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Basic Flaky Pie Crust

"It is just what it claims to be. Use as unbaked pie shell."
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servings 184 cals
Original recipe yields 8 servings (1 pie crust)


  • Calories:
  • 184 kcal
  • 9%
  • Fat:
  • 13 g
  • 20%
  • Carbs:
  • 14.9g
  • 5%
  • Protein:
  • 2 g
  • 4%
  • Cholesterol:
  • 0 mg
  • 0%
  • Sodium:
  • 73 mg
  • 3%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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{{model.addEditText}} Print
  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.


  • Tip
  • Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.

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Read all reviews 1284
  1. 1667 Ratings

Most helpful positive review

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...

Most helpful critical review

??? It was so very crumbly! Did anyone else have trouble rolling this dough? It cracked badly...EXACTLY followed the recipe...

Most helpful
Most positive
Least positive

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...

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 t...

Left recipe as is, but used real butter (instead of shortening) that I had in my freezer. Sliced butter into small pieces and blended into flour mixture. After rolling in a ball, I placed in th...

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, spri...

EASY! TASTY! I didn't have any shortening (I guess I can't buy it in my country/ I don't know what it is (?)) I made the crust with butter. Turned out really great. (though there wasn't enough...

I also was disappointed that the recipe directions did not include baking instructions; the type of pie I made (Lemon Meringue) required a pre-baked crust. Using the directions from a very simi...

This recipe is exactly like a recipe I found in a 1940's cookbook. This recipe makes pie crusts simple. If you have time to refrigerate the dough after it is mixed, it will roll out better. A...

WOW, this pie crust is the best i've ever tried making or eating. So flaky and buttery. It was great. I doubled the recipe for a double crust, and I used butter flavored shortening that I got re...

First thing's first: this is not a good double crust pie. I would not recommend this AT ALL for fruit pies. However, it's an excellent single crust for custard and cream pies and my favorite f...