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MiMi’s Extra Flaky Pie Crust

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The perfect extra flaky pie crust recipe to fill with your favorite fillings.  This is great for sweet or savory pies.

Flaky pie crust pastry in pie pan with fluted edges, ready for filling.

    A little confession.  I might have a slight addiction to collecting cookbooks.  When trying to decide on a recipe this can be a disadvantage.

     So many to choose from.  Several years ago, I was on a misison to find a pie crust that would be as good as the one that my grandma McCallum made. 

I wish she were here to spend the day with me showing me how she made hers.  Since that is not possible, and nobody has her recipes, I had to start out at square one.

    I was never able to find one that tasted like hers.  She was a firm believer in using lard.  Hers was the kind of lard that you would have to go to a butcher to get, not the kind available at a regular grocery store.

    Even though I made some pie crusts that tasted good, I was always just a bit disappointed so I gave up and started buying the refrigerated pie crusts at the grocery store.  That ends today with this recipe.  Yes, it’s that good.

     For Carlee’s Mother’s Day dessert buffet, I decided to make an oatmeal pie recipe that my friend Lynn gave me.  It calls for 2 pre made pie crusts, but I didn’t have them.

    I decided to look up a recipe and make my own.  I am not going to compare this to my grandmother’s pie crust because, as we all know, sometimes we can’t ever quite make certain things as good as mom and grandma made.

    I got this recipe from “Back in the Day Bakery, Made With Love” cookbook.  Paula Deen included them on several of her shows.  If their baked goods are good enough for her then they should be good enough for me.

   I have both of their cookbooks so I was given pie crust choices.  After studying them, I chose this.  She even explains why she uses apple cider vinegar.  Her grandmother taught her how to make pie crust. PERFECT.  That’s exactly how I wanted to learn.

Flour mixture in bowl with whisk, ice water in measuring cup and cook book, ready to make pie crust pastry.

   Note: I have never refrigerated my pie crust after putting it in the pie pan before.  I have done some research and learned that this is what makes the pie crust so tender and flaky.

    To make the best pie crust, this should not be eliminated.  This is why it is also important to leave a few bigger chunks of butter in your crust when cutting it into the flour mixture.


Yield: 12 Servings (1 9-inch pastry)

MiMi's Extra Flaky Pie Crust

Flaky pie crust pastry in pie pan with fluted edges, ready for filling.

The perfect extra flaky pie crust recipe to fill with your favorite fillings.  This is great for sweet or savory pies.

Prep Time 15 minutes
Additional Time 1 hour
Total Time 1 hour 15 minutes


  • 1 1/4 cup unbleached all-purpose flour
  • 1 1/2 tsp sugar
  • 1/2 tsp fine sea salt
  • 1/2 cup ice water
  • 1 T apple cider vinegar
  • 8 T cold unsalted butter cut into 1 inch cubes


  1. In a medium bowl, whisk together the flour, sugar and salt. Set aside.
  2. In a measuring cup or small bowl, combine water and apple cider vinegar. Set aside.
  3. Toss the butter into the flour mixture to gently coat it. Then use a pastry blender to cut the butter into the flour. You should have various sized pieces of butter, ranging from sandy patches to pea sized hunks, with some larger bits as well. Add about half of the ice water mixture and stir lightly with a fork until the flour is evenly moistened and the dough begins to come together into a ball. If the dough seems dry, add a little more ice water, 1 to 2 T at at time.
  4. Flatten the dough into a disk and wrap it in plastic. I like to put mine in a ziploc bag and flatten it a bit more so that it is quick to roll out. Refrigerate for at least one hour or overnight. (This dough can be stored in the refrigerator for up to three days or in the freezer for a month. If frozen, defrost in the refrigerator overnight before using)
  5. Lightly dust your rolling pin with flour. Put the dough on a lightly floured surface, or parchment paper dusted with flour and dust the top of the dough with a little flour as well. Roll out the dough until it is one and a half to two inches larger than your pie pan. About 1/8 inch thick.
  6. Place the dough in a buttered pie pan, tuck the edges under and crimp the edges.
  7. Cover the crust with plastic wrap and chill in the refrigerator for at least 30 minutes. Flaky pie crust is always the best when they have been chilled before baking. (You can also refrigerate the dough at this point for 3 days or freeze for a month)
  8. Once the pie crust is fully chilled, prick the bottom of the crust all over with a fork.
  9. It is now ready to bake in the way suggested in your recipe.


For a double crust pie, make two batches of crust.

Nutrition Information:



Serving Size:


Amount Per Serving: Calories: 118Total Fat: 8gSaturated Fat: 5gTrans Fat: 0gUnsaturated Fat: 3gCholesterol: 20mgSodium: 99mgCarbohydrates: 10gFiber: 0gSugar: 1gProtein: 1g

All nutritional information is estimated and will depend on the exact ingredients you use.

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I'd love to see it! Share a picture on Instagram or Pinterest and tag me @carleecooks to let me know how it went!

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