Basics · Tested at home
Homemade Buttery Flaky Pie Crust
Original recipe by Sally McKenney · Sally's Baking
Best of the Best · Selected by Justin. Ingredients retained; functional instructions independently written.
A chilled butter-and-shortening pastry dough yielding two pie crusts; baking follows the recipe for the finished pie.
Prep15 minutes
Cook0 minutes
Total2 hours, 15 minutes
Makes2 pie crusts (1 lb, 8 ounces dough total)
Get everything ready
Ingredients
Tap an ingredient as you use it to keep your place.
Turn up the heat
Let’s cook.
- Mix flour and salt. Cut in the cold butter and shortening with a pastry cutter or two forks, leaving pea-sized pieces and a few larger fat pieces.
- Measure ½ cup ice-cold water after chilling it with ice. Add to the flour mixture 1 tablespoon at a time, stirring after each addition. Stop when large clumps form; use only as much as needed.
- On a floured counter, gently fold the mixture together without overworking. Moisten dry areas with wet fingers or dust sticky areas with flour. Shape a ball, divide in half, and flatten each half to a 1-inch-thick disk.
- Wrap tightly and refrigerate at least 2 hours, or up to 5 days.
- Keep one disk cold while rolling the other on a floured surface. Roll from the center, rotating to prevent sticking, to a 12-inch circle about ⅛ inch thick.
- Transfer with the rolling pin into a 9-inch pie dish. Continue with the chosen pie recipe, including its par-baking instructions if required.
Recipe Notes
Ice to chill the water; do not count the ice as additional water.
From Justin’s kitchen
The perfect pie crust. Quick and easy!