Flakey Pie Crust
A classic flaky pie crust that yields tender, golden-brown pastry perfect for sweet or savory pies, suited for home bakers seeking a crisp, buttery base.
Ingredients
Instructions
- Sift flour with salt; cut in shortening until mixture resembles fine meal.
- Sprinkle with water, a tablespoon at a time, mixing lightly with a fork until all of the flour is moistened.
- Form dough into a ball and divide in half.
- Roll each piece to 1/8-inch thickness on a lightly floured board.
- Fit pastry loosely into pie plates and prick bottom and sides with a fork.
- Trim and flute edges.
- Bake in a preheated hot oven at 400° for 10 to 12 minutes or until golden brown.
Tips & Substitutions
For a flakier crust, ensure your shortening is cold and handle the dough as little as possible. If you don't have shortening, you can substitute with an equal amount of butter or coconut oil for a richer flavor. If the dough is too crumbly, add a bit more cold water, one teaspoon at a time. Always store the dough wrapped in plastic in the fridge if not using immediately.
Serving Suggestions
This flaky pie crust is perfect for both sweet and savory fillings. Serve it with a slice of fruit pie or quiche for a delightful meal. It pairs beautifully with a refreshing No Fuss Fruit Salad for a light dessert or side. For a complete meal, consider serving a slice alongside a California Tossed Salad.
Storage & Reheating
To store leftover pie crust, wrap it tightly in plastic wrap or place it in an airtight container, and refrigerate for up to 3 days. You can also freeze the dough for up to 3 months. When ready to use, thaw it in the refrigerator overnight and roll it out as needed.
Nutrition & Diet Analysis (per serving)
Each serving of Flakey Pie Crust contains roughly 2176 calories, with 2g protein, 11g carbohydrates, and 240g fat. Note that it is relatively high in sodium, at 3000mg per serving (130% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I make this pie crust ahead of time?
Yes, you can prepare the crust ahead of time. Wrap the formed dough ball in plastic wrap and refrigerate for up to 3 days or freeze it for up to 3 months. When ready to use, simply thaw in the refrigerator and roll it out as needed.
What can I do if my crust is too tough?
If your crust turns out tough, it may be due to overworking the dough. To prevent this, mix the ingredients just until combined and avoid rolling it out too much. For a softer texture, consider adding a little more cold water next time.
Can I use whole wheat flour instead of all-purpose flour?
Yes, you can use whole wheat flour for a healthier option, but the texture may be denser. For best results, consider using a blend of whole wheat and all-purpose flour to maintain some flakiness.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).