The Best Flaky Pie Crust

Flaky Pie Crust isn't hard to make. In fact, I have the best flaky pie crust recipe to share with you today. this is the pie crust that gets complimented time and time again.

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The Best Flaky Pie Crust

Do you love a good pie crust? How about a pie crust that is so easy to make, you only need a mixing bowl and a spoon? I always forget how good this recipe is until I have a piece of pie from a bakery.....it just doesn't compare to this recipe! My Grandma Arave has been wowing us with The Best Flaky Pie Crust for years and now it's our turn to share it with you!

Step-by-Step

Before beginning this recipe, grab a snack to level out your blood sugar! Now, take a deep breath. Know that practice and grace are key. You are well on your way to being a pro pie crust maker.

Mixing your dry ingredients-

• Put 1 cup flour and 1/2 teaspoon salt in a bowl and mix together with a fork.

Cutting in the shortening and ice water-

• Add 1/2 cup butter-flavored shortening. Literally, take a spoon and press the shortening and flour mixture together. Completely mix so there's not flour that isn't mixed with shortening.

• Add 3 Tablespoons of ice-cold water. Put ice in a bowl and cover with water, then measure 3 Tablespoons from that bowl.

Rolling your crust-

• Grab a spoon and form dough into a ball.
• This little gem pictured below is my silicon mat and it takes all the intimidation of homemade crust away! If you don't have one, buy one. Mine is pampered chef but I'm sure any brand is great!  
• Sprinkle flour on the rolling mat and place dough in the center circle.
• Lightly rub flour on your rolling pin.

Rolling Technique for the Perfect Crust

• Begin rolling dough up and down then left to right. Keep working it outwards and work it around the entire ball to form a circle. I roll mine to just outside the 12 inch circle.

• Sprinkle the crust with a little flour and lift the mat folding the dough in half. Next, fold the dough in half again.   Now that the dough is folded into quarters place it in the pie dish and gently unfold it.  
• Once unfolded, trim the pie crust evenly around the perimeter, I typically do half an inch.  

• Finish the edge and poke the crust a few times with a fork to prevent air bubbles.   
• Then, I highly recommend lining the crust with a piece of parchment paper and adding Pie Weights.
• Pie weights will prevent the crust from "shrinking" in the pan!

• Bake at 400 degrees for 10 minutes, remove the parchment and weights, then cook for an additional 5-6 minutes until crust is golden brown.
• Pie weights are removed easily by grabbing all four corners of the parchment paper and lifting straight up.

• You are aiming for a golden brown crust. If the crust is too light it wont be flaky!

• Once crust is completely cooled, fill with your favorite filling!

• Completely mix flour mixture with shortening when you get to that step.
• Use super cold ice water.
• Bake until golden brown for a flaky crust.
• A silicone pastry mat is highly recommended.
• If making a quiche, be sure to cook your crust for at least ten minutes before adding your filling.
• This crust is perfect for cream pies, fruit pies, quiches, and pot pies!

• Simple Pecan Pie
• Fresh Fruit Pie
• Grandma's Lemon Bars
• Pi Day
• Grandma Kathy's Shortbread Cookies

• Silicon Pastry Mat
• Pie Pan
• Pie Weights