Homemade Buttery Flaky Pie Crust

Today I’m going to teach you everything you need to know about making the perfect buttery flaky pie crust. This is the one and only pie crust recipe I use. It’s been passed down through generations. Stands the test of time. Old-fashioned, yet never out of style. Wins my heart every single time.

Salted caramel apple pie on sallysbakingaddiction.com

There is nothing more satisfying than making a pie completely from scratch. From the golden crust to the juicy filling and everything in between. Pies are so damn tasty for one reason: they’re time consuming. This shouldn’t scare you! It should intrigue you. Because if you can bake an exceptional homemade pie, congratulations. You’re a talented baker.

Let me help you get there.

As the base holding all of the pie’s contents, pie crust’s flavor is in every single bite. Start with a solid crust and you’re that much closer to pie-fection. !! Today we’re going to explore my pie crust recipe, preparation tips, how-to’s, and troubleshooting.

Pie Crust Ingredients

This crust is made with a few simple ingredients: flour, salt, cold water, and fat.

Start with quality flour. Did you know that not all all-purpose flours are created the same? King Arthur Unbleached All-Purpose Flour (adoring fan girl. they do not know I exist.) is my go-to for not only pie crust, but for pretty much ALL baked goods. Now, I admit. Sometimes I buy cheaper flours that are on sale, but in general– KA flour is my top choice. Why? Its high protein level: “At 11.7-percent protein, it tops ordinary American all-purpose flours by nearly 2 percentage points.” (from KA Flour site)

What does this mean? Baked goods rise higher and stay fresh longer.

A gluten free pie crust, you ask? I’ve never made one. Do you have a solid recipe for one?

How to Make a Buttery, Flaky Pie Crust! Tips, tricks, and recipe included!

Next up in my pie dough: salt. An obvious ingredient. Brings out the flavor. Pie crust shouldn’t be sweet.

Now, the final ingredient(s). They’re highly debatable. There are strong opinions out there for butter crust vs. shortening crust vs. lard crust. (I rarely use lard because it’s not as easy to come by for most people– though it makes a TASTY crust.) If you despise shortening, my pie crust recipe isn’t for you. If you want a crust recipe that stands the test of time, using good old shortening just as mom did– read on.

How to Make a Buttery, Flaky Pie Crust! Tips, tricks, and recipe included!

Why I Use Shortening and Butter

Not all fats are created equal. Why shortening? With its high melting point, shortening aids in creating flakiness. Flaky, tender, melt-in-your mouth crust. Why butter? Butter imparts unparalleled, impeccable flavor. Nothing beats butter. I use both to create a crust that is full of tender flakes and rich in buttery flavor.

A Tasty Experiment: I recently performed an experiment. The tastiest kind, of course. I prepared an all-butter version to compare to my beloved butter/shortening crust. One thing was clear: the all-butter crust created a lighter textured crust with more defined flakes. This is due to the butter’s water content. As the crust bakes, the butter’s water converts to steam, creating light flakes. Get it? Because of all this butter, I found that the all-butter crust didn’t have a perfectly neat-edged crust. The all-butter crust tasted like pure butter. The butter/shortening crust (1) was just as flaky and tender in my opinion and (2) tasted buttery and like pie crust (think: diner style cherry pie). Both crusts were great. But the butter/shortening won in terms of texture, flavor, and appearance. This KA Flour blog post had similar results (great read if you’re a pie nerd like I am!).

Use Cold Fat in Pie Crust

Why the emphasis on temperature? Keeping your pie dough as cold as possible helps prevent the fat from melting. If the butter melts inside the dough before baking, you lose the flakiness. When the lumps of fat melt in the oven as the pie bakes, their steam helps to separate the crust into multiple flaky layers– as explained above. Warm fats will lend a hard, crunchy, greasy crust instead of a nice tender flaky crust.

I keep some of my butter in the freezer and transfer it to the refrigerator a few hours before beginning the crust. This way it is part frozen and very, very cold. For shortening? Just keep it in the refrigerator.

