Flakey Pie Crust from Scratch
Flakey Pie Crust from Scratch is a easy American recipe that serves 6. 200 calories per serving. Recipe by COOKING WITH SHEREEN on YouTube.
Prep: 1 hr 20 min | Cook: PT0M | Total: 1 hr 35 min
Cost: $1.41 total, $0.24 per serving
Ingredients
- 1.75 cup All-Purpose Flour (sifted)
- 0.25 teaspoon Salt (pinch, fine sea salt)
- 5 tablespoon Unsalted Butter (super cold, cut into small cubes)
- 5 tablespoon Vegetable Shortening (cold, cut into small pieces)
- 3 tablespoon Ice Cold Water (add gradually; keep ice cold)
Instructions
Combine Dry Ingredients
In a mixing bowl, whisk together the sifted all‑purpose flour and pinch of salt until evenly distributed.
Time: PT2M
Cut in Butter and Shortening
Add the cold butter cubes and shortening pieces to the flour. Using a pastry cutter, cut them into the flour until the mixture resembles coarse crumbs with some pea‑size pieces.
Time: PT5M
Add Ice Water
Drizzle the ice‑cold water over the mixture a tablespoon at a time, mixing gently with the cutter or a fork. Stop adding water once the dough just comes together – it will look slightly dry and crumbly but will hold when pressed.
Time: PT5M
Form and Fold Dough
Gather the dough into a rough ball, flatten into a disk, then fold it in half. Lightly roll it out, fold again, and repeat once more to create a few layers without over‑working.
Time: PT5M
Chill the Dough
Wrap the dough tightly in plastic wrap and place it in the refrigerator for at least 1 hour to firm the fat and relax the gluten.
Time: PT1H
Roll Out on Parchment
Lay a sheet of parchment paper on the work surface. Sprinkle a little flour, then roll the chilled dough to a 12‑inch circle. Transfer the dough (still on parchment) onto the 12‑inch pizza pan, then flip the pan so the parchment is on the bottom and peel it off.
Time: PT5M
Trim and Fold Edges
Trim any excess dough around the pan. Using your knuckles, gently fold the edge under to create a neat crust edge.
Time: PT3M
Final Chill Before Filling
Cover the crust again with plastic wrap and refrigerate for another 30 minutes while you prepare your filling.
Time: PT30M
Nutrition Facts
- Calories
- 200
- Protein
- 3g
- Carbohydrates
- 22g
- Fat
- 10g
- Fiber
- 1g
Dietary info: Vegetarian, Contains Gluten
Allergens: Wheat, Dairy
Ingredient Substitutions
- Instead of All-Purpose Flour: Pastry Flour, Whole Wheat Flour (will affect texture)
- Instead of Salt: Kosher Salt (use half the amount)
- Instead of Unsalted Butter: Cold Margarine
- Instead of Vegetable Shortening: Butter (increase butter amount), Lard
- Instead of Ice Cold Water: Ice water
Equipment Needed
- Mixing Bowl
- Pastry Cutter
- Plastic Wrap
- Rolling Pin
- 12-inch Pizza Pan
- Parchment Paper
- Bench Scraper or Knife
Critical Steps — Do Not Skip
- Cut in butter and shortening while keeping everything cold
- Add ice water gradually to avoid over‑hydrating the dough
- Chill the dough for at least 1 hour before rolling
Chef Tips from the Video
- Keep all ingredients (especially butter, shortening, and water) ice‑cold for maximum flakiness
- Use a pastry cutter instead of your hands to prevent warming the fat
- Fold the dough only a few times; over‑folding creates a tough crust
Troubleshooting
Dough feels too dry and crumbly
Add water one teaspoon at a time, mixing gently, until the dough just holds together.
Dough is sticky and hard to roll
Dust the work surface and rolling pin lightly with flour; add a tablespoon of flour to the dough if needed.
Crust shrinks while baking
Chill the rolled crust for at least 30 minutes before baking and avoid over‑handling.
Storage
Refrigerator: Wrap tightly in plastic wrap; store up to 2 days.
Freezer: Wrap in plastic wrap then foil; freeze up to 1 month.
Room temperature: Do not store at room temperature; crust may become soggy.
Make-Ahead Tips
- The dough can be prepared up to 2 days ahead and kept refrigerated
- For longer storage, freeze the wrapped dough and thaw in the fridge before rolling
Frequently Asked Questions
What is the cultural significance and history of shortcrust pastry in American cuisine?
Shortcrust pastry, often called pie crust, has been a staple of American home cooking since the colonial era, where settlers adapted European pastry techniques using readily available butter and shortening. It became the foundation for classic dishes like chicken pot pie and fruit pies, symbolizing comfort and family gatherings.
What are the traditional regional variations of shortcrust pastry in the United States?
In the Southern United States, a higher butter ratio creates a richer, crumbly crust, while Midwestern cooks often add a bit of vegetable shortening for extra tenderness. Some New England recipes incorporate a splash of cold milk for a softer texture.
How is a shortcrust pastry traditionally served in American home cooking?
It is typically baked blind before adding a savory filling such as quiche or a sweet fruit filling. The crust is served warm, often with a light glaze on fruit pies or a dusting of powdered sugar on sweet tarts.
What occasions or celebrations is shortcrust pastry traditionally associated with in American culture?
Shortcrust pastry is central to holiday meals like Thanksgiving (pumpkin pie) and Fourth of July celebrations (apple or berry pies). It also appears at family gatherings, potlucks, and birthday parties.
What other American dishes pair well with a shortcrust pastry crust?
A shortcrust crust pairs beautifully with quiches, chicken pot pie, spinach‑feta tarts, and sweet desserts such as lemon curd tarts or chocolate ganache pies.
What makes this cold butter shortcrust pastry special compared to other crust recipes?
The use of both butter and vegetable shortening, combined with ice‑cold water and minimal handling, creates distinct layers of fat that melt during baking, yielding an exceptionally flaky and tender crust without the need for a food processor.
What are the most common mistakes to avoid when making this shortcrust pastry?
Common errors include letting the butter warm up, adding too much water, and over‑kneading the dough. Each of these can result in a tough, greasy crust that shrinks or loses flakiness when baked.
Why does this recipe use both butter and vegetable shortening instead of only butter?
Butter provides flavor, while shortening has a higher melting point that helps maintain structure during mixing and chilling. The combination balances taste and texture, giving a tender yet flaky result.
Can I make this shortcrust pastry ahead of time and how should I store it?
Yes, you can prepare the dough up to two days in advance, wrapped tightly in plastic wrap, and keep it in the refrigerator. For longer storage, freeze the wrapped dough for up to a month and thaw in the fridge before rolling.
What texture and appearance should I look for when the dough is properly mixed?
The dough should look like coarse crumbs with some pea‑size pieces of butter and shortening. When you press it together, it should hold without being wet or sticky, and feel slightly cool to the touch.
How do I know when the shortcrust pastry is done baking?
The crust is done when the edges are golden‑brown and the bottom is firm to the touch. If you’re blind‑baking, it should be lightly browned and no longer doughy in the center.
What does the YouTube channel COOKING WITH SHEREEN specialize in?
The YouTube channel COOKING WITH SHEREEN focuses on easy, home‑cooked recipes that blend comfort food with practical cooking tips, often highlighting quick techniques for busy families.
What is the cooking philosophy and style of the YouTube channel COOKING WITH SHEREEN?
COOKING WITH SHEREEN emphasizes simplicity, using minimal equipment, keeping ingredients fresh, and teaching viewers how to master basic techniques like pastry making without fancy gadgets.
Last updated: September 6, 2026
