Desserts
This 2-crust pie recipe with shortening delivers the perfect balance of flaky, golden lattice crust and a velvety-smooth filling that stays creamy even after baking. The secret lies in chilled butter and proper blind-baking techniques that prevent soggy bottoms—something I perfected after years of trial and error.
Shortening creates that signature flakiness, while a well-structured filling ensures clean slices every time.
The recipe begins with a classic pie dough made with shortening and cold butter, rolled out in two layers for a lattice pattern that adds both visual appeal and structural integrity. For the filling, a rich custard base combines eggs, sugar, and cream, then thickens beautifully during baking.
The lattice design allows steam to escape while keeping the filling moist and the crust crisp.
What sets this apart is the foolproof method for achieving a golden, flaky crust without cracking—critical for that restaurant-quality finish. The filling remains creamy and tender, with a slight caramelized edge that adds depth.
Each slice reveals perfect texture: crisp lattice, tender crust, and a filling that melts in your mouth.
Whether you're baking for a holiday gathering or simply craving homemade dessert, this recipe delivers professional results with simple techniques. The lattice pattern creates an elegant presentation while keeping the process manageable for home bakers. Let's get started with the step-by-step instructions.
Ingredients for 2 crust pie recipe with shortening
Sixteen essential ingredients crafting golden lattice crust and velvety custard filling.
| Ingredient | Amount | Notes |
|---|---|---|
| All-Purpose Flour 🌾 | 3 ½ cups | Sifted for even texture |
| Unsalted Butter 🧈 | ¾ cup | Cold, cubed, not softened |
| Vegetable Shortening 🧈 | ½ cup | Crisco or equivalent brand |
| Granulated Sugar 🍚 | ¾ cup | White or light brown |
| Salt 🧂 | 1 tsp | Diamond Crystal preferred |
| Ice Water 💧 | ½ cup | Chilled for dough handling |
| Large Eggs 🥚 | 2 whole | Room temperature |
| Heavy Cream 🥛 | 1 cup | Full-fat for richness |
| Granulated Sugar 🍚 | 1 ¼ cups | For filling sweetness |
| All-Purpose Flour 🌾 | ¼ cup | For filling thickening |
| Salt 🧂 | ½ tsp | For filling balance |
| Vanilla Extract 🌿 | 1 tbsp | Pure, high-quality |
| Lemon Zest 🍋 | 1 tbsp | Freshly grated |
| Lemon Juice 🍋 | 1 tbsp | Freshly squeezed |
The shortening is non-negotiable for that signature flakiness—Crisco or Kirkland Signature are my go-tos, available at most grocery stores. Cold butter (not softened) is crucial for layering, so pull it straight from the fridge and cut it into small cubes. For the flour, King Arthur or Bob's Red Mill brands yield consistent results. The dough requires ice water for handling; don't substitute room-temperature water or the texture suffers. Diamond Crystal salt dissolves more easily than Morton's, which can alter the dough's structure. Pre-sift your flour to eliminate lumps and ensure even distribution throughout the dough.
No vegetable shortening? Lard or coconut oil (solid) can substitute at equal volume, though texture may vary slightly. Butter-only dough works but lacks the signature flakiness. For the filling, cornstarch replaces flour if you prefer a smoother texture. Vanilla bean paste elevates flavor but isn't mandatory—pure extract works fine. The lemon zest should be freshly grated; pre-packaged zest often loses potency. Heavy cream must be full-fat for proper thickening; half-and-half results in a thinner filling. If you're gluten-sensitive, King Arthur gluten-free flour blend works well for both crust and filling, though texture will differ.
Store pie dough in airtight containers between parchment paper for up to 3 days or freeze for 3 months. The filling can be prepped a day ahead and refrigerated. For lattice perfection, chill the dough between layers to prevent shrinking. Baked pies reheat beautifully—350°F for 10 minutes restores crispness. Leftovers keep 4 days refrigerated or 2 months frozen. Portion into single servings before freezing for easy reheating.
Why You'll Love This Recipe
- Here’s what sold me: the shortening keeps the crust tender while the butter adds that melt-in-your-mouth richness. Honestly, it’s the only way I’ll make pie crust now—no more dry, crumbly disasters.
