Desserts
This apple pie crust recipe with shortening delivers the perfect balance of flakiness and structure—no foil required. The secret lies in cold butter and shortening, which create those signature layers that stay crisp even after baking.
I've perfected this technique over years of testing, ensuring every bite delivers that satisfying crunch without turning soggy.
What makes this recipe work is the proper ratio of shortening to butter—shortening provides stability while butter adds flavor. We'll work quickly with cold ingredients to prevent melting, then roll and fold the dough for maximum flakiness.
The result? A golden-brown crust with tender, shatteringly thin layers that hold up beautifully to both classic and modern apple fillings.
The key to success is patience during the chilling stages—never rush this step. Once baked, this crust stays crisp for hours, making it ideal for pies that need to sit before serving.
Whether you're making a traditional apple pie or experimenting with new fillings, this crust will elevate your dessert game every time.
Ready in about 45 minutes from start to finish, this recipe delivers restaurant-quality results at home. The technique is straightforward, but the payoff—those perfect, flaky layers—is worth every minute of effort. Let's get started on creating the foundation for your next perfect pie.
Ingredients for apple pie crust recipe with shortening
Eight essential ingredients create the perfect flaky apple pie crust—no foil tricks needed.
| Ingredient | Amount | Notes |
|---|---|---|
| All-Purpose Flour 🌾 | 3 cups | Sifted for light texture |
| Unsalted Butter 🧈 | ¾ cup | Cold, cubed into 1/2-inch pieces |
| Vegetable Shortening 🧈 | ½ cup | Crisco or similar brand |
| Granulated Sugar 🍚 | ¼ cup | Plus 1 tbsp for sprinkling |
| Large Egg Yolk 🥚 | 1 whole | Only the yolk for richness |
| Ice Water 💧 | ¼ cup | Chilled, for binding |
| Diamond Crystal Kosher Salt 🧂 | ½ tsp | Fine grain for even distribution |
| Vanilla Extract 🍯 | ½ tsp | Pure, high-quality vanilla |
The butter and shortening are non-negotiable here. Cold butter (straight from the fridge) creates those signature flaky layers, while shortening like Crisco adds stability so it doesn't melt prematurely. I always grab European-style butter from Whole Foods—it has higher fat content (82%) which makes all the difference. The flour? King Arthur or Gold Medal are my go-tos—they're finely milled and give consistent results. Don't skip sifting it, even if the recipe doesn't say so. That extra step prevents tough spots in the crust.
No vanilla extract? Almond extract at half the amount works in a pinch, though it has a different flavor profile. Running short on egg yolk? 1 tbsp of heavy cream can replace it, but the crust won't be quite as rich. The sugar is crucial—it caramelizes beautifully during baking, giving that golden color. Brown sugar can substitute at the same amount, but it'll make the crust slightly darker. For the ice water, freeze small ice cubes ahead of time so you're not waiting for water to chill. And if you're worried about the crust being too rich, reduce the butter by 2 tbsp—it'll still be flaky, just slightly less indulgent.
This dough needs to rest—at least 2 hours in the fridge, but overnight is ideal. Wrap it tightly in plastic wrap to prevent drying. Once rolled out, keep it cold by chilling the rolling pin and working quickly. The crust stays crisp for 3-4 days at room temperature if stored in an airtight container, or up to 3 months frozen between parchment paper. For best results, bake the pie directly on the oven rack to get that perfect golden color without needing foil.
Why You'll Love This Recipe
- No-Fuss Mixing: I swear by this crust—just toss the cold butter and shortening with flour until it looks like crumbs, then add ice water. No food processor, no overworking, just snap it together in minutes.
- Buttery-Crisp Magic: That combo of butter and shortening? It’s the secret. The butter gives rich flavor, while the shortening keeps it flaky even when baked. The sugar? Tiny caramelized pockets—trust me, you’ll want seconds.
