Desserts
This 10-inch pie crust recipe with shortening delivers the flakiest, most reliable foundation for any dessert—one that stays crisp for hours, not minutes. The secret lies in proper layering and chilling, where shortening's higher melting point creates those signature buttery sheets.
I've perfected this method after years of testing, ensuring it works every time without shrinking or cracking.
Shortening's unique texture is what sets this crust apart—it creates delicate, airy layers that traditional butter can't match. The process is straightforward: mix, chill, roll, and fit perfectly into a standard 10-inch pie dish. We'll cover each step carefully to prevent common pitfalls like overhandling or uneven baking.
What you'll achieve is a golden, crisp crust with tender, melt-in-your-mouth layers that hold their shape even after filling. The key is patience during chilling and careful rolling to maintain even thickness. This isn't just any pie crust—it's the professional-quality base that makes your desserts shine.
Whether you're making a classic apple pie, rich chocolate cream pie, or savory quiche, this crust provides the perfect canvas. The instructions include blind-baking techniques for fillings that require extra support, ensuring your final pie looks and tastes flawless every time.
Ingredients for 10-inch pie crust recipe with shortening
Seven ingredients. One perfect, flaky crust that stays crisp for hours.
| Ingredient | Amount | Notes |
|---|---|---|
| All-Purpose Flour 🌾 | 2 ½ cups | Sifted for even texture |
| Vegetable Shortening 🧈 | 1 cup | Crisco or similar brand |
| Ice Water 💧 | ½ cup | Chilled for proper mixing |
| Diamond Crystal Kosher Salt 🧂 | ½ tsp | Fine grain preferred |
| Granulated White Sugar 🍚 | 1 tbsp | For slight sweetness |
| Cold Unsalted Butter 🧈 | 2 tbsp | Cut into small cubes |
| Large Egg Yolks 🥚 | 1 whole | Cold for stability |
The flour is non-negotiable—King Arthur or Gold Medal for reliable gluten structure. Shortening's the star here, and Crisco is my go-to (it's what professionals use for that signature flakiness). The ice water is crucial—it keeps the dough cool and prevents gluten development, which would make your crust tough. I always buy the Diamond Crystal kosher salt because it dissolves evenly. The butter cubes should be frozen solid before mixing—this ensures they don't melt into the dough too soon, creating those perfect pockets of fat.
No Crisco? Smart Balance baking sticks work in a pinch, though they won't be quite as flaky. Running short on ice water? Freeze a cup of water overnight and use those cubes. The sugar is optional but adds a subtle sweetness that balances savory fillings. If you're making a sweet pie, you can skip it entirely. For the egg yolk, use only the yolk—the white adds moisture and can make the crust soggy. And whatever you do, don't skip chilling the dough—this is where the magic happens.
Dough keeps best wrapped in plastic and refrigerated for up to 48 hours. For longer storage, freeze portions on parchment paper for up to 3 months. Thaw overnight in the fridge before using. Blind-baked crusts? Use pie weights or dried beans and bake at 375°F for 15-20 minutes. The secret to perfect pies is patience—let the crust cool completely before adding filling, or you'll end up with a soggy bottom.
Why You'll Love This Recipe
- I use this crust for everything: apple pie on Thursdays, pot pie on Mondays, even a quiche when I’m lazy. It freezes like a dream, so I make two crusts at once—one for today, one for next month’s forgotten dessert drawer.
- No-Fuss Assembly: I swear by this crust because it’s all about mixing, pressing, baking—no rolling pins required. The shortening keeps it flaky without fuss, and the ice water binds it just enough that even my first attempt didn’t end up a shambles.
- Golden-Edge Magic: That crispy, caramelized border? Pure reward. The sugar in the flour mixes with the shortening to create a lattice-like edge that’s irresistibly buttery—no extra sugar needed, just the flour’s natural sweetness doing the work.
- Weeknight Workhorse: I use this crust for everything: apple pie on Thursdays, pot pie on Mondays, even a quiche when I’m lazy. It freezes like a dream, so I make two crusts at once—one for today, one for next month’s forgotten dessert drawer.
Step-by-step instructions for a flaky 10-Inch shortening pie crust
This method delivers layers so delicate they'll impress even the most critical pie lovers.
