Sweet Almond Flaky Pie Crust

Sweet Almond Flaky Pie Crust

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"This pie crust is amazing! It makes the pie, with this crust you wont even need ice cream to eat with the pie!"
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20 m servings 225 cals
Serving size has been adjusted!

Original recipe yields 16 servings



  • Calories:
  • 225 kcal
  • 11%
  • Fat:
  • 16.5 g
  • 25%
  • Carbs:
  • 16.9g
  • 5%
  • Protein:
  • 1.9 g
  • 4%
  • Cholesterol:
  • 12 mg
  • 4%
  • Sodium:
  • 211 mg
  • 8%

Based on a 2,000 calorie diet

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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.


  • Prep

  • Ready In

  1. In a large bowl, stir together the cake flour, all-purpose flour, baking powder, salt, white sugar, and brown sugar. Cut in the shortening by pinching between your fingers or using a pastry blender, until the mixture has lumps no larger than peas. In a separate bowl, whisk together the egg, water, vanilla, and almond extract.
  2. Pour the wet ingredients into the dry, and mix until the dough comes together. Divide the dough into halves, pat into a ball, and flatten slightly. Wrap each one in plastic wrap. Refrigerate for at least 4 hours, or overnight before rolling out to make a crust.


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This was good but I might use less shortening next time. I have never seen a recipe with 1/8 cup of baking powder before and I used only 1/8 tsp. It seemed to work. I also wonder if the 'cup'...

used this recipe with the sour cream Apple pie to rave reviews! It was delicious altho agree with previous reviewer I added alot more flour...perhaps the msmts can be reviewed?

By proportions of other crusts I have made, the flour should total 3 cups.

The dough was a snap to bring together but I feel the amounts were off. I think it needs approx. 1/2 cup extra flour to keep it from sticking to everything in sight. I also used only 1 cup sho...

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