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Aunt Helen’s Flakiest Pie Crust

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4.8 from 5 reviews

  • Author: One Lovely Life
  • Total Time: 15 minutes
  • Yield: 1 Double Crust 1x


  • 2 cups flour
  • 1 cup shortening
  • 1 tsp salt
  • 1 Tbsp sugar (omit if making savory dish)

For the slurry:

  • 1/3 cup flour
  • 1/2 cup water


  1. In a large bowl, cut shortening into flour, sugar (if using) and salt with a pastry blender until mixture resembles coarse crumbs.
  2. Combine the 1/3c flour and 1/2c water to make a slurry. Pour over cumbled shortening mixture and mix till just combined.
  3. Turn out dough onto a floured surface and form into a round.
  4. Divide dough in half. Wrap each half in plastic wrap and flatten into a small disc.
  5. Refrigerate for about 30 minutes to set. (This will make rolling it out much easier. If you don’t need a double crust, you can freeze one half of the dough and use it later.)
  6. When ready to use the crust, roll out each half on a heavily floured surface with a floured rolling pin. If it doesn’t go well the first time, it’s okay. Just crumple it back into a ball and try again. It’s VERY forgiving.
  7. Makes 1 double crust

TO USE FOR A PIE – Follow the baking directions of your pie filling recipe.

  • Prep Time: 15 minutes
  • Category: Dessert, Pie
  • Method: Baking
  • Cuisine: American