Flaky Pie Crust

Flaky Pie Crust

Fool proof flaky traditional pie crust recipe! Easy steps, simple ingredients, and fun crimping and weaving ideas included! 
This recipe makes 2 single pie crusts, or one double pie crust. 

Perfect Pie Crust Every Time

Hold your own next to Grandma’s famous pies with this fool proof flaky pie crust recipe! With a few simple tricks and basic ingredients, you can master the perfect crust! I have tried this crust using 7 different combinations from all butter, to all shortening, and everything in between. I hope our found favorite becomes your new family favorite too! See recipe ideas at the bottom of the page for my favorite pie recipes with this pie crust!

Make it into 2 single pie crusts, or one double pie crust. You can half the recipe if you just need one single pie crust. Key tips for a perfect pie crust every time: 

1. Shortening – Because of shortening’s high melting point, it bakes in a way that yields to a flaky result. If you prefer more of a butter flavor, I recommend using 1/2 classic shortening and 1/2 butter flavored shortening. That way you get the butter flavor without sacrificing the flaky result. I tried using 100% butter flavored shortening and it was too buttery for my taste. 

2. Cold ingredients – Using ice cold water especially can help keep your fats tender and easy to roll out. I often even put my shortening in the freezer before hand as well for coldest and best results. Chilling the dough for at least 1 hour before rolling also is key! 

3. Dough handling – The less you can touch the dough the better! A flaky pie crust is one that has hardly been touched. Fold the dough together instead of mixing, and try not to handle the dough too much. 

Crimping techniques

There are so many fun methods out there of ways you can crimp or weave a pie crust. Making sure your dough is properly chilled is key to easy rolling. There are endless ways to decorate a pie crust. Here are 5 ideas. See my Instagram’s IGTV pie crust tutorial to see a video demonstration. 

1. Fluting – the classic crimping around the edges with just simple pinching! 
2. Fork – so easy and fast with a classic look!
3. Cookie cutter – a fun way to make your pie designs look next level! Plus an easy way to customize the look for each holiday.
4. Braid – easier than it looks! Just cut the dough into long narrow strips and braid. I find it easier to do it in sections of 8-12 inches then pinch them together once they’re on the crust. It’ll end up looking like a long seamless braid. 
5. Lattice – start with one row at a time and gently weave in another strip going the opposite direction. 

Flaky Pie Crust

Lori Vaughn
Fool proof flaky traditional pie crust! Easy steps, simple ingredients!
5 from 1 vote
Prep Time 10 mins
Chilling 1 hr
Total Time 1 hr 10 mins
Servings 2 pie crusts


  • 2 ½ cup all purpose flour
  • 1 tsp salt
  • 1 cup shortening*
  • 2 tsp white vinegar
  • 5-6 tbsp ice water


  • In a large mixing bowl, combine flour and salt.
  • Pulse in shortening using a pastry cutter, fork, or food processor until you have pea sized bits of shortening evenly through out the dough.
  • Add vinegar and ice cold water. Gently fold together until just combined. Do not vigorously mix or overwork the dough. Add an additional tbsp of water as needed. You want just enough water that it comes together and is sticky, but not overly wet.
  • Divide the dough into 2 sections and form each one into a thick disk. Gently wrap each one in plastic wrap and let it rest in the fridge for at least 30-60 minutes, or up to 5 days. You can also freeze it for up to 3 months.
  • When the dough is chilled, gently roll out one disk on a floured work surface. Always roll out starting from the center of the dough, working your way around to create an even circular shape. I love using a silicone mat for this for easy transfer to the pie dish. Rolling it between 2 pieces of wax paper also works well.
    Roll it out until the dough is about 1" larger than your pie dish. (Flip your pie dish over and place on crust for easy measurement against the dough)
  • Using your silicone mat or wax paper, gently flip over the dough into your pie dish. Lift up the edges of the pie crust as needed to make sure the crust falls into the corners of the dish.
    Follow your pie recipe's baking instructions for the finished steps. Below are a few baking tips:
  • Crimping tips: See notes above for crimping ideas!
    For a single pie crust: Using a fork, prick the bottom of the crust a few times. Line with parchment paper and fill with dried beans or pie weights. Bake at 400° F for 16-20 minutes, until golden brown. You can use a pie crust shield or aluminum foil to cover the edges of your pie crust to prevent over browning.
    For a double pie crust: To prevent a soggy crust, sprinkle a teaspoon of flour on the bottom of the pie crust. Add filling and top crust. Brush with an egg wash (1 beaten egg + 1 TB water mixed together) and lightly brush the top. Top with coarse sugar if desired. Bake as recipe directs.


*A note on shortening: if you'd like a more buttery flavor to your pie crust, I recommend using 1/2 classic shortening and 1/2 butter flavored shortening. You can use real butter, but I have found it doesn't quite compare in flakiness. 


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