- Weeknight or Holiday: Same dough, endless uses. Apple pie, of course, but also hand pies, pot pies, or even a savory galette. Honestly, I’ve made it for Thanksgiving leftovers and lazy Sunday breakfasts—works every time.
- Budget-Friendly Staples: Flour, butter, shortening—these are pantry basics. No pricey specialty ingredients, and the dough keeps for days in the fridge. (Yes, even on a Tuesday night.)
Step-by-step instructions for apple pie crust with shortening
Here's how to create the ultimate flaky, golden crust that holds its shape without foil.
Combine Dry Ingredients for Optimal Texture
In a large mixing bowl, whisk together the 3 cups All-Purpose Flour and 0.5 tsp Diamond Crystal Kosher Salt. I sift the flour first to eliminate any lumps and aerate it slightly—this creates more surface area for the fat to coat, which is crucial for flakiness. Add the 0.25 cup Granulated Sugar and 0.5 tsp Vanilla Extract to the flour mixture and whisk again until evenly distributed. The sugar adds subtle sweetness that complements the apples, while the vanilla enhances the overall aroma.
This dry blend should look like fine, powdery snow. If you notice any flour clumps, give it another quick sift through a fine-mesh sieve. The goal is to create a uniform base where every particle gets properly coated by the fat. Don't skip this step—uneven distribution leads to tough spots in your crust.
Cut in Cold Fat for Maximum Flakiness
Add the 0.75 cup Unsalted Butter (cold, cubed into ½-inch pieces) and 0.5 cup Vegetable Shortening to the dry ingredients. Using a pastry cutter or your fingers, work the fat into the flour mixture until the pieces are about the size of small peas. I like to use my fingers for this step—it gives me better control over the texture. The fat should look like coarse crumbs with some larger pieces remaining.
This cutting-in process is where the magic happens. The cold fat creates steam when it hits the oven's heat, which pushes up the layers of dough and creates those beautiful flakes. If your mixture starts to look like wet sand, you've overworked it—this is the #1 mistake that kills flakiness. The ideal texture should resemble coarse cornmeal with some visible fat pieces.
Add Wet Ingredients and Form the Dough
Make a well in the center of your mixture and add the 1 whole Large Egg Yolk and 0.25 cup Ice Water. Using a fork, gently combine the wet ingredients with the dry until just combined. Be careful not to overmix—you're looking for a dough that comes together when pressed but still has some dry spots. If the dough feels too dry, add 1 teaspoon of ice water at a time until it holds together.
Once the dough forms a shaggy mass, turn it out onto a lightly floured surface and gently press it into a disk. Wrap the dough tightly in plastic wrap and refrigerate for at least 1 hour (or up to 2 days). This resting period allows the gluten to relax and the fat to firm up, making it much easier to roll out later. The cold temperature also helps prevent the dough from shrinking during baking.
Roll and Layer for Perfect Crust
On a lightly floured surface, roll the chilled dough into a 12-inch circle, about ⅛-inch thick. I like to use a rolling pin with guides to maintain consistent thickness. Transfer the rolled dough to a 9-inch pie dish, gently pressing it into the bottom and up the sides. For a classic two-crust pie, roll out a second identical circle for the top crust.
Here's the pro tip: Sprinkle 1 tablespoon Granulated Sugar evenly over the bottom crust before adding your apple filling. This creates a beautiful caramelized crust edge that's irresistibly crisp. If you're making a lattice top instead of a full crust, cut the second dough into strips and weave them over the filling. The key is to keep the dough cold throughout this process—warm dough shrinks and loses its flaky potential.
Blind-Bake for Structure Without Foil
Preheat your oven to 375°F. For a bottom crust, prick the dough all over with a fork to prevent puffing, then line it with parchment paper and fill with pie weights or dried beans. Bake for 15 minutes, then remove the weights and bake for another 5-7 minutes until the edges are lightly golden. For a top crust, brush it with the 1 whole Large Egg Yolk mixed with 1 tablespoon water before adding to the pie.
