Flaky Pie Crust – 4 Ingredients

Flaky, tender homemade pie crust adds the perfect delicate touch to any pie. Try this easy pie crust recipe with only 4 ingredients, step-by-step directions, and detailed pictures, great for even the most novice baker. This deliciously light and flaky pie crust recipe is perfect for your next baked pie or blind-baking.

Use this delicious pie crust recipe to make any of these high altitude pies…Pumpkin Pie, Pecan Pie, Fresh Peach Pie, Fresh No-Bake Strawberry Pie, Apple Crumb Pie, and Shredded Apple Cream Pie.

Making homemade pies can be overwhelming and intimidating BUT it doesn’t have to be. Crafting the perfect golden, flaky pie crust is an art and I’m here to guide you through the process step by step.

The pie crust is the holy grail of a pie. It’s easy to mix together a few ingredients, pour them into a pie crust, and throw them into the oven. But if the crust isn’t perfectly thin, flaky, and tender the whole pie is thrown off. No one wants to eat a thick and crunchy or a burnt and crumbly crust with a sweet mouthful of pecan pie. Typically the pie crust is why people shy away from making pies or simply don’t enjoy eating pies. We are here to change that today! Let’s dive in….

This Flaky Pie Crust is baked at 8,000 ft elevation. To adjust the recipe for other elevations check out High Altitude Baking Adjustments

Pie Crust Tools:

• Pastry blender – a fork or your fingers will work also
• Medium bowl
• Measuring cups and spoons
• Fork
• Rolling pin – a chilled wine bottle could replace a rolling pin
• 9 inch pie baking dish
• Plastic wrap
• Pastry scraper – not necessary but helpful if your crust sticks to the counter, a butter knife would also work

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Flaky Pie Crust -4 Ingredient:

• Flour – this is the base of your soon-to-be flaky crust. The flour will coat the small lumps of fat which help create the flaky layers when the heat pierces the pie crust in the oven. Flour also prevents the dough from sticking to the counter and the rolling pin.
• Salt – Don’t leave this out! Salt enhances the flavor.
• Vegetable shortening – Shortening (the fat) has a high melting point which helps the crust to stay tender and maintain its shape. The fat will be broken up into small lumps to create tender, flaky layers in the crust.
• Ice water – ICE COLD water brings the dough together. See below on why the water needs to be COLD.

What is the secret to a great pie crust?

Number 1 secret is KEEP IT COLD! The main goal when creating your pie crust work of art is keeping the fat (shortening) cold. When the fat is kept cold and allowed to melt inside the oven it creates steam which separates the crust into flaky layers or creates lamination. Easy tip to keep your pie crust cold: place your mixing bowl and ingredients in the refrigerator before you start. And use ICE cold water.

How many pie crusts does this recipe make?

This recipe will make enough pie dough for two 9 inch pie baking dishes. But if this is your first time or if you are struggling to roll out the dough into a circle with nice edges, then my advice would be to use the whole recipe for 1 pie crust. Using the whole recipe, instead of half, will give you a greater surface area of rolled out pie dough. This will allow you to choose the best area of the pie dough to place in your pie baking dish to create beautiful, artistic edges.

How to make a flaky pie crust:

Step 1: Measure and mix the ingredients

• Mix together the flour and salt in the mixing bowl with a fork.
• Add the shortening into the mixing bowl and use the pastry blender to break the shortening up into small clumps. This can also be accomplished with a fork or your fingers. The clumps should be pea size or slightly larger.
• Slowly add the ice cold water 1 tablespoon at a time to ensure you don’t add too much water. Pour the water around the edge of the bowl.
• Use the fork to pull the water into the center of the bowl, carefully mixing the water with the flour, salt, and shortening as you rotate around the bowl. Try not to stir the ingredients around in a circle as this can cause a gooey ball of sticky dough.
• Use enough water to create clumps that aren’t too sticky but also not dry crumbles.
• If the dough is too dry or crumbly add a few drops of water and continue mix. If the dough is too sticky, sprinkle more flour and continue to mix.
• Mix only as long as it takes to incorporate all the water and create clumps. Do not overwork or knead the dough.
• **For the bakers at lower altitude or sea level, less water will most likely be required since the air will have more humidity.**

Step 2: Wrap up the dough and refrigerate

• For 2 pie crusts: separate the dough in half and repeat the following steps for each half
• Place a sheet of plastic wrap on the countertop, approximately 12 inches long.
• Dump the dough on to the plastic wrap.
• The dough will still be in lots of clumps. Trust the process!
• Tightly gather the plastic wrap around the dough, creating a flattened ball of dough inside.
• Refrigerate the wrapped up dough at least 2 hours or up to 5 days.