How to Make a Buttery, Flaky Pie Crust! Tips, tricks, and recipe included!

Pie Crust Tutorial

(Print-friendly recipe below!) Start with flour and salt in a large bowl. Add the cold fats. Use a pastry cutter (or two forks) to cut in the fats. Cut in the fats until the mixture resembles coarse meal. You should have some larger pieces of butter and shortening when you’re done.

How to Make a Buttery, Flaky Pie Crust! Tips, tricks, and recipe included!

Next: ice water. Measure 1/2 cup (120ml) of water in a cup. Add ice. Stir it around. From that, measure 1/2 cup of water (since the ice has melted a bit!). Drizzle the cold water in, 1 Tablespoon (15ml) at a time, and stir with a rubber spatula or wooden spoon after every Tablespoon (15ml) added. Do not add any more water than you need to. Stop adding water when the dough begins to form large clumps. I always use 1/2 cup (120ml) of water.

If too much water is added, the pie dough will require more flour and thus become tough. If too little water is added, you’ll notice the dough is dry and crumbly when you try to roll it out and handle it.

How to Make a Buttery, Flaky Pie Crust! Tips, tricks, and recipe included!

Vodka in Pie Crust? Speaking of liquids. Have you heard of adding cold vodka to pie dough? It comes as no surprise to me that the geniuses at Cook’s Illustrated rave about it. They say that half of the pie dough’s moisture should come from vodka, which is 40% pure alcohol. This alcohol doesn’t promote gluten formation, helping the crust stay flaky and tender. Basically, it is a BLESSING to those of us who accidentally overwork pie dough. If you want to try using vodka– use 1/4 cup cold vodka and 1/4 cup ice cold water in the below recipe.

How to Make a Buttery, Flaky Pie Crust! Tips, tricks, and recipe included!

Back to my pie crust recipe. After the ice water is added, let’s chill it. Here are the steps:

  • Transfer the dough to a floured work surface.
  • Using floured hands, fold the dough into itself until the flour is fully incorporated into the fats.
  • Form it into a ball. The dough should come together easily and should not feel overly sticky.
  • Cut the dough in half.
  • Flatten each half into 1-inch thick discs using your hands. Wrap each tightly in plastic wrap.
  • Refrigerate for at least 2 hours or up to 5 days. Or freeze!

How to Make a Buttery, Flaky Pie Crust! Tips, tricks, and recipe included!

Visible Specks and Swirls of Fat in Pie Dough

These specks and swirls of butter and shortening will help ensure a flaky pie dough. They are a GOOD thing!

How to Make a Buttery, Flaky Pie Crust! Tips, tricks, and recipe included!

How to Roll Out Pie Crust

After the dough has chilled, start preparing your pie. Roll out the crust. Always use gentle force. You are not mad at the crust. When rolling dough out, always start from the center and work your way out in all directions, turning the dough with your hands as you go.

How to Make a Buttery, Flaky Pie Crust! Tips, tricks, and recipe included!

Turn, roll, turn, roll.

How to Make a Buttery, Flaky Pie Crust! Tips, tricks, and recipe included!

Roll the dough to fit a 9-inch pie dish. I typically roll the dough into a 12-inch circle so that there is enough crust to go up the edges of the dish and so I can trim and flute.

Do NOT be overwhelmed. I made sure to break everything down very easily, so a lot of the text in this recipe is me being as thorough as possible. Be sure to read through additional tips and troubleshooting below. Let me know about your pie adventures!

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Homemade Buttery Flaky Pie Crust

  • Author: Sally
  • Prep Time: 15 minutes
  • Cook Time: 0 minutes
  • Total Time: 2 hours, 15 minutes
  • Yield: 2 pie crusts
  • Category: Pie
  • Method: Baking
  • Cuisine: American

Description

This recipe is enough for a double crust pie. If you only need 1 crust for your pie, cut this recipe in half OR freeze the other half per the make ahead tip instruction below.