Cut in the Shortening for Maximum Flakiness
Place the 2.5 cups all-purpose flour in a large mixing bowl and add the 1 cup vegetable shortening. Using a pastry cutter or two forks, cut the shortening into the flour until the mixture resembles coarse crumbs with pea-sized pieces remaining. This texture is crucial—it ensures even distribution of fat, which creates those signature flaky layers.
I like to work quickly here to avoid warming the shortening. If the mixture starts to look like wet sand, you've gone too far. The goal is to coat each flour particle with shortening without developing any gluten. This step sets the foundation for a tender, melt-in-your-mouth crust.
Incorporate Wet Ingredients for Perfect Binding
In a separate small bowl, whisk together the 0.5 cup ice water, 0.5 teaspoon Diamond Crystal kosher salt, 1 tablespoon granulated white sugar, and 1 whole large egg yolk. The ice water is essential—it keeps the temperature low and prevents the shortening from melting during mixing. Add this liquid mixture to the flour-shortening combination all at once.
Using a fork or your fingers, gently stir until the dough just comes together. It should hold when pressed but still feel slightly crumbly. If it's too dry, add 1 teaspoon more ice water; if too wet, sprinkle in 1 tablespoon more flour. Overmixing is the enemy here—we want minimal gluten development for maximum tenderness.
Chill the Dough for Optimal Handling
Shape the dough into a disk, wrap it tightly in plastic wrap, and refrigerate for at least 1 hour. This chilling period firms up the fat, making it easier to roll out without tearing. I prefer to chill for 2 hours if possible—this extra time prevents the crust from shrinking during baking.
The cold dough also helps maintain those delicate fat layers. When you're ready to roll, the dough should be cold but pliable. If it's too stiff after chilling, let it sit at room temperature for 5-10 minutes before proceeding. This balance between cold and workable is what separates good pie crusts from exceptional ones.
Roll and Transfer with Precision
On a lightly floured surface, roll the chilled dough into a 10-inch circle, about 1/8-inch thick. I use a ruler and bench scraper to maintain even thickness. The dough should be slightly larger than your pie dish—this accounts for shrinkage during baking. Transfer the rolled crust to your 10-inch pie dish, gently shaping it to fit.
Here's a pro tip: I like to dock the crust by pricking it all over with a fork before baking. This prevents air bubbles from forming and ensures even browning. The crust should sit comfortably in the dish without tearing. If it's too large, trim the edges with a sharp knife. The excess can be used for a lattice top or crustless pie.
Blind-Bake for Perfect Support
Preheat your oven to 375°F. Line the crust with parchment paper, fill it with pie weights or dried beans, and bake for 15 minutes. Remove the weights and bake for another 10-15 minutes until the edges are golden brown and the crust is set. The bottom should look dry to the touch.
This blind-baking step is non-negotiable for a perfect crust. It prevents soggy bottoms and gives you a sturdy base for your filling. If the edges brown too quickly, cover them with aluminum foil. The crust is ready when it's firm to the touch and holds its shape. Let it cool slightly before adding your filling—this prevents the hot filling from melting the butter too quickly.
Pro Tips For Making 10-Inch Pie Crust Recipe With Shortening
- Cut Shortening Cold: Chill your vegetable shortening in the fridge for 15–20 minutes before cutting it into the flour. I learned this the hard way—room-temperature shortening melts too fast, turning your dough into a greasy mess instead of a flaky crust. Use a sharp knife or pastry cutter for clean pieces, and work fast once it’s in the bowl.
- Pulse, Don’t Overwork: Use a food processor or stand mixer to pulse the flour, shortening, and salt together until it resembles coarse crumbs—about 6–8 pulses. Overmixing develops gluten, which makes your crust tough. If you’re doing it by hand, rub the shortening into the flour with your fingers until it looks like wet sand, but no smaller.
- Water in Tablespoons: Measure ice water in tablespoons (about 4–5) and add it one at a time, mixing gently with a fork or your fingers. Too much water binds the dough, and too little makes it dry and crackly. If the dough feels sticky but holds together when pressed, you’re golden. If it’s crumbly, add a teaspoon at a time—no more.
