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Perfect, Flaky Pie Crust + What to Do with Extra Dough

Our Peacock All-Purpose Flour is perfect for making tender and delicious pie crusts. It has a lower protein content than our Turkey Bread Flour so that it stays soft and tender. Our Turkey Bread Flour is perfect for making yummy, chewy, bread, but is too tough for pie crust. Our Peacock Flour is what you need to make perfect flaky pie crust.

We break out our Crisco sticks once a year. Usually, we prefer butter for baking, but pie crusts are a different animal. Using shortening helps make your pie crust extra flaky and melt-in-your-mouth delicious. If you love the butter flavor, you can experiment with butter-flavored shortening if you like!

This recipe makes a single crust. If you need a top crust too, just double the recipe. This recipe makes just a little but more than you need for a single crust so that you have more to work with. You’ll definitely have some extra dough, and we’ll share what you should do with it!

If you make this Perfect Flaky Pie Crust recipe, take a photo and share it with us on social media. Tag us on Instagram and Facebook @lehimills and use the hashtag #LehiFamily. We love to see you all enjoying Lehi Mills products and might even feature your photo on our account!

perfect flaky pie crust

Perfect Flaky Pie Crust

Ingredients

1 ½ cup Lehi Mills Peacock Flour, plus more for dusting

½ cup chilled vegetable shortening

½ teaspoon salt

1 teaspoon vinegar

3-5 tablespoons ice water 

Directions

Cut the chilled shortening into cubes. Combine the flour, shortening, and salt with a pastry cutter until the mixture comes together in pea sized crumbs. Add the vinegar, then sprinkle the water over the dough, one tablespoon at a time, and mix until the dough is just combined. You might not need to use all the water. Do not over work the dough.

Roll out the dough on a floured surface. Transfer to a pie dish using the rolling pin. Trim the edges with a butter knife. Save the extras. Crimp the dough around the edge in your favorite pattern. Prick a few holes with a fork at the bottom of the pie pan.

Bake the crust at 425 for 12 minutes.

What to Do with Extra Dough- Make Pie Crust Cookies!

Bake the extras in the oven, sprinkled with cinnamon sugar, for 8 minutes.

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