2 Crust Pie Recipe With Shortening: Flaky Layers and Perfect Rise Every Time

This 2 crust pie recipe with shortening delivers the kind of flaky, golden layers that make every slice worth savoring. ✨ The secret lies in the fat—shortening creates that signature crispness and rise that butter simply can’t match, especially for classic fruit pies or rich custard fillings.

I’ve perfected this method over years of testing, ensuring your crust stays tender yet sturdy enough to hold even the heaviest fillings without sogginess.

The beauty of this recipe is in its precision: chilled dough that rolls out smoothly, a blind-baked bottom crust that prevents leaks, and a top crust that seals in flavors while browning to a perfect golden.

Shortening’s higher melting point means your pie stays crisp even after hours out of the oven, making it ideal for potlucks or make-ahead desserts. Whether you’re filling it with spiced apples, creamy pumpkin, or tangy berries, the crust will be the star.

What sets this recipe apart is the technique—rolling the dough just thin enough for flakiness without tearing, venting the top crust for even baking, and brushing with egg wash for that irresistible shine.

The result? A pie with layers so delicate they practically melt in your mouth, yet sturdy enough to slice cleanly. This isn’t just dessert—it’s a showstopper that proves homemade can rival the bakery.

Serve warm with a scoop of vanilla ice cream or a dollop of whipped cream to balance the buttery richness. The possibilities are endless, but the foundation—two perfect crusts—is what makes this recipe foolproof. Let’s get baking.

Ingredients for 2 crust pie recipe with shortening

Six ingredients for two perfect crusts—flaky, golden, and foolproof every time.

Shortening is the game-changer here. Crisco or similar brands work best—look for the kind labeled 'all-purpose' at Walmart or Kroger for consistency. The ice cubes aren't just for flavor; they keep the fat cold so it incorporates properly into the flour, giving you that signature flakiness. I always buy my shortening in the 16-ounce tubs—cheaper per pound and lasts for years. The flour? King Arthur or Gold Medal brands are my go-to because they're finely milled and consistent. Skip the self-rising flour—we're controlling the salt ourselves for perfect balance.

No shortening? Lard or vegetable shortening blends work in a pinch, but texture might suffer slightly. For the egg wash, cold eggs are non-negotiable—they spread more evenly and create that glossy finish. The sugar in the wash isn't just for sweetness; it helps caramelize for that golden-brown crust. Need to blind-bake? Pie weights are ideal, but dried beans or even rice work perfectly fine. Just make sure they're dry—moisture will make your crust soggy. The cornstarch in the egg wash isn't mandatory, but it gives that professional bakery shine that makes your pie look like it came from a fancy patisserie.

This dough keeps beautifully—wrap tightly in plastic and refrigerate for up to 3 days. For longer storage, freeze the dough balls for up to 3 months. I always make a double batch and freeze one crust—saves time when you're craving pie on a whim. The blind-baked crusts? They'll stay crisp at room temperature for 2 days if sealed properly. Brush with melted butter right before serving to revive that fresh-from-the-oven flavor. Trust me, the extra 5 minutes of brushing is worth it for that restaurant-quality finish.

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

Here's how to create restaurant-quality pie crusts with that signature flakiness and rise.

In a large bowl, combine the 4 cups all-purpose flour and 1 tsp table salt. Cut in the 1 cup all-purpose shortening using a pastry cutter or your fingers until the mixture resembles coarse crumbs with pea-sized fat pieces. This cold fat creates those beautiful flaky layers when baked.

Add the 1 cup ice cubes and work them into the flour mixture using your fingers. The ice will melt into water as you work, but the cold temperature helps prevent gluten development. Add the 0.25 cup ice water gradually, mixing just until the dough comes together. Don't overmix—you want to maintain those tender, flaky layers.

Divide the dough into two equal portions (about 2 cups each) and wrap each tightly in plastic wrap. Chill in the refrigerator for at least 1 hour or up to 2 days. This resting period relaxes the gluten and makes rolling out much easier. I press the dough discs flat before wrapping to prevent air pockets that could affect texture.

