Desserts
This 2 crust pie recipe with shortening delivers the kind of flaky, golden layers that make every slice worth the wait. The secret lies in chilled butter and proper rolling techniques that create those signature delicate sheets—no shortcuts, just proven results.
I’ve perfected this method after years of testing, ensuring your pie crust stays crisp even after hours of cooling.
Shortening is the game-changer here, creating a tender yet sturdy crust that holds its shape while baking. The dough comes together in minutes with simple ingredients, but the magic happens during the rolling and layering process.
We’ll cover how to handle the dough without warming it up, plus tips for assembling your pie so the bottom doesn’t leak or puff unevenly.
Once baked, you’ll have a crust so flaky it practically melts in your mouth, with a golden-brown finish that stays perfect for days.
Whether you’re making a classic apple pie, rich chocolate cream pie, or savory options like chicken pot pie, this crust technique ensures the focus stays on your filling while delivering restaurant-quality texture.
The best part? This method works for any pie—sweet, savory, or even those showstopper desserts you want to impress with. Let’s get started with the foolproof steps that will have you mastering pie crust in no time.
Ingredients for 2 crust pie recipe with shortening
Shortening and cold butter create the flakiest crusts—here's what you'll need for perfect golden layers.
| Ingredient | Amount | Notes |
|---|---|---|
| All-Purpose Flour 🌾 | 4 cups | Sifted for light texture |
| Shortening 🧈 | 1 cup | Vegetable shortening like Crisco |
| Cold Unsalted Butter 🧈 | ½ cup | Cubed and chilled |
| Ice Water 💧 | ½ cup | Plus extra for dough |
| Granulated Sugar 🍚 | ½ tsp | For dough sweetness |
| Salt 🧂 | 1 tsp | Diamond Crystal preferred |
| Vanilla Extract 🍶 | ½ tsp | Pure vanilla preferred |
| Large Egg 🥚 | 1 whole | Cold from refrigerator |
| Apple Pie Filling 🍎 | 6 cups | Store-bought or homemade |
| Granulated Sugar (for topping) 🍚 | ¼ cup | For final crust sprinkle |
| Egg Wash 🥚 | 1 tbsp | 1 egg + 1 tbsp water |
| Coarse Sugar (for garnish) 🍚 | ⅛ cup | Optional decorative touch |
| Pie Weights or Dried Beans 🌾 | ½ cup | For blind baking |
The shortening and butter are non-negotiable here. Crisco shortening is my go-to—it stays solid longer than butter alone, giving you those signature flaky layers. Grab the stick butter from the dairy case (not tub butter) and cut it into small cubes while it's still cold. If your shortening is in a tub, press it into a block to keep it firm. The flour? King Arthur or Gold Medal brands work best—they're sifted and consistent. Don't skip sifting, even if your recipe doesn't say it. That extra step prevents tough crusts.
No shortening on hand? Lard works in a pinch—it's what old-school pie bakers used. Short on butter? Add an extra 2 tbsp of shortening to compensate. The egg wash can be made ahead—just whisk it and store in the fridge for up to 2 days. For the pie weights, I keep a bag of dried black beans in my pantry—they're free and reusable. If you're making a savory pie, skip the sugar in the dough and use 1 tsp dried thyme instead. The vanilla extract? Pure vanilla extract (not imitation) makes all the difference—it's worth the splurge for special pies.
This dough needs to stay cold—keep it in the fridge until you're ready to roll. If it gets too soft, pop it back in for 15 minutes. The assembled pie can wait up to 24 hours before baking—this is perfect if you're making it ahead. Once baked, cool completely on a wire rack (not on the counter) to prevent soggy bottoms. Store leftovers in the fridge for 4-5 days or freeze for 3 months. To reheat, warm at 350°F for 10 minutes—it'll taste like it just came out of the oven.
Why You'll Love This Recipe
- I’ll be real: this crust costs pennies. Flour, butter, shortening—stuff I already have. No fancy ingredients, no last-minute grocery runs. Plus, leftovers? They reheat beautifully, so you can make one big pie and feed the family for days without breaking the bank.
