The Best Flaky Pie Crust Recipe

5 from 2 votes

This homemade pie crust is tender, flaky, and so easy to make. Follow this complete guide for easy step-by-step instructions, tips, tricks, advice, and our answers to your most frequently asked pie crust questions.

Prep Time30

Cook Time1

Total Time1 30

Course: Dessert

Cuisine: American

Servings: 9" pie

Calories: 364kcal

Author: The Carefree Kitchen

Ingredients

1¼ cups all-purpose flour
1/2 teaspoon salt
4 ounces Crisco
2 tablespoons water cold

US Customary - Metric

Instructions

In a large mixing bowl, combine the flour and salt. Add the Crisco 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.
Once the dough has rested, remove from the plastic wrap and transfer to a lightly floured surface. Using a rolling pin, start in the middle of the dough and roll outwards to make a circle that is approximately 1/4" thick and large enough to hang over your pie plate at least 1/2".
Roll the dough onto the rolling pin and transfer to a 9" pie plate. Cut the excess dough off leaving a 1/2" 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. Enjoy!

Notes

Make-ahead tips: pie dough can be made a day in advance, wrapped well with plastic, and stored in the fridge overnight. Or, you can freeze the pie dough for up to 2 months. When you are ready to use it, transfer to the fridge overnight to thaw and then use as needed.

Nutrition