Best Ever Flaky Pie Crust Recipe

Do you ever eat a pie and fork out the filling, leaving the crust behind? In less than 15 minutes you can have 4 pie crusts ready to bake or freeze and this crust is so good, you’ll be leaving the filling just to eat the crust! In fact, my seven-year-old did that tonight. You can also have home baked bread in less than 5 minutes a day.Best Ever Flaky Pie Crust in 15 minutes with two dairy free options. www.MelissaKNorris.com Pioneering Today

When I was little, we made the hour trip to go visit my great-grandmother. We didn’t get to go very often, but I remember her house and beautiful rose bushes even though I was quite young. My mother is an excellent baker and cook, but I never liked pie crust. Until I tasted this one. I had never eaten pie crust before and when I ate the entire piece of pie, crust included, my mom switched her recipe as fast as my great-grandmother could write it out.

And now I’m thrilled to share it with you. Be warned, this flaky pastry pie crust recipe is the best I’ve ever had. Like melt in your mouth going to eat the entire thing in one sitting, so grab a big ol’ fork.

Flaky Pastry

4 cups flour (your choice, I used a blend of fresh ground spelt and soft white wheat on pastry setting of my flour grinder, but all purpose or pastry ground whole wheat if you don’t grind your own, more on grinding your own flour and choosing a grinder here)

1 and 3/4 cup lard (learn how to render your own lard), butter, or coconut oil (You can use any mixture you have)s

1 Tablespoon sugar (I use organic evaporated cane juice)

2 tsp. sea salt

1 Tblsp. Apple Cider Vinegar

1 egg

1/2 cup cold water

Mix flour, sugar, and salt. Cut in lard, butter, or coconut oil. Note: In order to achieve flaky crust, your lard, butter, or coconut oil needs to be cold. It’s the pieces of solid fat distributed throughout the flour which melt upon baking that create the flakiness. You can freeze your butter or lard before cutting it in. The large side of a cheese grater works great with frozen butter.

Cut in lard, butter, or coconut oil

Add your liquids

Fat all cut in, ready to add liquids

Chill for 15 minutes. Take out dough and divide into four equal balls. Wrap and freeze for later use or roll out and bake your favorite quiche or pie. I love this paired with a jar of my home canned apple pie filling for a quick from scratch dessert.

Ready to freeze

If you’re not baking today, take unbaked pie dough ball and wrap in plastic wrap. Toss in freezer. When ready to use, thaw flaky pastry crust dough in fridge overnight or on the counter for a few hours. Lightly flour surface, flatten dough ball with hand, and then roll to desired thinness.

When freezing, be sure to mark your dough. I also freeze sugar cookie dough and Christmas morning, mistakenly used sugar cookie dough for my pastry crust in a sausage quiche. My brother said, “Does this have maple flavored sausage? It’s sweet.”

It was edible, but not a mistake I’d like to repeat!

4.0 from 1 reviews
Pioneering Today-Best Ever Flaky Pie Crust
 
Prep time
Total time
 
Author:
Serves: Makes 4 crusts
Ingredients
  • 4 cups flour (your choice, I used a blend of fresh ground spelt and soft white wheat on the pastry setting of my flour grinder, but all purpose or pastry ground whole wheat work fine, too)
  • 1 and ¾ cup lard, butter, or coconut oil
  • 1 Tablespoon sugar
  • 2 tsp. sea salt
  • 1 Tablespoon Apple Cider Vinegar (You can use white vinegar, but I prefer apple cider in baking)
  • 1 egg
  • ½ cup cold water
Instructions
  1. Mix flour, sugar, and salt. Cut in lard, butter, or coconut oil. Note: In order to achieve flaky crust, your lard, butter, or coconut oil needs to be cold. It’s the pieces of solid fat distributed throughout the flour which melt upon baking that create the flakiness. You can freeze your butter or lard before cutting it in. The large side of a cheese grater works great with frozen butter.
  2. Fat is fully cut in when the flour is crumbly pea size pieces. Add in liquids until dough just holds together. You don't want to over mix it.
  3. Chill dough in the fridge for 15 minutes. Use to bake pies or separate into four equal balls, wrap, and freeze.

This flaky pastry pie crust recipe is excellent in traditional pies, savory meat pies, and tarts. If you’d like more traditional recipes, I have over 40 in my book Pioneering Today-Faith and Home the Old Fashioned Way. You can read the first chapter for free!

Featured on Traditional Tuesdays link-up. Lot’s of posts on traditional cooking and how-to’s.


Comments

  1. says

    Amazing looking recipe! Thanks for sharing. Quick question- I assume you roll out the dough before baking it? Do you prebake before using in a recipe?
    Love your blog!!! All the best!

    • Melissa Norris says

      Thanks, Becky! You do roll out for baking. I freeze it in the ball shape unbaked, then thaw, and roll out and bake.

  2. says

    Question: You shape into four balls, and place balls in oven to bake; then freeze. When you are ready to use, shape into pie crust and bake as usual. Is this right? I am a visual person and not sure if I have the recipe right. Thank you!

