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Basic Flaky Pie Crust

SUBMITTED BY: stephanie      PHOTO BY: JANELIM

"It is just what it claims to be. Use as unbaked pie shell."
SERVINGS & SCALING
Original recipe yield: 1 pie crust
    
About  scaling  and  conversions

INGREDIENTS

  • 1 1/4 cups all-purpose flour
  • 1/4 teaspoon salt
  • 1/2 cup shortening, chilled
  • 3 tablespoons ice water

DIRECTIONS

  1. Whisk the flour and salt together in a medium size bowl. With a pastry blender, cut in the cold shortening until the mixture resembles coarse crumbs. Drizzle 2 to 3 tablespoons ice water over flour. Toss mixture with a fork to moisten, adding more water a few drops at a time until the dough comes together.
  2. Gently gather dough particles together into a ball. Wrap in plastic wrap, and chill for at least 30 minutes before rolling.
  3. Roll out dough, and put in a pie plate. Fill with desired filling and bake.

Note

For information on how to pre-bake a pie crust, check our  Pie Frequently Asked Questions  page.

Watch our video about assembling a  Double Crust Pie .

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The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Nov. 7, 2003 by Mollycurls77
I gave the dry ingredients and the shortning a whiz in my food processor until it formed a small crumb, then poured this into a bowl and added the water. This dough was so easy to work with. I'm so impressed with myself...the dough was delightfully flaky. I've always stayed away from making pie crust...but no more!! Peach season is just starting here and i can't wait to try my hand at a pie with this dough! Thank you Stephanie!! UPDATE: Since writing my review six months ago, I've gained a reputation for my flaky pie crust. I've been asked numerous times to make pies for gatherings. For people who have problems with this recipe, here are a few suggestions: Add an extra tbsp of water to the mixture, roll the dough between 2 pieces of waxed paper to prevent sticking and for easy transfer, and even though the recipe says to chill the dough, you don't have to. I've been working with this dough without chilling it, and I find it turns out even flakier, and is so easy to work with. Hope this helps!

32 users found this review helpful
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Oct. 5, 2004 by giggletush
I wish there were 10 stars. OMG this was the best pie crust ever! ***For anyone looking to double the recipe use 2 1/2 cups flour, 1/2 teas salt, 1 cup chilled shortening and 1/4 cup AND 2 tbs ice water. My sister doubled it wrong and although it was harder to work w/ it still tasted great! From reading all the reviews and will next time use the wax paper under and over the dough to help me roll it out and place it in the pie pan. But really this was so easy to make and was easy to work with, for the most part. Next time I'm going to try it w/ butter just to see the taste difference. My MIL couldn't stop talking about the crust. This is definatly a keeper! THANKS!!!! ***UPDATE*** I now make this crust all the time and I now use sticks of butter right out of the fridge instead of chilled Crisco and I like the taste much better. I've used this for all kinds of pies, even chicken pot pie and it goes great w/ anything you want to use it for. Also for a tip.. spread milk over the top of the crust and sprinkle w/ sugar before baking for a sweeter crust. Ummmm... Gotta go make some pies for Thanksgiving!

25 users found this review helpful
The reviewer gave this recipe 4 stars. This recipe averages a 0 star rating.
Reviewed on Nov. 13, 2003 by SANDJEAN
This tip is for Adtrent who has problems rolling out pie dough. On the surface you plan to roll out your pie dough, take a clean wet cloth, wipe the surface and IMMEDIATELY BEFORE IT DRIES, sprinkle flour over and rub it around. You will be able to roll out your dough without any trouble. Trust me I know. I experimented for a long time before I learned this trick. Just add more flour to the surface for more pie crusts.Good luck. Sandy

18 users found this review helpful


 
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NUTRITION INFORMATION

Servings Per Recipe: 8

Amount Per Serving

Calories: 184

  • Total Fat: 13g
  • Cholesterol: 0mg
  • Sodium: 73mg
  • Total Carbs: 14.9g
  •     Dietary Fiber: 0.5g
  • Protein: 2g

VIEW DETAILED NUTRITION

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