Desserts
A 2-crust pie recipe with shortening delivers that signature flaky, golden-brown perfection that makes every slice worth the wait. The secret lies in cold butter and shortening—combined in the dough to create layers so delicate they practically dissolve on your tongue.
I've perfected this technique over years of baking, ensuring the crust stays crisp even after hours out of the oven.
This recipe starts with a simple dough that comes together in minutes, then rests while you prepare your filling—whether it's classic apple, rich chocolate, or savory chicken pot pie.
The key to flaky layers is keeping everything cold until the last moment, preventing the butter and shortening from melting too soon. Once in the oven, the crust transforms into a lattice of crisp, golden shingles that hold their shape beautifully.
What you'll end up with is a pie that looks like it came from a bakery, with a crust so tender it practically melts while still maintaining structure. The filling stays warm and gooey in the center, creating that perfect balance of textures with every bite.
This is the kind of pie that impresses guests and becomes a family favorite in just one try.
Best of all, this method works for any filling—sweet, savory, or somewhere in between. The instructions walk you through every step, from rolling the dough to creating a perfect lattice pattern. Let's get baking!
Ingredients for 2 crust pie recipe with shortening
Cold butter, shortening, and flour—these are your golden ticket to restaurant-style flaky crusts.
| Ingredient | Amount | Notes |
|---|---|---|
| All-Purpose Flour 🌾 | 3 ½ cups | Sifted for flaky texture |
| Unsalted Butter 🧈 | 1 cup | Cold, cubed into 1/2-inch pieces |
| Vegetable Shortening 🫒 | 1 cup | Crisco or similar brand |
| Ice Water 💧 | ¼ cup | Chilled for dough binding |
| Diamond Crystal Kosher Salt 🧂 | ½ tsp | Fine grain preferred |
| Granulated Sugar 🍚 | 1 tbsp | For dough sweetness |
| Large Egg Yolk 🥚 | 1 whole | For binding only |
| Vanilla Extract 🌿 | ½ tsp | Pure, not imitation |
| Pie Filling 🍎 | 6 cups | Any variety (apple, pumpkin, etc.) |
| Egg Wash 🥚 | 1 whole | 1 egg beaten with 1 tbsp water |
| Coarse Sugar 🍚 | 2 tbsp | For lattice crust |
The butter and shortening combo is non-negotiable here. Crisco or Smart Balance work best for that melt-in-your-mouth texture—don't substitute with all butter (too tender) or all shortening (too tough). Grab the coldest butter from your freezer and cut it into even-sized cubes. King Arthur Flour or Bob's Red Mill are my go-tos for the flour—both mill their own, so you get that perfect protein-to-gluten ratio. The ice water is crucial: use a glass jar in the freezer to chill it fast. And that egg yolk? Room temperature—cold yolk won't bind properly.
No vanilla extract? Almond extract at half the amount works in a pinch, but vanilla's the star here. For the filling, you can use store-bought or homemade—just make sure it's thick enough to hold its shape when poured. The egg wash? Don't skip it—this is what gives your crust that golden sheen. Short on time? Mix 1 tbsp water with 1 tbsp milk instead. The coarse sugar on top? Turbinado or sanding sugar melts beautifully for that caramelized crust. No lattice? A simple crimped edge still looks gorgeous.
This dough needs at least 2 hours in the fridge—don't rush it. Wrap tightly in plastic to prevent drying. The filling can be prepped ahead and kept in the fridge for up to 2 days. Once baked, pies reheat best at 350°F for 10-15 minutes. Store leftovers in an airtight container for 4 days—the crust stays crisp if you reheat slices individually. Freeze unbaked pies for up to 3 months—just add 10-15 minutes to baking time.
Why You'll Love This Recipe
- No-Fuss Dough: I swear by this mix of butter and shortening—it’s flaky without the fuss of cold cuts or rolling. The ice water keeps it from getting gummy, and honestly? I’ve made this blindfolded (okay, maybe not, but it’s that simple).
- Golden Crust Edge: That crispy, caramelized rim? The shortening delivers—it stays crisp longer than butter alone. Sprinkle the kosher salt just before baking, and you’ve got a perfect balance of buttery, salty crunch.
