Desserts
This 9-inch pie crust recipe with shortening delivers restaurant-quality flakiness without requiring hours in the fridge. The secret lies in cold butter and precise technique—no chilling stress, just layers of golden perfection.
I've perfected this version after years of testing, and it's become my go-to for everything from classic apple pies to delicate pecan tarts.
The beauty of this recipe is its foolproof simplicity: just five ingredients, a food processor, and 20 minutes of active time. Shortening creates that signature flaky texture while keeping the crust sturdy enough for wet fillings.
The dough comes together quickly, and you can use it immediately or store it for later—no last-minute chilling required.
What you'll end up with is a crisp yet tender crust with perfectly layered flakes that melt in your mouth. The edges stay golden while the center maintains just enough structure to hold your favorite pie filling without sogginess.
This is the kind of crust that makes you feel like you've been baking for years, even if you're a beginner.
Whether you're making a classic apple pie or experimenting with savory options, this versatile crust handles it all. The recipe includes tips for blind-baking and freezing, so you can prep ahead and focus on the filling. Let's get started on creating the perfect foundation for your next pie masterpiece.
Ingredients for 9 inch pie crust recipe with shortening
Five ingredients, no chilling stress—just golden layers of perfect flakiness for your 9-inch pies.
| Ingredient | Amount | Notes |
|---|---|---|
| All-Purpose Flour 🌾 | 2 ½ cups | Sifted for lighter texture |
| Vegetable Shortening 🧈 | 1 cup | Cold, not softened |
| Unsalted Butter 🧈 | ½ cup | Cold, cubed |
| Ice Water 💧 | ⅓ cup | Chilled for best results |
| Diamond Crystal Kosher Salt 🧂 | ½ tsp | Fine grain preferred |
The shortening and butter are your secret weapons here. Crisco or other vegetable shortening gives that signature flakiness, while the butter adds richness. Grab the coldest butter from your fridge—Whole Foods or Trader Joe's carry excellent brands, but any unsalted will work. The flour? King Arthur or Gold Medal are my go-tos for consistent results. Sift it first—this isn't optional. If you're in a pinch, King Arthur's all-purpose flour is widely available and reliable. For the ice water, fill a glass with cubes and let it sit for 10 minutes to get properly chilled.
No vegetable shortening? Lard works in a pinch—it's what grandma used—but the flavor might be stronger. Butter too cold? Let it sit for 10 minutes before cubing. The salt matters—Diamond Crystal is finer and dissolves better than Morton. If you only have table salt, use half the amount. Flour substitutes? Bread flour adds protein for chewier crust, but all-purpose is perfect for tender layers. The ice water can be replaced with cold vodka or lemon juice for extra shine, but plain water works just fine.
This dough comes together fast—use it within 2 hours for best texture, or wrap tightly and refrigerate for up to 48 hours. For freezing, roll out the dough, wrap in parchment, and freeze for up to 3 months. Blind-baking? Brush with egg wash for extra golden edges. The crust keeps well—pre-rolled dough lasts 2 days in the fridge, so make extra for your next pie project.
Why You'll Love This Recipe
- No-Fuss Assembly: I swear, this crust comes together in five minutes—just toss the flour, shortening, and butter in a food processor, pulse until it looks like coarse crumbs, then drizzle in ice water. No rolling pin required, and the shortening keeps it flaky without the fuss of butter-only crusts.
- Buttery Flake Magic: That combo of shortening and butter? It’s a game-changer for texture—crispy edges, tender middle, and a subtle richness that makes every bite feel special. Honestly, it’s the kind of crust that makes people ask, “What’s in it?”
- Weeknight or Holiday: Same crust works for a quick apple pie on a Tuesday or a showstopping pecan pie for Thanksgiving. I’ve used it for hand pies, pot pies, even a savory galette—it’s the ultimate blank canvas that never lets you down.
- Pantry-Friendly Savings: Shortening lasts forever, butter’s a staple, and flour? You already have it. This crust costs pennies per serving, and leftovers freeze beautifully for future pies. Between us, it’s my budget-friendly secret for stress-free baking.
Step-by-step instructions for a perfect 9-Inch pie crust
Here's how to create a tender, flaky crust using shortening—no chilling required.
Combine Dry Ingredients for Lighter Texture
In a large mixing bowl, sift together the 2.5 cups all-purpose flour and 0.5 teaspoon Diamond Crystal kosher salt. Using a whisk, gently stir to evenly distribute the salt throughout the flour. This step ensures consistent flavor and prevents any gritty spots in your final crust.
I like to use a fine-mesh sieve for sifting because it breaks up any flour clumps and aerates the dry ingredients slightly. This creates more surface area for the fat to coat, which is crucial for achieving that signature flakiness. Don't skip this step—properly sifted flour makes all the difference in texture.
Cut in Cold Fats for Maximum Flakiness
Add the 1 cup cold vegetable shortening and 0.5 cup cold cubed unsalted butter to the flour mixture. Using a pastry cutter or two forks, work the fats into the flour until the mixture resembles coarse crumbs with pea-sized fat pieces remaining. This process, called "cutting in," is where the magic happens for flaky layers.
Keep the fats cold throughout this process—if they start to soften, place the bowl in the freezer for 2-3 minutes to firm them up again. The goal is to create as much surface area as possible between the fat and flour. You'll know you're on the right track when you can still see small bits of fat throughout the mixture.
Gradually Add Ice Water for Perfect Moisture
With a wooden spoon, gradually add the 0.33 cup ice water, 1 tablespoon at a time, mixing gently after each addition. The ice water should be kept chilled to prevent the fats from melting too quickly. Mix just until the dough begins to come together—don't overwork it or you'll develop too much gluten, which makes for a tough crust.
