Flaky Pie Dough

Delicious pies start with a homemade, flaky pie crust. Blending butter for flavor and crisco for flakiness, this recipe will soon become your favorite. It is perfect for all savory and sweet pies!

Servings 1 double-crust pie dough


  • 3 cups all-purpose flour
  • 1 t. salt
  • 10 T. unsalted butter, chilled in the refrigerator and cut into small slices
  • 10 T. crisco, chilled in the freezer
  • 3/4-1 cup ice water


  1. In a large bowl, stir together the flour and salt.

  2. Add the crisco, toss to coat with the flour mixture. Using the tips of your fingers, work the dough until it resembles a coarse corn meal.

  3. Add the butter, toss to coat with flour mixture and flatten the butter between your fingertips. Work the dough lightly so the butter does not melt!

  4. Add about 1/3 of the water. Using a large spatula, gently stir the flour to incorporate the water. Add another 1/3 of the water. Stir to incorporate the water. At his point, it might not be necessary to add the remainder of the water. It depends on the humidity and how damp the flour is. 

    The dough should have some dry spots and wet spots.

  5. Turn out the dough onto a large piece of food-safe plastic, press gently to combine the ingredients. 

  6. Divide dough into 2 balls, with a little more dough one of them(for the bottom layer of pie crust). Flatten each ball into a disk, wrap in plastic, and chill for a couple of hours or overnight before rolling out for a pie.