On a lightly floured surface, roll out one dough portion into a 12-inch circle, about ⅛-inch thick. I use a rolling pin and keep rotating the dough to maintain even thickness. Transfer the rolled crust to a 9-inch pie dish, gently shaping it to fit the bottom and sides. Trim any excess dough hanging over the edge.

Here's where it gets tricky: blind bake the bottom crust. Line it with parchment paper and fill with 2 cups pie weights or dried beans to prevent puffing. Bake at 375°F for 15 minutes until the edges start to turn golden. Remove the weights and bake 5-7 more minutes until the crust is fully set but not browned. This pre-baking ensures your filling stays crispy.

While the bottom crust bakes, prepare the top crust. Roll out the second dough portion to the same 12-inch circle and ⅛-inch thickness. In a small bowl, whisk together the 1 whole large egg, 2 tbsp granulated sugar, and 1 tbsp cornstarch to create the egg wash. This mixture adds shine and helps create that beautiful golden crust.

Carefully transfer the unbaked top crust to the pre-baked bottom crust. Trim any excess dough and press the edges together to seal completely. Cut a few slits in the top crust to allow steam to escape during baking. Brush the top crust generously with the egg wash, being careful not to get any in the pie filling (if using). The egg wash will create that glossy finish we all love.

Place the assembled pie on a baking sheet (to catch any drips) and bake at 375°F for 35-40 minutes until the top crust is deep golden brown and the filling (if using) is bubbly. I like to rotate the pie halfway through baking for even browning. Watch closely in the last 5 minutes—pies can go from perfect to burnt quickly!

For a classic dessert pie, let it cool completely before adding the 1.5 cups vanilla ice cream and 0.5 cup whipped cream. The contrast of warm crust and cold ice cream is what makes this dessert so special. If you're making a savory pie, let it rest for 10 minutes before serving to allow the juices to set.

Slice the pie using a sharp knife heated briefly under hot water for clean cuts. The crust should be crisp and flaky, with no soggy spots. Each slice should reveal those beautiful layers we worked so hard to create. Serve immediately for the best texture—this pie is at its peak when fresh from the oven.

Real talk: the secret to perfect pies is in the details—the cold dough, proper blind baking, and that egg wash. Don't skip any steps, and you'll have pies that impress every time. The flakiness comes from the shortening and cold technique, while the rise comes from proper baking and sealing. You've got this!

Troubleshooting perfect results

Soggy Bottom Fix

If your bottom crust turns soggy, the issue is almost always steam from an unblind-baked crust or excess moisture in the filling. Always pre-bake the bottom crust for 15-20 minutes with pie weights before adding filling.

For fruit fillings, thicken with 1-2 tbsp cornstarch mixed with 1 tbsp cold water per cup of juice. I’ve found that 1 extra minute of pre-baking at 375°F makes a world of difference. 💧

Uneven Baking

Uneven browning usually means your oven isn’t calibrated or the pie isn’t positioned correctly. Place your pie on the middle rack and rotate it halfway through baking for even heat distribution. If your oven runs hot, reduce temperature to 350°F and add 5-10 minutes to baking time.

I use an oven thermometer to check accuracy—many home ovens are off by 25°F or more. ✨

Shortening creates flakier crusts than butter because it has a higher melting point, but it lacks butter’s flavor. If you prefer butter, replace ½ cup shortening with ½ cup cold butter (cut into cubes) and add 1 extra tbsp ice water to compensate for butter’s moisture.

For best results, I recommend sticking with 100% shortening for classic flakiness. 🔥

A pale crust usually means insufficient egg wash or insufficient baking time. Brush the top crust with an extra coat of egg wash and bake for 5-10 more minutes if needed.

For deeper color, sprinkle ½ tsp granulated sugar on the crust before baking—it caramelizes beautifully. I also recommend using a dark-colored pie dish to help absorb more heat. 🌟

Leaky fillings happen when the bottom crust isn’t fully baked or the edges aren’t properly sealed. Always blind-bake the bottom crust for at least 15 minutes and press the top crust edges firmly against the bottom crust.

For extra security, I brush the edges with a little egg wash before sealing. If leaks happen, chill the pie for 10 minutes before serving to help set the filling. 💡

Frequently asked questions