Ingredients

  • 2 and 1/2 cups (315g) all-purpose flour (spoon & leveled)
  • 1 and 1/4 teaspoons salt
  • 6 Tablespoons (90g) unsalted butter, chilled and cubed
  • 3/4 cup (148g) vegetable shortening, chilled
  • 1/2 cup (120ml) ice water

Instructions

  1. Mix the flour and salt together in a large bowl. Add the butter and shortening.
  2. Using a pastry cutter (the one I own) or two forks, cut the butter and shortening into the mixture until it resembles coarse meal (pea-sized bits with a few larger bits of fat is OK). A pastry cutter makes this step very easy and quick.
  3. Measure 1/2 cup (120ml) of water in a cup. Add ice. Stir it around. From that, measure 1/2 cup (120ml) of water– since the ice has melted a bit. Drizzle the cold water in, 1 Tablespoon (15ml) at a time, and stir with a rubber spatula or wooden spoon after every Tablespoon (15ml) added. Do not add any more water than you need to. Stop adding water when the dough begins to form large clumps. I always use about 1/2 cup (120ml) of water and a little more in dry winter months (up to 3/4 cup).
  4. Transfer the pie dough to a floured work surface. The dough should come together easily and should not feel overly sticky. Using floured hands, fold the dough into itself until the flour is fully incorporated into the fats. Form it into a ball. Divide dough in half. Flatten each half into 1-inch thick discs using your hands.
  5. Wrap each tightly in plastic wrap. Refrigerate for at least 2 hours (and up to 5 days).
  6. When rolling out the chilled pie dough discs to use in your pie, always use gentle force with your rolling pin. Start from the center of the disc and work your way out in all directions, turning the dough with your hands as you go. Visible specks of butter and fat in the dough are perfectly normal and expected!
  7. Proceed with the pie per your recipe’s instructions.

Notes

  1. Make Ahead & Freezing Instructions: Prepare the pie dough through step 4 and freeze the discs for up to 3 months. Thaw overnight in the refrigerator before using in your pie recipe.

Keywords: butter pie crust, homemade pie crust

How to Make a Buttery, Flaky Pie Crust! Tips, tricks, and recipe included!

Pie Crust Tips

  1. I prefer using a glass pie dish when I make pie. Why? Glass dishes conduct heat evenly, which allows the bottom of the crust to bake thoroughly. Also, you’ll be able to see when the sides and bottom of the crust has browned.
  2. Keep everything cold. Cold fats are key, as you now know. On a hot day, you can even measure and chill your flour in the refrigerator before beginning. When taking the pie crust out of the refrigerator to roll out and fill, make sure your pie filling is ready to go. If not, keep the pie crust in the refrigerator until it is.
  3. Preheat the oven so that the cold dough will go into a hot oven.
  4. If your pie recipe requires pre-baking– let’s say you’re making a pie with an especially wet filling– follow my how to blind bake pie crust guide and use pie weights. Without pie weights, the dough will puff up, then shrink. Pie weights are made from metal or ceramic beads and work to weigh down the crust to prevent the puffing/shrinking. Dried beans can also be used! Whichever you choose, be sure to line the crust with parchment, then fill the empty pie crust with the weights all the way to the top of the pie dish rim prior to baking. More on pie weights.
  5. Use a pie crust shield to keep the crust edge covered, which protects it from browning too quickly or worse– burning. Use an adjustable silicone pie crust shield that you can fit to the size of your delicate pie crust. Metal can break the crust. Alternatively, you can cover the pie with a piece of aluminum foil. Cut a large circle in the center of the square so the center of the pie is exposed.
  6. If your pie recipe requires a pre-baked pie shell, such as banana cream pie, french silk pie, or a tart, here is what to do: prepare the pie crust through step 6. Roll out the chilled pie dough into a 12-inch circle, carefully place the dough into a 9-inch pie dish. Tuck it in with your fingers, making sure it is smooth, then trim and flute the edges. Prick the bottom of the crust all over with a fork, then line the crust with parchment paper and fill with pie weights. Bake at 375°F (190°C) until it begins to color around the edges. (15-20 minutes)

