Easy Flaky Pie Crust (Single 9-inch Shell)

Ingredients

• 1 1/3 cup All‑purpose flour (sifted for best texture)
• 1/2 teaspoon Salt (fine table salt)
• 1/3 cup Vegetable shortening (cold, solid; can substitute butter for richer flavor)
• 5 tablespoons Ice‑cold water (keep water in the freezer for a few minutes before using)

Instructions

1. Combine dry ingredients

   Measure 1 1/3 cup all‑purpose flour and 1/2 tsp salt into a large mixing bowl. Stir quickly to distribute the salt evenly.

   Time: PT2M

2. Cut in shortening

   Add 1/3 cup cold vegetable shortening to the flour mixture. Using a pastry cutter, two forks, or your fingertips, work the shortening into the flour until the mixture resembles coarse crumbs with some pea‑size pieces.

   Time: PT3M

3. Add ice water and form dough

   Drizzle 5 Tbsp ice‑cold water over the mixture. Gently stir with a fork until the dough just comes together. If the dough feels dry, add water a teaspoon at a time; if too wet, sprinkle a little extra flour.

   Time: PT3M

4. Shape into a ball

   Gather the dough into a loose ball, handling it as little as possible. Press it lightly together; it should be just cohesive enough to hold its shape.

   Time: PT2M

5. Roll out the crust

   Lightly flour a clean work surface. Place the dough ball on the surface, flatten slightly, and roll gently with a rolling pin, turning a quarter turn every few rolls. If cracks appear, pinch them together lightly. Roll until the dough is about 2 mm thick and large enough to drape over a 9‑inch pie plate.

   Time: PT5M

6. Transfer to pie plate

   Fold the rolled dough gently around the rolling pin, then unroll it over the pie plate, allowing it to drape naturally into the edges without stretching. Gently press the dough into the bottom and sides.

   Time: PT2M

7. Trim and crimp edges

   Trim excess dough leaving about 1‑inch overhang. Fold the overhang under and crimp or flute the edges as desired. This creates a neat border and helps seal the crust.

   Time: PT2M

8. Chill before filling

   Cover the crust with plastic wrap and refrigerate while you prepare the pie filling. This firms the butter/shortening and prevents shrinkage during baking.

   Time: PT5M

Nutrition Facts

Calories

1225

Protein

2 g

Carbohydrates

20 g

Fat

8 g

Fiber

1 g

Ingredient Substitutions

• Instead of All‑purpose flour: bread flour, whole‑wheat flour (will affect texture)
• Instead of Salt: kosher salt (use 3/4 tsp)
• Instead of Vegetable shortening: unsalted butter, lard
• Instead of Ice‑cold water: cold milk for richer crust

Equipment Needed

• Mixing bowl (large)
• Measuring cups and spoons
• Pastry cutter or fork (optional)
• Rolling pin
• Pie plate (9‑inch)
• Plastic wrap
• Sharp knife or kitchen scissors

Critical Steps — Do Not Skip

• Cutting the shortening into the flour until coarse crumbs form
• Adding just enough ice‑cold water to bind the dough
• Rolling the dough gently and handling it minimally to keep layers intact

Chef Tips from the Video

• Keep all ingredients (flour, shortening, water) as cold as possible for maximum flakiness
• Work quickly; if the shortening softens, refrigerate the dough for 5‑10 minutes before continuing
• Use a light dusting of flour on the rolling pin as well as the work surface to prevent sticking

Troubleshooting

Storage

Refrigerator: Wrapped tightly, lasts up to 3 days.

Freezer: Wrap in plastic and foil; freeze up to 2 months.

Room temperature: Not recommended; crust may become soggy.

Make-Ahead Tips

• Prepare the dough up to step 4, wrap tightly, and refrigerate for up to 24 hours
• The crust can be frozen after shaping; thaw in the refrigerator before rolling