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Flaky Pie Crust
The Kelly Kitchen

Flaky Pie Crust

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This Flaky Pie Crust recipe is buttery, easy to work with, and only has four ingredients!
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Prep Time 25 minutes
Total Time 25 minutes
Servings: 1 Double Pie Crust
Course: Dessert
Cuisine: American
Ingredients Method

Ingredients
  

  • 2 ⅔ cups (320 g) all-purpose flour
  • 1 tsp salt
  • 1 cup (184 g) Crisco
  • 8-10 Tbsp cold water (ice water)

Note: Gram measurements do not adjust automatically with the serving multiplier.

Method
 

DOUBLE PIE CRUST
  1. Measure flour and salt together with whisk in mixing bowl.
  2. Cut in shortening (Crisco) with pastry cutter until crumbly and about the size of peas (do not overwork).
  3. Sprinkle in water 1 Tbsp at a time and mix until dough forms a ball.
  4. Split into two even balls. Press into round discs, wrap in plastic wrap, and refrigerate while making filling. Bake according to your pie instructions.
STORAGE
  1. This makes a double crust. Dough can remain wrapped and refrigerated for up to 5 days or it can be frozen for up to 6 months. If freezing, wrap in plastic wrap or aluminum foil and then place in a freezer storage bag.

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