15-Minute Basic Sweet Flaky Pie Dough
A buttery, tender pie crust that combines butter and Crisco for optimal flakiness. The cold ingredients and careful mixing technique create visible butter pieces that steam during baking, forming delicate layers. Perfect for fruit pies, custard tarts, and sweet desserts where a slightly sweet, sturdy crust is desired. The addition of sugar distinguishes this from standard savory pie dough, making it ideal for dessert applications.
Ingredients
- 3 ½ flour, cold
- 1 tablespoon sugar, cold
- ½ teaspoon salt, cold
- 6 tablespoon unsalted butter, cut into small cubes and very, very cold
- 2 tablespoon Crisco, cold and not butter flavoredlard1:1vegetarian
Traditional alternative with similar flaking properties
- 5 tablespoon ice water(optional)
Instructions
- 1
Sift flour, sugar and salt into a large bowl
- 2
Place bowl in refrigerator for 30 minutes
- 3
Add butter and shortening to chilled flour mixture
- 4
Cut ingredients together using pastry blender until mixture resembles coarse crumbs with visible butter pieces
- 5
Add water one tablespoon at a time until dough just comes together without overmixing
- 6
Shape into smooth ball, flatten into square or rectangle and wrap in plastic wrap
- 7
Refrigerate for at least 30 minutes until chilled and butter has hardened
- 8
Follow your recipe's directions for using the pie crust
Tips
Keep all ingredients as cold as possible - even chill your bowl and pastry blender beforehand for best results.
Don't overmix the dough once water is added; visible butter pieces are essential for creating flaky layers during baking.
If dough becomes too warm while working, return to refrigerator to firm up before rolling out.
Good to Know
Wrapped dough keeps in refrigerator for up to 3 days or frozen for up to 3 months
Can be made up to 3 days ahead and refrigerated, or shaped into disk and frozen
Common Mistakes
Keep ingredients cold to prevent butter from melting and creating tough dough
Don't overmix once water is added to avoid developing too much gluten
Substitutions
Richer flavor but less flaky
FAQ
Can I use all butter instead of Crisco?
Yes, but use 8 tablespoons total butter. The crust will be richer but slightly less flaky than the butter-shortening combination.
How long can I store this dough?
Wrapped dough keeps in the refrigerator for up to 3 days or can be frozen for up to 3 months.
What if my dough is too crumbly?
Add ice water one teaspoon at a time until dough just holds together. Too much water will make the crust tough.