Never-Fail Flaky Pie Crust (Butter & Crisco)

For years, I thought homemade pie crust was something to be nervous about. The truth is that a dependable crust comes down to a few simple techniques: keep the fat cold, add the water gradually, and stop working the dough as soon as it holds together.

This is the crust I have tweaked and relied on for years in my Southern kitchen. Butter brings rich flavor, Crisco gives the dough a tender texture and dependable structure, and a splash of vinegar helps keep the crust easy to handle.

Why You’ll Love This Pie Crust

• A butter and shortening blend gives you both flavor and flakiness.
• The dough is sturdy enough to transfer without losing tenderness.
• Vinegar helps prevent a tough crust.
• You can make the dough ahead and refrigerate or freeze it.
• The recipe works for sweet pies and savory fillings.

The Science Behind This Crust

Butter and Crisco

Butter creates rich flavor and steam pockets that help form flaky layers. Crisco has a higher melting point, so it helps the crust hold its shape and stay tender. Using both gives you a crust that tastes homemade and handles reliably.

Keep It Cold

Cold fat is essential. When small pieces of butter and shortening remain in the dough, they melt in the oven and leave behind delicate layers. If the dough begins to feel soft or greasy, return it to the refrigerator before continuing.

Vinegar and Sugar

A small amount of vinegar helps limit gluten development so the crust stays tender. Sugar adds flavor and encourages browning. For a savory pie, reduce the sugar to 1 1/2 teaspoons.

Why White Lily Flour Works So Well

White Lily flour is a Southern baking favorite because it is milled from soft wheat and has a lower protein content than many all-purpose flours. That makes it especially well suited to tender biscuits and pie crusts. Regular all-purpose flour also works, so use what you have and take care not to overmix.

How to Make a Flaky Pie Crust

1. Whisk the flour, salt, and sugar together in a large bowl.
2. Cut in the cold butter and Crisco until the mixture resembles coarse crumbs with a few pea-sized pieces.
3. Stir in the vinegar, then add ice water 1 tablespoon at a time. Toss gently and stop when the dough begins to hold together.
4. Shape the dough into a disk, wrap it, and refrigerate it for at least 30 minutes.
5. Roll the chilled dough on a lightly floured surface into a circle about 12 inches wide.
6. Transfer the dough to a 9-inch pie plate without stretching it. Trim the excess and crimp the edge.
7. Freeze the shaped crust for 10 to 15 minutes before filling or baking.
8. Bake according to the directions for your chosen pie.

Single Crust or Double Crust

This recipe makes one 9-inch pie crust. Double the ingredients when you need both a bottom crust and a top crust for a fruit pie. Divide the dough into two disks before chilling so each piece is easy to roll.

Make Ahead and Freezing

Wrap the dough disk well and refrigerate it for up to 3 days. For longer storage, freeze it for up to 3 months and thaw it overnight in the refrigerator. You can also shape the crust in the pie plate and freeze the entire plate so it is ready to fill and bake.