Foolproof Pie Crust Recipe: Perfectly Flaky Every Time
If you’ve ever struggled with pie crust — too crumbly, too tough, or just plain frustrating — this Foolproof Pie Crust recipe will change everything. It’s buttery, flaky, and incredibly easy to work with. Whether you’re making a sweet fruit pie or a savory quiche, this crust delivers perfect results every single time. The secret? A touch of apple cider vinegar and the right balance of fat and moisture. Let’s get baking!
Ingredients for Foolproof Pie Crust
- 4 cups all-purpose flour
- 1 ¾ cups shortening
- 1 tablespoon sugar
- 1 tablespoon apple cider vinegar
- 1 large egg
- ½ cup ice water
How to Make Foolproof Pie Crust
Step 1: Mix the Dry Ingredients
In a large mixing bowl, combine the all-purpose flour, sugar, and a pinch of salt (if desired). Stir together until evenly blended.
Step 2: Cut in the Shortening
Add the shortening to the flour mixture. Using a pastry cutter, two forks, or your fingertips, cut the shortening into the flour until the mixture resembles coarse crumbs with small pea-sized bits of fat throughout. These bits of fat are what make your crust beautifully flaky.
Step 3: Add the Wet Ingredients
In a small bowl, whisk together the egg, apple cider vinegar, and ice water until well combined. Gradually pour the wet mixture into the flour mixture, stirring gently with a fork until the dough starts to come together.
Step 4: Form the Dough
Once the dough holds together, divide it into 3–4 equal portions (depending on the size of your pies). Shape each portion into a disk, wrap tightly in plastic wrap, and refrigerate for at least 30 minutes. Chilling allows the gluten to relax and the fat to firm up, which helps the crust bake up tender and flaky.
Step 5: Roll Out and Use
On a lightly floured surface, roll out one dough disk to about ⅛-inch thickness. Carefully transfer it to your pie dish, trim the excess, and crimp the edges as desired. The dough is soft, pliable, and easy to handle — no tearing or sticking.
Step 6: Bake as Needed
Follow your specific pie recipe for baking instructions. For a pre-baked crust (blind bake), line the crust with parchment paper, fill with pie weights or beans, and bake at 375°F (190°C) for 15 minutes. Remove the weights, then bake another 10–12 minutes or until golden.
Pro Tips for the Perfect Pie Crust
- Keep everything cold: Cold shortening, cold water, and chilled dough are key to flakiness.
- Don’t overwork the dough: Handle just until combined to avoid a tough crust.
- Use vinegar: The apple cider vinegar helps tenderize the dough and prevents overdeveloped gluten.
- Freeze extra dough: This recipe makes enough for 3–4 crusts. Wrap and freeze extra portions for up to 3 months.
Why This Recipe Works
This Foolproof Pie Crust is reliable because it balances moisture and fat perfectly. The shortening creates a tender texture, while the vinegar ensures the crust stays easy to roll and never rubbery. It’s great for both beginners and seasoned bakers who want consistent results every time.
Conclusion
With this Foolproof Pie Crust recipe, you’ll never fear homemade crust again. It’s buttery, tender, and holds up beautifully to any filling — from apple and pecan pies to chicken pot pie. Make a batch, store extra dough for later, and enjoy perfect pies all year long.
