’s a little trick that turns plain all purpose flour and cold unsalted butter into layers that shatter and melt at the same time.

I won’t tell you the trick here, not yet, but if you’ve ever thought storebought was fine, try this once and you’ll never be the same. I mess up recipes a lot and still this one rescues every pie I’ve attempted so far.

Curious? Good, you should be.

Ingredients

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All purpose flour: Main source of structure and carbs, little fiber, not very nutrient dense.
Salt: Enhances flavor and controls yeast, dont add too much or its salty.
Sugar: Adds a touch of sweetness, feeds browning reactions, adds some simple carbohydrates.
Butter: Gives rich flavor and flakiness, mostly fat, adds tenderness but more calories.
Shortening or lard: Optional for extra flake, pure fat, no protein.
Vinegar or vodka: Small amount helps gluten relax, keeps crust tender, no real flavor added.
Egg: Used as wash for shine and color, adds a bit of protein if used.

Ingredient Quantities

2 1/2 cups all purpose flour (about 312 g)

1 teaspoon fine salt (about 6 g)

1 tablespoon granulated sugar (optional, about 12 g)

1 cup unsalted butter (2 sticks, 226 g), very cold or frozen, cut into cubes or grated

2 tablespoons vegetable shortening or lard (optional, for extra flake, about 28 g)

6 to 8 tablespoons ice cold water (90 to 120 ml)

1 tablespoon white vinegar or vodka (optional, helps keep crust tender)

Extra flour for dusting while rolling (a few tablespoons)

1 large egg (optional, for egg wash)

How to Make this

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1. In a big bowl or your food processor combine 2 1/2 cups all purpose flour, 1 teaspoon fine salt and 1 tablespoon sugar if using; pulse a few times to mix well.

2. Add 1 cup very cold or frozen unsalted butter cut into cubes or grated, and 2 tablespoons vegetable shortening or lard if you want extra flake. Using a pastry cutter, two knives or the food processor pulse until the mixture looks like coarse crumbs with lots of pea to almond sized pieces of butter still visible. Don’t overwork it, some larger bits are what make it flaky.

3. Mix 1 tablespoon white vinegar or vodka into 6 to 8 tablespoons ice cold water. Drizzle the chilled liquid over the flour mixture a tablespoon at a time while gently tossing with a fork, just until the dough starts to clump when you squeeze a handful. Stop when it holds together but still looks shaggy, add more water 1 teaspoon at a time only if needed.

4. Turn the dough out onto a lightly floured surface, gather it gently and press it into 1 or 2 flat discs depending on what you need: one disc for a single crust, two discs for a top and bottom. Use minimal handling, you want those cold butter pockets to stay cold.

5. Wrap each disc tightly in plastic and chill in the fridge at least 30 minutes, preferably 1 hour. If you’re in a hurry, pop them in the freezer for 15 to 20 minutes. The trick is to let the butter firm up again so it steams during baking and creates layers.

6. When chilled, flour your board lightly and roll each disc from the center outward to about a 12 inch circle for a 9 inch pie, turning the dough often and re-dusting with flour only as needed. Try not to stretch the dough, that makes shrinking when baked.

7. Fold the rolled dough in half or roll onto your pin and ease it into the pie plate, don’t pull it into place. Trim to about 1/2 inch overhang, fold and crimp or flute the edges. If you’re making a top crust or lattice, chill the assembled pie for 15 minutes before baking so it holds its shape.

8. If you want a shiny golden finish, beat 1 large egg with a tablespoon of water and brush lightly over the crust before baking. You can also sprinkle a bit of sugar on top for extra crunch.

9. Bake: preheat oven to 375°F (190°C). For blind baking line the crust with parchment and pie weights or dried beans and bake 15 to 20 minutes, remove weights and bake another 8 to 12 minutes until golden. For filled pies, follow the filling recipe temperature and time, usually 375 to 425°F depending on filling; crust should be deep golden when done.

