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A fork is being used to cut a pie crust.
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Judy's No Fail Perfect Flaky Pie Crust

This recipe is the easiest, no fail ever, and will give you perfect flaky pie crust every time! Check out the step by step video, and download the free ebook!
Course Dessert
Cuisine North American
Prep Time 45 minutes
Total Time 45 minutes
Servings 12
Author Judy

Ingredients

  • 6 cups flour
  • 1 tsp baking powder
  • 1 tsp salt
  • 1 cup butter unsalted, cold, cut into small chunks
  • 1 cup vegetable shortening cold, cut into small chunks
  • 1 egg
  • 1 tablespoon white vinegar
  • 1 cup Water ice cold, enough to fill the cup with the egg and vinegar in it

Instructions

  • Mix the flour, salt and baking powder in a large bowl. 
    A glass bowl with flour and cubed butter, a pastry blender placed on top, ready for mixing on a countertop with a red ruler nearby.
  • Add the fats, and using a hand pastry blender, mix the flours and fats together. 
    A hand holds a clump of crumbly dough mixture over a bowl with a pastry blender inside, preparing ingredients for baking.
  • Whisk the egg in a cup, add the vinegar and enough ice cold water to fill the cup.  Pour onto the flour mixture and blend well. 
    A hand pours liquid from a measuring cup into a mixing bowl filled with flour and butter mixture.
    • I use my fingers, but use a very light touch.  You don't want to over blend or work the dough too much.  Otherwise the pie crust will be tough.
  • Shape the pastry dough into 4 evenly shaped balls, wrap them in plastic wrap and place in the refrigerator for at least 30 minutes.
    Hands wrapping a ball of dough in plastic wrap on a pastry mat, with dough scraps and a rolling pin nearby.

Roll out the Pie Dough - Video Below!

  • Using a pastry mat, roll out the dough evenly and until it is the right size to fit your plate.
    A hand uses a wooden rolling pin to flatten dough on a floured non-stick baking mat with measurement markings.
  • Wrap the dough around the rolling pin and rest the pin and pastry dough in the middle of the pie plate, in order to centre the pie crust.
    A rolling pin with a dough on top of it.
  • Unroll the pie crust, gently pushing it into a well greased pie plate,
    A rolling pin and a rolling pin on a baking sheet.
  • Crimp the edges using your knuckles of the index and middle finger on your right hand, and pushing with your third finger on your left. Or vice verse if you are left handed.
    crimping pie crust by hand
  • Prick the bottom crust a few times with a fork.   
    A fork is being used to cut a pie crust.
  • Wrap the pie crust in plastic wrap and chill for 30 minutes before baking,
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