Recipe to Make Flaky Pie Dough using Butter and Shortening – The Ultimate Crust!

If you are looking for a butter, delicious and flaky pie crust recipe, you have come to the right place! You don’t need special equipment or training to create this crust – just follow the tips in this post and you will have a flaky pie crust to delight your guests. It is strong enough to hold up to heavy fruit fillings, yet still tender, and is a dream to work with.

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This recipe uses a combination of shortening and butter for the fats. Shortening has a higher melting temperature than butter and will contribute to a very flaky crust. Butter adds an intense flavor to the crust and will also add to the flakiness of the dough as long as it isn’t overworked.

Tips for Making the Flaky Pie Crust Dough:

Ingredients for the flaky pie crust:

• Only a few ingredients are needed to make this dough: all-purpose flour (unbleached is preferred), sugar (to add a bit of sweetness), salt, vegetable shortening, unsalted butter and ice water.
• Cut the butter into 1/4″ cubes and place in the refrigerator until called for in the recipe. It is important the butter is cold before working it into the dough else it could melt and cause a tough, glutenous dough.
• Place several ice cubes in a glass of water to chill it.

How to add butter and shortening to the pie dough:

• Begin by measuring the flour, sugar and salt into a medium to large bowl. Stir the ingredients to combine.
• Add the vegetable shortening and cold butter to the bowl and toss to combine (Figure A) .
• Using your fingers begin squishing the shortening and butter into the dry ingredients so the fats are elongated and flattened. Continue this process until you have visible pea-sized bits of fat remaining (Figures B and C). A pastry cutter may also be used for this step.
• Place the bowl in the refrigerator for 10 or 15 minutes if the butter becomes too soft. Continue working the dough once the butter hardens.

Adding Water to the Pie Crust:

• Begin by adding 2 tablespoons of ice water to the dough and gently toss the dough. Continue adding 1 to 2 tablespoons at a time. It is finished when the dough is squeezed and forms a loose ball.
• A convenient way to control adding the last measure of water is to use a food-safe spray bottle filled with ice water and add a few squirts to the bottom of the bowl.

Rest the Flaky Pie Crust before Rolling:

• Form the dough into a disk, wrap well and let rest in the refrigerator for at least an hour. This will accomplish two things: 1) allow the gluten to relax, and 2) ensure the butter does not melt while rolling out the dough.

Roll the Flaky Dough for your Pie Crust:

• Generously sprinkle your work surface and rolling pin with flour before beginning to roll out. Continue to dust flour on the work surface if the dough begins to stick.
• Start with a flattened disk (figure A), place your rolling pin in the middle of the dough and roll away from you, place the rolling pin back in the middle of the dough and roll towards you, turn the dough 90° and continue rolling in the same manner. Continue this process until you have reached your desired thickness and the correct size to fit your pie tin. You will see flattened pieces of butter if it was properly incorporated into your dough (Figure B).
• To place the dough in your pie tin, lightly flour the dough, wrap it around your rolling pin and transfer to the pie tin.
• Place the pie tin in the refrigerator while making your pie fillings.

• Tips for Using the Flaky Dough with Your Pies:
  • After filling your pie, lightly whip an egg and using a pastry brush apply a generous coating of egg wash to the crust. This will help prevent the crust from burning. Sprinkle a generous amount of raw sugar over the crust to achieve a rustic look.
  • Place your pie in the refrigerator or freezer once the pie is assembled for 10 – 15 minutes. This will help minimize the crust from shrinking.

I have a multitude of pie recipes which work well with this dough. My all-time favorite is my blueberry pie recipe.