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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.

flaky pie crust from dessertswithstephanie.com

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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.

flaky crust pies

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.
make pie dough
Figure A
flaky pie crust process
Figure B
how pie crust dough should look
Figure C

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.
rolling flaky pie crust
Figure A
how to roll flaky pie crust
Figure B

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.
assembled pie with flaky pie crust
  • 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.

flaky pie crust recipe

Flaky Pie Dough

If you are looking for a flaky, buttery and delicious pie dough 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 pie crust to delight your guests.
5 from 22 votes
Course Dessert
Cuisine American

Ingredients
  

  • 375 Grams All-Purpose Flour (3 Cups)
  • 1 tsp Salt
  • 2 TBSP Granulated Sugar
  • 170 Grams Unsalted, Cold Butter, cut into ½" cubes (6 ounces or 1 ½ sticks)
  • 100 Grams Vegetable Shortening (½ Cup)
  • 2 – 6 TBSP Cold Water

Instructions
 

  • Place flour, sugar and salt in a bowl. Stir to combine.
  • Place vegetable shortening and cold butter in bowl and toss to coat with flour.
  • Begin working shortening and butter into the dry ingredients by: 1) using a pastry cutter or 2) your hands. If the butter becomes too soft, place the bowl in the refrigerator for 10 minutes.
  • Continue to work the shortening and butter into the dry ingredients until small pieces of butter remain which are a bit larger than a pea.
  • Add 1 to 2 tablespoons of ice water to the dough and gently toss with a spatula or work in with your hands or pastry cutter.
  • Continue to add water as needed until the dough holds together.
  • Wrap the dough in plastic wrap and place in refrigerator for 2 hours.
  • Roll dough on a lightly floured work surface.

Video

Notes

Flaky pie crust dough may be frozen for up to three months.
Keyword apple pie dough, flakey pie dough, flaky pie dough, pie crust recipe, pie dough, pie dough recipe
Tried this recipe?Let us know how it was!

5 Comments

  1. TaraLynne

    Reply

    5 stars
    Made this twice. First time was perfect as was the second. Great tip with the spritzer bottle.

  2. Sadie

    Reply

    5 stars
    This crust was easy to make after I watched your video! First time my crust turned out well.

  3. Tamara

    Reply

    5 stars
    If I want to use this for a savory quiche crust, can I just leave out the sugar?

  4. Sara B

    Reply

    5 stars
    This recipe is da bomb. I never made pie dough before so the video helped a lot.

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