The secret to a perfect pie starts with the crust, and this recipe will show you how easy it is to make one from scratch at home. I love to use this crust to make my annual Thanksgiving pumpkin pie recipe and apple galette recipe, both of which are a must-have at my holiday table. While I’m no pastry chef, and this pie crust has a rustic appearance, I can honestly promise you the best results in terms of texture and taste with this easy recipe. If you’re a fan of pies and tarts, also try my apple frangipane tart recipe for the holidays.

Why you’ll love this flaky pie crust recipe

Easy, no-fuss recipe - This recipe doesn’t require an arm workout since it uses a food processor. Since you’re not using a pastry cutter or forks, the dough comes together quickly, keeping the butter chilled, which yields a flaky crust. Foolproof recipe - I’ve been making pie crust for years and have tried many methods. This is by far my favorite way to make my dough, as it results in a perfect crust in very little time.

Ingredients for this flaky pie crust recipe

All-purpose flour - I use all-purpose flour for all my recipes, including my pound cake, nan khatai (Pakistani cardamom shortbread cookies), and orange glazed zucchini bread with dates. Butter—For this recipe, it’s best to use high-fat content. Here in the USA, that’s Kerrygold, which has 82% fat versus the usual 80% found in most other brands. Shortening—For a flaky crust, it’s best to mix butter and shortening. Shortening has a higher melting point than butter, resulting in the flakiness we all desire. Most pie-baking experts recommend using equal amounts of the two when making a crust. Salt & sugar - A small amount of salt and sugar adds a balanced flavor to the crust.

Please see the recipe card at the bottom of this post for the complete list of ingredients, measurements, and recipe instructions.

Substitutions & variations

Make it in a stand mixer - This recipe can also be made in a KitchenAid or any other stand mixer, using a paddle or pastry attachment. Use a pastry cutter - Make the dough the old-fashioned way, using a pastry cutter (instructions in the recipe card). Crimp with a fork - Crimp the edges with a fork for a more uniform and elegant design. Glaze the rim - Use an egg and cream mixture to create a pretty glaze for the pie crust edge. One egg yolk and two tablespoons of heavy whipping cream should be enough for a 9-inch crust.

How to make this flaky pie crust recipe

Expert Tips

For more Pakistani recipes like this, check out 20 popular Pakistani recipes. If you decide to try this recipe, Please don’t forget to leave a rating and comment below! If you take a picture, tag me on Instagram! Thank You!

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