2-Crust Pie Recipe With Shortening: Golden Edges and Flaky Layers All Night

This 2-crust pie recipe with shortening delivers the perfect balance of golden edges and flaky layers that stay tender all night. 🌟 The secret lies in the right ratio of shortening to flour—enough fat to create those signature layers while maintaining structure.

I’ve tested countless variations, and this method consistently produces a crust so good, it makes store-bought look like a compromise.

The beauty of this recipe is its versatility—whether you’re baking a classic apple pie, a rich pecan tart, or a savory chicken pot pie, the crust is the star. Shortening’s high melting point ensures a flaky texture even when filling juices threaten to soften the dough.

And with just 15 minutes of prep time before baking, you’ll have a showstopping dessert without the fuss.

What sets this recipe apart is the foolproof technique for rolling and crimping the crust edges, which prevents shrinking and creates that coveted lattice pattern for fruit pies.

The filling stays perfectly set while the crust maintains its crispness, even after sitting overnight. This is the kind of pie that earns compliments and second helpings.

Perfect for holidays, potlucks, or satisfying a sweet tooth, this recipe scales easily and delivers restaurant-quality results at home. Let’s get started on creating a crust so impressive, it’ll have everyone asking for your secret.

Ingredients for 2 crust pie recipe with shortening

The foundation of restaurant-quality pies starts with these precise ingredients and professional techniques.

The shortening-to-flour ratio is non-negotiable for flaky layers—Crisco or similar brands with 100% vegetable fat work best. King Arthur or Gold Medal flour (high-protein) creates the ideal structure, though any all-purpose will suffice. Purchase shortening from the baking aisle (not vegetable oil), as it's formulated specifically for pie crusts. For the kosher salt, Diamond Crystal dissolves more gently than Morton's—critical for balancing flavor without saltiness. Store shortening in a cool, dark pantry where it won't melt or absorb odors.

No shortening? Lard or butter can substitute at 1:1 ratio, though texture will differ—lard yields flakier crusts while butter adds richness. Pre-sifted flour eliminates lumps, but sift again before rolling if you haven't. The ice water must be chilled (freeze ice cubes overnight if needed) to prevent gluten development. For the egg wash, heavy cream adds shine and richness, though whole milk works in a pinch. Coarse sugar (like Domino's) creates better lattice patterns than granulated—its larger crystals melt slower for crisp edges.

Shortening keeps for up to 2 years unopened in its original container. Flour stays fresh for 6 months in the fridge if exposed to moisture. Pre-made dough can be rolled and chilled for 24 hours before baking—ideal for holiday prep. Lattice strips can be cut ahead and stored between parchment paper for up to 4 hours before assembly. For make-ahead pies, bake the crusts blind, cool completely, then fill and bake—crusts reheat beautifully while fillings set properly.

Step-by-step instructions for perfect two-crust pie with shortening

Master the art of flaky, golden crusts using this precise method—every layer matters.

In a large mixing bowl, combine the 4 cups All-Purpose Flour and 1.5 tsp Diamond Crystal Kosher Salt. Whisk to distribute evenly—this prevents uneven salt pockets that can disrupt flakiness. Cut in the 1.5 cups Unsalted Shortening using a pastry cutter or two forks until the mixture resembles coarse crumbs with pea-sized shortening pieces. Overworking develops gluten, so keep movements light and efficient.

Add the 2 tbsp Granulated Sugar and 0.5 tsp Vanilla Extract (if using) to the flour mixture. Sprinkle over the 0.5 cup Ice Water gradually while stirring with a fork. The dough should come together just as the water is absorbed—it'll be slightly shaggy but not sticky. If it's too dry, add 1 teaspoon more ice water; if too wet, sprinkle in 1 tablespoon more flour. Form into two equal discs, wrap tightly in plastic, and chill for at least 1 hour (up to 24 hours for best results).

Preheat your oven to 375°F. On a lightly floured surface, roll one dough disc into a 12-inch circle, about ⅛-inch thick. Gently transfer to a 9-inch pie dish using the rolling pin, then unfold carefully. Trim excess dough even with the pie edge, leaving a ½-inch overhang. Press the overhang inward to create a rim, then crimp decoratively using your fingers or a fork. The rim should be ¼-inch thick for structural support.