- Rest Before Rolling: Let the dough rest, wrapped in plastic, for at least 30 minutes in the fridge. This relaxes the gluten and makes rolling it out a breeze. I used to skip this and fought with the dough every time—now I just pop it in the fridge while I prep the filling, and the crust rolls out smooth as butter. No exceptions.
Essential equipment for great 10-inch pie crust recipe with shortening
Must-Have Tools
You only need a handful of essential tools to make this pie crust, but quality matters. I swear by a 10-inch pie dish—I use Ceramic Pie Dishes by Pyrex because they distribute heat evenly and prevent cracking.
For rolling, a marble rolling pin (like the Norpro 12-inch) keeps dough cool and gives you even pressure. A bench scraper is my secret weapon for trimming edges cleanly without tearing.
Pastry Cutter
The right pastry cutter makes all the difference when cutting shortening into flour. I prefer a handheld pastry blender (like OXO Good Grips) for precision, but two forks work in a pinch. The goal is to coat flour particles evenly—this creates those signature flaky layers.
Avoid using a food processor, as it can overwork the dough and develop gluten, making your crust tough instead of tender. 🧈
Pie Weights
For blind-baking, pie weights (or dried beans) are non-negotiable. I use Ceramic Pie Weights by Wilton because they're reusable and distribute pressure evenly. If you don't have weights, dried beans or even rice work—just make sure they're evenly spread.
The key is to prevent the crust from puffing up while baking, ensuring a flat, even base for your filling. Never skip this step for custard or cream pies!
Dough Chiller
A dough chiller (like the OXO Good Grips) is a game-changer for keeping dough cold while rolling. If you don't have one, a plastic wrap-wrapped dough disk on a baking sheet works perfectly.
The goal is to maintain 40°F or below in the dough—this prevents shortening from melting too soon. I always chill for at least 2 hours to ensure optimal flakiness. A cold dough rolls out smoothly and holds its shape better.
Precision Measuring
Accurate measurements are everything in pie crusts. Use a digital kitchen scale (like OXO Good Grips) for flour—it's more precise than scooping. For shortening, I measure by volume (1 cup) but weigh it (225g) for consistency.
A fine-mesh sieve helps sift flour evenly, eliminating lumps that can disrupt the texture. Precision here means fewer adjustments later—your crust will turn out perfectly every time. ⚡
Rolling Surface
A lightly floured marble surface is ideal for rolling pie dough, but a clean wooden cutting board works too. Avoid glass or metal—they can warm the dough and cause shortening to melt prematurely. I keep a small bowl of flour nearby to dust the dough as I roll, preventing sticking.
The dough should be 1/8-inch thick when finished—use a ruler to check thickness for even baking. A bench scraper helps transfer the dough to your pie dish without tearing.
Nutrition facts
Frequently asked questions
Why does this recipe use shortening instead of butter?
Shortening has a higher melting point than butter, which creates those signature flaky layers that butter can't match. The fat stays solid longer during baking, preventing the crust from shrinking or becoming tough. Butter adds flavor but can make the crust more prone to shrinking—this recipe prioritizes texture over richness.
How do I prevent my crust from shrinking in the oven?
Chill the dough for at least 2 hours before rolling, and keep it cold while working. Use a 10-inch pie dish that's slightly smaller than your rolled crust (accounting for 1/2-inch overhang). The key is patience—don't skip chilling, and avoid handling the dough too much once shaped.
Can I make this crust ahead of time?
Wrap the dough tightly in plastic and refrigerate for up to 48 hours. For longer storage, freeze portions on parchment paper for 3 months. Thaw overnight in the fridge before using. Pre-baked crusts can be frozen too—just add filling before baking to prevent sogginess.
What's the best way to roll out the dough evenly?
Work on a lightly floured surface, and use a marble rolling pin to maintain even pressure. Keep the dough cold by chilling it between rolls if needed. Aim for 1/8-inch thickness—use a ruler to check. Rotate the dough a quarter turn after each roll to prevent uneven stretching.
Do I need to blind-bake this crust for all pies?
Only if your filling is wet (like custard or fruit pies). For dry fillings (meat or cheese), you can often skip blind-baking. If baking blind, use 375°F for 15-20 minutes with pie weights. The crust should be set but not browned before adding filling.