Delicious Flaky Pie Crust

Last week I posted my favorite Fresh Peach Pie recipe and told you that I would share with
you my super easy, practically fail-proof, deliciously tender, flaky pie crust.

Delicious Flaky Pie Crust

If you’ve never tried making your own pie crust because you’ve felt intimidated ~ well, feel intimated no more.
There are only a few easy steps for creating a memorable crust and you will never
want to buy one from the store again.
I use my Kitchen Aid stand mixer and my crust is ready to roll out in about 5 minutes.
Ready?  Here goes:

Step 1: Mix the flour and salt together in a bowl or stand mixer.
Step 2: Add the shortening.  If using a bowl, cut it in using a pastry cutter or two knives.  If using a stand mixer mix the shortening and flour/salt mixture together using the wire whipping attachment.  Continue cutting/mixing until it looks like somewhere between cornmeal and small crumbs.
Step 3: Sprinkle in the water one tablespoon at a time, mixing with a fork or paddle attachment until you have a moistened dough.

This isn’t a very good picture but the dough should be moistened well enough that it isn’t crumbly at all.
It should feel just a bit moist to the touch.

Pie Crust dough ball Step 4: Roll out the dough and fit it in the dish.

Divide the dough in half if making a double-crust or lattice-top pie.
Flatten on a lightly floured surface by pressing with the edge of your hand 3 times across in both directions.

Pie Crust dough ball 1

Roll out half of the dough, fit it in the pie dish, and trim around the edge.
For this pie I trimmed it evenly with the edge of the dish.  If I’m fluting or rolling the edge I cut it a little bit wider.

Pie Crust in dish

Fill with your fruit filling.

Pie Crust with filling

For the lattice top, roll out the other half and cut into 1/2 to 3/4 inch strips.

Pie Crust cutting lattice strips

Lay the strips on the pie at 1-inch intervals and weave them across the top of the pie.

Peach Pie {Lattice top}

Fold the lattice edges under the edge of the bottom crust and leave it that way
or finish it off by crimping or fluting.

Pie Crust 1

That’s all there is to it.
Easy, right?

Delicious Flaky Pie Crust

Delicious Flaky Pie Crust


  • Makes one 8-, 9-, or 10-inch double-crust or lattice-top pie or two 8-, 9-, or 10-inch single-crust pies.
  • 2 cups all-purpose flour
  • 1 teaspoon salt
  • 2/3 cup shortening {I use butter shortening}
  • 5-7 tablespoons cold water {I use about 6}


  1. Mix the flour and salt together in a bowl or a stand mixer.
  2. Cut in the shortening with a pastry cutter, two knives, or the wire whipping attachment for a stand mixer until it is like a cornmeal/small crumb mixture.
  3. Sprinkle the water 1 tablespoon at a time and mix well with a fork or the flat paddle attachment.
  4. Continue adding the water 1 tablespoon at a time until all of the dough is moistened and slightly moist to the touch.
  5. {For a double-crust or lattice-top pie, divide the dough in half and use half for the bottom crust and half for the upper crust}
  6. Form into balls.
  7. Flatten on a lightly floured surface by pressing with the edge of your hand 3 times across in both directions.
  8. Roll from the center to the edge until 1/8 inch thick and/or to the size of your pie dish.
  9. To bake a single-crust pie shell: Fit the pastry into the pie dish, trim 1/2 to 1 inch beyond the edge; fold under and flute the edge. Prick the bottom and sides well with a fork. {If the filling and crust are baked together, do not prick.} Bake at 450 degrees for 10-12 minutes or until golden.
  10. To bake a lattice-top pie: Trim the lower crust even with or up to 1/2 inch beyond the edge of the pie dish. Roll the remaining dough 1/8 inch thick and cut strips of pastry 1/2 to 3/4 inch wide. Lay the strips on a filled pie at 1-inch intervals and weave across the top of the pie. Either fold the strips under the bottom crust or fold the bottom crust over the strips. Then flute the edge, if desired.
  11. To bake a double-crust pie: Trim the lower crust even with the rim of the pie dish. Roll out the dough for the upper crust and cut slits in it. Lift the pastry by rolling it over the rolling pin; then unroll it loosely over the filled pie. Trim 1/2 inch beyond the edge. Tuck the top crust under the edge of the lower crust and flute the edge or finish it off as desired.
  12. Bake as directed in the pie recipe you use ~ if the crust browns too quickly, place foil around the edge of the pie or loosely tented over the pie for the last 5-10 minutes of baking.

Take a look… I use this pie crust for this Coconut Cream Pie and this Fresh Peach Pie.

What’s your favorite kind of pie?


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3 Responses to Delicious Flaky Pie Crust

  1. Michelle August 28, 2013 at 2:54 pm #

    You’re a pie crust pro! You make it look easy, I’ll have to try it again!

    • Lori August 30, 2013 at 9:55 am #

      Haha!!! I’m not a pro, but I’m glad it looks like I might be. I just love delicious pies so I make them every once in a while. It’s easy ~ so try again. 🙂

  2. Leilani August 29, 2013 at 10:58 am #

    It’s always fun and interesting to see what other people’s pie crust recipes look like. For such a simple pastry, there are SO many variations! 🙂

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