The Flakiest Bakery-Style Pie Crust

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A perfectly flaky pie crust is the holy grail of baking. That tender, buttery bite that shatters into delicate layers is what sets homemade pies apart from store-bought shortcuts. Whether you’re filling it with apples, pumpkin, custards, or berries, this bakery-style pie crust delivers a structure that’s sturdy enough to hold fillings while still melting in your mouth.

This pie crust is made with a tried-and-true technique used by professional bakers: combining both butter and shortening. The butter gives rich flavor and flakiness, while the shortening ensures structure and tenderness. It’s easy to work with, forgiving to roll, and bakes up golden every time.

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Why You’ll Love This Pie Crust

• It’s incredibly flaky thanks to the combination of fats.
• The dough is easy to handle and doesn’t shrink while baking.
• It works beautifully for both sweet and savory pies.
• Can be made ahead and frozen for later use.

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What Kind of Fat Should I Use for the Flakiest Crust?

For optimal texture and flavor, this recipe uses a mix of cold unsalted butter and vegetable shortening. The butter provides that beloved rich, layered texture, while the shortening offers a softer bite and helps prevent the crust from becoming too tough. If you’re looking for an all-butter version, you can substitute, but expect a slightly more crumbly finish. Ice-cold ingredients are key—keep everything as cold as possible to create steam pockets that puff into flakiness.

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Ingredients for the Flakiest Bakery-Style Pie Crust

Creating this crust takes just a few essential ingredients, each playing a vital role in the final texture and flavor.

• All-purpose flour: Provides the structure and foundation of the crust.
• Unsalted butter (cold and cubed): Adds rich flavor and helps create flaky layers.
• Vegetable shortening (cold): Contributes tenderness and stability to the dough.
• Salt: Enhances the overall flavor and balances the richness of the fats.
• Sugar (optional): A small amount adds a subtle sweetness and browning.
• Ice water: Binds everything together and keeps the fats from melting during mixing.

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How To Make the Flakiest Bakery-Style Pie Crust

Step 1: Cut in the Fats

In a large bowl, combine the flour, salt, and sugar. Add the cold butter and shortening. Use a pastry cutter or your fingertips to cut the fats into the flour until the mixture resembles coarse crumbs with pea-sized pieces.

Step 2: Add Ice Water Gradually

Sprinkle in the ice water, a tablespoon at a time, stirring gently with a fork after each addition. Stop once the dough just starts to hold together when pressed.

Step 3: Chill the Dough

Turn the dough out onto a floured surface and divide it into two equal discs. Wrap each in plastic wrap and chill in the refrigerator for at least 1 hour before rolling out.

Step 4: Roll and Shape

Roll the chilled dough on a lightly floured surface into a circle about 1/8-inch thick. Transfer to your pie dish, trim the edges, and crimp as desired. Dock the bottom with a fork if blind baking.

Step 5: Bake or Blind Bake

Follow your pie recipe for baking instructions. For a pre-baked crust, line the crust with parchment and fill with pie weights. Bake at 375°F for 15 minutes, remove weights, then continue baking for 10-12 more minutes until golden.

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How to Serve and Store the Flakiest Bakery-Style Pie Crust

This recipe yields two 9-inch crusts, enough for one double-crust pie or two single-crust pies. It’s a great base for fruit pies, quiches, or tarts. Store baked crusts at room temperature for up to 2 days or freeze unbaked dough discs for up to 3 months.

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What to Serve With Pie Crust?

Vanilla Bean Ice Cream

The ultimate pie companion, adding creamy contrast to any warm slice.

Spiced Whipped Cream

Lightly sweetened and spiced whipped cream works well with apple, pumpkin, or pecan pies.

Lemon Curd

Spread inside a baked shell for an easy tart topped with berries.

Fresh Berry Compote

Warm mixed berries spooned over slices of custard pie is an instant upgrade.

Savory Pot Pie Filling

This crust makes an excellent top for a homemade chicken or vegetable pot pie.

Maple Glazed Carrots

Serve savory pies with a side of roasted veggies for a well-rounded dinner.

Garlic Butter Shrimp

Use the crust for savory tartlets and pair with shrimp for an elegant appetizer.

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Want More Pie Ideas?

If you love this flaky bakery-style pie crust, try these other delicious favorites:

• Custard Peach Pie
• Amish Peanut Butter Cream Pie
• Chocolate Cherry Cream Pie
• Nova Scotia Blueberry Cream Cake
• Mini Pecan Tarts

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Save This Pin For Later

📌 Save this recipe to your Pinterest baking board so you can come back to it anytime.

And let me know in the comments how yours turned out. Did you swap the shortening for lard? Use all butter? Add cinnamon to the crust?

I love hearing your baking twists. Ask questions below too—let’s make crust magic together.

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