Troubleshooting Pie Crust

  • Prevent a crumbly pie dough. Make sure you use enough water when preparing your pie dough. Too little water will make your dough unworkable. Read more about water above.
  • Prevent a tough baked pie crust. Tough crusts are the result of not enough fat in the crust, as well as overworking the dough. Use the recipe above (plenty of fat) and don’t work the dough too much.
  • Prevent a burnt crust with a pie shield! See above.

Pie Recipes! Recipes to try using this crust: peach pie (in my cookbook!), cherry piechicken pot pie, pumpkin pie, quichebaked apples, salted pecan pie tarts, apple crumble pieblueberry peach pie, homemade pop-tarts!, and salted caramel apple pie.

How to make my FAVORITE pie crust! This is my go-to recipe!

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643 Comments

  1. I was out of shortening and used coconut oil instead. It was the most delicious and flakiest pie crust I’ve ever had! Thanks for the great recipe (I’m sure its great with shortening).

  2. I am going to make your Pumpkin Pie recipe using your pie crust recipe also. I am going to make the pie crust using Armour Premium Lard. Should I refrigerate the lard?

    I have been following you and making many many of your wonderful & yummy recipes for years. I own all of your awesome cook books.

    Thank you for all that you have shared with use and taught me. You have made me a much better baker and cook and have helped me explore & make candy, and other food that I would not have made without your help!

    1. Hi Carrie, Thank you for such a kind comment! I’m so glad that you have been finding both this site and the books helpful! I wish I could help but I’m not familiar with Armour Lard. There are usually instructions right on the package with recommended storage though. Let me know when you make the pie – I hope you love it!

      1. Carrie,
        You should refrigerate the lard, yes. In fact, as Sally suggests, you can freeze part of it, as pie crust ingredients need to be kept super-cold and not overworked for best results. I use Armour Lard for many of my crusts and it does impart a marvelous depth of flavor while promoting even more flakiness than butter. I agree with Sally on the combo of shortening with your fats since your crust will maintain better shape with some shortening added, and an all-lard crust can be a little heavy-tasting.

        Sally, the vodka idea is genius for creating workability that will vaporize while baking and create amazing pockets leading to flakiness! Thanks for that timely tip!

  3. Hi, I have never been able to roll out a good pie crust. I took it out of the fridge and let it warm up a little before I rolled it on a floured bread board. It fell apart..it wasn’t crumbly but holes developed everywhere. I was trying the lattice technique since I can’t ever get a round crust for the top. The lattice pieces fell apart as I tried to pick them up and there wasn’t anyway to lay them back and get a true lattice effect. Any idea what I did wrong?

    1. Hi Janet, Are the holes forming because the crust is too dry or is is breaking where there are huge chunks of butter? If it’s the first try adding a bit more water (you can also moisten your hands and repair any tears that appear). If you think the butter is causing the holes make sure when you cut it in until your mixture resembles a coarse meal, see photo above.

      1. I tried it again..another fail but this time I’m pretty sure it’s because there was still big chunks of butter that didn’t get cut in. I have arthritis in my hands and find it difficult to do it by hand. I don’t have any room for a food processor. I’ve read about people using their stand mixture. Have you any experience with that, or do you have additional advice. Love your recipes and website by the way. I’ve learned so much…and my scones turn out beautifully

  4. Hi Sally,
    I used this recipe for my homemade pot pie. I make it in a 13x 9 so I made two batches of the crust and it rolled out so nicely. My family loved it. It was so flavorful, flaky and has incredible taste. It was easy to work with and I look forward to using this crust for my pumpkin pies this Thanksgiving. Thank you so much for this great recipe. The step by step instructions and tips are so helpful and allow me to have success with each recipe.