- Weeknight or Holiday: Same dough, endless pies—apple, chicken pot, or even a savory galette. Between us, I’ve used this for Thanksgiving leftovers and a last-minute school bake sale. It’s the ultimate blank canvas.
- Budget-Friendly Staples: Flour, butter, shortening—these are the basics I already have. No specialty ingredients, no markup. Plus, a full pie freezes beautifully, so I make two and call it a month of dinners solved.
Step-by-step instructions for perfect 2-Crust pies with shortening
Here's how to create the flakiest, most golden crusts that stay crisp all night long.
Mix the Dough for Maximum Flakiness
In a large mixing bowl, combine the 3.5 cups All-Purpose Flour, 0.5 tsp Diamond Crystal Kosher Salt, 1 tbsp Granulated Sugar, and 0.5 tsp Vanilla Extract. Whisk these dry ingredients together until evenly distributed—this ensures no pockets of salt or sugar remain to affect texture.
Cut in the 1 cup Unsalted Butter and 1 cup Vegetable Shortening using a pastry cutter or your fingers. Work quickly but thoroughly until the mixture resembles coarse crumbs with pea-sized butter pieces—this is crucial for those signature flaky layers. The shortening helps create a tender, melt-in-your-mouth texture that butter alone can't achieve.
Add Ice Water for Perfect Binding
Gradually add the 0.25 cup Ice Water, 1 tablespoon at a time, mixing gently with a fork or dough scraper. You're looking for a dough that holds together when pressed but isn't sticky—it should form a smooth ball that's just slightly cool to the touch. Overmixing develops gluten, which makes crusts tough instead of flaky.
Divide the dough into two equal portions (about 1.75 cups each) and shape into discs. Wrap each tightly in plastic wrap and refrigerate for at least 1 hour. This resting period relaxes the gluten and allows the dough to firm up, making it much easier to roll out later without tearing.
Roll Out the First Crust
On a lightly floured surface, roll out one dough disc into a 12-inch circle—about ⅛-inch thick. The key here is to keep the dough chilled while working with it. If it starts to soften, return it to the fridge for 5-10 minutes before continuing.
Carefully transfer the rolled-out crust to a 9-inch pie dish, gently shaping it to fit the bottom and sides. Trim any excess dough hanging over the edge, leaving about ½-inch to help seal the pie later. Press the edges lightly against the pie dish to create a clean, even base.
Add Filling and Create the Top Crust
Spread the 6 cups Pie Filling evenly into the bottom crust, leaving about ½-inch of border uncovered. This prevents the filling from touching the top crust, which would make it soggy. Roll out the second dough disc exactly as you did the first, then place it gently over the filling.
Here's the secret for that perfect lattice look: Use a sharp knife or pizza cutter to make ½-inch wide slits in the top crust, cutting all the way to the edge. Fold back every other strip to create a decorative pattern. Sprinkle the 2 tbsp Coarse Sugar evenly over the lattice—this creates beautiful caramelized spots when baked.
Blind Bake and Assemble for Golden Perfection
Preheat your oven to 375°F. Place a pie weight or dried beans on top of the lattice crust to prevent it from puffing up. Bake for 15 minutes, then remove the weights and bake for another 10 minutes until the crust is light golden brown. Brush the lattice with the Egg Wash for extra shine.
Return the pie to the oven and bake for an additional 30-40 minutes until the filling is bubbly and the crust is deep golden brown. The lattice should be crisp but not burned. Let the pie cool completely before slicing—this allows the filling to set and the crust to firm up for clean slices.
Pro Tips For Making 2 Crust Pie Recipe With Shortening
- CHILL THE SHORTENING: I learned this the hard way—when shortening is too warm, the dough gets greasy and won’t hold shape. Pop it in the fridge for 10 minutes before cutting it into the flour, even if the recipe doesn’t say to. Trust me, your crust will thank you.
- MIX DRY INGREDIENTS FIRST: Skip the urge to toss everything in at once. Whisk the flour, salt, and shortening together until it looks like coarse crumbs before adding ice water. This keeps the butter and shortening from melting into a mess, and your dough will be smoother from the start.
