Flaky Pie Crust Recipe Without Shortening

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Follow this simple flaky pie crust recipe without shortening for the ultimate all butter flaky pie crust made with just 5 ingredients.

Making pie crust is fun but we all know it can be challenging. Follow our step by step guide to making this pie crust without shortening and we promise you, you’ll be proud of your self.

Ingredients For Flaky Pie Crust Recipe Without Shortening:

• 300 grams  all-purpose flour ( 2 1/2 cups)
• 120 grams water (1/2 cup)  ice-cold water, plus extra as needed
• 240 grams unsalted butter (16 tablespoons) cubed and chilled
• 15 grams granulated sugar (1 tablespoon)
• 5 grams salt (1teaspoon)

Instructions Flaky Pie Crust Recipe Without Shortening:

1. Mixing By Hand: In a large bowl, add the flour, salt, sugar and mix together.
2. Add in the chilled cubed butter and cut in the butter using a pastry cutter or fork until the flour is coated with the butter.
3. The mixture will look a crumble consistency, small pea-sized pieces of coated flour and butter.
4. Add a couple of ice cubes into the 120 grams (1/2 cup) of water and mix it around.
5. Measure the water to 120 grams or 1/2 cup and add small portions of chilled water to the dry mixture, I use 3 (tablespoons) 45 grams stirring after each time as you add the water to the mixture.
6. The dough might be sticky and moist at this point but no need to worry, trust me.
7. Transfer the dough onto a lightly floured working surface and fold and knead the dough into itself until the fat is well incorporated throughout the pie dough. Follow steps 13 and onwards.
8. Mixing Using Machine Method: If using a mixing machine, attach the paddle, and add the dry ingredient, mix for a few seconds. Add in the butter and mix until the crumble is achieved.
9. Add the chilled water and mix just until the dough comes together in a ball. If the dough is to dry add a teaspoon or two of water and mix just until combined.
10. Food Processor Method: Add the dry ingredients into the food processor and pulse 2 times.
11. Add the butter and pulse until the crumble is achieved.
12. Add the chilled water into the food processor and pulse until the pie dough comes other.
13. Divide the dough in half and shape it round, then flatten it to about 1-inch thickness and wrap with plastic wrap and refrigerate it for a least 2 hours before using. You can also freeze the dough for 30 minutes before using. This pie dough can be keep refrigerated up to 7 days or frozen for up to 30 days.
14. Rolling Out The Dough: Remove the dough from the refrigerator and place it onto a lightly flour working surface. Use minimal force when rolling it out.
15. Start rolling out the pie dough from the middle part of the disc and work the dough outward dusting the top with flour as needed and turning the dough using your hands and repeating the process until you reach the desired thickness for your pie crust.
16. Try one of our delicious pie recipes.

Easy Flaky Pie Crust Without Shortening

Gina

This easy flaky pie crust is made without any shortening and with just butter. Super rich buttery flavor and melt in your mouth pie crust that will compliment any of your fillings.

Print Recipe Pin Recipe

Prep Time 20 minutes mins

Chill Dough 2 hours hrs

Total Time 2 hours hrs 20 minutes mins

Course Dessert

Cuisine American

Servings 2 pie crusts

Calories 600 kcal

Ingredients

  

• 300 grams all-purpose flour 2 1/2 cups
• 120 grams water 1/2 cup ice-cold water, plus extra as needed
• 240 grams unsalted butter 16 tablespoons cubed and chilled
• 15 grams granulated sugar 1 tablespoon
• 5 grams salt 1teaspoon

Instructions

 

• Mixing By Hand: In a large bowl, add the flour, salt, sugar and mix together.
• Add in the chilled cubed butter and cut in the butter using a pastry cutter or fork until the flour is coated with the butter.
• The mixture will look a crumble consistency, small pea-sized pieces of coated flour and butter.
• Add a couple of ice cubes into the 120 grams (1/2 cup) of water and mix it around.
• Measure the water to 120 grams or 1/2 cup and add small portions of chilled water to the dry mixture, I use 3 (tablespoons) 45 grams stirring after each time as you add the water to the mixture.
• The dough might be sticky and moist at this point but no need to worry, trust me.
• Transfer the dough onto a lightly floured working surface and fold and knead the dough into itself until the fat is well incorporated throughout the pie dough. Follow steps 13 and onwards.
• Mixing Using Machine Method: If using a mixing machine, attach the paddle, and add the dry ingredient, mix for a few seconds. Add in the butter and mix until the crumble is achieved.
• Add the chilled water and mix just until the dough comes together in a ball. If the dough is to dry add a teaspoon or two of water and mix just until combined.
• Food Processor Method: Add the dry ingredients into the food processor and pulse 2 times.
• Add the butter and pulse until the crumble is achieved.
• Add the chilled water into the food processor and pulse until the pie dough comes other.
• Divide the dough in half and shape it round, then flatten it to about 1-inch thickness and wrap with plastic wrap and refrigerate it for a least 2 hours before using. You can also freeze the dough for 30 minutes before using. This pie dough can be keep refrigerated up to 7 days or frozen for up to 30 days.
• Rolling Out The Dough: Remove the dough from the refrigerator and place it onto a lightly flour working surface. Use minimal force when rolling it out.
• Start rolling out the pie dough from the middle part of the disc and work the dough outward dusting the top with flour as needed and turning the dough using your hands and repeating the process until you reach the desired thickness for your pie crust.
• Try one of our delicious pie recipes.

Keyword better pie crust, butter pie crust, pie crust, pie crust no shortening