Homemade Flaky Pie Crust Recipe
This Homemade Flaky Pie Crust is our go-to recipe whenever we want a tender and flaky pie crust. Follow this complete guide for easy step-by-step instructions, tips, tricks, advice and our answers to your most frequently asked pie crust questions.
Servings: 1 9" pie
- 1 ¼ cups All-Purpose Flour
- ½ teaspoon Salt
- 4 oz Crisco or butter
- ⅛ cup Water cold
In a large mixing bowl, combine the four and salt.
Add the Crisco (or cold butter) and use your fingers to combine. Once the mixture resembles coarse meal, make a well in the center and add the cold water.
Carefully bring the flour mixture from the sides of the bowl into the center with the water and gently mix until combined and the flour is all moistened. Do not overmix or knead!
Form the dough into a flat disc and wrap in plastic. Let the dough rest in the cooler for about 30 minutes - 1 hour. Note: if you don’t have time, don’t worry about chilling the dough. It’s a good practice, but not 100% necessary with this recipe.
Once the dough has rested, remove from the plastic wrap and transfer to a lightly floured surface. Use a rolling pin, start in the middle of the dough and roll outwards to make a circle. Roll into an evenly thick, round, circle large enough for the dough to hang over your pie plate at least ½".
Roll the dough onto the rolling pin and transfer to a 9" pie plate. Cut the excess dough off leaving a ½" dough to hang over the side of the pie plate. Tuck the dough under to create a smooth edge, then use your fingers to crimp the dough into a decorative design and set aside.
Fill and bake your pie as directed.
Calories: 364kcal | Carbohydrates: 43g | Protein: 7g | Fat: 19g | Saturated Fat: 6g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 7g | Trans Fat: 2g | Cholesterol: 59mg | Sodium: 358mg | Potassium: 280mg | Fiber: 2g | Sugar: 25g | Vitamin A: 8443IU | Vitamin C: 3mg | Calcium: 138mg | Iron: 2mg