  5. What if I don’t have a glass pie dish. Any substitutes? This is my first time doing a homemade crust I am used to the little metal tin thing coming with the dough lol!

    1. Glass is simply my preference because it transfers more heat than metal and ceramic pans. I also find that the crust cooks more evenly in glass, too. But metal is perfectly fine if that’s all you have– keep a close eye on your pie and use a pie crust shield to prevent over-browning around the edges.

  6. Hi Sally. I would like to know if I can substitute lard for the shortening? I try to avoid shortening because of the hydrogenated oil.

  7. Just wanted to let you know that I used your pie crust recipe and made it Gluten Free and it was incredible. Was it exactly how a regular pie crust would be? Well no… it’s gluten free but it was pretty darn close and actually (in my opinion) better than regular pie crust – even my family agreed. I followed everything you said to do step by step. The only difference was I used GF flour (the kind that is ready to go and you don’t have to mix your own). The trick I have learned is I weigh the GF flour. First I weighed a plastic cup and put it on a scale and it weighed .05 oz then measured 2 1/2 cups of regular flour with regular measuring cups and added it to the plastic cup. The total came to 4.9 oz all together. I knew then I just had to fill the cup with GF flour until it came to 4.9 on the scale. I think weighing the flour helps. I find the GF flour to be very dense compared to regular flour so all the recipes come out really dry if I do it the regular way of using my measuring cups. It has worked wonderfully with every regular recipe I have tried. I haven’t changed anything else within the recipe – I just weigh the flour. When I found out I had to become gluten free I was devastated believing I would never be able to make anything from your site again. Your baking recipes are the only ones I use. Not only are they the best baking recipes in the world, the pictures on your website are the happiest looking cookies, pies, cakes etc. ever. How could I never make them again? I hope you or someone else finds this helpful. Knowing what a fantastic baker you are, you probably will come up with something to improve upon this. Thank you for sharing all your recipes with us!

  8. Maybe you can help. I made this Pie Crust recipe, and it was delicious! But, my problem is the crust shrinks when I blind bake it. I use pie weights and roll from the center out. I’ve had this happen with even store bought pie crusts. It happens both with glass and metal pie plates. Any advice would be greatly appreciated!

    1. Hi Gail! Refrigeration is key. Before or after you fill with pie weights, chill it in the refrigerator or freezer for a good 30 minutes. (freezer is best) That’s always my #1 tip for blind baking. In a glass pyrex dish, it’s totally fine. I do it all the time.

      1. Thanks for the reply! I did not refrigerate once I placed in the pie plate. I will certainly try that, as I have 5 more pies to do for Thanksgiving!

  9. Thanks for sharing. Looks amazing. What can I use to substitute for butter? Margarine? I don’t want the pie crust to be dairy. Thank you.

    1. Hi Sarah, it’s best to only work with this amount of dough at one time. Make separate batches. Each one yields 2 pie crusts.

  10. Hi! We don’t have vegetable shortening here in Italy, what do you suggest as substitute? I read that coconut oil is a good alternative! thank you for your recipe, I have chosen it for my first pie adventure 🙂

  11. Sally,

    I applaud you on all your recipes! I get a lot of my recipes from you. I usually end up tweaking it just a bit (don’t we all?) and they are always a hit. I have a couple on my own site that I credit to you!

    PS. This is a great dough recipe. I use it for all of my pie doughs. I added a tablespoon of sugar once but could not really tell a difference. Maybe honey next time for a sweet dough?

  12. Hello Sally,
    When I roll the dough out in preparation to put it in the dish, should the swirls or lard and specs of butter disappear in to the dough? I’ve made this recipe twice now and once the specs stayed prominent and the other times, I’ve managed to combine it in with the dough.
    Thanks!
    Kaitlin

    1. Hi Kaitlin! Visible specks of fat are normal and encouraged– it will create more flakes as the crust bakes. The more, the better. (But you’ll need a bit extra flour rolling out the dough if those butter specks get sticky.) Fully combining the fats means that the dough has been over-worked.