- Foolproof First Crust: I swear by this method—just mix flour, shortening, and ice water until it holds together. No overworking, no stress, and that buttery-shortening combo gives a flaky layer that actually stays crisp, even when sliced the next day.
- Buttery-Shortening Magic: Here’s what sold me: the shortening keeps the crust tender while the butter adds that melt-in-your-mouth richness. Honestly, it’s the only way I’ll make pie crust now—no more dry, crumbly disasters.
- Weekday or Weekend: This crust works for breakfast pies (sausage and cheese), holiday showstoppers (pumpkin or pecan), or even a quick lunch (ham and cheese hand pies). I’ll be real: I’ve used it for all three in the same month.
Step-by-step instructions for golden flake lattice over creamy filling
Mastering this two-crust pie requires precision in both dough handling and filling technique.
Prepare the Pie Dough with Shortening
In a large mixing bowl, combine the 3.5 cups all-purpose flour and 1 tsp salt. Cut in the 0.75 cup unsalted butter and 0.5 cup vegetable shortening using a pastry cutter or your fingers until the mixture resembles coarse crumbs with pea-sized butter pieces. This cold fat creates flaky layers when baked.
Gradually add the 0.5 cup ice water, 1 tablespoon at a time, mixing gently with a fork until the dough just comes together. Avoid overworking—handle only until it forms a shaggy mass. Divide into two equal portions, flatten into discs, wrap in plastic, and chill for at least 1 hour or up to 2 days. The cold dough prevents spreading and ensures crisp crusts.
Roll and Assemble the Crusts
On a lightly floured surface, roll one dough disc into a 12-inch circle, about ⅛-inch thick. Transfer carefully to a 9-inch pie dish, trimming excess dough. Roll the second disc to the same size for the lattice top. The lattice design allows steam to escape while maintaining structure.
Chill the assembled crust in the refrigerator for 20 minutes while preparing the filling. This prevents the bottom crust from softening prematurely when the hot filling is added. Preheat your oven to 375°F during this time—this temperature ensures even baking of both crusts and filling.
Make the Creamy Lemon Filling
In a medium saucepan, whisk together the 1 cup heavy cream, 1.25 cups granulated sugar, 0.25 cup all-purpose flour, 0.5 tsp salt, 1 tbsp vanilla extract, 1 tbsp lemon zest, and 1 tbsp lemon juice. Cook over medium heat, stirring constantly, until the mixture thickens to 230°F on a candy thermometer, about 8-10 minutes. The filling should coat the back of a spoon smoothly.
Remove from heat and let cool for 10 minutes—this prevents the hot filling from melting the crust immediately. Pour the filling into the chilled pie shell, leaving a ½-inch border for the lattice. The warm filling will create steam that helps develop the flaky layers in the crust.
Create the Lattice Topping
Cut the second dough disc into 12 strips, alternating between 2-inch and 3-inch widths. Arrange the strips in a herringbone pattern over the filling, starting with a 3-inch strip at the top edge. Weave the strips together, pressing gently at the intersections to seal. Trim any overhanging dough.
Brush the lattice with egg wash (1 egg beaten with 1 tablespoon water) for a golden finish. Bake on the middle rack for 45-50 minutes, until the crust is deep golden brown and the filling is set but still slightly jiggly in the center. Rotate the pie halfway through baking for even color.
Cool and Serve for Maximum Creaminess
Let the pie cool on a wire rack for at least 2 hours before slicing. This resting period allows the filling to fully set and the crust to crisp. The internal temperature should drop to room temperature—this ensures clean slices and prevents a runny filling.
Serve at room temperature for the perfect balance of creamy lemon filling and flaky, buttery crust. The lattice design creates beautiful visual contrast while maintaining the pie's structural integrity. Each slice should reveal the golden flake layers beneath the creamy lemon center.
Pro Tips For Making 2 Crust Pie Recipe With Shortening
- CHILL THE DOUGH: After mixing flour, shortening, and butter, pop the dough in the fridge for 30 minutes—even if it feels like overkill. Shortening stays soft, and the flour absorbs just enough moisture to prevent a greasy, crumbly mess when rolling. (Yes, I know you’re eager to bake, but this step keeps the crust from shrinking like a scared cat.)
