The secret to tender, flaky pie crust is cold fat and a light touch: keep your butter, shortening or lard cold so it bakes into flaky layers, and mix the dough just until it comes together so it stays tender. The alchemy of pie dough — the transformation of flour, water, salt and butter (or lard, shortening or some combination thereof) into a unified whole — is simple, yet pie crust is one of the most-intimidating recipes for home cooks to master. But we're here to reassure you that it's not as hard as you think. Pastry chefs and Food Network stars share their best recipes, methods and top tips for mixing, rolling and crimping your way to pie crust success.

Pastry Chef Tips for Tender, Flaky Pie Crust

Keep Your Pie Dough Ingredients Cold

Cold ingredients are the single most important rule for flaky pie crust. Alton Brown likes to keep his pie dough ingredients really cold. His Pie Crust recipe calls for keeping butter and lard in the freezer prior to incorporating them into the dough. Cold fat stays in separate pieces in pie dough; in the oven those pieces melt and release steam, pushing the dough into flaky layers. Allow yourself plenty of time to find a recipe that you like, and try making it a few times to gain confidence in the kitchen.

Choose Your Fat: Butter, Shortening or Lard

Butter gives pie crust the most flavor, shortening makes it easiest to handle and lard gives both flavor and flakiness.

If you're in the all-butter camp, try your hand at making The Best All-Butter Pie Dough. Using all butter creates a rich flavor, and layering the dough puff-pastry style yields an exceptionally tender and flaky crust. Be sure to use unsalted butter to control the amount of salt you add to your dough. Whether you use European or American butter is a personal preference.

A 50/50 mix of butter and shortening is a pastry-chef favorite because it balances butter’s flavor with shortening’s flakiness and forgiveness. Courtney Fuqua, the executive pastry chef at Salt Traders Coastal Cooking in Austin, Texas, prefers using a mix of fats. "I like to use 50/50 mix of butter and shortening. This way, you get flavor from the butter and flakiness from the shortening — the best of both worlds!" she says. Ina Garten, too, pulls in both butter and extra-cold shortening for her aptly named Perfect Pie Crust.

"I'm a fan of lard — even though I have a vegetarian mother," Jubilee cookbook author Toni Tipton-Martin says. Lard is lauded for both its rich flavor and its ability to produce a supremely flaky crust. Tipton-Martin favors a mix of lard and butter, while Amy Thielen relies almost exclusively on rendered leaf lard (with just a touch of butter) to create a crust with an almost croissant-like texture.

When Tipton-Martin is making large batches of pie dough in the food processor, she adds cream cheese to keep the dough from becoming overworked and tough. Try this virtually foolproof Cream Cheese Crust recipe.

Swap in Buckwheat or Other Flours

All-purpose flour is the standard for pie crust, but swapping in some buckwheat flour adds a nutty flavor that suits fall pies. Whitney Otawka , author of The Saltwater Table: Recipes from the Coastal South, loves the flavor of buckwheat flour. "It's nutty and earthy, and it really complements classic autumn flavors like pumpkin, cinnamon and ginger," she says. "When using it in a pie dough, I'll swap about half of the all-purpose flour for buckwheat flour. Since buckwheat is naturally gluten-free, I will knead the dough for an extra minute just to help it form together." Note that a half-buckwheat crust still contains gluten from the all-purpose flour, so it isn’t gluten-free.

Add a Secret Ingredient: Vodka, Vinegar, Spice or Cheese

Vodka and vinegar help keep pie crust tender, while spices, citrus zest or cheese change its flavor. Many pastry pros turn to vodka as their secret agent for a tender, flaky crust; replacing some of the water with vodka makes pie dough easier to roll without making it tough, because alcohol doesn’t develop gluten the way water does. Try this straightforward Vodka Pie Dough recipe — and don't worry, the booze cooks off. The Butter Pie Crust recipe calls on apple cider vinegar (or white vinegar) to help ensure a tender (not tough) texture.

Adding spice to the crust complements other elements of the pie and can enhance seasonal flavors, as it does in this Pumpkin Pie with Spiced Crust. A blend of ground cinnamon, ginger, cardamom, allspice and freshly grated nutmeg punches up both the filling and the crust. Brian Noyes, founder of Red Truck Rural Bakery in Marshall, Virginia, reveals his secret weapon in his Red Truck Bakery Cookbook's Classic Piecrust recipe: "Though [the recipe is] relatively traditional, we incorporate a little bit of lemon and orange zests as a subtle counterpoint to the dough's sweet buttery flavor." Try adding a teaspoon and a half each of orange and lemon zest to your pie dough.