10. Store any unused dough wrapped in plastic in the fridge up to 3 days or frozen up to 3 months. When reheating or re-rolling, keep everything cold and handle lightly for the flakiest results.

Equipment Needed

1. Large mixing bowl
2. Food processor (optional)
3. Pastry cutter or two knives
4. Measuring cups and measuring spoons
5. Box grater (for grating frozen butter)
6. Rolling pin
7. Plastic wrap (for chilling dough)
8. 9-inch pie plate
9. Pastry brush (for egg wash)
10. Parchment paper plus pie weights or dried beans

FAQ

2 1/2 cups all purpose flour (about 312 g)

1 teaspoon fine salt (about 6 g)

1 tablespoon granulated sugar (optional, about 12 g)

1 cup unsalted butter (2 sticks, 226 g), very cold or frozen, cut into cubes or grated

2 tablespoons vegetable shortening or lard (optional, for extra flake, about 28 g)

6 to 8 tablespoons ice cold water (90 to 120 ml)

1 tablespoon white vinegar or vodka (optional, helps keep crust tender)

Extra flour for dusting while rolling (a few tablespoons)

1 large egg (optional, for egg wash)

Q: Can I make the dough ahead of time? A: Yes. Refrigerate for up to 2 days or freeze for up to 3 months. Thaw in the fridge overnight before rolling.

Q: What if my dough cracks when I roll it? A: Patch cracks by pinching pieces together or dampen the edge with a little water and press to seal. Let it rest then roll gently.

Q: Do I have to use shortening or can I use all butter? A: You can use all butter for the best flavor. Shortening or lard adds extra flake and helps with structure but is optional.

Q: How do I stop a soggy bottom? A: Blind bake the crust before adding a wet filling, or brush the baked crust with a thin layer of melted chocolate or beaten egg white to seal it.

Q: How much water should I use? A: Start with 6 tablespoons of ice cold water then add more a tablespoon at a time only until the dough just holds. Too much water makes the crust tough.

Homemade Pie Crust Recipe Substitutions and Variations

All purpose flour (2 1/2 cups):
- Whole wheat pastry flour: swap 1:1, gives a nuttier, slightly denser crust, chill dough a bit longer.
- Pastry flour: swap 1:1 for a more tender, flaky result, great if you want softer crumb.
- 1-to-1 gluten free blend (with xanthan gum): swap 1:1, handle gently, may need a touch more cold water.
Unsalted butter (1 cup, very cold or frozen):
- All lard: swap 1:1 for ultra flaky, classic pie crust texture, less buttery flavor.
- Vegetable shortening: swap 1:1 for extra flake and easier handling, but less flavor than butter.
- Half butter, half shortening: split 50/50 to keep great flavor and better flake.
Vegetable shortening or lard (optional, 2 Tbsp):
- Omit and add extra cold butter: use the extra butter amount equal to the fat removed, more buttery taste, slightly less flake.
- Chilled coconut oil (solid): swap 1:1, adds flake and a mild coconut note so only use if flavors match.
- Cold rendered duck or beef fat: swap 1:1 for rich, savory flavor in savory pies, chill well.
White vinegar or vodka (1 Tbsp, optional):
- Lemon juice: same amount, gives tender crust with a faint citrus hint.
- Apple cider vinegar: same amount, mild flavor and same tenderizing effect.
- Skip it and use an extra tablespoon of ice water: ok if you don’t want any acid or alcohol.

Pro Tips

– Keep everything as cold as possible. Cold butter = flaky layers, so grate frozen butter or cut and return it to the fridge if it warms up. I even chill the bowl and the rolling pin sometimes, it helps more than you think.

– Use just enough liquid to barely hold the dough, then stop. Too much water = tough crust, too little = crumbly. If it feels dry add a teaspoon at a time, and dont overmix while you add it.

– Chill twice: after you form the discs and again after you fit the dough in the pan or make a top crust. That second chill firms the butter back up so the crust keeps its shape and puffs properly in the oven.

