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Pie dough shell next to a marble rolling pin with wooden handles

Flaky Pie Dough for Pies, Tarts, and Quiches

Course: Breakfast, Brunch, Dessert
Cuisine: European, North American
Keyword: pies, quiches, tarts
Prep Time: 10 minutes
chilling time: 30 minutes
Total Time: 40 minutes
Servings: 2 10-inch pies (16 servings (pies, tarts, or quiches)
Calories: 2704kcal
Author: Marta Rivera
Makes enough pie dough for one double crust 9 or 10-inch pie, 2 9 or 10-inch single crust pies, or 2 11-inch quiches or tarts.
Easy to make and freezer-friendly.
Print Recipe


  • rolling pin


  • 3 1/2 cups (440 grams) all-purpose flour
  • 1 teaspoon (6 grams) kosher salt
  • 1 cup (2 sticks or 226 grams) unsalted butter very cold
  • 1/3 cup (2 1/2 ounces or 70 grams) butter flavored shortening very cold
  • 3/4-1 cup (180-240 milliliters) ice water


  • In a large mixing bowl, use your hands to combine the flour and the salt together.
  • Shred the butter into the flour in the bowl, then add the butter flavored shortening.
    Rub the fat between your fingers and thumbs until the mixture resembles a coarse meal and the fat is no larger than pebbles.
  • Add the ice water to the flour-fat mixture and mix with your hands just until the dough forms and ball and now loose flour remains. The fat should still be slightly lumpy.
    Divide the dough into two equal balls. Press each ball into discs to help them chill faster.
  • Cover the discs of dough and transfer them to the fridge to rest for at least 30 minutes, but preferably 1-2 hours.
    This allows the dough to hydrate.
  • Use the dough as needed.


Swaps and Subs:

  • use salted butter and omit the salt in the recipe
  • use plain shortening instead of butter-flavored shortening
  • if you know you'll use the dough for savory recipes, replace the shortening with lard
  • use iced milk in place of water for a richer-tasting pie dough

Storage Instructions:

  1. Keep the pie dough covered and store in the fridge for 5-7 days.
  2. OR put the covered dough into a freezer storage bag and freeze the dough for 2 months. 
  3. Thaw frozen pie dough in the fridge overnight or at room temperature for 1 hour before using. 


Calories: 2704kcal | Carbohydrates: 316g | Protein: 44g | Fat: 139g | Saturated Fat: 71g | Trans Fat: 9g | Cholesterol: 254mg | Sodium: 982mg | Potassium: 472mg | Fiber: 11g | Sugar: 1g | Vitamin A: 2956IU | Calcium: 94mg | Iron: 19mg