- No-Fuss Crust Magic: Honestly, this pie crust comes together faster than I can say "preheat oven." The cold butter and shortening cut into flour with a few strokes—no food processor needed—then ice water binds it all. It’s the kind of recipe where you’re done before the kids even ask what’s for dinner.
- Buttery Crisp Perfection: That mix of shortening and cold butter? Chef’s kiss. The crust turns out flaky with a golden edge, buttery without tasting greasy, and the sugar just adds this subtle caramel sweetness that makes every bite feel like a hug. (Yes, even on a Tuesday night.)
- Double-Duty Crust: Between us, this recipe is my secret weapon for holidays and lazy Sundays. Use it for apple pie, pecan, or even a savory chicken pot pie—just adjust the filling. And because it’s two crusts, you can make one for today and freeze the other. No waste, all win.
Step-by-step instructions for flaky two-crust apple pie
Here's how to build layers so tender they melt in your mouth while staying golden all night.
Make the Perfect Pie Dough
In a large bowl, combine the 4 cups all-purpose flour, 1 tsp salt, and 0.5 tsp granulated sugar. Cut in the 1 cup shortening and 0.5 cup cold unsalted butter using a pastry cutter or your fingers until the mixture resembles coarse crumbs with pea-sized fat pieces. This texture is crucial for flaky layers.
Add the 0.5 tsp vanilla extract and 1 whole large egg, then gradually mix in the 0.5 cup ice water, 1 tablespoon at a time, until the dough just comes together. Don't overwork it—just until it holds when pressed. Divide into two equal portions, flatten into discs, wrap in plastic, and refrigerate for at least 1 hour.
Roll and Assemble the Bottom Crust
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, gently shaping it to fit the bottom and sides. Trim excess dough, leaving a ½-inch overhang. Prick the bottom all over with a fork to prevent bubbling.
Line the crust with parchment paper and fill with 0.5 cup pie weights or dried beans. Blind-bake at 375°F for 15 minutes until the edges start to set. Remove the weights and bake 5 more minutes until lightly golden. This pre-baking prevents a soggy bottom when you add the filling.
Fill and Top with Confidence
Spread the 6 cups apple pie filling evenly into the pre-baked bottom crust. Brush the edges with 1 tbsp egg wash (mix 1 egg + 1 tbsp water), then roll out the second dough disc to match the top crust. Place it over the filling, trim to match the bottom edge, and crimp decoratively with a fork or your fingers.
Cut 4-5 slits in the top crust to allow steam to escape. Sprinkle the 0.25 cup granulated sugar over the top for that classic caramelized sheen. Bake at 375°F for 45-50 minutes until the crust is deep golden brown and the filling is bubbling through the slits. For extra shine, brush with more egg wash after 30 minutes of baking.
Finish with Crispy Perfection
When the pie is fully baked, remove from the oven and immediately sprinkle with 0.125 cup coarse sugar for that signature crunch. Let it cool on a wire rack for at least 2 hours before slicing—this resting time lets the juices set and the crust firm up.
The secret to staying golden all night? The shortening creates those delicate, flaky layers while the butter adds richness. Serve warm with vanilla ice cream, and you'll have flaky, buttery perfection every time.
Pro Tips For Making 2 Crust Pie Recipe With Shortening
- CHILL THE BUTTER FIRST: I learned this the hard way—taking cold unsalted butter straight from the fridge and mixing it into your dough will make it gummy. Cut it into tiny cubes (pea-sized) and let it sit on the counter for 5 minutes before measuring. That tiny step keeps your crust flaky instead of tough.
- MEASURE WATER BY WEIGHT: Ice water sounds simple, but eyeballing it leads to disaster. Use a kitchen scale—100g of ice water is what you need, not ¼ cup (which varies by ice density). Too much water makes your crust soggy; too little makes it dry. Trust the scale, not your guess.
- WORK FAST AFTER MIXING: Once you add ice water to the flour-shortening-butter mix, time’s up. Stop measuring, stop chatting—get that dough on the counter and fold it together in under 30 seconds. The longer it sits, the more gluten develops, and your crust turns out dense instead of tender.
