Flaky Pie Cust

Flaky Pie Cust

2 pie crusts
Ready20 minutes


  • 2 cups all purpose flour + extra flour for rolling
  • 1 teaspoon dry local sea salt (ok, I added that part—you don't have to use local salt)
  • 2/3 cup shortening
  • 5 – 6 tablespoon ice cold water


  1. Using gentle hands, sift flour before measuring. After measuring, sift flour again with the salt. Put dry ingredients in bowl.
  2. Using a pastry cutter, cut in half of the shortening until the mixture resembles coarse meal.
  3. Add remaining shortening until mix is the size of large peas.
  4. Switching to a fork or your fingers, sprinkle water over dough, one tablespoon at a time, mixing lightly until dough is just moist enough to hold together.
  5. Gently turn dough onto floured surface and avoid handling too much.
  6. Coat a rolling pin with flour and gently roll out the dough to about 1/8 inch thickness.
  7. Carefully lift dough and place in center of pie plate and carefully press out any air pockets that might have formed.
  8. Try not to stretch the dough, it will shrink back during baking.
  9. Flute edges of pie crust and proceed to recipe.
  10. To learn more about how to flute, try an instructional video. To bake crust before filling, prick the bottom of the pie shell with a fork and bake at 450 for 10–12 minutes and cool completely before filling.




Get our best articles delivered to your inbox.

  • This field is for validation purposes and should be left unchanged.