vegetable shortening pie crust recipe

Written ByJenny Smyth Posted on
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The Best vegetable shortening pie crust recipe

I’ve been making this vegetable shortening pie crust recipe for years, and it’s always a hit with my family. It’s a classic recipe that’s easy to make and requires only a few ingredients.

I love that it’s a versatile recipe that can be used for both sweet and savory pies. The best part is that it’s incredibly flaky and tender, even after refrigeration or freezing.

My kids love helping me roll out the dough and placing the filling inside. It’s become a staple in our household, perfect for everyday meals or special occasions like holidays and family gatherings.

One of the reasons I love this recipe is that it’s relatively healthy compared to other pie crust recipes out there. The vegetable shortening is a great substitute for butter, and it makes the crust taste so much better without all the added calories.

Plus, it’s super easy to make ahead of time and store in the fridge or freezer for later use.

Flaky Vegetable Shortening Pie Crust

4.5 from 661 votes

This pie crust uses vegetable shortening for a tender, flaky texture that is perfect for both sweet and savory pies. The simple method produces a reliable crust that bakes up golden and crisp every time.

Prep Time15 mins
Cook Time30 mins
Resting Time0 mins
Total Time45 mins
Servings: 8Cuisine: InternationalCalories: 220 kcal

🥘Ingredients

For the Crust

2 1/2 cups all-purpose flour
1 teaspoon salt
1 cup vegetable shortening, chilled and cut into pieces
6 to 8 tablespoons ice water

👨‍🍳Directions

1In a large mixing bowl, whisk together the flour and salt.
2Add the chilled shortening pieces and cut them into the flour using a pastry blender or two forks until the mixture resembles coarse crumbs with some pea-sized pieces remaining.
3Sprinkle 6 tablespoons of ice water over the flour mixture and stir with a fork until the dough begins to come together.
4Add more water, one tablespoon at a time, until the dough is moist enough to hold together when pressed.
5Turn the dough out onto a lightly floured surface and gather it into a ball.
6Divide the dough in half, flatten each half into a disc, wrap in plastic wrap, and refrigerate for at least 30 minutes or until firm.
7Preheat the oven to 425°F.
8On a lightly floured surface, roll one disc of dough into a 12-inch circle about 1/8-inch thick.
9Gently transfer the dough to a 9-inch pie plate and press it into the bottom and up the sides.
10Trim the overhanging dough to about 1/2 inch, then fold the edges under and crimp as desired.
11For a single-crust pie, prick the bottom and sides of the crust with a fork to prevent puffing.
12Bake the crust for 15 minutes, then reduce the oven temperature to 375°F and continue baking for 10 to 15 minutes more, until the crust is golden brown.
13Let the crust cool completely on a wire rack before filling.

🔧Equipment

Large mixing bowl
Pastry blender or two forks
Plastic wrap
Rolling pin
9-inch pie plate
Fork

📊Nutrition Facts (per serving)

🔥Calories: 220 kcal🧈Total Fat: 15g💛Saturated Fat: 4g❤️Cholesterol: 0mg🧂Sodium: 290mg🌾Total Carbs: 19g🥦Dietary Fiber: 1g🍬Sugars: 0g🥩Protein: 3g

📝Notes

For a blind-baked crust, line the crust with parchment paper and fill with pie weights before the initial bake. The dough can be refrigerated for up to 3 days or frozen for up to 3 months.

Watch Video Of How Flaky Vegetable Shortening Pie Crust Works

This vegetable shortening pie crust is a staple in my kitchen because it is easy, dependable, and always turns out flaky and delicious. You can store the baked crust at room temperature for a day or two, or keep the unbaked dough in the fridge for up to three days.

To reheat a baked pie, just warm it in a 350 degree oven for about 10 minutes to refresh the crust. For serving, this crust pairs well with any filling you like.

I often make extra dough and keep it in the freezer for last minute pies. It works great for family gatherings because you can prepare everything ahead and just bake when ready.

Whether it is a holiday feast or a simple Sunday dessert, this crust never lets me down.

❓ Frequently Asked Questions About Flaky Vegetable Shortening Pie Crust

Q1: What is vegetable shortening?

Vegetable shortening is a type of fat made from vegetable oils, such as soybean or cottonseed oil. It’s often used as a substitute for butter in baking, particularly in pie crusts.

Q2: Can I use other types of fat instead of vegetable shortening?

Yes, you can use other types of fat like butter or lard, but keep in mind that they may change the flavor and texture of your pie crust.

Q3: How do I store leftover pie crust?

You can store leftover pie crust in an airtight container in the fridge for up to 3 days or freeze it for up to 2 months.

Q4: Can I make this recipe gluten-free?

This recipe uses all-purpose flour, which contains gluten. However, you can substitute it with gluten-free flour if you need to accommodate gluten intolerance.

Q5: How do I prevent the pie crust from becoming too brown during baking?

To prevent overbrowning, you can brush the pie crust with an egg wash or use a pastry shield during baking.

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