Never-Fail Flaky Pie Crust (Butter & Crisco)

This never-fail flaky pie crust bakes up tender and perfect every time. Made with a classic butter and Crisco blend, this homemade pie crust recipe delivers rich flavor, tender layers, and reliable structure for single- or double-crust pies. It’s an easy, from-scratch dough you can trust for everyday baking or holiday favorites.

For years, homemade pie crust intimidated me.

I’d watch older Southern women roll it out like second nature, flute the edges perfectly, and slide it into the oven without a second thought. Meanwhile, I’d be over there wondering if mine would shrink, crack, or taste like cardboard.

But here’s what I learned:

Homemade pie crust is not hard.

It’s just technique.

And once you start making your own, you won’t want to buy a store-bought crust again, not even in a hurry. This dough freezes beautifully, rolls easily, and bakes up flaky, tender, and buttery every single time. This recipe makes 1 single pie crust, but if you are making a fruit pie such as apple, cherry or blueberry, just double the recipe. I promise you will have a delicious top flaky crust and I know that you will thank you later when you take that first bite!

I’ve tweaked this recipe for years. Adjusted the butter and shortening ratio. I think it’s perfect now.

And this is it.

My never-fail Southern pie crust.

Why You’ll Love This Recipe

• Flaky and tender every time
• Rich butter flavor without being greasy
• Doesn’t shrink in the oven
• Easy to roll and forgiving to work with
• Freezer-friendly
• Works for sweet OR savory pies
• Made with simple pantry ingredients

Follow the tips below, and it truly will not fail you.

The Science Behind This Crust  (Pie Crust 101)

This is where the magic happens.

🧈 Butter + Crisco Ratio

I use:

• 10 tablespoons very cold butter
• ¼ cup very cold Crisco

Butter gives flavor and beautiful browning.

Shortening gives structure and flake.

All-butter crusts taste wonderful but can shrink.

All-shortening crusts lack flavor.

This balance gives you the best of both worlds.

Keep Everything Cold (I Pop the butter and Crisco in the freezer for a few minutes and even the mixing bowl too.)

Cold butter.

Cold Crisco.

Ice water.

Cold fat creates steam pockets when baking — that’s what makes flaky layers. If the fat melts before it hits the oven, you lose that flake.

I even freeze my shaped crust 10–15 minutes before baking to prevent shrinking.

Why Vinegar?

Vinegar helps relax gluten. That means:

• More tenderness
• Less toughness
• More forgiving dough

You won’t taste it but you’ll notice the texture.

The Sugar

I use 1 tablespoon sugar.

Even in savory pies, a small amount of sugar helps:

• Enhance flavor
• Improve browning
• Balance the crust

If making chicken pot pie or something savory, reduce to 1½ teaspoons.

A little sweetness makes everything taste better.

Why I Love White Lily Flour

White Lily is a soft Southern flour, which means lower protein. Lower protein = less gluten = more tenderness.

It’s perfect for pie crust.

What You’ll Need to Make This Super Flaky, Tender Pie Crust

(Be sure to see the full printable recipe below this post.)

• All-purpose flour (I prefer White Lily)
• Cold butter
• Cold Crisco
• Salt
• Sugar
• Vinegar
• Ice water

👉 Be sure to scroll down for the full printable recipe with exact measurements.

How to Make This Flaky Pie Crust

1. Mix dry ingredients. Combine flour, salt, and sugar.
2. Cut in the fats. Add cold butter and cold Crisco. Use a pastry cutter or fork until mixture resembles coarse crumbs with pea-sized pieces.
3. Add vinegar and ice water slowly. Sprinkle in vinegar. Add ice water 1 tablespoon at a time, just until dough holds together when pressed. Do not overwork.
4. Form and chill. Shape into a disk. Wrap tightly. Refrigerate at least 30 minutes.
5. Roll out. Roll on a lightly floured surface into a 12-inch circle. Transfer gently to a 9-inch pie plate.
6. Crimp or flute the edges. Use your fingers or a fork. And let me say this: Your crust does NOT have to look like it came from a 1950s church cookbook cover. I have never mastered the perfectly uniform crimp. Some women can flute like artists. Mine? It’s rustic. And that’s just fine. You can:
   • Pinch with your fingers
   • Press with a fork
   • Tuck and press

1. It will bake beautifully regardless.
2. Freeze before baking (my best tip). Freeze the shaped crust 10–15 minutes before baking. This keeps it from shrinking and helps edges stay tall.

Makes Enough For

One 9-inch pie crust.

For double-crust pies like apple or blueberry, simply double the recipe.

Storage & Freezing

• Refrigerate dough up to 3 days
• Freeze wrapped dough up to 3 months
• You can freeze a shaped crust in the pan, tightly wrapped

This makes it just as convenient as store-bought but so much better.

If homemade pie crust has intimidated you, let this be the one that changes your mind.

It’s forgiving.

It’s reliable.

It’s flaky.

And once you taste the difference, you won’t go back.

Thank you for stopping by. I’ll be back soon with more delicious Southern recipes.

Aletia

Check out these recipes. I know you will love them too.
Southern Buttermilk Pie

The Best Southern Sweet Potato Pie

Southern Pecan Pie

Chocolate Bourbon Pecan Pie

Classic Southern Tomato Pie

 

Be sure to leave a comment below if you have any questions about the recipes.  I would love to hear from you and if you make it, be sure to use #deliciouslysouthern and let me know how you like it. Lastly, please follow me on Instagram, Pinterest, and Facebook.

Click here to purchase an autographed copy of my cookbook “Deliciously Southern “. It features over 370 delicious Southern recipes!Deliciously Southern (Autographed Edition)

Print