Easy Shortening Pie Crust (Flaky, By Hand or Food Processor)
This Easy Shortening Pie Crust makes two tender, flaky crusts with just five pantry ingredients, and you can make it with a food processor OR by hand. If pie crust has ever scared you, this is a great one to start with, because shortening is about as forgiving as pie dough gets!
I’m a butter crust girl at heart, and I’m not going to pretend otherwise. But there are SO many kinds of crust out there, and shortening has a few tricks up its sleeve that butter doesn’t. It’s easier to roll, it holds a crimped edge beautifully, and it doesn’t panic in a warm kitchen. If that sounds like what you need, you’re in the right place!
Shortening vs Butter Pie Crust
So what’s the actual difference? Butter is about 80 percent fat, and the rest is water. When that water hits a hot oven, it turns to steam and puffs the dough into those big flaky layers. And of course you get a great buttery flavor in an all butter crust.
Shortening is 100 percent fat with no water at all, so the crust bakes up more tender and crumbly, with smaller flakes and a milder flavor.Shortening also stays solid at a higher temperature than butter does. That’s why it’s easier to work with, especially if your kitchen runs warm or you’re new to pie dough.
Ingredients for Easy Shortening Pie Crust
You only need five pantry staples for this crust, and you probably have every one of them right now! Chill the shortening and water before you start, because cold is what makes this crust flaky.
- All purpose flour
- Kosher salt
- Sugar
- Vegetable shortening, chill before making this crust
- Cold water
Make Ahead and Storage
This recipe makes two crusts, so you can bake one now and save one for later. Wrap each disk of dough tightly in plastic wrap and keep it in the fridge for up to 2 days. To freeze it, wrap it tightly, put it in a freezer bag, and freeze it for up to 3 months. Thaw it in the fridge overnight before you roll it out.
Food Processor Pie Crust
You can make this Homemade Pie Crust Recipe one of two ways, and I’ll tell you how to do them both. WITH a food processor it is SO EASY.
- measure dry ingredients into the bowl of the processor
- give it a whirl
- add the shortening
- pulse to chop
- add the water slowly while pulsing to combine
- when it forms a dough stop adding water
- divide dough and chill
No Food Processor? No Problem!
Just because I mention that this is food processor pie crust doesn’t mean you have to have one to make this recipe. In fact, it’s almost as easy to make it without one.
Make the Pie Dough by Hand
- Whisk the dry ingredients
- drop in the shortening
- use a pastry blender or two knives to work the shortening in until it looks like bread crumbs
- slowly add the cold water until a dough is formed
- when it forms a dough stop adding water
The food processor just takes out the handwork element of this crust, otherwise, it’s the same process.
What Can Go Wrong
If your dough is dry and crumbly and won’t hold together, it needs more water. Add cold water a little at a time until it comes together in a soft dough you can work with. It’s better to go slow than to dump in too much at once.
If your crust bakes up tough, the dough was either worked too much or got too much water. Mix only until it comes together and then stop. Pie dough doesn’t need to be kneaded like bread.
If your crust shrinks in the pan, the dough was stretched to fit or didn’t get enough time in the fridge. Lay the dough in the pan, let it settle into the corners on its own, and chill it before it goes in the oven.
If your dough tears while you’re rolling it out, don’t panic! Dab a little water on the edges and press them back together. Water works like glue on pie dough.
And if you’re making pie crust…
why not try a new pie recipe? My Old Fashioned Pecan Pie is made without corn syrup and it’s oh-so-good. Its cousin is the Chocolate Pecan Pie another family favorite. Try one or both of them for some good old fashioned pies!
Easy Shortening Pie Crust
Ingredients
- 3 cups all purpose flour
- 1 teaspoon kosher salt
- 1 teaspoon sugar
- 1 cup vegetable shortening chilled
- 1/2 cup cold water
Instructions
- put the flour, salt, and sugar, in the bowl of a food processor
- put the top on and give it a whirl-no food processor? find the alternate direction for making this by hand below
- add the cold shortening, pulse to combine until the mix looks like bread crumbs
- drizzle in enough water for the dough to come together in a clump
- with the processor, OFF reach in and feel the dough does it feel dry and crumbly or soft and supple?
- if it’s dry and crumbly add small amounts of cold water until it comes together in a soft and pliable dough
- once you’ve achieved a dough you can work with divide it in half, pat each half into a disk, wrap tightly and refrigerate at least an hour
- to make pies: roll the chilled dough in a circle 2 inches wider than your pie pan, lay in the pie pan, press to fit being careful not to stretch it too much, crimp the edges as desired, bake as needed
Notes
- Whisk the dry ingredients
- drop in the shortening
- use a pastry blender or two knives to work the shortening in until it looks like bread crumbs
- slowly add the cold water until a dough is formed
- when it forms a dough stop adding water, check to make sure it isn’t too crumbly if it is add more water
Nutrition
- 1914 Pecan Pie (A Vintage Recipe From Over 100 Years Ago)
- Paul Hollywood’s Iced Gems (Tiny British Shortbread Cookies)
- Old Fashioned Apple Pie (Double Crust)
- Caramel Apple Blondies
- Slow Cooker Pecan Cobbler
- Apple Strudel Slices
