I guess you could say that I’m a bit of a pie crust snob.
I love a tender, flaky crust that is just barely brown on the edges, never burnt or crispy. And don’t even try to convince me that those pathetic, pre-made, refrigerated or frozen crusts will do. No way!
Every homesteader-chef needs to have a couple tried-and-true pie recipes in their arsenal. The methodology of a good pie crust is very similar to that of a good biscuit (they are both “pastries”, after all). Use cold fat, and do not, I repeat DO NOT, overwork the dough.
The problem with most modern day pie crust recipes is that they call for shortening. Since shortening is a hydrogenated, “fake” fat, I haven’t had it in my home for years. Thankfully, we still eat lots of pies, since it’s easy to swap out that icky fat for a healthier one like butter, coconut oil, or lard instead.
Simple Pie Crust
Yield: One 9″ crust
- 1 1/4 cups unbleached, all purpose flour (you can use whole wheat here, but it won’t be as tender. I don’t mind using a little white flour for this recipe)
- 1/4 teaspoon sea salt
- 1/3 cup cold butter or lard or firm coconut oil (coconut oil will make a slightly tougher crust, but still yummy)
- 4-6 Tablespoons cold water
In a medium bowl, mix together the flour and salt.
Cut in the fat using a pastry blender or two knives. You can use a food processor if you’d like, just be sure not to over-process.
Tip: If you are using butter, freeze it first, and then grate it with a cheese grater. The butter shreds are the perfect size for mixing into your dough.
The flour/fat mixture should resemble coarse crumbs. Little chunks of butter, coconut oil, or lard are perfectly o.k. and actually preferred– this is what will give you a flakier end result.
Carefully add the water, one tablespoon at a time. You are looking for the dough to stick together and form a rough ball, but you don’t want a sticky mess. You might use your hands to form the ball, but be careful not to overwork the dough. Err on the side of crumbly!
Generously flour your countertop and roll out the dough until it is several inches larger than the diameter of your 9″ pie pan. (you might need to flour the top of the dough as you roll, to prevent sticking and tearing).
Carefully fold the dough into quarters and place into your pan. Unfold.
Trim around the edges (if needed), but leave an overhang around the edges of the pan. Gently fold the excess dough under itself, then crimp the edges as desired to make it pretty.
Fill with your favorite pie filling and bake as directed in the pie recipe you’re using, or refrigerate until you need it.
(Follow these instructions if your recipe calls for a pre-baked crust.)
Be sure to cover with a pie shield or foil strips while baking (at least for the first part, anyway). Nothing worse than a crunchy, overdone crust!
PrintEasy Shortening-Free Pie Crust
Ingredients
- 1 1/4 cups unbleached, all purpose flour (whole wheat works but is less tender)
- 1/4 t sea salt (like this)
- 1/3 cup cold butter or lard (or firm coconut oil for a slightly tougher crust)
- 4–6 T cold water
Instructions
- In a medium bowl, mix flour and salt together
- Cut in the fat using a pastry blender or two knives. You can use a food processor if you’d like, just be sure not to over-process.
- When the flour/fat mixture resemble coarse crumbs carefully add the water, one tablespoon at a time forming a rough ball (not a sticky mess!)
- Generously flour countertop and roll out the dough until it’s several inches larger than the diameter of your 9″ pie pan (you may need to flour the top of the dough as you roll, to prevent sticking and tearing)
- Carefully fold the dough into quarters and place into your pan
- Unfold
- Trim around the edges (if needed), but leave an overhang around the edges of the pan
- Gently fold excess dough under itself, then crimp edges to make pretty
- Fill with your favorite pie filling and bake as directed, or refrigerate until you need it
Notes
Be sure to cover with a pie shield or foil strips while baking (at least for the first part, anyway). Nothing worse than a crunchy, overdone crust!
Need some ideas on what to do now that you have a lovely crust?
Fill it with seasonal fruit for a stunning dessert, make my old-fashioned Cheddar Pear Pie, or grab a bag of peach pie filling from your freezer for a quick treat. The sky’s the limit!
Jenny says
May 5, 2011 at 10:30 pmTry freezing your butter first, then grating it with the large side of a cheese grater. The freezing makes it extra cold and the grating gets you the right sized crumbs of butter without danger of overmixing.
Jill says
May 6, 2011 at 8:06 pmOoh, thanks for reminding me about this! I’ve tried this technique in the past, and it does work- especially if you don’t have a pastry blender!
Greer Conrad says
July 19, 2012 at 8:51 amWe use the frozen butter and grater when we make our biscuits
Liz says
February 6, 2017 at 2:12 pmThanks for this tip regarding frozen butter and a cheese grater! I don’t have a pastry blender, and this tip has made the world of difference!
I was chopping the butter into tiny cubes but that was taking forever, and it was melting on me (literally and figuratively) while I was trying to do it.
And thank you Jill for the recipe! I use it quite often. I thought pastry making was so exotic and hard (especially since I used to buy pastry) but it is actually about as easy as making mashed potatoes. ^_^
★★★★★
Jill Winger says
February 7, 2017 at 12:07 pmYou got this, Liz! And yes, the frozen butter/cheesegrater trick is one of my favs!
LYNNE ERWIN says
November 18, 2018 at 7:39 amFreezing the butter is a brilliant tip, and one I will be sure to use in the future. Thank you!
★★★★★
Summer Whelchel says
May 6, 2011 at 6:59 amThank you! And that sounds like a great tip from Jenny!
Amanda Z says
May 6, 2011 at 7:13 amThanks for such a great article! I’ve always been a snob for homemade pie crust, too, and was at a total loss as to what to do now that we don’t use shortening (I actually keep a can of the nasty stuff for the *very* rare occasions we choose to treat ourselves – I always think “poison” when I see it in my cupboard).
The coconut oil is a GREAT suggestion especially for dessert pies. Thanks!
stacey says
May 6, 2011 at 2:24 pmwill definitely be making this soon! i realized while reading this that i haven’t made a pie crust since i quit buying shortening. it’s about time that i do! thanks! 🙂
Amber says
May 6, 2011 at 5:28 pmHi Jill! I just found your blog, and I’m so glad I did! I LOVE it! We’re just starting out in homesteading, and it looks like your blog is going to be very helpful!
Jill says
May 6, 2011 at 8:03 pmWelcome Amber! Glad you stumbled across us! 🙂
Gwyneth says
November 21, 2017 at 2:39 pmBitch
★
Cate says
May 7, 2019 at 2:40 pmYou got that right, girl!
Donna says
May 9, 2011 at 2:55 pmThanks so much for a great go to recipe!
Jan says
May 10, 2011 at 12:04 pmI usually wipe my counter top with a quite damp cloth then place two pieces of waxed paper down to roll my dough on instead of relying on flouring the counter. I use one or two pieces of waxed paper on top of the dough as well. When I’ve finished rolling the dough out, I can just lift the waxed paper with the dough on top and flip it over the pie plate. I used to get too frustrated with the dough sticking to my counter even when I put loads of flour on the counter!!
Jill says
May 10, 2011 at 2:18 pmThis is a great tip, Jan! Sounds like it would save a lot of mess. Thanks for sharing!
Ailene says
March 29, 2014 at 2:35 pmI’ve also used plastic grocery bags the same way. It’s a good way to “recycle” them if you have them. 🙂
Carol says
January 29, 2017 at 10:15 amthey get dirty though…they are handled by many and end up in carts and cars trunks…some have meat and other bacteria….be careful
Sue says
April 6, 2017 at 10:41 amPlastic grocery bags are dirrrrty! I only use them for cleaning out the litter box or putting in wastebaskets.
Suzanne says
June 15, 2019 at 4:58 pmGrocery bags?? That’s disgusting Ailene. I sincerely hope you stopped doing that. Gross.
★★★
Sue says
April 6, 2017 at 10:44 amI remember my mom doing that when baking when I was a girl. I don’t think I’ve ever heard of anyone else doing that until seeing your comment!
Cammy says
April 19, 2017 at 9:42 pmI went to a fabric store several years ago and purchased 1 yard of thick but foldable, clear plastic that a lot of restaurants use over cloth tablecloths. It’s easy to clean, rolls up for storage and lasts forever. It can also be chilled before using if you fold it up.
I also use a marble rolling pin that I refrigerate before using. Makes it all so easy.
★★★★★
Deborah says
August 10, 2018 at 2:35 pmGreat minds think alike! 😉 I got the idea to do that years ago on my own. I use plastic wrap because it does not rip. sure saves me from a big mess and frustration of the crust breaking!
Dawn says
May 11, 2011 at 4:23 amJenny’s recommendation to freeze the butter first is my fave tip– I always do this when making biscuits, and then let it chill again before adding the liquid, so the fat is good and hard when you go to bake. It really does that extra something for perfectly tender flaky layers. 🙂 Thanks for the step by step!!
Jill says
May 11, 2011 at 5:07 pmYes, it’s a great biscuit tip as well!
Laura--The Sushi Snob says
May 11, 2011 at 3:44 pmThe one thing I hate about making pie is having to use the wretched shortening. Thank you for telling us another way! I will definitely be using this recipe the next time I make a pie 🙂
Jill says
May 11, 2011 at 5:02 pmWonderful Laura! You’ll have to let me know how it goes once you try it!
Audrey says
June 2, 2011 at 5:16 pmI second (or third?) freezing the butter.
My other tip is something my mom taught me about how to get the rolled out crust into the pie pan. Roll it up around the rolling pin (like paper towels are rolled up around the cardboard tube) and then unroll it over the pie plate!
angie says
September 22, 2011 at 9:20 amI render our own lard from our organic, pasture raised pork so it is full of vitamin a! If you have a friend raising pastured pork they may be willing to share or give it to you. You could ask at the butcher shop but I deffinatly would only use organic pastured pork.
Ariel says
October 18, 2011 at 12:24 pmMy mom always freezes her butter, and I must say, I’ve never had better pie crust thanwhen she makes it!
Charity says
October 27, 2011 at 11:45 amMy grandpa always used lard, and let me tell you, it made the BEST pie crust! If you can get it from a local farmer, it’s a good choice, esp for those of us following a more traditional diet.
Jill says
October 27, 2011 at 8:49 pmI’ve heard that too! I just need to find a healthy source of lard now…. hopefully soon!
Lindsay says
November 15, 2011 at 7:28 amI’m a big fan of coconut oil as well. Would I be able to grate refrigerated coc. oil just like part-frozen butter?
Thank you!
Jill says
November 15, 2011 at 8:34 pmHmmm… I’ve never tried that, but my gut instinct would have to say that I would doubt that would work. I think the coconut oil might just turn into a mess from the heat of your hands during grating. But, do let me know if you try it! I’d be curious to see what happens. 😉
Rebecca Smith says
May 22, 2018 at 7:06 amI used coconut oil and found the pastry to be very oily and not flaky. I think it is a result of the low melting temperature of the coconut oil.
Toni J. Longville says
November 16, 2011 at 7:13 pmI have been using coconut oil for my pie crust for the past several years. I have found if I melt the coconut oil then add to the flour, it mixes much easier. I then use water from the tap rather than ice water. This makes the dough easier to work with. My crust is always flaky and gets a lot of compliments. With any left over pie dough I make cinnamon/sugar pinwheel cookies, which my family loves.
Cathy says
December 1, 2011 at 9:57 amJill, this is the exact recipe I’ve been using for my crust!!! Although, lately I’ve been doing 1/2 butter and 1/2 coconut oil for the crust. I love using coconut oil, but it does have the toughness factor as if you refidgerate your pie and don’t let it warm back up to room temp before serving. The coconut oil gets ROCK HARD if refridgerated! For a more neutral flavor and less toughness, halving in some (homemade grassfed!) butter seems to do the trick. I am wondering if you have ever used lard for crust? It seems like overall that is the best stuff from what I’ve read, just hard to get your hands on quality lard. I haven’t, but I’ve been saving our (pasture raised & uncured) bacon drippings and have a link on how to render bacon fat into lard. Apparently it just has a slightly smoky flavor leftover afterward, so I was thinking it would be tasty in crusts used for savory purposes, like quiches and chicken pots pies. Would love to hear your thoughts!
Jill says
December 4, 2011 at 4:05 pmHmmm… GREAT idea on adding the butter to help soften it. I never though about the coconut oil making it tougher when it’s cold, but that’s a very good point. I haven’t used lard yet, but I would LOVE to. Hopefully we will get a couple hogs next year!
Cathy says
December 1, 2011 at 10:36 pmhttp://www.modernbeet.com/archives/244
Jill, this is the link to the site that talks about using bacon fat in savory pie crusts. I haven’t tried it yet, but it’s on my to do list this winter!
Jill says
December 4, 2011 at 3:56 pmOh. Yum. Bacon fat makes everything better!
Stephanie says
February 22, 2012 at 12:10 amI have just started cooking American style pies and my hubby and kids just love them. Pecan Pie is a favourite! In Australia we don’t typically make many sweet pies; caramel tart and the occasional apple pie is about as far as my family have ever gone so I am enjoying making pies we’ve never tried. Shortening is limited and most crust recipes I have come across call for it. I am glad I found this one and I’m going to use it for my next pecan pie as the dutch crust recipe I usually use is just too thick and biscuity. Thanks for posting this!
Alisha says
July 3, 2012 at 4:57 amI have started substituting half the water for cheap vodka (thanks to NPR) The alcohol cooks out leaving a perfect flaky crust 🙂 I bought $3 worth of absolute and cant tell you how many pies Ive made! Awesome website!
Jill says
July 3, 2012 at 8:38 amI’ve never, ever heard this before Alisha! Fascinating– thanks for sharing! 🙂
Susan says
June 24, 2013 at 8:38 pmThis is exactly what my mom does and she has the flakiest pie crusts I’ve ever had!
Jill Winger says
June 24, 2013 at 8:43 pmYou just can’t beat a homemade crust! 😉
Becky says
September 19, 2012 at 4:53 pmThere are a couple of inexpensive tools(?) that all of the women in our family wouldn’t be without for pie crusts: a pastry cloth and rolling pin cover. They can be found from kitchen supply sources for very little expense. The pastry cloth is “seasoned” by rubbing in flour over and over until the cloth has absorbed as much as it will. Then lightly sprinkled with flour with each use. The rolling pin cover resembles an open-ended sock and can also be seasoned with flour. This prevents the pastry from sticking to the cloth. I don’t know the whys behind their use, but I can testify that using them results in perfectly flaky pie crusts. When a young wife, I experimented and tried making crusts without these and regretted it immensely.
Mardelle Probasco says
March 20, 2013 at 10:57 amYes, the pastry cloth is a great idea. When I am going to make a lot of pies I don’t wash it between uses. I fold it up and keep it in the butter-keeper section of the refrigerator. Then when it comes time to launder it I just shake it out really well and throw in the washer with towels.
mpbusyb says
July 8, 2013 at 9:00 pmI was reading through to see if anyone would mention a pastry cloth. What a great time and mess saver. And they can be super cheap! I have a friend that makes pastry cloths from bulk fabric. She cuts them to size and gives them as gifts to other bakers.
Melisa B
April says
November 12, 2012 at 6:43 pmI made this for a pumpkin pie yesterday, using 1 TB margarine and the rest coconut oil for the fat and added a teaspoon of white vinegar to the ice water. My crust was a little crumbly when pressing it in the pie plate, but it worked out great! Thanks for a delicious pie crust, I’ll definitely be making this again!!!
Traci says
June 21, 2013 at 6:21 amAs an avid pie-baker (and daughter of same), I can vouch for the teaspoon of white vinegar in the ice water. It makes the crust so flaky! Add one teaspoon white vinegar per cup of flour in the dough.
Fire-Eyes Roth says
June 24, 2013 at 5:36 pmI was so confused with the title. Growing up we called it Oleo. Shortening was Lard or Butter. We also called margerine Oleo too. I do not use either in my cooking. Sorry about the stray from topic. I just thought I would share.
Jill Winger says
June 24, 2013 at 8:42 pmVery interesting! I’ve heard margarine called Oleo before, but I never knew that some folks called lard or butter shortening! To me, “shortening” is the nasty, hydrogenated Crisco stuff at the store. 😉
Thomas Dooher says
May 24, 2018 at 6:27 pmMy grandparents called any non-butter item (margarine)Oleo, which at one point was either lard or vegetable fats with a butter flavor capsule you mixed in with the fat to make it yellow and you could pretend it tasted like butter.
Denise says
June 24, 2013 at 6:35 pmThis is the recipe I have used since my sister gave it to me 15 years ago. Minus the coconut oil. She uses butter.
FJ says
June 25, 2013 at 10:16 amSalted or unsalted butter? Thanx for the recipe
Jill Winger says
June 25, 2013 at 10:22 amI’ve used both kinds and they work great. 🙂
Rebecca Smith says
May 22, 2018 at 7:08 amIf you use salted butter you may not need to add the extra salt. I would try it without extra salt the first time and see if you like it.
Mike F says
June 29, 2013 at 2:19 pmLard, Coconut oil, butter can all be considered shortening.
Here is a quote from my Readers Digest: Secrets of Better Cooking (1979)
“Lard, butter, margarine or vegetable shortenings are the fats used in pastry making. These are what make the pastry “short” -that is, tender, flaky, crumbly. The fat in the mixture coats the particles of flour so water cannot reach them. This keeps the gluten strands shorter; only the particles not coated with shortening develop gluten. (Gluten, so essential for yeast breads, make pastry tough.)
Lard is the shortest of all and makes excellent pastry.”
However further down the book does state that shortening primarily does refer to vegetable oils.
Jill Winger says
June 29, 2013 at 9:58 pmWell, I definitely learned something new through this post. 🙂 I had no idea that lard, butter, or coconut oil were once called shortening. But, now I know!
Angela says
November 4, 2013 at 9:34 amI have a question about Lard you can purchase at the store. Would this be a better alternative to shortening and can you use it in place of shortening in recipes?
Jill Winger says
November 5, 2013 at 3:12 pmMost of the lard you can purchase at the store is hydrogenated, so it’s really not a healthy option and actually quite similar to shortening (which is also an icky hydrogenated fat). If you can’t get quality, non-hydrogenated lard, your best bet is to just use coconut oil or butter in your pie crusts.
Elleigh says
November 12, 2013 at 3:36 pmWhat temp and how long to cook it the crust?
Marge says
November 23, 2013 at 8:41 amMany years ago (25) I attempted to make pie crust for my pecan pies for Thanksgiving. The crust was awful so for the past 25 years I’ve been buying pie crusts and just filling them. I found this recipe here yesterday and decided to be bold and give the recipe a try. OMG I am now in pie crust heaven! I made 6 crusts (3 in the freezer for later on) and made 3 pecan pies last night. This is now definitely my go to pie crust recipe. Yes! I can make great pie crust!
Theresa says
November 26, 2013 at 7:09 amI recently purchased an organic all-vegetable non-hydrogenated shortening at the store, assuming I could use this in place of my usual shortening, but I have been afraid to give it a try because I didn’t want to put in all the effort and then have the crusts not come out well. I’m going to give this recipe a try!
Jill Winger says
November 27, 2013 at 10:53 amGood luck! 🙂
S.L.Lockhart says
November 26, 2013 at 8:28 amI am going to try this recipe the next pie I make, which will be soon as Hubby loves pie.
Thanks for the recipe and for sharing.
Claire says
December 25, 2013 at 8:17 pmSo I tried this today for my Christmas pumpkin pie, and I am sure it’s no fault of the recipe, but my crust was not flaky at all. Not sure what went wrong, but it turned out kind of tough and chewy. Maybe too much water? Overworked dough?
Jill Winger says
December 28, 2013 at 9:18 pmUsually when mine are tough it’s b/c I overworked the dough. 🙂
Juleen says
January 4, 2014 at 3:06 amYou can make your own dripping by clarifying the fats left over from your roasts. It makes the best pastry ever
Cooking With Lu says
January 10, 2014 at 3:51 pmBeen looking for a plain and simple pie crust recipe like this for ages, thank you so much!
SImplyOldSchoolCookingReese says
February 9, 2014 at 1:25 amI love old-fashioned pies with natural ingredients and have found great recipes for vintage pies but they never mention how to make simple and plain pie crusts for some reason!!! Thanks for sharing. I will be using this pie crust to make my pies in the future.
Jill Winger says
February 11, 2014 at 1:08 pmYou are very welcome! Enjoy. 🙂
Sandy says
February 15, 2014 at 8:20 pmI just made chicken pot pie. When I made the crust with coconut oil I couldn’t get the dough to roll together so I added a eggs. It turned out just fine and I love the small of coconut. Thanks for all your healthy home made recipes.
Jill Winger says
February 17, 2014 at 3:12 pmHey– good idea! Sounds delish. 🙂
Laura says
February 20, 2014 at 7:13 pmI am wondering if I could use coconut butter instead of coconut oil, butter or lard. What do you think? I’m new to the kitchen 🙂
Jill Winger says
February 22, 2014 at 2:05 pmHmmmm… I’m pretty sure that coconut butter is made from the flesh of the coconut, so I think the results would be quite different that coconut oil. 😉
Pam Miller says
February 20, 2014 at 8:03 pmI love the all time natural…no artifical…fats…I feel they are better all the way around…it will always taste better…real butter…mmmm
Carol says
February 20, 2014 at 9:08 pmI have always made my crust very similar. With shortening until now. My other difference is 1 tablespoon vinegar 1/2 cup cold water and 1 lightly beaten egg ( mixed and put in the fridge til needed) I have been changing our diet and way of eating. My question not related, is what about people that have high cholesterol using so much butter or lard ? I use coconut oil but my husband does not really like it used in everything. I do use olive oil. But have read some negative things about that as well.
Maureen says
March 1, 2014 at 7:48 amI’m really confused by this whole “shortening free” title. Look up shortening in the dictionary and it says ” butter lard and other fats” used in pastry. While I appreciate all the good hints, if you are going to post please know what you are talking about.
Jill Winger says
March 2, 2014 at 2:58 pmMaureen– it is a generational thing. Io me (and many others) Crisco is shortening. Butter, lard, etc, is something else entirely. That is why I titled the post this way. Different words mean different things to different people.
Johanna says
November 20, 2016 at 2:45 pmHey Maureen, maybe don’t be a bitch.
Debbie Cummings says
April 7, 2014 at 10:41 amHave you ever tried liquid oil.My great aunt used to make it for her husband with heart problems.Its a little harder to work with but turns out lite and flakey. Crisco is good but not healthy, Butter and or Coconut Oil isn’t as light . My grandma used to use lard but it has that after yuck, and I don’t eat pork..
Jill Winger says
April 7, 2014 at 2:07 pmI usually don’t use liquid oil since I like the flakiness of using solid fats. However, I have seen recipes calling for olive oil, etc.
Margarita Lopez says
December 16, 2016 at 8:22 pmThank you for the recipe I made mini pumkin pies I used butter and coconut oil I would have liked to use lard but I’m allergic to pork
My crust was nice
Thanks for letting me know about the coconut
★★★★★
Christine says
April 19, 2017 at 9:49 amThis tender, flaky pastry is perfect for so many pies but my favorite use is hand pies. It is a little sturdier than standard pastry without losing that element of fragility and it’s so easy!
….from:
http://www.epicurious.com/recipes/food/views/cream-cheese-pastry-dough-101585
Cream Cheese Pastry Dough
Ingredients
3/4 stick (6 tablespoons) cold unsalted butter, cut into bits
4 ounces cold cream cheese, cut into bits
1 cup all-purpose flour
1/2 teaspoon salt
Preparation
In a food processor blend the butter, the cream cheese, the flour, and the salt, pulsing the motor, until the dough just begins to form a ball, gather the dough into a ball, and flatten slightly. Dust the dough with flour and chill it, wrapped in plastic wrap, for 1 hour. The dough may be made 1 day in advance and kept wrapped well and chilled.
Jill Winger says
April 19, 2017 at 12:11 pmYum!
Nancy says
April 19, 2017 at 6:12 pmIt’s hard to overwork the dough with half vodka and half water, because the alcohol helps the flour stick together, but doesn’t ‘work’ the gluten in the flour the way water does.
BJ says
September 27, 2017 at 6:34 pmThe flavors of pumpkin & cornmeal pie crust goe better together than wheat crust, in my opinion. I learned this from my mother. Melt butter in your pie pan & tilt the pan around till the bottom & sides are covered. Then before the butter has a chance to harden, pour in cornmeal & tilt pan till no more cornmeal will stick to the pan. Pour off the extra cornmeal for another pie crust or project. Now just pour in the pie filling & bake as usual. The thin layer of cornmeal will absorb enough moisture to double in thickness. It makes a fine pie shell. You do not have able to make fine pastry to make this successfully.
Tiffany says
November 30, 2017 at 12:31 pmThis was the recipe that I used for my Thanksgiving Homeade Apple Pie & I was so embarrassed by the outcome. I followed the recipe word by word and everyone who bit into the pies said the crust was hard as a brick. It was so embarrassing. On the way home I kept asking myself “What did I do wrong?” and then I remembered, it was the butter. Butter does NOT work if you want a flaky crust. I made a flaky crust years ago & I used Vegetable Shortening and it turned out perfect. Vegetable Shortening and putting the pie crust in the refrigerator for 30 minutes is the key to a flaky soft crust.
★
Taylor says
November 18, 2018 at 7:16 pmHi! I have to make 6 pie crusts can I make a big batch?
★★★★★