Step 3: Roll out the pie crust

• After the dough has been in the refrigerator at least 2 hours, lightly flour your clean, dry countertop to prevent the dough from sticking
• Unwrap the pie dough and place it on the floured area. The dough should be light yellow/tan with visible swirls and small pieces of shortening throughout it.
• Sprinkle a small amount of flour on top of the pie dough to prevent the rolling pin from sticking.
• Apply gentle pressure and roll from the center outward. Rotate the pie crust slightly and roll from center outward. Repeat these actions to roll the dough into a circle.
• If the dough starts to stick, sprinkle more flour onto the countertop or the top of the dough.
• If the dough starts to become too lopsided, gently use your hands to mold it back into a circle.
• For 2 pie crusts: roll the each dough ball into a 12 inch circle. This will fit a 9 inch pie baking dish with enough to create a decorative edge.
• For 1 pie crust: roll the dough out until it is 1/8 inch thick.

Step 4: Transfer the dough to the pie baking dish

• Use the rolling pin to help transfer the dough into the pie dish. Place the rolling pin at the top of the circle of dough. Gently start to roll the dough around the rolling pin as you roll it towards yourself.
• If the dough is stuck to the countertop use a pastry scraper or a butter knife to gently lift the dough off the countertop.
• Pick the rolling pin up, with the dough wrapped around it, and carefully unroll the dough over the top of the pie baking dish.
• Center the dough over the baking dish.
• Gently press the dough into the dish.
• If there is more than 1 inch of dough hanging over the edge of the pie baking dish then use a scissor to cut the excess off.
• Fold the dough that is hanging over the edge in half by folding the edge of the dough towards the pie pan. This will allow for fluting or crimping to create a decorative edge.

How to flute a pie crust:

Use your index finger and thumb on one hand, place this hand on the top of the dough. Use the index finger on the other hand, place this hand on the bottom of the dough. Gently push the index finger from the bottom up between the index and thumb on the other side till they are in line. Repeat this all the way around the edge of the pie crust.

How to crimp a pie crust:

Gently place a fork on top of the dough till it creates small lines in the dough. Lift the fork up and gently press down again next to the last set of small lines. Repeat this all the way around the edge of the pie crust.

Step 5: Bake the pie crust

Baking the pie crust will depend on what kind of pie you are making. If the pie has a filling that requires baking then follow the directions listed on the recipe for the filling. Tip: place your pie baking dish with your pie crust in the refrigerator while you make the pie filling.

The other option of baking a pie crust is called Blind Baking. Blind baking is the process of pre-baking a pie crust before adding the filling. This method can be used for quiches, fresh strawberry pie, silk chocolate pie, or tangy lemon meringue pie.

How to blind bake a pie crust:

• Make sure the prepared pie dough is cold by keeping it in the refrigerator until you are ready to blind bake it.
• Preheat the oven to 450 degrees.
• Option 1: Line the pie dough, bottom and sides, in your pie baking dish with parchment paper. Place about 2 lbs of pie weights, dried beans, or rice on top of the parchment paper, filling the baking dish. The weight on top of the pie dough will ensure that it does not puff up, lose its shape, or shrink during the baking process from the steam of the melting shortening.
• Option 2: Use a fork to poke holes in the bottom of the pie dough, approximately every 1 inch, to allow the steam from the melting shortening to escape. This will help the pie crust not puff up, lose its shape, or shrink. Then take a sheet of foil, 18 inches long, and fold it in half. Fold the corners inward to create a 9 inch circle and place it on the bottom of the pie dough.
• Bake the pie dough for 8 minutes. Then remove the pie weights or the foil. Bake it for an additional 7-8 minutes. Keep a close eye on the pie crust the last 2-3 minutes.
• Remove the pie crust from the oven when the edges start turning to light brown.
• Place the pie baking dish on a cooling rack and let it cool completely.

Can I freeze homemade pie dough?

Yes! Pie dough freezes fantastically. Pie dough does so well in the freezer, I suggest always keeping some in your freezer for your next pie inspiration or craving. Simply follow Steps 1 and 2. Make sure to store the tightly wrapped discs of pie dough in an air-tight container. You want to protect your pie dough from drying out or getting freezer burnt. Store the pie dough in your freezer for up to 3 months. When it’s time to use the pie dough, simply thaw the dough overnight in the refrigerator before rolling it out and baking it. This will actually create the perfect cold dough.

Flaky pie crust tips:

• Do not pack your flour when measuring – When measuring the flour don’t pack or scoop the flour with your measuring cup as this can result in too much flour. Instead spoon the flour into your measuring cup and scrape off any excess.
• Do not use a food processor to mix – Using a food processor might seem like a great idea to mix the flour, salt, and shortening but it will actually cut down the shortening too much. Too small pieces of shortening will result in a less flaky crust. It can also result in using less water to combine all the ingredients and in the end, the dough will fall apart when trying to roll it out.
• Use a glass pie baking dish – Glass conducts heat more evenly, which helps the bottom of the crust to bake completely and evenly. A glass dish also allows you to see the color of the sides and bottom of the pie crust to know when it’s turning light brown.
• The refrigerator is your best friend! – Keep your pie dough COLD. Keep everything cold – ingredients, mixing bowl, shortening, the water.
• Keep the dough cold when rolling it out – If the dough starts to become warm it will be unworkable. If you’re struggling to quickly roll the pie dough out, simply form it back into a ball, place it in the refrigerator for 20-30 minutes, and then try again.
• Protect the edge of the crust from burning – Use a pie crust shield or aluminum foil to cover the edge of the crust if it starts turning brown before the pie is fully baked. To use aluminum foil, create a circle by folding a sheet of foil in half, cut out a half circle, open up the foil, and place the circle over the crust. Avoid the pie shield or foil from touching the filling or else it can get baked into the filling.

