Perfect Flaky Pie Crust every time! Mom’s No Fail Flaky Pie Crust is easy to make, flaky and delicious.
Making homemade pie crust isn’t as difficult as you may think. Especially with Mom’s No Fail Flaky Pie Crust recipe. I’ve made this recipe hundreds of times. Every time I make it someone always asks “Did you make this pie crust?!” “It’s so flaky and delicious!”
What’s the trick to making a Flaky Pie Crust?
There are a few things that make your Pie Crust Flaky.
- The fat that you use should be chilled. Whether you are making a Butter Pie Crust or Shortening to produce a nice flaky crust chill your fat.
- Use a pastry cutter or fork to cut your chilled shortening into the flour. You don’t want your fat blended in too smoothly.
- Adding an acid like vinegar will help relax the gluten in the dough. This will create a less tough dough and help when rolling your dough as well as create a flakier texture.
- Don’t over work your dough. It’s ok if you see bits of shortening in your dough.
- Chill your dough before you roll it out. As you work your ingredients together it will just naturally warm your ingredients up. Chill your dough wrapped in plastic wrap for about 1 hour before rolling it out.
How many pies does this Pie Crust Recipe make?
This is a double pie crust recipe meaning it makes either one pie with a bottom and top crust or two bottom crust only pies.
Pies like my Dreamy High Pumpkin Pie use a pre baked Pie Crust and then the filling is added to it. When I make that recipe I either make two since everyone loves it so much or I save the left over crust for another pie.
Your pie dough can be frozen for up to 6 months unbaked. Just make sure you wrap it securely in plastic wrap then place it in a zip lock bag.
Perfect Flaky Pie Crust every time! Mom's No Fail Flaky Pie Crust is easy to make, flaky and delicious.
- 4 Cups All Purpose Flour
- 1 1/2 Cups Shortening ,chilled
- 1 Tablespoon Sugar
- 2 teaspoons Salt
- 1 Tablespoon Vinegar
- 1 Large Egg
- 1/2 Cup Cold Water
In a large bowl, whisk Flour Sugar and Salt together.
Add chilled shortening and cut into flour mixture with a pastry blender or fork until a crumb mixture is achieved.
In a small bowl with Vinegar egg and water together.
Add egg mixture to flour mixture and mix with a fork until mixture just comes together to for a dough.
Use your hands to mix together just until no more loose crumbs are in the bowl.
Cut dough into two equal pieces.Wrap each in plastic wrap and chill in the fridge for at least one hour or up to two days.
If making a single pre baked pie crust. Roll out your chilled dough and place in pie plate. Trim and crimp the edges. Use a fork to polk holes in the pie crust base to prevent air pockets from forming. Line with tin foil and fill with dry uncooked rice, beans or pie weights. Place in the fridge for 30 minutes then place in a 400 Degree Fahrenheit oven for 20 minutes.
If making a pie with bottom and top crust. Roll out first crust and line pie plate. Add filling then roll second crust and place over your filling. Cut excess dough along edge then crimp edge to seal together. Bake according to your particular recipe recommendation. *This will vary depending on what type of filled pie you are making.
What type of pie will you make will you make with Mom’s No Fail Flaky Pie Crust?