I’m so excited to share with you my go-to shortening pie crust recipe that has been a staple in our household for years. As a busy mom of three, I’m always on the lookout for recipes that are easy to make, delicious, and can be adapted to suit various occasions.
This shortening pie crust recipe is a perfect example of a versatile recipe that never fails to impress. My kids love helping me in the kitchen, and this recipe is one of their favorites – they can’t get enough of the flaky, buttery goodness it produces.
Whether it’s for a family gathering, a holiday meal, or just a regular weeknight dinner, this shortening pie crust recipe is always a good idea. Not only is it incredibly easy to make, but it also yields the most tender and flavorful crust I’ve ever had the pleasure of biting into.
And the best part? It’s incredibly healthy compared to traditional pastry dough recipes.
With just a few simple ingredients and some basic kitchen tools, you’ll be enjoying your very own homemade pie crust in no time.
Classic Shortening Pie Crust
4.6 from 1446 votes
This flaky and tender pie crust uses shortening for a reliable, easy-to-handle dough. Perfect for both sweet and savory pies, it bakes up golden and crisp every time.
1In a large mixing bowl, whisk together the flour, salt, and sugar.
2Add the cold shortening pieces and cut them into the flour using a pastry blender or two forks until the mixture resembles coarse meal with pea-sized bits of shortening.
3Drizzle 1/2 cup of ice water over the flour mixture and toss with a fork until the dough begins to come together.
4If the dough is too dry, add more ice water one tablespoon at a time until it holds together when pressed.
5Turn the dough out onto a lightly floured surface and gather it into a ball.
6Flatten into a disc, wrap tightly in plastic wrap, and refrigerate for at least 1 hour until firm.
7Preheat your oven to 425°F.
8On a floured surface, roll the chilled dough into a 12-inch circle about 1/8-inch thick.
9Carefully transfer the dough to a 9-inch pie dish and gently press it into the bottom and up the sides.
10Trim the excess dough from the edges and crimp as desired.
11For a pre-baked crust, prick the bottom and sides with a fork, line with parchment paper, and fill with pie weights or dried beans.
12Bake the crust for 12 to 15 minutes until the edges are lightly golden.
13Remove the parchment and weights, then bake for another 3 to 5 minutes until the bottom is dry and pale gold.
For a flakier crust, keep all ingredients and equipment as cold as possible. This dough can be refrigerated for up to 3 days or frozen for up to 3 months.
Watch Video Of How Classic Shortening Pie Crust Works
This shortening pie crust recipe is truly a staple in our household – we use it all year round for both sweet and savory pies.
Whether you’re looking for a quick dessert fix or need a reliable option for meal prep, this recipe delivers every time.
With its effortless preparation method and adaptable nature, there’s no reason not to give this tried-and-true shortening pie crust recipe a try!
❓ Frequently Asked Questions About Shortening Pie Crust
Q1: What is shortening pie crust made of?
Shortening pie crust is made from a combination of cold butter or other fats, flour, salt, and sometimes sugar. Unlike traditional pastry dough that uses lard or other animal fats, shortening pie crust uses vegetable shortening as its primary fat source.
Q2: Can I use all-purpose flour instead of pastry flour?
While you can use all-purpose flour as a substitute for pastry flour in this recipe, keep in mind that your results may vary slightly in terms of texture and flavor. Pastry flour has a lower protein content than all-purpose flour, which makes it ideal for creating delicate pastries like this shortening pie crust.
Q3: Why do I need to keep my ingredients cold?
Keeping your ingredients cold is crucial when making shortening pie crust because it helps prevent the butter from melting and becoming too soft. This ensures that your dough stays flaky and tender rather than tough and crumbly.
Q4: Can I use this recipe for savory pies as well?
Absolutely! This shortening pie crust recipe works beautifully for both sweet and savory pies. Feel free to experiment with different fillings to create your own unique flavor combinations.
Q5: How do I store leftover pie crust?
If you don’t plan on using your leftover pie crust immediately, simply wrap it tightly in plastic wrap or aluminum foil and refrigerate for up to three days or freeze for up to two months.
These sweet and spicy pecans are a delightful snack, perfect for parties or a quick treat. The combination of brown sugar, chili powder, and cayenne pepper crea…
Baltimore Peach Cake is a classic dessert featuring ripe peaches and a moist, tender cake. This recipe combines a delicate cake base with a sweet peach topping,…
This Dutch apple crumb pie features a buttery, flaky crust filled with tender, cinnamon-spiced apples. A generous crumb topping adds a sweet, crunchy finish tha…
This quick and easy microwave scrambled eggs recipe is perfect for a hassle-free breakfast. In just a few minutes, you can have a delicious and protein-packed m…
This egg-free, heat-treated edible cookie dough is safe to eat raw and tastes just like classic chocolate chip cookie dough. It comes together in minutes with s…
