Flaky Piecrust

Preparation info
  • Makes a


    deep-dish pie or open tart
    • Difficulty


Appears in
Welcome to Claire's: 35 Years of Recipes and Reflections from the Landmark Vegetarian Restaurant

By Claire Criscuolo

Published 2014

  • About

This recipe for delicious, flaky crust calls for organic, trans fat-free shortening, so you can enjoy your next pie or quiche with less guilt. Our customers do: We’ve been voted Best Quiche by the readers of Connecticut Magazine many times, and I’m sure that our lovely crusts contribute to this honor.


  • 2 cups unbleached all-purpose flour, plus additional for rolling out dough
  • ¼ teaspoon sea salt
  • ½


  1. Measure the flour, salt, and baking powder into the bowl of a food processor fitted with a metal blade. Cover and pulse 5 times. Using your fingers, scoop out 15 small pieces of the cold shortening and scatter them over the flour. Cover and pulse about 10 times until the mixture looks like coarse cornmeal. Sprinkle 6 tablespoons of the cold water evenly over the mixture,