Flaky Pie Crust Recipe

Every pie lover knows a great pie starts with a great pie crust.

This easy flaky pie crust recipe makes pastry for one double-crust pie. Especially good for fruit pies, this recipe makes both a top and bottom crust, and the filling is baked inside the pastry.

This flaky pie crust recipe is a Crisco pie crust recipe. During baking, the fat particles of the shortening melt and the pockets of air that are left make the pastry especially light and flaky.

Using cookie cutters and scrap dough, you can make an easy decoration to place on top of the pie crust. To make the cutout adhere, moisten the back of the cutout with a little water and gently press it onto the top crust. Make several slits in the top crust to let the steam escape. Carefully cut the slits at the seam where the cutout joins the top crust so as not to interfere with the pastry design.


  • 2 cups all purpose flour
  • 1 teaspoon salt
  • 2/3 cup plus 2 tablespoons Crisco shortening
  • 4 to 5 tablespoons cold water


1. In a shallow mixing bowl, combine flour and salt. Cut in shortening with a pastry blender until mixture resembles coarse meal. Sprinkle cold water, 1 tablespoon at a time, evenly over flour. Stir with a fork, lightly and quickly, just until pastry holds together. Gently shape the dough into a ball on a lightly floured surface. Cover and chill for at least 30 minutes.

2. Divide the dough into two equal portions. Keep one portion chilled as you work with the other. On a lightly floured surface, flatten the dough into a circle about 1-inch thick, evening up the rough edges. Using a lightly floured rolling pin, with short, firm strokes, roll into a circle about 3 inches larger than the pan and 1/8-inch thick. To transfer the pastry to the pie pan, lay the rolling pin across the center of the pastry circle, fold half of the pastry over the pin and ease it into the pan. Press the dough lightly into pan. Seal any cracks or holes by pressing dampened scraps of pastry on top.

3. Add the unbaked filling.

4. Roll the remaining pastry to 1/8-inch thickness and about one inch larger in diameter than the pie plate.

5. Moisten the edge of the bottom pastry with water. Fit the top crust over the filling. Trim the edge of the pastry so there’s a 1/2-inch overhang. Fold the top overhang under the edge of the bottom pastry, pressing firmly to seal. Crimp or flute the edge. Either prick the top pastry with a fork or cut slits using a sharp knife.

6. To bake, follow the directions given in individual recipes.

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