Homemade Flaky Pie Crust Recipe (2024)

This Homemade Flaky Pie Crust Recipe came straight from my Grandmother and turns out perfectly every time!

Tender, easy, and very flaky, I’ve been making this Homemade Flaky Pie Crust Recipe since I made my first pie at the age of 10. While I won’t comment on how many years that actually is, rest assured it’s been thoroughly tested.

Everyone has an opinion on pie crusts. Lard, butter, oil, shortening or even a combination.

This special and unique combination of shortening, an egg, and a tablespoon of vinegar consistently, time are time, produces and easy, no-fail, tender and flaky crust. I was going to try and find some collaborating research to support why my slightly odd version is the best-est, most flakey, easiest etc but here is what it really comes down to.

This recipe has been working for my family for 3 generations. It’s the only crust recipe I ever use, it’s perfect every time, and I’ve made approximately a bazillion pies, like the Cherry Pie with Homemade Filling below. That’s it. That’s my supporting evidence.

How to make Homemade Flaky Pie Crust

Start by stirring together flour, salt, and a pinch of baking soda. Add shortening and cut it into the flour using a pastry bender. I’ve heard that it can be done with sturdy forks or 2 knives, but personally have not tried that technique.

After 2 – 3 minutes the mixture should resemble course crumbs and there should not be any large clumps of shortening remaining.

Whisk together an egg, 1 tablespoon of vinegar, and 5 tablespoons of water. Add to the shortening crumbs and stir the mixture together until it is incorporated and forms a ball of dough, but don’t keep mixing past this point.

Turn the ball of dough out of the bowl onto a floured surface.

Shape the ball of dough into rectangular brick and cut it into thirds if using a 9″ pie plate. This recipe makes three 9″ crusts or two 10″ crusts.

If you will not use them all, wrap any unused dough portions in plastic wrap and a freezer bag and they will keep well in the freezer for up to 6 months or in the refrigerator for a week.

Roll out the dough using a flour dusted rolling pin to roughly 1″ wider then the pie plate.

Use a flour dusted metal spatula to flip half of the crust over. This makes moving from the counter to the pie plate much easier.

Trim any excessively long edges of pie crust if necessary.

For a single crust, use a pinch and tuck to shape an easy scalloped edge.

For a double lattice top crust, roll out a second crust and cut into 10 consistent width strips. Feel free to use a ruler if you are particular about the width. I usually use about 3/4″ of an inch.

Space out 5 strips of dough equidistant from the next vertically across the top of the pie. Lifting strips as needed to weave a lattice, lay 5 strips horizontally.

Trim and tuck the edges into the bottom crust and bake as directed with your pie recipe.

PRO TIPS

• Chill dough balls in the refrigerator for 30 minutes or freeze for 15 minutes to make less sticky and easier to work with.
• Makes three 9″ crusts or two 10″ crusts.
• Freeze unused crust dough tightly sealed for up to 6 months.
• Once the dough is combined, do not continue to work it, so that it stays tender.

For another great resource on all your pie crust questions, check out this article by Food52.

If you love pie as much as I do, make sure to try my Cherry Pie with Homemade Filling, Peach Crumble Pie, or the Fresh Lattice topped Peach Pie pictured above .

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