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Homemade flaky pie crust

Homemade Flaky Pie Dough

Better Baker
This is my all-time favorite pie crust recipe. It combines butter and shortening for the best flavor and texture. Plus, its easy to make in a food processor!
Prep Time 20 mins
Cook Time 1 hr
Servings 1 single crusted pie


  • 1 1/4 cups unbleached all-purpose flour
  • 1 tbsp sugar
  • 1/2 tsp salt
  • 6 Tbsp unsalted butter cut into 1-inch pieces and chilled
  • 1/4 cup vegetable shortening measured and chilled
  • 3 Tbsp water very cold
  • 1 Tbsp white vinegar


  • In the bowl of a food processor fitted with the blade attachment, place flour, salt, and sugar. Pulse until combined, approx 30 seconds.
  • Add the chilled butter and shortening. Pulse for about 8-10 quick pulses until the mixture resembles cottage cheese. Fat pieces should be well coated in flour and approx pea-sized.
  • Pour the mixture into a medium mixing bowl and lightly sprinkle water and vinegar measurements over the top of the fat and flour mix. Using a rubber spatula, gently fold in liquids.
  • Need very briefly until mixture comes together. Cover in plastic and chill for 30 minutes before rolling out.
  • Remove the dough from the refrigerator and allow it to come to room temperature for 15 minutes before rolling. Place the dough on a floured surface and roll into a circle about 10 inches in diameter.
  • Gently lift the dough into a pie plate and lightly press it into place. Trim any overhanging dough, and crimp or flute the edges.
  • Place the pie crust back in the refrigerator for 30 minutes before baking.