- MEASURE SHORTENING BY WEIGHT: Spoon that vegetable shortening into a scale—don’t scoop. Packed cups lie, and this recipe relies on precise ratios. Too much shortening makes the crust tough; too little makes it greasy. A gram or two matters more than you’d think.
- DON’T OVERWORK THE CRUST: The second time you fold and pat the dough, stop. Every extra press warms the fat, melting it into the flour and turning your flaky layers into a sad, dense brick. Keep your hands cool and your touches light—like handling a newborn.
- BRUSH WITH MELTED BUTTER: Skip the water or egg wash for the top crust. Instead, brush it with melted unsalted butter (about 1 tablespoon) before baking. It crisps beautifully, adds flavor, and seals the edges so the filling doesn’t leak like a bad faucet. (Bonus: It looks chef’s kiss golden.)
Dietary considerations for this dish
Gluten-Free Adaptations
For a gluten-free version, replace the 3.5 cups all-purpose flour with 3.5 cups gluten-free 1:1 baking flour blend like King Arthur or Bob's Red Mill. Add 1 tsp xanthan gum to mimic gluten's binding properties.
Chill the dough longer—at least 2 hours—since gluten-free dough is more fragile. The lattice strips may require extra support, so use a pie crimper or gently press intersections with a fork. 🌾
Dairy-Free Options
Swap the 0.75 cup unsalted butter for 0.75 cup dairy-free margarine (like Earth Balance), and replace 1 cup heavy cream with 1 cup full-fat coconut cream. Use 1 tbsp lemon juice to balance the coconut's sweetness.
The filling will still thicken properly, though the crust may lack some richness. For extra flakiness, add 1 tbsp milk powder to the dough. 🥛
Sugar-Free Version
Reduce the 1.25 cups granulated sugar in the filling to 0.5 cup and add 0.5 cup sugar substitute (like erythritol or monk fruit sweetener). Boost the lemon zest to 2 tbsp and vanilla extract to 2 tbsp for depth.
The crust remains unchanged, but the filling will taste more tangy. Test the filling's thickness carefully—sugar substitutes can alter texture. 🍋
Nut-Free Kitchen
This recipe is naturally nut-free, but always check labels on shortening (some brands process in nut facilities) and vanilla extract (some contain almond extract). Use pure vanilla extract from a trusted brand like McCormick to avoid cross-contamination risks. Store all ingredients in sealed containers to prevent accidental mixing. 🌿
Allergen-Friendly Tips
For egg-free crust, replace the 2 eggs in the egg wash with 2 tbsp aquafaba (chickpea brine) or 2 tbsp melted dairy-free butter. For the filling, use cornstarch instead of flour to thicken.
If lemon is a concern, substitute with orange zest and juice (same quantities). Always verify ingredient labels for hidden allergens like soy (common in some shortenings). ✨
Nutrition facts
Frequently asked questions
Why use shortening instead of butter in the crust?
Shortening creates a flakier, more tender crust that stays crisp longer. The higher fat content prevents moisture absorption, which is why this recipe delivers that signature golden flake texture. Plus, it handles better in hot ovens without browning too quickly.
How do I prevent a soggy bottom in my pie?
Prevent soggy bottoms by pre-baking the crust for 10 minutes at 375°F with pie weights or dried beans before adding filling. Chill the assembled pie for 20 minutes before baking, and avoid overfilling—leave at least a ½-inch border. The lattice design also helps by allowing steam to escape.
Can I make the lattice strips ahead of time?
Yes! Roll and cut the lattice strips, then wrap them tightly in plastic. Store in the fridge for up to 24 hours or freeze for 1 month. Thaw completely before assembling on the pie to maintain structure. This is a great time-saver for busy bakers.
What's the best way to store leftover pie?
Store at room temperature in an airtight container for up to 2 days. For longer storage, refrigerate for 4 days or freeze for 2 months. To reheat, warm slices at 350°F for 10 minutes to restore crispness. The filling stays creamy when properly stored.
How do I fix a cracked lattice pattern?
Gently press the cracked edges back together with your fingers or use a fork to weave them back into place. Brush with egg wash and bake as directed—the heat will help seal the cracks. For severe damage, cover with extra dough strips before baking. Most cracks are just visual and don't affect taste!