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–+ servings
Top down image of pie crust that is ready to be baked.
Rachel Koller

Flaky Pie Crust Recipe

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The Flaky Pie Crust Recipe my grandma swore by—tender layers, easy steps, and pro tips for perfect crust, every time.
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Prep Time 20 minutes
Cook Time 45 minutes
Bake Time 35 minutes
Total Time 1 hour 40 minutes
Servings: 2 9-inch crusts
Course: Desserts
Calories: 75

Ingredients
  

  • 2 cups all-purpose flour 260g
  • 1 tsp salt
  • 1 ½ tsp sugar
  • ¾ cup + 2 Tbsp lard 180g, cold
  • 1 oz egg one small egg or ½ large egg
  • 1 ½ tsp vinegar
  • ¼ cup cold water

Method
 

  1. In a medium bowl, blend flour, sugar, and salt. Cut in cold lard until pea-sized and mealy.
  2. In a measuring cup, whisk cold water, vinegar, and egg. Pour into dry mixture; mix just until shaggy.
  3. Press into a disc (don’t knead). Wrap and refrigerate 30 minutes minimum.
  4. Split in two. On a lightly floured surface, roll each to a 13–14 inch circle. Transfer to pie plate; trim or fold and crimp.
  5. Dock with a fork. For filled pies, proceed with filling. For par-/blind-bake, see below.
  6. Par-bake: Line with parchment and weights; bake at 400°F for 15–20 minutes until lightly golden.
  7. Full blind bake: Remove weights; bake 10–15 minutes more until golden and cooked through. Cool completely before filling.

Nutrition

Serving: 1gCalories: 75kcalCarbohydrates: 12gProtein: 2gFat: 2gSaturated Fat: 1gPolyunsaturated Fat: 1gCholesterol: 8mgSodium: 148mg

Notes

  • Chill the shaped crust 30 minutes (or freeze 15 minutes) before baking to reduce shrinkage.
  • Avoid overmixing and warming the dough.
  • Keep ingredients cold for maximum flake.
  • Don’t skip the rest; it relaxes gluten and keeps dough cold.
  • Lard can be replaced with shortening or butter; in my experience, lard is the most forgiving.

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