Total Time
Prep 25 mins
Cook 0 mins

Makes 2 pie crusts. The secret to flaky crust is to mix the dough just enough to incorporate the ingredients then stop. Often I add a dash of vinegar in the ice water, it's a matter of personal preference.

Ingredients Nutrition


  1. Sift together flour and salt.
  2. Cut in butter and shortening with pastry knife until pieces are size of small peas.
  3. Sprinkle in 1 tbsp water at a time. Gently mix. Repeat until all is moist and forms a ball.
  4. For 2 pie crusts, cut ball in half - one for each pie crust.
  5. On lightly floured surface, flatten ball with rolling pin and roll to desired thickness.
  6. Transfer to pie tin or this dough also may be filled with meats/or fruit.


Most Helpful

Definitely a flakey crust and it tastes great. I used half for a crust but it ends up being a very thin crust and next time I would use the entire batch for one thicker crust as it is too thin and flakey unless you keep it in the tin.

Missy Wombat October 13, 2006

Tried this a few nights ago for my pot pie and it turned out great! Next time I'll try the white flour. Thanks for posting!

Stacy S. December 17, 2009

A great, versatile crust. I made a savory version (the original recipe) and a sweet version (added 6 table spoons of sugar) for my pot pie and my apple-pear pie, respectively. Crust was very tasty in both cases and had the added benefit of being organic and whole grain.

SlooowCooker December 05, 2008

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