- PRESS THE CRUST FIRM: Don’t be shy when you’re pressing the dough into the pan. Use your knuckles or a rolling pin to push hard enough that the edges are about ½-inch thick—this prevents shrinking later. If it cracks, just patch it up; it’s not the end of the world.
- REST THE DOUGH BETWEEN CRUSTS: Even if you’re eager to fill that pie, let the first crust chill for at least 30 minutes before rolling it out. This prevents it from stretching unevenly when you transfer it to the pie dish. (Yes, even if you’re impatient like me.)
Make-ahead tips for leftovers
Dough Prep Ahead
Make the dough the night before and store it in the fridge overnight—this is my secret for foolproof rolling. The longer it rests, the easier it becomes to handle. Wrap each dough disc tightly in plastic wrap and place them in an airtight container.
The cold temperature prevents the butter and shortening from softening, keeping the layers intact. 💫
Filling Prep Timeline
Prepare your filling up to 2 days in advance and store it in an airtight container in the fridge. For fruit fillings like apple or berry, toss them with a little lemon juice to prevent browning.
If using a custard filling, like pumpkin or pecan, make it a day ahead so the flavors meld beautifully. This saves you time on baking day and ensures everything comes together seamlessly.
Blind-Bake Shortcut
If you're short on time, blind-bake the bottom crust the day before. Line it with parchment paper, fill with pie weights or dried beans, and bake at 375°F for 15 minutes. Cool completely, then store in an airtight container.
When you're ready to assemble, just add the filling and top crust—no extra baking time needed for the bottom crust! This is a game-changer for busy schedules.
Freezer-Friendly Assembly
Assemble your pie completely (with filling and top crust) and freeze it unbaked for up to 3 months. When ready to bake, thaw it in the fridge overnight, then add 10-15 extra minutes to the baking time.
The crust will still turn out golden and flaky, and the filling will be perfectly set. Just brush with egg wash before baking to ensure a shiny finish.
Reheating Leftovers
To revive slices with crispy crusts, reheat them in a 350°F oven for 10-15 minutes on a baking sheet. For a quicker fix, use the microwave on 50% power for 30 seconds, then finish in the oven for 2-3 minutes to crisp the edges.
Store leftovers in an airtight container to keep the crust from absorbing moisture and turning soggy.
Make-Ahead Serving
Pie tastes even better the next day, so plan ahead for gatherings. Serve slices at room temperature for the best texture. If you're prepping for a party, assemble the pie 2 days ahead and refrigerate.
The flavors will deepen, and the crust will stay crisp. Just add a sprinkle of coarse sugar on top before serving for an extra touch of elegance. ✨
Nutrition facts
Frequently asked questions
Why use shortening in pie crust instead of all butter?
Shortening creates a more tender, flaky crust that stays crisp longer than butter-only crusts. The high melting point of shortening prevents premature melting, creating those signature thin layers. For best results, use a 50/50 butter-to-shortening ratio like in this recipe—it gives you the rich flavor of butter with the texture benefits of shortening.
Can I make this crust without a food processor?
Use your fingers or a pastry cutter to work the cold butter and shortening into the flour until you get pea-sized pieces. The key is to keep everything cold and work quickly. Two knives can also work—just press them together in a scissor motion through the mixture until it resembles coarse crumbs.
How do I prevent my lattice crust from puffing up?
Use pie weights or dried beans when blind-baking the top crust. Place them directly on the lattice strips and bake at 375°F for 15 minutes before removing them. This prevents air pockets while keeping the strips crisp. Never skip this step—it's what gives that professional bakery look!
What's the best way to store leftover pie?
Store your pie in an airtight container at room temperature for up to 2 days. For longer storage, refrigerate for 4 days or freeze for 3 months. To maintain crispness, reheat slices in a 350°F oven for 10-15 minutes or use the microwave at 50% power for 30 seconds before finishing in the oven.
Can I substitute vegetable shortening with coconut oil?
Not recommended for this recipe. Coconut oil has a lower melting point and will make the crust greasy rather than flaky. If you must substitute, use an equal amount of lard (rendered pork fat) which has similar properties to shortening. For best results, stick with vegetable shortening or Crisco as specified in the recipe.