Don't be afraid to take things in a savory direction, too. Nancy Fuller is a fan of cheese in her dough, calling for a cup of extra-sharp white cheddar to add a savory complement to her Granny Smith- and Braeburn-based Apple Pie with Cheddar Cheese Crust.

Mix Pie Dough Just Until It Comes Together

Stop mixing pie dough as soon as it holds together when squeezed — it should still look shaggy. Overworking pie dough develops gluten, which is the most common reason homemade crust turns out tough. Otawka makes her pie dough by hand (no expensive kitchen appliances are needed, plus there are fewer dishes to wash afterward). After stirring together all-purpose flour, salt and sugar in a medium-sized mixing bowl, she adds chilled, diced butter and uses her fingertips to rub-pinch the flour and butter together until the butter turns to small flakes and they are dispersed throughout the flour mixture. Note that finer, crumb-like fat pieces will yield a more tender crust, while pea-size fat pieces will create a flakier crust.

She then adds ice water a tablespoon at a time to bring it together and mixes it by hand until just incorporated — the dough should still look a little dry and shaggy. Next, she flattens the dough into a disc, wraps it in plastic wrap and lets it rest in the refrigerator for at least one hour. "This gives the gluten, which formed during the dough-making process, time to relax — which will make rolling the dough easier," she explains.

Rest, Roll to 1/8 Inch and Chill Again

Roll chilled, rested pie dough to about 1/8 inch thick on a lightly floured surface.

"When you start rolling, I find it helpful to start by pressing the rolling pin down on the dough to flatten it out a little more, and then gently start to roll it out until it's about an eighth of an inch thick," Otawka says. "The dough should look slightly dry and not be a fully homogenous dough. It will come together when resting. Don't overwork the dough — doing so can lead to dense, non-flaky pie [crust]."

A 10-minute stint in the freezer after lining the pie plate re-chills the butter and helps keep the crust from shrinking in the oven. After lining the pan with the pie dough (leaving about an inch of overhang for crimping), Otawka stashes it in the freezer for 10 minutes. "This re-chills the butter to create an evenly flakier texture; it also helps prevent the dough from shrinking when it's added to the oven," she explains.

If cold dough cracks, let it sit at room temperature 5–10 minutes; ease dough into the pie plate rather than stretching it, as stretching causes shrinking.

Crimp, Lattice or Decorate the Top Crust

A simple pinched or fork-pressed edge is all a pie crust needs; lattice and cutouts are optional flourishes. "Using both hands, I place the thumbs and index fingers together on each hand and pinch the dough together to make an attractive indentation around the pie," Otawka says. Even simpler? Press the ends of fork tines into the edges of the dough for a classic look. For more tips, check out our primer 10 Ways to Crimp Pie Crust.

Once you've filled your pie, a lattice topper is another way to add visual flair. Learning to layer strips of dough to create that woven effect takes practice, but you can give yourself a head start. The Best Pie Dough for a Lattice Crust recipe calls for a mix of shortening and butter, yielding an easy-to-work-with-dough that's also forgiving during the cutting and weaving process.

If you're still intimidated by how to make a lattice pie crust, try topping your pie filling with cutouts instead. "There are so many fun mini cookie cutter sets available to decorate your pies with right now," says Diana Sanchez, executive pastry chef at Jack Allen's Kitchen in Austin. "You can always use a paring knife to cut leaf designs out of extra dough, which is a pretty simple and classic design." Once you've topped your pie, Sanchez recommends brushing the crust with an egg wash; it gives the baked pie a beautiful golden sheen and helps protect the edges from breaking.

Make Pie Dough Ahead and Freeze It

Pie dough freezes well for up to two to three months, so you can make it weeks before Thanksgiving. Most chefs recommend freezing pie dough as flat, single-crust discs so each one thaws quickly and is ready to roll. Be sure to wrap the discs tightly in plastic wrap and put them in a freezer-safe bag, then label with the contents and date. Follow this technique of how to freeze pie crust for any amount of extra pie dough — you can use it for individual chicken pot pies, a rustic galette or a batch of dumplings. For more pie-scrap recipe inspiration, peruse our 10 Ways to Use Leftover Pie Dough Scraps gallery. Thaw frozen dough overnight in the refrigerator.

