This Buttery Flaky Pie Crust is a super tender, melt-in-your-mouth, and comes together quickly for a double-pastry pie crust that will be the shining star of your next pie!
Calling all pie lovers! This Buttery Flaky Pie Crust will take your pies to the next level! I’m a huge fan of the original Crisco Flaky Pie crust like our grandmothers used, but I miss the savory butter flavor of real cream butter.
So, being the butter lover that I am, I have reworked my grandmother’s recipe by finding the perfect ratio of shortening and butter to make the best buttery flaky pie crust!
SHOPPING LIST INGREDIENTS FOR BUTTERY FLAKY PIE CRUST:
- Real Butter – make sure your butter is very cold, it should feel completely solid. Do not substitute with margarine or low-fat.
- Shortening – Crisco has the best flavor and outcome in my opinion.
- Ice Water
- All-Purpose Flour
TIPS FOR MAKING THE BEST PIE CRUST:
- DO NOT OVERWORK THE DOUGH. You just want the dough to come together and be able to hold shape. It’s okay if you see specs of fat marbled throughout the dough.
- For the best results, I use my food processor when making pie crust. It really incorporates all of the ingredients quickly without making the dough tough. You can always do this by hand, using a pastry cutter or fork.
- Follow the instructions for chilling the dough for at least 30 minutes…this is very important!
- I like to roll out my crust between two sheets of parchment paper. Alternatively, you can roll the dough out onto a floured surface.
- Place the dough in a pie plate and press it firmly into the pan and around the edges. Form the crust edges as desired and place it into the refrigerator for 10 or 15 minutes before baking. This will help prevent shrinkage.
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Buttery Flaky Pie Crust
- 1 1/2 sticks very cold unsalted butter diced
- 3 cups all-purpose flour
- 1 tablespoon sugar
- 1 teaspoon kosher salt
- 1/3 cup very cold Crisco shortening
- 6 to 8 tablespoons iced water
- Dice the butter and it cold in the refrigerator until you’re ready to add it to the mixture.
- Place the flour, salt, and sugar in the bowl of a food processor fitted with a steel blade and pulse a few times to mix.
- Add the cold butter and shortening.
- Pulse 8 to 12 times, until the butter-flour mixture is crumbly and pea size.
- Add ice water a little at a time and pulse the machine until the dough begins to form a ball.
- Dump out on a floured board and roll into a ball.
- Wrap in plastic wrap and refrigerate for at least 30 minutes.
- Remove dough from refrigerator and cut the dough in half.
- Roll each piece in between 2 sheets of parchment paper, into a circle, rolling from the center to the edge.
- Fold the dough in half, place in a pie pan, and unfold to fit the pan.
- Press dough firmly into the pan and around the edges.
- Form the crust edges as desired and place it into the refrigerator for 10 or 15 minutes before baking.
- Repeat with the second crust.