Place the pie dish on a baking sheet lined with parchment paper. Fill the crust with 1 cup Pie Weights or Dried Beans, then blind-bake for 15 minutes. Remove the weights and bake 5 more minutes until the edges are light golden brown. This pre-baking prevents a soggy bottom when filling later.

Roll the second dough disc into a 12-inch circle as before. Brush the baked bottom crust with the 1 whole Large Egg mixed with 2 tbsp Heavy Cream for an egg wash. Sprinkle 0.25 cup Coarse Sugar evenly over the filling (if using). For the lattice: cut the top crust into 12 strips, alternating between 6-inch and 4-inch lengths. Arrange the strips in a lattice pattern, pressing edges gently to seal.

Brush the lattice with the remaining egg wash, then brush the 2 tbsp Unsalted Butter over the top crust. Sprinkle with additional coarse sugar if desired. The butter creates a golden, crisp finish while the sugar caramelizes for sweet contrast. Place the pie on the preheated baking sheet and bake for 35-40 minutes until the crust is deep golden brown and internal temperature reaches 180°F. Let cool for 2 hours before slicing—this ensures clean cuts and maximum flakiness.

After baking, transfer the pie to a wire rack and let it cool completely. The contrast between warm filling and cool crust enhances the flaky layers. For serving, use a sharp serrated knife and dip it in hot water between slices to prevent crumbling. Each slice should reveal distinct, flaky layers with a golden-brown crust that shatters slightly at the edges. The shortening creates those signature flakes by melting during baking and reforming as the dough cools.

This method delivers all-night flakiness—the key is the proper dough chilling, precise rolling, and blind-baking. The result is a pie with crisp edges, tender layers, and a perfect balance of structure and crumbly texture. Serve warm with vanilla ice cream for the ultimate experience.

Make-ahead tips for this recipe

Pre-Bake Crusts

Bake the bottom crust blind for 15 minutes before adding filling to prevent a soggy base. Use pie weights or dried beans to weigh it down—this creates a sturdy foundation that holds up to juicy fillings like apple or berry mixtures.

I always place my pie dish on a parchment-lined baking sheet to catch any drips and ensure even heat distribution. 🌟

Filling Prep Ahead

Assemble your filling ingredients 24 hours in advance and store in an airtight container in the fridge. For fruit fillings, toss with 1 tbsp lemon juice to preserve color and texture.

Custard or cream fillings can be pre-made and chilled, then poured directly into the pre-baked crust before adding the top layer. This saves time on baking day and ensures flavors meld perfectly. ⏰

Top Crust Assembly

Roll and cut the top crust into lattice strips up to 4 hours ahead of baking. Store between parchment paper in the fridge to maintain shape. When ready to assemble, brush the bottom crust with egg wash and sprinkle with coarse sugar for a caramelized finish.

The lattice design not only looks stunning but also allows steam to escape, keeping the filling moist while the crust stays crisp. 💫

Full Pie Assembly

Assemble the pie completely 12 hours before baking and refrigerate uncovered. This allows the filling to firm up slightly, making it easier to slice and serve. For custard or cream pies, cover loosely with plastic wrap to prevent a skin from forming.

The cold filling also helps the crust maintain its flakiness during the final bake. 💡

Baking Schedule

For a make-ahead holiday pie, bake the bottom crust blind the day before, cool completely, then fill and bake the next morning. The crust reheats beautifully while the filling sets perfectly.

If baking ahead, store the fully assembled pie (unbaked) in the fridge for up to 24 hours—just add 10-15 minutes to the baking time to account for the cold start. 🔥

Storage Secrets

Let the pie cool completely before storing in an airtight container at room temperature for up to 3 days. For longer storage, refrigerate for up to 5 days or freeze for 3 months.

To reheat, cover with foil and warm at 350°F for 15 minutes—this restores the crust's flakiness and melts any chilled filling. Each slice will taste like it was just baked. 💪

Frequently asked questions