shortening pie crust recipe

Written BySheba G Updated On
shortening pie crust recipe
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The Best shortening pie crust recipe

I’ve been making this shortening pie crust recipe for years, and it’s still one of my family’s favorites. The best part is that it’s incredibly easy to make, and the results are always impressive.

I love that it’s a versatile recipe that can be used for both sweet and savory pies. My kids have grown up helping me in the kitchen, and they always get excited when we’re making this pie crust from scratch.

It’s a great way to teach them about the importance of using quality ingredients and following a tried-and-true recipe. As for me, I appreciate how this recipe allows me to control the amount of sugar that goes into our pies, making it perfect for those looking for a healthier dessert option.

Plus, it freezes beautifully, so we can enjoy our favorite pies all year round without having to worry about them going bad. This recipe has been passed down through generations in my family, and I’m happy to share it with you now.

I’ve tried many different types of pie crust over the years, but this shortening-based recipe remains my go-to for its flaky texture and buttery flavor. The key to achieving the perfect pie crust is all about temperature control – making sure your shortening is cold enough before adding the liquid ingredients is crucial.

Shortening Pie Crust

Shortening Pie Crust

4.7 from 1740 votes

A classic pie crust recipe using shortening for a flaky, tender crust. This recipe is perfect for both sweet and savory pies.

Prep Time15 mins
Cook Time30 mins
Resting Time0 mins
Total Time45 mins
Servings: 8Cuisine: InternationalCalories: 350 kcal

🥘Ingredients

For the Crust

2 1/2 cups all-purpose flour
1 teaspoon salt
1 teaspoon granulated sugar
1 cup shortening
4-5 tablespoons ice-cold water

👨‍🍳Directions

1In a large mixing bowl, combine flour, salt, and sugar.
2Add shortening and mix using a pastry blender or fork until the mixture resembles coarse crumbs with a few pea-sized pieces of shortening remaining.
3This ensures the crust will be flaky.
4Gradually add ice-cold water, one tablespoon at a time, mixing gently with a fork until the dough just comes together.
5Be careful not to add too much water, as this can make the crust tough.
6The dough should be slightly crumbly and hold together when pressed.
7Turn the dough out onto a lightly floured surface and shape it into a ball.
8Divide the dough in half and shape each half into a disk.
9Wrap each disk in plastic wrap and refrigerate for at least 30 minutes.
10This step is crucial for relaxing the gluten and making the crust tender.
11On a lightly floured surface, roll out one disk of dough to a 12-inch circle, about 1/8 inch thick.
12To prevent sticking, lift the dough occasionally and add more flour to the surface as needed.
13Transfer the rolled dough to a 9-inch pie dish, pressing it gently into the bottom and up the sides.
14Trim the edges, leaving about 1/2 inch of overhang.
15Preheat the oven to 425°F (220°C).
16Prick the bottom of the crust with a fork to prevent bubbling.
17Line the crust with parchment paper and fill it with pie weights or dried beans.
18Bake for 15 minutes.
19Remove the parchment paper and pie weights.
20Brush the crust with a light coating of water and sprinkle with flour.
21Bake for an additional 10-15 minutes, or until the crust is golden brown.
22The crust should be firm to the touch and lightly golden.

🔧Equipment

Large mixing bowl
Pastry blender or fork
Measuring cups and spoons
Pie dish
Rolling pin
Oven

📊Nutrition Facts (per serving)

🔥Calories: 350 kcal🧈Total Fat: 12g💛Saturated Fat: 5g❤️Cholesterol: 30mg🧂Sodium: 600mg🌾Total Carbs: 45g🥦Dietary Fiber: 3g🍬Sugars: 5g🥩Protein: 15g

📝Notes

Tips: You can substitute whole wheat flour for a healthier option. Use a food processor to mix the dough for a quicker process. Adding a small amount of vinegar to the water can help create a more tender crust.

Watch Video Of How Shortening Pie Crust Works

This shortening pie crust recipe has been a staple in my household for years. It’s perfect for any occasion – whether you’re hosting a dinner party or just need something quick and delicious for your family.

One thing I love about this recipe is how versatile it is; you can use it for both sweet and savory pies. My kids adore helping me make this pie crust from scratch, and I appreciate how easy it is to customize with their favorite fillings.

❓ Frequently Asked Questions About Shortening Pie Crust

Q: What is the difference between shortening and butter in pie crust?

This is a great question! Shortening and butter are both used as fat sources in pie crust, but they have distinct effects on the final product. Shortening produces a flaky texture with a more neutral flavor, while butter gives a richer, more complex taste but can sometimes make the crust tough if overworked.

Q: Can I substitute other types of fat in this recipe?

Sure! While shortening is traditional in this recipe, you can experiment with other fats like coconut oil or lard if you prefer. Just keep in mind that each will affect the flavor and texture slightly.

Q: Why do I need to use ice-cold water when making pie crust?

The ice-cold water helps prevent the gluten in the flour from developing too much, which can lead to a tough or dense crust.

Q: Can I make this pie crust ahead of time?

You can make the dough ahead of time and store it in an airtight container in the fridge for up to 24 hours or freeze it for up to 3 months.

Q: How do I prevent my pie crust from shrinking during baking?

To avoid shrinkage, make sure your oven is at the right temperature (usually around 375°F), don’t overwork the dough, and use a baking sheet lined with parchment paper or a silicone mat.

Hi, I’m Sheba G, the creator behind **Sheba’s Recipe**, where I share my favorite homemade dishes and easy recipes anyone can try. I love experimenting in the kitchen and helping others enjoy simple, flavorful meals with confidence.

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