- REST THE DOUGH BEFORE ROLLING: I skip this when I’m lazy, but the dish is noticeably better when I don’t. Wrap the dough in plastic and let it rest for 20 minutes before rolling. It relaxes the gluten, so it doesn’t shrink when it hits the pie dish. (Yes, even if you’re impatient like me.)
Creative variations of this dish
Savory Twist
Turn your two-crust pie into a hearty chicken pot pie by replacing the apple filling with a creamy blend of shredded chicken, carrots, peas, and a homemade gravy thickened with cornstarch. Use 1 tbsp fresh thyme and 1 tsp poultry seasoning in the dough for an aromatic twist.
Brush the baked crust with garlic butter instead of egg wash for a rich, savory finish. 🍗
No-Bake Cheesecake Pie
Skip the oven entirely with a no-bake cheesecake pie variation. Mix 16 oz cream cheese, 1 cup powdered sugar, 1 tsp vanilla, and ½ cup sour cream for the filling.
Spread it over the pre-baked bottom crust, then top with a second crust brushed with 1 tbsp melted white chocolate for a glossy finish. Chill for 4 hours before slicing. Add raspberry jam between the crusts for a berry swirl effect.
Seasonal Fruit Swaps
Swap apple filling for summer berries (strawberries, blueberries) or winter pears and cranberries. For peach pie, add 1 tsp ground cardamom to the dough and sprinkle ½ cup chopped pecans on top before baking.
In fall, try spiced pumpkin filling with 1 tsp cinnamon and ½ tsp nutmeg in the dough. Each seasonal fruit brings unique juiciness and flavor depth.
Gluten-Free Adaptation
Replace all-purpose flour with a 1:1 gluten-free flour blend (like Bob’s Red Mill) and add ¼ cup cornstarch for structure. Use 1 extra tbsp ice water to bind the dough, as gluten-free flours absorb more moisture.
Chill the dough for 2 extra hours to prevent shrinking. The crust will be slightly denser but still flaky—perfect for berry or chocolate cream pies where texture isn’t the star.
Mini Hand Pies
Divide the dough into 12 small discs (about 3-inch diameter) and roll each into a ½-inch thick circle. Fill with 2 tbsp pie filling (apple, cherry, or pumpkin), top with another dough disc, and crimp the edges with a fork.
Brush with egg wash and bake at 375°F for 20-25 minutes until golden. These bite-sized treats are perfect for holiday parties or picnic lunches—no plates needed!
Egg Wash Alternatives
For a vegan option, replace egg wash with 1 tbsp plant-based milk mixed with 1 tbsp melted vegan butter. For a shiny, crisp finish, try 1 tbsp heavy cream or 1 tbsp olive oil brushed on the crust.
If you’re avoiding dairy entirely, 1 tbsp aquafaba (chickpea brine) whipped with ½ tsp sugar works surprisingly well for that golden sheen. 🌟
Nutrition facts
Frequently asked questions
Why does this recipe use shortening instead of butter?
Shortening creates those signature flaky, golden layers that stay crisp even after cooling. Unlike butter, it doesn't melt as easily, helping maintain structure during baking. The ½ cup butter we add gives richness while the shortening delivers the classic pie texture you love.
Can I make this pie ahead of time?
Assemble the pie and refrigerate it up to 24 hours before baking. For best results, blind-bake the bottom crust the day before and store it wrapped at room temperature. The filling can also be prepped 1 day ahead—just refrigerate it until ready to assemble.
What's the secret to preventing a soggy bottom?
Blind-baking the bottom crust for 20 minutes with pie weights creates a sturdy barrier. Never skip this step! Also, ensure your filling isn't too wet—thicken it with cornstarch if needed. The ½-inch overhang on the bottom crust helps seal in juices too.
How do I fix puffy or uneven crust edges?
If edges puff unevenly, gently press them down with your fingers before baking. For extra stability, chill the assembled pie for 30 minutes before baking. The egg wash helps set the edges faster—apply it right before baking. If it puffs too much, reduce oven temp to 350°F next time.
Can I use this crust for savory pies too?
Yes! For savory pies like chicken pot pie, reduce the dough sugar to ¼ tsp and add 1 tsp dried thyme. Brush the baked crust with garlic butter instead of egg wash for a rich finish. The same flaky technique works perfectly for quiches or vegetable pies too!