  13. I’m loving baking all the things on your site! Truly, you’ve sparked a love of baking I didn’t know was there! One question about this recipe, it seems like I only need a few tablespoons of water (not nearly 120 ml) for the pie crust. What would make that happen? I’ve made it once before and the same thing happened (I think I used maybe 5 tablespoons of water?) and it turned out great. So I guess all’s well that ends well, but just trying to understand why this would happen both times. Thanks!

    1. Hi Elise! I’m so glad you enjoy this pie crust recipe. And I’m happy to help! Make sure you’re not over-mixing the shortening and butter into the flour. If it’s too wet/too combined, you won’t need as much water and the pie dough could end up being too dry. This is why I like to use a pastry cutter and mix by hand. You get a really nice feel for the dough that way.

  14. I made the m&m cookies and everyone loved them. Now i’m making your pumpkin pie for Thanksgiving but I only have the disposable tin pans… How will that affect it?

  15. Hi Sally,
    I read in one of the comments that you suggested adding vodka to the ingredients. I can’t find what you said since there are over 500 comments. How much vodka do you use? When do you add it to the crust? I’m also assuming you should keep it as cold as your water? I’m making my crust and filling tomorrow, so I hope I catch you. Either way Happy Holidays!!

    1. Hi Marcy! You can use half cold water and half cold vodka in this pie dough. Since you’re adding the liquid 1 Tbsp at a time, just alternate until the dough clumps together as directed. I hope this helps!

  16. Sally, I love all of your recipes I have tried! I have never felt the need to “tweak” any of them, as I feel you’ve already done that for us! I own all of your cookbooks and always look forward to forthcoming books. I have always been intimidated by pie crusts & have been guilty of picking up refrigerated rolled crusts as I’ve been too fearful of a fail! Not this year, I did a trial run of a double crust cherry pie with this recipe and it was incredible! I used the vodka version and everyone loved it! I can’t wait to use the crusts for my Thanksgiving pies! Thank you, thank you, thank you!! I hope you & your family have a wonderful Thanksgiving!

  17. Hi Sally,
    I just made this pie crust but for some reason there were huge chunks of butter and/or shortening that can be seen throughout the dough. I made sure to cut the butter and shortening really well into the flour. I have a feeling I may need to redo the dough. Any ideas of how to remedy the situation?

    1. Hi Estefany! Visible specks of butter and fat are normal and encouraged. (See the post, too!) No need to toss and re-make the dough. If the dough cracks as you roll it out, bring the cracks back together with water moistened fingers.

  18. Made this yesterday and then baked it all tonight! I made it with the homemade pumpkin pie.

    Now I’m not a baker. At least not a sweet baker but I was so proud of this! I didn’t have pie weights so my first one was not good. Thankfully I made the double pie crust and had another one to use. If only I knew how simple this was years ago I would have been making all the pies!!

  19. Help! I forgot to cube the butter before adding it to the flour and salt mixture. I did use a pastry cutter and the dough formed just as it should, however there are noticeable chunks of butter in dough. Will this be okay?

    1. Hi Susanna– the pie crust *should* be fine. Remember, visible specks of butter and fat are normal and encouraged. (See the post, too!)

  20. Love your details on pie crusts. I use to bake all the time, but have gotten lazy & started using frozen pie crusts. I decided to make my own this year, but I had challenges! I worked my cold pie crusts onto my floured granite counter top & it stuck to the counter & the rolling pin. I kept adding a sprinkle of flour & rubbing it lightly over the pin & dough, but had to roll the dough several times & finally scooped the largest part & placed it in the pie tin & worked the dough in. It looks pretty in the pan, but I no doubt did something wrong! I only used 5 tbsp of ice water when mixing my dough. So how do you transfer your rolled pie crust into the pan without disturbing the shape?

