Springer's Kitchen

Vegetarian. High-Altitude. Mormon. Food.

Basic Flaky Pie Crust


  • 1 1/2 cups all-purpose flour
  • 1/4 teaspoon salt
  • 1/4 cup shortening, chilled
  • 1/4 cup cold butter, cut up
  • 3 tablespoons ice water



Whisk the flour and salt together in a medium size bowl.  With a pastry blender, cut in the cold butter and shortening until the mixture resembles coarse crumbs.  Drizzle 2 to 3 tablespoons ice water over flour.  Toss mixture with a fork to moisten, adding more water a few drops at a time until the dough comes together.

Gently gather dough particles together into a ball. Wrap in plastic wrap, and chill for at least 30 minutes before rolling.

Roll out dough between to pieces of parchment or waxed paper, and put in a pie plate.  Fill with desired filling and bake.


For a sweet pie, particularly a fruit pie, I like to add 2 teaspoons of sugar.  If I top the pie with a crust, I’ll also brush it with milk and sprinkle sugar on top to give it a little sparkle.

For a savory pie, I will often substitute 1/4 to 3/4 of the flour with whole wheat flour.  Occasionally, I may add a few spices, too.


Adapted slightly from Basic Flaky Pie Crust from AllRecipes.com.