The Easiest, Flakiest Pie Crust You’ll Ever Make: Shake-A-Pie Crust

I remember watching my grandmother make pies. She always seemed to spend ages carefully cutting butter into flour, ice water at the ready. She’d lament about how you couldn’t overwork the dough, and it always seemed like a high-stakes operation. Later, she confessed that she dreaded the whole process. Years later, I stumbled upon this recipe, and I almost felt guilty at how easy it was. No fussing, no special techniques, just a simple shake and a promise of flaky, delicious pie crust. Now, pie making is a joy, not a chore!

Recipe Overview

• Prep Time: 10 minutes
• Cook Time: Varies depending on pie filling
• Total Time: 10 minutes (crust only) + Baking Time
• Servings: 8-12
• Yield: 2 pie crusts
• Dietary Type: Vegetarian (can be made vegan)

Ingredients

• 2 ½ cups flour
• 2 tablespoons sugar
• 1 cup Crisco shortening (or vegan shortening)
• ½ cup cold water
• 1 dash salt

Equipment Needed

• Large plastic bowl with a tight-fitting lid
• Rolling pin
• Pie dish (or dishes)

Instructions

1. In a large plastic bowl with a tight-fitting lid, combine the flour, sugar, salt, and Crisco shortening.
2. Seal the lid tightly, making sure to “wink” – release any excess air from the bowl. This helps prevent the lid from bursting during shaking.
3. Shake the bowl vigorously until the mixture resembles coarse sand. This means the shortening is evenly distributed throughout the flour.
4. Open the lid and add the cold water.
5. Reseal the lid, again making sure to “wink.”
6. Shake the bowl again until the dough comes together into a somewhat rough ball. It should sound like a rock tumbling around inside the bowl, rather than loose sand. Don’t overshake. You want the dough to hold together but not be completely smooth.
7. Divide the dough in half. On a lightly floured surface, roll out each half to the desired size and thickness for your pie or pastries.
8. Place the rolled-out dough into your pie dish. Crimp the edges decoratively.
9. Add your favorite filling and bake according to your filling recipe’s instructions.
10. Remember to dock the bottom of the crust with a fork before blind baking to prevent bubbling.

Expert Tips & Tricks

• Keep it cold: The key to a flaky crust is cold ingredients. Make sure your water is ice-cold and your shortening is chilled.
• Don’t overwork the dough: This method is forgiving, but try to avoid overshaking. The dough should be just combined, not completely smooth and elastic.
• Vegan Option: Substitute the Crisco shortening with a vegan shortening alternative to make this recipe vegan. Make sure it’s well-chilled.
• Flavor Boost: Add a pinch of cinnamon or nutmeg to the flour mixture for a subtly spiced crust.
• Blind Baking: For pies with a filling that doesn’t require baking (like chocolate cream pie), blind bake the crust first. To do this, line the crust with parchment paper, fill with pie weights or dried beans, and bake at 375°F (190°C) for 15-20 minutes, or until lightly golden. Remove the weights and parchment and bake for another 5-10 minutes, or until the crust is fully cooked.
• Docking: Before baking, use a fork to poke holes in the bottom of the crust. This prevents the crust from puffing up during baking.
• Preventing Soggy Crusts: If your pie filling is particularly wet, brush the bottom of the crust with a beaten egg white before adding the filling. This creates a barrier that helps prevent the crust from becoming soggy.

Serving & Storage Suggestions

Serve your pie warm or at room temperature, depending on the filling. For fruit pies, a scoop of vanilla ice cream is always a welcome addition. For cream pies, a dollop of whipped cream and a sprinkle of chocolate shavings make a beautiful presentation.

Leftover pie can be stored in the refrigerator for up to 3-4 days. Cover the pie loosely with plastic wrap or foil to prevent it from drying out. You can also freeze baked pie for up to 2-3 months. Wrap it tightly in plastic wrap and then foil for best results. To reheat frozen pie, thaw it in the refrigerator overnight and then warm it in a low oven (300°F/150°C) until heated through.

Nutritional Information

Nutrient	Amount per Serving (1/12 of pie)	% Daily Value
Calories	381 kcal	19%
Total Fat	26g	40%
Saturated Fat	7g	35%
Cholesterol	0mg	0%
Sodium	21mg	1%
Total Carbohydrate	33g	11%
Dietary Fiber	1g	4%
Sugars	3g	6%
Protein	4g	8%

Note: Nutritional information is an estimate and will vary depending on the specific ingredients and fillings used.

Variations & Substitutions

• Gluten-Free: Substitute the all-purpose flour with a gluten-free all-purpose flour blend. You may need to add a bit more water to get the dough to come together.
• Whole Wheat: Replace half of the all-purpose flour with whole wheat flour for a nuttier flavor and added fiber.
• Lard or Butter: For a richer flavor, you can substitute half of the shortening with chilled lard or butter, cut into small pieces. Make sure to keep the ingredients cold for best results.
• Sweet Crust: Increase the sugar to 1/4 cup for a sweeter crust, perfect for fruit pies.
• Savory Crust: Omit the sugar and add a teaspoon of dried herbs like thyme or rosemary for a savory crust that pairs well with quiches or pot pies.
• Lemon Zest: Add a teaspoon of lemon zest to the flour mixture for a bright, citrusy flavor.

FAQs (Frequently Asked Questions)

Q: Can I use butter instead of shortening?
A: Yes, you can substitute half of the shortening with cold butter, cut into small cubes. This will add a richer flavor, but the crust may not be quite as flaky as when using all shortening.

Q: What if my dough is too dry?
A: If the dough is too dry and crumbly after shaking, add a tablespoon of ice water at a time until it comes together. Be careful not to add too much water, or the crust will be tough.

Q: Can I make this dough ahead of time?
A: Absolutely! The dough can be made ahead of time and stored in the refrigerator for up to 2 days or frozen for up to 2 months. Wrap the dough tightly in plastic wrap before refrigerating or freezing. Thaw the dough in the refrigerator overnight before rolling it out.

Q: My pie crust shrunk when I baked it. What did I do wrong?
A: Pie crust shrinkage can be caused by overworking the dough, using too much water, or not chilling the dough enough before baking. Make sure to follow the recipe carefully and avoid overhandling the dough.

Q: Can I use this crust for savory pies?
A: Yes! Simply omit the sugar from the recipe and add a teaspoon of your favorite dried herbs for a savory crust.

Final Thoughts

This Shake-A-Pie Crust recipe is a game-changer for anyone who loves homemade pies but dreads the traditional pie-making process. It’s incredibly simple, surprisingly effective, and yields a flaky, delicious crust every time. Don’t be intimidated by the simplicity – this crust delivers on flavor and texture. So, gather your ingredients, grab your favorite pie filling, and get ready to enjoy the easiest and flakiest pie you’ve ever made. I encourage you to give this recipe a try and share your creations with friends and family. Happy baking!