– To avoid a soggy bottom, either blind bake or give the surface a quick seal before filling. A light egg white brush, or a thin layer of fine breadcrumbs or ground nuts under wet fillings, really helps soak up extra moisture and keeps the crust crisp.

Homemade Pie Crust Recipe

Recipe by Tina Bueller

0.0 from 0 votes

As a food blogger, I finally perfected a secret trick for the Flakiest Pie Crust Ever that works like a charm and creates beautiful, distinct layers every time.

Servings

servings

Calories

377

kcal

Equipment: 1. Large mixing bowl
2. Food processor (optional)
3. Pastry cutter or two knives
4. Measuring cups and measuring spoons
5. Box grater (for grating frozen butter)
6. Rolling pin
7. Plastic wrap (for chilling dough)
8. 9-inch pie plate
9. Pastry brush (for egg wash)
10. Parchment paper plus pie weights or dried beans

Ingredients

2 1/2 cups all purpose flour (about 312 g)
1 teaspoon fine salt (about 6 g)
1 tablespoon granulated sugar (optional, about 12 g)
1 cup unsalted butter (2 sticks, 226 g), very cold or frozen, cut into cubes or grated
2 tablespoons vegetable shortening or lard (optional, for extra flake, about 28 g)
6 to 8 tablespoons ice cold water (90 to 120 ml)
1 tablespoon white vinegar or vodka (optional, helps keep crust tender)
Extra flour for dusting while rolling (a few tablespoons)
1 large egg (optional, for egg wash)

Directions

In a big bowl or your food processor combine 2 1/2 cups all purpose flour, 1 teaspoon fine salt and 1 tablespoon sugar if using; pulse a few times to mix well.
Add 1 cup very cold or frozen unsalted butter cut into cubes or grated, and 2 tablespoons vegetable shortening or lard if you want extra flake. Using a pastry cutter, two knives or the food processor pulse until the mixture looks like coarse crumbs with lots of pea to almond sized pieces of butter still visible. Don’t overwork it, some larger bits are what make it flaky.
Mix 1 tablespoon white vinegar or vodka into 6 to 8 tablespoons ice cold water. Drizzle the chilled liquid over the flour mixture a tablespoon at a time while gently tossing with a fork, just until the dough starts to clump when you squeeze a handful. Stop when it holds together but still looks shaggy, add more water 1 teaspoon at a time only if needed.
Turn the dough out onto a lightly floured surface, gather it gently and press it into 1 or 2 flat discs depending on what you need: one disc for a single crust, two discs for a top and bottom. Use minimal handling, you want those cold butter pockets to stay cold.
Wrap each disc tightly in plastic and chill in the fridge at least 30 minutes, preferably 1 hour. If you’re in a hurry, pop them in the freezer for 15 to 20 minutes. The trick is to let the butter firm up again so it steams during baking and creates layers.
When chilled, flour your board lightly and roll each disc from the center outward to about a 12 inch circle for a 9 inch pie, turning the dough often and re-dusting with flour only as needed. Try not to stretch the dough, that makes shrinking when baked.
Fold the rolled dough in half or roll onto your pin and ease it into the pie plate, don’t pull it into place. Trim to about 1/2 inch overhang, fold and crimp or flute the edges. If you’re making a top crust or lattice, chill the assembled pie for 15 minutes before baking so it holds its shape.
If you want a shiny golden finish, beat 1 large egg with a tablespoon of water and brush lightly over the crust before baking. You can also sprinkle a bit of sugar on top for extra crunch.
Bake: preheat oven to 375°F (190°C). For blind baking line the crust with parchment and pie weights or dried beans and bake 15 to 20 minutes, remove weights and bake another 8 to 12 minutes until golden. For filled pies, follow the filling recipe temperature and time, usually 375 to 425°F depending on filling; crust should be deep golden when done.
Store any unused dough wrapped in plastic in the fridge up to 3 days or frozen up to 3 months. When reheating or re-rolling, keep everything cold and handle lightly for the flakiest results.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.