    • Melissa Norris says

      Glad you asked. You don’t bake them in ball form. Freeze if you’re not ready to bake a pie in the ball form unbaked. Then thaw, roll out into your pie crust and bake as usual. I’ll go up and edit that part. Thanks!

    • Melissa Norris says

      It is. I almost baked a crust w/ sprinkled sugar and cinnamon just to eat it last night.

    • Melissa Norris says

      Go for it, Gail. I have to confess, I was snitching pieces of crust off the pot pie I made last night before I put it back in the fridge. If you have any questions or troubles, just give me a holler.

  3. says

    Another helpful tip is to keep the dough cold!!! Actually, it doesn’t hurt to freeze the dough even if you are planning to bake a pie that day. The colder the dough is, the easier it is to work with. Of course, this takes longer than 15 minutes, so it ruins the quickness of it, but it does make the dough so much easier to work with. I don’t use vinegar in my dough–may have to try that. Interesting!

    • Melissa Norris says

      Sarah, you’re right. The fifteen minute part is just to make the dough. I always chill mine for 15 minutes prior to rolling, but the nice thing about freezing it is how nice it rolls out. Try the vinegar, it’s sooo good. :) Thanks for your tips!

    • Melissa Norris says

      Cindy, it can become a habbit! I haven’t made the cinnamon and sugar since I was girl helping my mom in the kitchen, but I plan on thawing a ball this weekend to let my kids help make some.

  4. says

    When I was growing up, I absolutely detested pie crusts. I don’t care what it was made with. Since I’ve been out on my own, I love ‘em. Go figure! Thanks for the recipe, Melissa!

    • Melissa Norris says

      Amanda, I felt the same way until I tasted this recipe. lol I also used to hate tomatoes and now I love them! Hope you enjoy it.

  5. says

    After rolling out her pie-crust and shaping it, my mom made Pie-Crust Cookies with the leftover dough. She rolled it flat, cut into add shapes, like a crazy quilt, sprinkled with sugar/cinnamon and baked till golden brown. She must have had a recipe similar to this, we all loved eating her pie crust!

    • Melissa Norris says

      I did that with my mom! We didn’t cut it into shapes though, just rolled it out flat. I like the idea of cookies better. Thanks!

  6. Eyrline Morgan says

    Thank you for the recipes. I plan to make Strawberry Rhubarb Jam for Christmas presents. This is the pie crust my mother makes. She is 104 and still baked until last month when a stroke slowed her. She’s making a rapid recovery. Your articles have been a blessing to me. I’m not well, my husband was in the hospital with high blood pressure last week, and they are just what I needed to read.

    Blessings,

    Eyrline

    • Melissa Norris says

      Eyrline, I’m honored that my pie crust is the same as your mother’s and that my words have brought comfort to you. I hope that I can continue to bake and cook as long as she has. I’m so sorry that she suffered a stroke and for your husband. I’ve already got some of my jam marked for Christmas gifts as well. Thank you for commenting, mind if we pray?

      Dear Jesus,
      Please lay your hand upon Eyrline and her family. I pray that you would bring strength and restoration to her. May your Holy Spirit work in their lives, Lord, and may they feel your comfort and peace. In Jesus name, Amen

  7. lynda says

    I’ve never made a good pie crust, but I made this a few weeks ago and my family loved it, thanks! And I did the pastry ground whole wheat.

  8. Michelle says

    I made this flaky pie crust the same day I got the recipe from your website, TODAY ! It is sooo Flaky, it taste better than the store bought kind. This is the very first time I’ve ever made crust from scratch. I even created my own (plum cobbler recipe) with it, and it is so good. This is now added to my list of homemade food items.Thank you so much for this recipe, and tomorrow I will be using the low sugar no pectin strawberry jam recipe. Have some strawberries that a friend picked for me from another friends garden, with no pesticides. YAY!

  9. jane says

    This is the same pastry recipe that my grandma and her sister, my aunt, used. I have been using it for about 40 years. It was great seeing that someone else also used it.

  10. says

    Thanks for sharing on Homesteaders Hop. With the availability of frozen crusts in supermarket, making pie crust from scratch is truly a lost art (almost), so it’s great to see a nice “how-to” post on this.

  11. Natasha Bradney says

    Do I need to prebake this crust before I fill it? I’m new at crusts and I’m still a lil lost as to when to prebake and when not to. Thanks.

  12. Christina H says

    This looks delicious and I have all the ingredients already at home! Yay! I’m going to try it over the weekend and see what I think :P

    • Christina H says

      BTW I was raised by my grandmother and she did the same thing that has been mentioned above — whenever she would bake a pie she would cut up the leftover crust and cook it for us to have “cookies.” Reading this is really bringing back some amazingly fond memories of her!

  13. nola says

    This is the one I use called “No-Fail Pie Crust”. It is the best I have ever found and it freezes well so you don’t have to use it all at once. I smooth it in plastic wrap so there are no bubbles, freeze it, and then vacuum seal it.

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