The Best Flaky Pie Crust for Sweet and Savory Pies

By Christie Vanover | Published November 13, 2022 | Last Updated March 2, 2023

What’s the secret to flaky pie crust

There’s so much science behind pastry making. Some chefs swear by using all butter. Others prefer vegetable shortening. My sister-in-law even adds a tablespoon of vodka to her pie crust recipe.

But my secret to creating an incredibly flaky pie crust is to use beef tallow.

For centuries, people have used animal fat for baking to create amazingly delicious recipes.

Beef tallow has a similar consistency to Crisco. And don’t worry, it won’t make your pie taste like a hamburger. Instead, it adds a richness that you can’t get from butter or shortening alone.

In addition to choosing the right fat, it really helps if you keep the pie crust cold before baking it. If it’s warm, the fat melts too soon. Instead, you want it to melt and evaporate as it cooks to create crispy, flaky layers.

Because tallow and shortening are easier to work with when they’re at room temperature, I chill the crust after it’s made before baking the pie.

What I learned at Le Cordon Bleu in Paris

When I lived in Belgium, I had the opportunity to take a couple of courses in Paris at Le Cordon Bleu. Primarily, I learned to make authentic French baguettes and croissants.

One of the primary things that I came away with is that you should use the best ingredients you can afford, and you should weigh your measurements.

If you measure a cup of flour over and over, it will weigh different almost every time. For instance, if you place your measuring cup straight in the flour and scoop it out, it will weigh more. If you use a scoop to fill your measuring cup, it will weigh less.

That’s why professional bakers always weigh their dry ingredients. That way, they know that they’re getting consistent measurements every time.

• Crisco Shortening: I like buying the sticks of Crisco, but you can also scoop some from the tub. Crisco is a vegetable fat made from soybeans and fruit from the oil palm tree.
• Beef Tallow: You can make your own by slowly cooking down brisket trimmings or you can purchase beef tallow on Amazon or in your local grocery store in the oil section.
• All Purpose Flour: You can experiment with other types of flours, but you may need to adjust the amount listed in the recipe.
• Granulated Sugar: This adds a little sweetness and helps the crust brown.
• Salt: Table salt is best for baking, but you can use kosher salt, if that’s all you have on hand.
• Cold Water: How much water you need will vary from 5-7 tablespoons.

1. STEP ONE: In a large bowl, combine the shortening, tallow, flour, sugar and salt with a pastry cutter or two forks. A pastry cutter is like a whisk with a handle that allows you to break down the fat and combine it with the flour.

2. STEP TWO: Add cold water one tablespoon at a time, until the dough is smooth and doesn’t crack when you press it.

3. STEP THREE: Shape the dough into a disc. Wrap it in plastic wrap and chill it for at least an hour.

How to use the pie crust

Remove the pie crust from the refrigerator. It will be slightly sticky and that’s okay.

Use a rolling pin to roll it between two sheets of parchment paper or waxed paper to the size that you need to fit your pie pan.

Using the parchment paper is important. If you roll it on the counter, it will stick, and you do not want to add excess flour; otherwise your crust will become too dense.

This recipe yields enough pie crust for 9-inch double crust pie or one deep dish single crust pie.

Follow the recipe for your sweet or savory pie and bake accordingly.

Storage

You can keep your pie crust disc stored in the refrigerator for up to a week. You can also freeze the unbaked pie crust. If you freeze it in the shape of a disc, you can keep it for about 6 months. Before using it, let it thaw in the refrigerator.

If you shape the pie crust into a pie tin and then freeze it, use it within one month or it will start to form ice crystals, which will create too much moisture and make your pie less flaky.