Pies are a delicious, decadent dessert for any gathering or sweet-tooth craving. I hope these step-by-step instructions and detailed pictures give you the confidence to make a tender, flaky pie crust and show off your culinary skills. Happy baking!

Use this Flaky Pie Crust recipe for:

• High Altitude Pecan Pie
• Easy Chicken Pot Pie Recipe – Make Ahead & Freeze
• High Altitude Strawberry Pie
• High Altitude Pumpkin Pie
• High Altitude Fresh Peach Pie
• High Altitude Apple Crumb Pie
• High Altitude Shredded Apple Cream Pie

Check out these other fabulous desserts!

• Best High Altitude Brown Butter Chocolate Chip Cookies
• High Altitude Moist Sour Cream Banana Bread Recipe
• Chocolate Chip Pumpkin Muffins – Fluffy & Moist, Oil Free
• Moist Cornbread Recipe – perfect for high altitude
• High Altitude Oatmeal Cookies
• Chocolate Espresso Brownies

Flaky Pie Crust

Rebekah

Flaky, tender homemade pie crust adds the perfect delicate touch to any pie. This deliciously light and flaky pie crust recipe is perfect for your next baked pie or blind-baking.

Print Recipe Pin Recipe

Prep Time 20 minutes mins

Cook Time 16 minutes mins

Additional Time 2 hours hrs

Total Time 2 hours hrs 36 minutes mins

Servings 2

Ingredients

  

• 2 cups flour
• 1 tsp salt
• 3/4 cup vegetable shortening
• 1/2 cup ICE COLD water
• *Additional flour for sprinkling on countertop and pie dough

Instructions

 

• Mix together the flour and salt in a mixing bowl with a fork.
• Add the shortening into the mixing bowl and use the pastry blender to break the shortening into small clumps.
• Slowly add the ice water 1 tablespoon at a time around the edge of the bowl. Use a fork to pull the water into the center of the bowl to create clumps.
• Mix only as long as needed to incorporate the water. Do not overwork or knead the dough.
• Place half of the dough onto a sheet of plastic wrap (or all the dough if only making 1 pie crust). Tightly gather the plastic wrap around the dough, creating a flattened ball of dough inside.
• Refrigerate the wrapped up dough at least 2 hour or up to 5 days.
• After refrigeration, lightly flour your clean dry, countertop to prevent the dough from sticking.
• Unwrap the pie dough and place it on the floured area. Sprinkle a small amount of flour on top of the pie dough.
• Apply gentle pressure with a rolling pin and roll from the center outward, rotating the pie as you continue rolling.
• For 2 pie crusts: roll each half of the dough into a 12 inch circle.
• For 1 pie crust: roll the dough out until it is 1/8 inch thick.
• Use the rolling pin to transfer the dough into the pie dish by rolling it over the rolling pin. Unroll the pie dough over the center of the pie baking dish.
• Gently press the dough into the dish.
• If there is more than 1 inch of dough hanging over the edge of the pie baking dish then use a scissor to cut the excess off.
• Fold the dough that is hanging over the edge in half by folding the edge of the dough towards the pie pan. Flute or crimp the edge of the pie.
• If the pie has a filling that requires baking then follow the directions listed on the pie filling recipe.
• For blind baking: refrigerate the pie crust while preheating the oven to 450 degrees. Fill the pie crust with pie weights, rice, or dried beans. Or poke holes in the bottom and place foil in the bottom. Bake for 8 minutes then remove pie weights, rice, dried beans, or foil and bake an additional 7-8 minutes.
• Cool the baked pie crust on a cooling rack.

Notes

Tips:

Do not pack your flour when measuring – Spoon the flour into the measuring cup and scrape off any excess to avoid getting too much flour

Do not use a food processor to mix – A food processor will break down the shortening too much

Use a glass pie baking dish – Glass conducts heat more evenly

The refrigerator is your best friend – Keep the ingredients and your pie dough COLD

Keep the dough cold when rolling it out – the dough will become unworkable if it becomes warm

Protect the edge of the crust from burning – use a pie crust shield or aluminum foil to cover the edge of the crust if it starts turning brown before the pie is fully baked

If you make this delicious Pie Crust leave a comment below and let me know how they turned out. If you have any questions, post them below and I would love to help you out.