Delicious Flaky Pie Crust

Pellet Flavor: Oak - All-Purpose Yield: 1 pie crust. For pies requiring both bottom and top crusts, double recipe


  • 1 C flour
  • 1/3 C + 2 Tbsp of shortening or lard. If using shortening, we recommend butter flavor.
  • 1 tsp salt
  • 3-4 Tbsp cold water


  1. Preheat grill to 400 degrees F.
  2. In a bowl combine 1 C of flour, 1/3 C + 2 Tbsp of shortening or lard and 1/2 tsp of salt.
  3. Cut (don't mix or beat) shortening into flour using either a pastry cutter or two butter knives until they are small pieces cut into flour.
  4. Add 2-4 Tbsp of cold water enough to form a ball.
  5. Flour pastry cloth and roller sock and roll dough on pastry cloth into circle 2-3 inches bigger than bottom of pie pan.
  6. Fold rolled out dough in half by using the pastry cloth. Then fold pastry into a quarter. It will be easier to maneuver into pie pan.
  7. Place quartered rolled dough into pan.
  8. Unfold quartered dough into a half, and then again into a whole.
  9. Trim dough to about 1 inch extending beyond pan. Roll up excess dough, seal and flute edges.
  10. Cover pie crust edges with either tin foil or a circular aluminum ring (this one is from Pampered Chef) if you're baking the crust with the filing for over 10 minutes to avoid edges burning.
  11. If there is a top crust, pierce pie crust top to allow air to escape and avoid bubbles.
  12. Bake at 400 degrees F for 10-15 minutes if recipe requires a cooked pie crust. Otherwise, follow pie filling recipe if crust does not require baking first.