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Sense & Edibility's Simple Pie Dough

Flakiest Pie Dough Ever!

Create the tastiest, flakiest pie crust with my tried and true recipe and tips.

Course Sweets
Prep Time 10 minutes
Total Time 1 hour 10 minutes
Servings 4 9" pie crusts
Author Marta Rivera


  • 1 lb all-purpose flour
  • 9 oz cake flour
  • 5 oz shortening
  • 1 lb cold unsalted butter small diced
  • 2/3 cup ice water
  • 2 tsp kosher salt


  1. In a pitcher, combine the ice water and the salt. Stir to dissolve the salt. Set aside.
  2. In a large mixing bowl combine the flours.
  3. Cut in the fats using your fingers or a pastry cutter.
  4. Add the water (straining the ice out), and mix to hydrate the flour. Gather the flour together to bind it into a mass.
  5. Once the dough has formed into a non-sticky ball, turn it out onto a lightly floured surface.
  6. Knead it gently until it comes together with no dry crumbs.
  7. Press flat to create a disc and divide it into four equal portions. Form each portion into a flat disc.
  8. Wrap each disc in plastic wrap and refrigerate for at least 1 hour. You can either use immediately after the rest period, or place in a freezer bag and freeze for up to two months.