Flakey buttery PIE CRUST

Flakey Buttery Pie Crust Recipe

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Whitney Froehlich


I found this recipe a while back when I became obsessed with baking pies. I was tired of using store bought crust because I didnt like the way it tasted. I did altar this recipe to my own liking and everybody becomes hooked on it! The buttery taste is so vivid in your mouth and it goes perfect with mostly any pie. So here is my new profound version.

Will have pictures up very soon!


★★★★★ 3 votes

30 Min
10 Min


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3 c
all purpose flour
4 Tbsp
1 tsp
1/3 c
butter flavored crisco (works best! and needs to be very cold)
1 1/2 stick
unsalted butter (needs to be very cold also)
8-9 Tbsp
ice water
*makes 2 10-inch round pie crusts*

How to Make Flakey buttery PIE CRUST


  • 1Slice and cube butter and place back in the fridge to keep cold.
  • 2In a large mixing bowl, combine flour, sugar, salt, and crisco. Use a pastry cutter to mix and cut the crisco with.
  • 3Add the butter and continue using the pastry cutter until pea sized balls form.
  • 4By 2tbsp. at a time, add the ice water. I use a spoon to stir in between each addition of water.
  • 5Once all the water has been added, use your hands to kneed through the dough making one giant ball of dough (or 2 even balls of dough).
  • 6You may need to add a little water to the outside of the dough where you see crack. The water helps smooth the cracks over.
  • 7Lightly flour the dough and wrap in plastic wrap.
  • 8Refrigerate atleast 30mins. before rolling out dough. Or up to 1 week.
  • 9Once rolled out and inserted into pie plate, using a fork, poke various holes on the bottom.
  • 10Bake 350 degrees for 10mins

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About Flakey buttery PIE CRUST

Course/Dish: Pies
Hashtag: #crust

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