Flaky Pie Crust RecipeThis flaky pie crust is perfect for all kinds of baked pies.
Flaky and mealy pie crusts differ in the size of the fat globs. Flaky crusts use bigger globs of shortening, usually around the size of peas, while mealy crusts will resemble corn meal.
Why use one or the other? Mealy crusts don't tend to get as soggy as flaky crusts, making them ideal for the bottoms of fruit or custard pies. Flaky crusts are used for top crusts and for making prebaked pie shells.
Tip: You can make this pie dough in a food processor or stand mixer. But for maximum flakiness, mixing gently by hand is best.
Also, it's best if all your ingredients are as cold as possible.
Prep Time: 15 minutes
Total Time: 15 minutes
- 2½ cups (312 grams) all-purpose flour (see How to Measure Flour)
- 8 oz. cold butter (2 sticks), shortening or lard, cut into ½-inch cubes
- 2 cold eggs
- 1 tsp salt
- ½ cup icy cold water
- Dissolve the salt in the water.
- Cut shortening into flour until the shortening blobs are about the size of peas.
- Add the eggs and gently mix with a wooden spoon until just combined.
- Slowly drizzle in the salted water and gently mix until the dough holds together when you pinch it.
- Bring the dough together into a pile and press it into a disc.
- Wrap the dough in plastic and chill for about 20 minutes before using.
NOTE: For a more tender crust, use half all-purpose flour, half cake flour.