The Basic Pie Dough Method in 6 Steps

Pie dough needs just flour, cold fat, salt, a little sugar and ice water — the method is to cut the fat into the flour, add just enough water to hold it together, then chill before rolling. The classic 3-2-1 pie dough ratio — three parts flour, two parts fat and one part water by weight — is a reliable starting point for any pie crust.”

Step 1: Whisk flour, salt and sugar.

Step 2: Cut in cold fat until pea-size pieces remain, by hand or with food processor pulses

Step 3: Drizzle in ice water a tablespoon at a time until the dough holds when squeezed

Step 4: Shape into discs, wrap and chill at least 1 hour (overnight is best)

Step 5: Roll each disc to 1/8 inch, ease into the pie plate with a 1-inch overhang and crimp

Step 6: Chill again, then fill and bake or blind bake .

Pie Crust Problems and How to Fix Them

Why is my pie crust tough?

Tough pie crust usually means the dough was overworked or had too much water, both of which develop gluten. The fix: mix until shaggy, add water gradually, rest the dough; vodka or vinegar recipes help.

Why did my pie crust shrink?

Pie crust shrinks when the gluten hasn’t relaxed or the dough was stretched into the pan. The fix: rest at least 1 hour, ease (don’t stretch) the dough into the plate, leave overhang, freeze 10 minutes and use pie weights when blind baking.

How do I keep the bottom crust from getting soggy?

Blind baking the crust before adding wet fillings is the most reliable way to prevent a soggy bottom. Another trick to stop a soggy pie crust is to bake the pie on a lower rack. For crisp, flaky results, check out our step-by-step guide How to Blind Bake a Pie Crust.

Why does my pie dough crack when I roll it?

Pie dough cracks when it’s too cold or slightly too dry. The fix: rest at room temperature 5–10 minutes before rolling. You can also use pie dough scraps to patch cracks or press cracks together.

Why is my pie crust not flaky?

A crust without flaky layers usually had fat that got too warm or was cut in too finely. The fix: keep visible pea-size pieces of fat; chill the dough if it feels soft or greasy.

Which Pie Crust Recipe Should You Make?

The best pie crust recipe depends on your pie and your comfort level: beginners should start with a forgiving butter-and-shortening or cream cheese dough, while confident bakers can go all-butter or leaf lard. For a lattice-top pie, choose a dough made with both butter and shortening — it stays pliable enough to cut and weave without tearing.

For vegan pie dough, use unrefined virgin or extra-virgin coconut oil to achieve a buttery, flaky crust. For gluten-free pie crust, the classic 3-2-1 pie dough ratio still applies — three parts flour, two parts fat and one part water by weight. If you’re making a savory pie, look to the easy all-butter pie crust recipes for a rich flavor. As long as you keep your ingredients well-chilled and avoid over-mixing the dough, these tried-and-true recipes will give you perfect results, every time.

Pie Crust FAQs

Why is my pie crust tough instead of flaky?

Pie crust can become tough if the dough is overworked, which develops too much gluten. For a tender, flaky crust, handle the dough as little as possible and avoid adding more water than necessary.

Why is my pie crust falling apart?

If your pie crust crumbles or falls apart when rolling, it may be too dry. Sprinkle cold water over the dough, a teaspoon at a time, gently working it in until the dough holds together when pressed.

Should butter be cold when making pie crust?

Yes. Cold butter is essential for a flaky pie crust. As the pie bakes, the butter melts and releases steam, creating pockets that give the crust its flaky texture.

How long should pie dough chill before rolling?

Most pie dough benefits from chilling for at least 30 minutes to an hour before rolling. This gives the flour time to hydrate, firms up the butter, and relaxes the gluten, making the dough easier to handle.

Keep the fat cold, mix with a light hand and give the dough time to rest — do those three things and homemade pie crust turns out tender and flaky.

Can you use any pie filling in a store-bought pie crust?

Yes! When using a store-bought pie crust, you can choose from a variety of fillings, including fruit, custard and nut fillings. Thaw frozen crusts according to package directions, and blind bake before adding the filling if your recipe calls for it. Ready-made cookie crusts are best suited for cream fillings and no-bake pies.

Keep the fat cold, mix with a light hand and give the dough time to rest — do those three things and homemade pie crust turns out tender and flaky.

Related Stories:

50 Pie Recipes

Thanksgiving Pies and Desserts

How To Blind Bake a Pie Crust

Ways To Use Leftover Pie Dough Scraps