Basic Flaky Pie Crust
Flaky, flaky, flaky. Cold vegetable shortening and ice water do the trick to make this classic crust true to its name.
This delicious, flaky pie crust made with butter makes a single crust pie, but can be scaled to meet your pie baking needs.
Nice flaky crust. I also used butter because I had no shortening. I will try it with shortening next time, but this is the recipe that I will use for pie crust from now on. I have tried tons of different pie crust recipes because I just can't bring myself to use the prepared crusts. Thanks for the recipe. Update !! O.K. , I have now tried this piecrust with all butter, all crisco and half crisco, half butter - ALL GOOD. I have also found that you don't even have to chill the crust. I have been rolling it out between wax paper(with a little flour sprinkled on the dough) and it always turns out perfectly. The bottom crust stays flaky no matter how soupy the filling. I don't think I have made as many pies in my lifetime as I have since I tried this recipe. As one other reviewer said, it is great with any type of pie. Thank you..thank you for sharing!
Absolutely the worst experience I've ever had in the kitchen. I followed directions exactly. I did not overmix or over-handle it. I put the shortening in the fridge the night before, I used less than 3T of ice water, and I chilled the dough disk in the fridge all day. It had the consistancy of a cookie dough, not a pie crust. I had to add a LOT more flour just to get it to roll out and then it kept breaking. I more or less smooshed it into my pie plate because I had no alternative crust on hand. I really wish I had the same experience as others b/c it looked so easy on paper.
Unbelievable!!!!! I've never made a pie before and this crust was simpley divine!! I made Apple Pie by Grandma Ople from this site with this pie crust (as recommended by someone) WOW! But I recommend you triple the quantity of dough to make the top of the pie as well. The original recipe barely covered my 9 inch baking dish! Wonderful!!!
If I could give this more stars I would! I have struggled with my crust making skills for years...but no more! Thank you thank you!! I made this in my food processor and it couldn't have been easier. I did do a few things based on others reviews. I used butter in place of crisco. I rolled it out between 2 sheets of wax paper and I also baked it for 15 minutes, gave it an egg white wash and put it back in the oven for 30 seconds to 'waterproof' it. I made 3 strawberry pies using this recipe and they all turned out fabulous! This is now my go to recipe for crusts! I can't thank you enough for sharing it!
I doubled this recipe to make an apple pie. I made sure not to overwork it to keep it from being tough. It was so fluffy and flaky! It is a wonderful recipe. I basted the top with milk and sprinkled sugar and it just came out perfect! Thank you for the recipe.
Didn't turn out well for me at all...I can NEVER get the bottom crust to cook right and I don't know why...my oven temperature is fine (I had it checked)...I follow the instructions and for some reason I always seem to set a white bottom crust.