    1. Hi Judy, make sure you’re not over-working the butter and shortening into the flour/salt. If you mix it too much, you’ll need less water and the pie dough will end up being dry on the edges and too soft in the center as you roll it out. You want little crumbles of flour coated fat before you add the cold water. The easiest way to transfer the pie dough to the pie plate is to actually roll it onto your rolling pin. If you need a visual, you can see me do that in a recent recipe video I published, which is in my French Silk Pie recipe post.

  21. I have used this pie crust recipe for the last 3 years and will NEVER use another recipe. It is truly a no-fail recipe that produces the best, flakiest crust. Once you try this, you won’t go back!

  22. I am in love with this pie crust. I’ve avoided pie baking for decades because of my fear of crusts. This summer, the rhubarb was ready in my hometown when I went to visit friends and family (I now live where rhubarb is NOT a thing) and I made a strawberry rhubarb pie — with lattice topping! The very next day, I made another. Today, as I prepare for Thanksgiving, I do it without fear and I feel well able to offer the pumpkin pie I’ve always had to ask someone else to bring. Fingers crossed, Sally’s recipe will win the day. Thanks, Sally, you’re the best. I tell everyone I know that this is true.

  23. Two questions…..

    1) Does anyone else have problems with not having enough dough? Like the recipe says it’s enough for two pie crusts. But when I only use 1/2 of the dough and roll it out it becomes too thin or I don’t have any overhang at all. For my current fix I’ve been keeping alllll the dough together to make one good pie crust and then it seems only 1/4 is left over. Any thoughts as to what could be wrong?

    2) Every time I go to blind bake this crust — I use ceramic weights. I put the crust in a dish, pop in the fridge for a little, egg wash it, put some parchment paper, and then the weights.
    After 10 minutes (per the pumpkin pie recipe) I take it out to remove the weights. But then my dough sticks to my parchment paper and rips it all up.
    Everyone loves the taste of the crust but I wish I could just get it to look pretty for once I read in comment to put it in the fridge in the pie plate with the weights for 30 minutes so I’ll try that next but was wondering if there’s something else to correct.

    1. Hi Beca! If you want any sort of lovely crust edge, it’s best to use a little extra pie dough. Sometimes I use 1 and 1/2 of the crusts for 1 pie if I want a nice thick edge. You’re not doing anything wrong! If you’re using a quality pie dish (I recommend Pyrex glass dish), then you can actually place the shaped pie shell in the freezer for at least 30 minutes. Add the parchment/weights, then bake. Freezing helps a lot.

      1. Sally, if using more of the dough, is there a measurement for the thickness the pie crust should be? I always come up short for a nice edge and feel I’m stretching (overworking?) the dough to get a larger size.
        Thanks, can’t wait to try this recipe.
        Janet

      2. I will definitely try using more dough to create a ‘heavier’ crust that holds it from falling down the sides and DEFINITELY be freezing it going forward. Thanks so much for replying!!! 🙂

        As always, love love love your recipes! I wish I could take lessons in person from you LOL

  24. So I exparimented with this recipe using pillsbury all purpose gluten free flour. It turned out great and was by far the best GF pie crust I’ve made yet. There is only one down side though, because of the difference in the type of flour I was not able to roll out the dough into a sheet and had to resort to pressing the dough into the pie pan. That wasn’t a problem though, the crust still turned out flaky and buttery, almost melt in your mouth.

  25. I made this crust today with the vodka for a chicken pot pie. Amazing!!! My new go to pie crust recipe!

  26. I want to give this dough 10 stars, it’s so delicious! My dad and my father-in-law are huge pie fans, so I thought I’d make them pumpkin pie this Thanksgiving. My f.i.l. LOVED this pie crust; he said I’m making pies for every holiday until he dies.
    Thank you for this easy to follow recipe. Just a tip for the other newbie crust bakers: my dough seemed perfect when I put it on the fridge, but it hadn’t taken very much water. When I tried to roll it out, it kept breaking so I added water a tbsp. at a time just like Sally avoided, and it turned out PERFECT!

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