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Light and Flaky Pie Crust

5 from 8 votes
A light and flaky pie crust recipe that is perfect for sweet or savory pies!
Prep Time 10 minutes
Servings1 single pie crust
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Ingredients

Single 9-inch Pie Crust (double recipe for double crust pie)

  • 1 ¼ cup all-purpose flour
  • ½ teaspoon table salt
  • 5 ⅓ tablespoons shortening (1/3 cup plus 1 tablespoon) I prefer butter flavored but either works; look for it in sticks
  • Ice water around ¼ cup
US Customary - Metric

Instructions

  • Combine flour and salt in a medium-sized bowl. Add shortening in small cubes.
  • Cut in shortening with pastry cutter or two butter knives until you get pieces that are about pea-sized.
  • Start sprinkling the ice water by about a tablespoon at a time over the flour/shortening mixture. Very, very gently, turn the dough with your fingers so it gets exposed to the water. You’re not mixing, just trying to moisten all of the flour/shortening mixture. Gradually, all of the flour mixture will be moistened. Gently pat the dough into a ball (it should come together easily but not be sticky).
  • Wrap in plastic wrap and refrigerate at least 30 minutes or until ready to use.
  • When ready to use, handle as little as possible according to recipe directions. See blog post for tips and tricks for pie-making!

Notes

    • Stored pie dough can stay in the fridge for up to 3 days before use.
    • If you plan to make it earlier, ensure it's wrapped tightly in plastic, place it in a zip-top bag and freeze for up to 3 months.
    • The longevity and storage of your finished, baked pie will depend on your pie recipe.
    • Nutrition information was calculated for one whole 9-inch crust, which generally equals 8 slices for most pie recipes. 

Adding Sparkle and Shine

If you'd like a golden, shiny finish, brush the crust with well-beaten egg before baking. You can also sprinkle with sugar if you'd like. If not using an egg wash, brush the crust with a bit of melted butter and sprinkle with sugar.

Guarding Against Heat

You’ll want to keep an eye on your pie as it’s baking because sometimes, the crust gets brown long before the pie is done. If you see this happening, take some tin foil and punch a hole a couple inches in diameter in the middle. Remove pie from oven and carefully, loosely place the shield over the pie (loose because you still want the steam to be able to escape). This will keep the edges from getting too brown while the middle finishes cooking.

Nutrition

Serving: 19-inch crust, Calories: 569kcal, Carbohydrates: 119g, Protein: 16g, Fat: 2g, Saturated Fat: 0.2g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 0.1g, Sodium: 1166mg, Potassium: 167mg, Fiber: 4g, Sugar: 0.4g, Calcium: 24mg, Iron: 7mg
Calories: 569kcal
Author: Kate Jones
Cost: $3
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