Aunt Nancy's Flaky Pastry Crust

Total Time
Prep 15 mins
Cook 0 mins

A tender, flaky pie crust recipe that yields a top and bottom crust for an 8" pie.

Ingredients Nutrition


  1. Cut shortening into flour with a pastry blender or with two butter knives until it resembles a coarse meal.
  2. Add cold water gradually and mix until the flour/shortening comes together to form a ball that holds its shape and is not sticky. If necessary, add more water or flour.
  3. Divide ball in two, and roll each separately into a circle large enough to fit your pie pan.
  4. For a double crust filled pie, place one shell into pie pan. Add pie filling and top with other crust. Bake as directed on pie filling recipe.
  5. For 2 single crust pies, place each shell into 2 pie pans, add filling and bake as directed on pie filling recipe.
  6. For 2 single crust pre-baked shells, place each shell into a pie pan and bake at 400 degrees for 10 minutes or until golden brown. Cool before filling.


Most Helpful

Thanks for sharing your lovely crust recipe. It makes a crisp, tender, flaky crust with nice flavor and texture. I made a peach pie with it...It was excellant. Into my keeper box this goes.

Baby Kato September 18, 2007

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