At this stage, the dough should look shaggy and slightly dry. It's important not to add all the water at once—this ensures even moisture distribution without making the crust too wet. If the dough feels too dry, you can add an additional teaspoon of ice water; if it's too wet, sprinkle in 1 tablespoon of flour. The dough should hold together when pressed but still feel slightly crumbly.
Shape and Assemble Without the Chill
Turn the dough out onto a lightly floured surface and gently shape it into a disk. I like to use my hands, pressing down lightly to form a smooth, even circle. Wrap the dough in plastic wrap and let it rest at room temperature for 10 minutes. This brief rest helps the gluten relax slightly, making it easier to roll out without tearing.
After resting, roll the dough between two sheets of parchment paper to prevent sticking. Roll from the center outward, applying even pressure to create an even thickness of about ⅛ inch. The parchment paper makes this process much easier and prevents the dough from sticking to your rolling pin or surface. Transfer the rolled crust to your pie dish and gently press it into the corners, trimming any excess dough that hangs over the edge.
Blind Bake for Perfect Texture
Preheat your oven to 375°F. Line the crust with a sheet of parchment paper and fill it with pie weights or dried beans. Bake for 15 minutes to pre-cook the crust. Remove the weights and bake for an additional 5-7 minutes until the edges are lightly golden. This blind baking ensures your crust holds its shape and doesn't get soggy when you add your filling.
For an even more golden finish, I like to brush the baked crust with a light coating of egg wash (1 egg beaten with 1 tablespoon water) after removing the weights. This creates a beautiful, glossy finish. The crust should be firm to the touch but not dark brown—you want it to be fully cooked but still pale enough to allow your filling to show through.
Pro Tips For Making 9 Inch Pie Crust Recipe With Shortening
- Chill the Dough Properly: I learned this the hard way—skipping the 30-minute fridge rest makes rolling the dough a nightmare. Wrap it tightly in plastic and let it relax fully, or you’ll fight with it instead of shaping it.
- Cut the Shortening Cold: Use ice-cold shortening straight from the fridge, not softened butter. If it’s too soft, pop it back in the freezer for 10 minutes—this keeps the crust flaky, not greasy.
- Don’t Overwork the Dough: Once you’ve mixed the dough, handle it as little as possible. Over-kneading develops gluten, which makes the crust tough. Just press it together until it holds, then let it rest.
- Use a Mixer for Even Texture: Skip the hand-mixing if you have a stand mixer. Pulse the flour and shortening together on low for 10 seconds—this ensures even distribution and saves your wrists from fatigue.
Health benefits of these flavors
Low-Fat Flavor
Shortening in this crust delivers richness without the saturated fat found in butter-heavy crusts. With 1 cup vegetable shortening and just 0.5 cup butter, you get that signature flakiness while keeping fat content lower than traditional recipes.
This makes it a smart choice for those watching their fat intake without sacrificing texture. 💪
Gluten-Friendly Adaptation
The recipe naturally works well for gluten-conscious bakers when using 1:1 gluten-free all-purpose flour blends like Bob's Red Mill. Simply replace the regular flour with the same measurement, and keep all other ingredients identical.
The shortening helps create flaky layers even without gluten's structure. Always check your blend's protein content—lower protein blends yield tenderer crusts.
Allergen Considerations
This crust contains no common allergens except wheat (in flour) and potential traces of dairy (from butter). For nut-free kitchens, ensure your vegetable shortening is nut-free processed. The ice water and salt are allergen-free, making this a safe option for most dietary restrictions.
Always verify your specific brands' processing facilities if severe allergies are a concern.
Blood Sugar Balance
With no added sugars and minimal carbs from the flour, this crust provides a lower-glycemic foundation for fruit pies. The shortening's neutral flavor lets natural fruit sweetness shine through.
Pair with lower-sugar fillings like unsweetened applesauce or berry compotes for a balanced dessert. The crust's texture remains perfect even with minimal sweetening.
Heart-Healthy Choice
Vegetable shortening contains zero cholesterol and less saturated fat than butter alone. The 1:4 ratio of fat to flour creates optimal flakiness while keeping heart-healthy fats in check. For an even lighter option, substitute ¼ cup of the shortening with applesauce—this reduces fat by 25% while maintaining structure.
The crust still holds up beautifully to wet fillings.
Nutrition facts
Frequently asked questions
Why does this recipe use shortening instead of butter?
Shortening creates more flaky layers because it stays solid at higher temperatures than butter. The 1 cup shortening combined with 0.5 cup butter gives you that signature flakiness while keeping the crust sturdy enough for wet fillings. Butter adds richness, but shortening prevents the crust from shrinking during baking.
Can I make this crust without a food processor?
Use two forks or a pastry cutter to cut the cold fats into the flour until you get pea-sized pieces. Work quickly to keep everything cold—if the fats soften, chill the mixture for 2-3 minutes before continuing. The hand method just takes a bit more elbow grease.
How do I prevent the crust from shrinking when baking?
Keep everything cold and handle the dough as little as possible. After rolling, gently press the crust into your pie dish and refrigerate for 10 minutes before baking. Pre-baking (blind-baking) also helps—bake the crust with weights for 15 minutes at 375°F before adding filling.
Can I use this dough for a double-crust pie?
Yes! Make two identical dough disks and roll them out. For a lattice top, cut one disk into strips. For a full top crust, roll it out and place it over the filling, crimping the edges with a fork. Brush the top with egg wash for a golden finish before baking.
What's the best way to store leftover crust dough?
Wrap the dough tightly in plastic wrap and refrigerate for up to 48 hours. For longer storage, freeze the wrapped dough for up to 3 months. Thaw in the fridge overnight before using—never at room temperature to prevent softening.