0.0 stars out of 5 stars based on 0 reviews
Flaky Pie Crust
Saved for later (39)

Total Time: 15 mins, plus 30 mins chilling time

Makes: 1 or 2 (9- or 10-inch) pie crusts

The combination of vegetable shortening and butter yields a flaky crust suited to any filling, from pecan to pumpkin.


  1. 1Place the flour, butter, shortening, sugar, and salt in a food processor fitted with a blade attachment. Pulse until the mixture is crumbly, about 10 (1-second) pulses. (Alternatively, place the ingredients in a large bowl and cut them together with a pastry blender or 2 knives until the butter and shortening are in pea-size pieces, about 5 minutes.)
  2. 2Drizzle the water over the mixture and pulse (or toss with a fork if not using a food processor) until the mixture begins to clump together and forms a dough. Gather it into a ball, sprinkling with a few more drops of water if needed. Form into 1 flat disk (if making a single crust) or 2 flat disks (one slightly larger than the other, if making a double crust), wrap in plastic, and chill for at least 30 minutes before rolling out.
Like this recipe? Never miss another one! Follow us: