Easy Flaky Pie Crust Recipe (Perfect for Sweet & Savory Pies)

How to Make An Easy Pie Crust

This easy pie crust recipe is my go‑to for every kind of pie. It comes together quickly, uses simple pantry ingredients and bakes into a crust that is tender, flaky and delicious. Whether you are making pumpkin pie for the holidays, apple pie in the fall, or savory pot pies for dinner, this crust works beautifully. It also makes enough for two crusts, so you can use one now and save one for later.

Why You’ll Love This Recipe

• Simple ingredients: Everything you need is already in your pantry.
• Flaky texture: The folding and chilling steps create tender, layered crust every time.
• Versatile use: Works for sweet pies like pumpkin or apple, and savory dishes like pot pies.
• Make ahead friendly: Dough can be refrigerated or frozen so you always have crust ready.
• Reliable results from banana to apple, pumpkin and the like. 

Ingredients for Pie Crust

The basics of a pie crust are flour, fat, salt, and water. This recipe adds a few extras for flavor and texture.

• Sugar (optional, leave out for savory pies)
• Flour
• Shortening (or butter if you prefer)
• Salt
• Cold water
• Egg
• Vinegar

Step‑by‑Step Instructions for Flaky Pie Crust

1. In a large mixing bowl, combine flour, salt, and sugar.
2. Cut in the shortening until the mixture looks crumbly.
3. Whisk together the egg, vinegar, and cold water. Add to the flour mixture.
4. Stir gently until the dough comes together. Do not overmix.
5. Divide the dough into two equal portions. Wrap each in plastic wrap.
6. Chill for at least 30 minutes before rolling out.

Tips for success:

• Handle the dough as little as possible to keep it tender.
• Keep your water ice cold.
• Use a large bowl so you can mix without spilling.

Why This Recipe Works

The combination of egg and vinegar helps create a crust that is both tender and flaky. The egg adds richness, while the vinegar prevents gluten from forming too tightly, which keeps the crust light. Sugar adds a touch of sweetness for fruit pies, but you can leave it out for savory dishes.

Do You Need to Pre‑Bake Pie Crust?

Pre‑baking, also called blind baking, is only necessary for custard pies or pies made with fresh fruit. For most baked pies, such as pumpkin or apple, you can fill the crust raw and bake it along with the filling.

Troubleshooting Perfect Pie Crust

• Dough too sticky: Add a little more flour.
• Dough cracking when rolled: Let it rest longer in the fridge.
• Crust shrinking in the pan: Avoid stretching the dough when placing it in the pie dish.

Variations

• Savory crust: Omit the sugar and add a pinch of herbs.
• Butter crust: Replace shortening with butter for a richer flavor.
• Whole wheat crust: Substitute part of the flour with whole wheat flour.

Storage Instructions

• Refrigerate wrapped dough for up to 3 days.
• Freeze for up to 3 months. Place wrapped dough in a freezer bag for longer storage. Thaw overnight in the refrigerator before using.

Tips for Perfect Pie Crust Every Time

• Fold the dough over itself when rolling to create flaky layers.
• Chill the dough before rolling and again before baking.
• Use pie weights when pre‑baking to prevent bubbles.

Serving Ideas

This crust is perfect for:

• Pumpkin pie at Thanksgiving
• Apple pie with vanilla ice cream
• Banana cream pie with whipped topping
• Savory chicken pot pie for dinner
• Mini hand pies for snacks or parties

Pie Crust Frequently Asked Questions

Can I use butter instead of shortening? Yes, butter adds flavor but shortening makes the crust extra flaky.

Do I need pie weights? Only when pre‑baking for custard or fruit pies.

Can I make this ahead of time? Absolutely. Store in the fridge or freezer until ready to use.

Print Recipe

5 from 1 vote

Easy Flaky Pie Crust

This easy flaky pie crust recipe makes two crusts with simple pantry ingredients. Perfect for pumpkin, apple, or savory pot pies, this crust is tender, versatile, and freezer‑friendly.

Course: Baking

Cuisine: American

Servings: 2 crusts

Author: Regina Sober

Equipment

• Spatula
• Mixing Bowls
• Measuring Cups
• Measuring Spoons
• Pie weights
• Hand Mixer

Ingredients

• 4 cups flour
• 2 cups shortening
• 1 teaspoon salt
• 1 teaspoon sugar
• ½ cup cold water
• 1 egg
• 2 Tablespoons vinegar

Instructions

• In a large bowl, add the dry ingredients with the shortening and mix with a mixer until the shortening is pea size with the flour mix.
• We have found that tipping the bowl slightly helps mix everything well.  Also turning the bowl to get all the ingredients incorporated.
• In a separate small bowl, beat an egg with the vinegar and cold water.
• Add the wet ingredients into the dry.
• Mix well, turning the bowl and tilting it slightly.
• The dough will be mixed, but not one piece.
• Once it is incorporated, stop mixing and use your hands to press together to make a disc.
• Fold together with your hands to ensure it is mixed well.
• Flatten into a disc and cut in half.
• With plastic wrap, wrap each half and press down to flatten.
• Place the dough into the fridge to firm up and chill.

  After 1 hour, you can remove and make your pie crust.

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