The secret to this no-foil method is the proper blind-baking technique. The weights prevent the crust from puffing up while allowing steam to escape, creating a sturdy base that won't sog from the apple filling. The egg wash adds shine and a beautiful golden color. Bake the assembled pie for 45-55 minutes until the crust is deep golden brown and the filling is bubbling. Let it cool for at least 2 hours before slicing—this resting period allows the juices to set and the crust to firm up.
Pro Tips For Making Apple Pie Crust Recipe With Shortening
- CHILL THE SHORTENING FIRST: I learned this the hard way—using cold shortening straight from the fridge makes mixing with butter and flour so much easier. The dough stays cooler, handles better, and won’t turn greasy when you roll it out. (Yes, even if you’re impatient like me.)
- SALT THE FLOUR BEFORE MIXING: Sprinkle 1 teaspoon of salt directly into the flour before cutting in the butter and shortening. This ensures even distribution—no more clumpy, uneven salt pockets when you take that first bite. (Your future self will notice the difference.)
- WORK FAST AFTER MIXING: Once you’ve combined the dough, resist the urge to fiddle with it. The butter and shortening start melting the second they hit room temperature, which is why this crust holds up better than all-butter ones. Shape and chill it within 10 minutes, or the flakiness will disappear faster than your willpower.
- USE A THIN ROLLING PIN: A thin, smooth rolling pin (like a French-style one) gives you more control and less effort when rolling out the dough. Press down gently—this isn’t a snowball fight. Too much pressure = tough crust. (I skip this when I’m lazy, but the dish is noticeably better when I don’t.)
Storing and reheating this apple pie crust recipe with shortening
Fridge Storage Tips
Wrap your baked apple pie crust tightly in plastic wrap or place it in an airtight container to maintain crispness. Store it at 40°F or below for up to 4 days—the cold temperature preserves that perfect flaky texture.
I like to chill the crust on a wire rack first for 30 minutes before wrapping to prevent condensation, which can make it soggy. 💫
Freezer Prep for Later
For longer storage, freeze unbaked crusts between two layers of parchment paper in a ziplock bag for up to 3 months. Thaw overnight in the fridge before rolling out—never at room temperature, or the fat will soften and ruin the flakiness.
I mark the bags with the date to track freshness. For baked crusts, freeze them whole (unassembled) for 2 months—just reheat in the oven at 350°F for 10-15 minutes to refresh.
Reheating Baked Crusts
To revive a slightly stale crust, place it on a baking sheet and bake at 375°F for 8-10 minutes until golden and crisp again.
For a quick fix, sprinkle 1-2 tablespoons of ice water over the crust and cover with a damp paper towel in the microwave for 20-30 seconds—this adds steam to restore flakiness. Avoid reheating in the oven with filling unless you want to fully rebake the pie.
Assembled Pie Storage
If you've already assembled your pie but need to delay baking, refrigerate it (unbaked) for up to 24 hours. Cover tightly with plastic wrap to prevent drying. For baked pies, store at room temperature for 2 days or refrigerate for 4 days.
The crust stays crisp best when the pie isn't fully cooled before storing—let it sit for 1 hour at room temperature first to set the juices.
Reviving Day-Old Slices
Slice your pie and store individual portions in single-serving containers with parchment paper between layers. To refresh, warm slices in the oven at 350°F for 5-7 minutes until the crust is crisp again.
For microwave reheating, cover with a damp paper towel and heat for 10-15 seconds—just enough to soften the filling without drying the crust. 🍏
Nutrition facts
Frequently asked questions
Why does this recipe use both butter and shortening?
The butter adds rich flavor while the shortening creates stability—it has a higher melting point than butter, so it doesn't melt prematurely during baking. This combination gives you the best of both worlds: flaky layers with deep flavor. The shortening also helps prevent shrinking during baking, ensuring your crust holds its shape beautifully.
Can I make this crust without shortening?
Yes, but you'll need to adjust the fat ratio. Replace the 0.5 cup shortening with an extra 0.5 cup butter and reduce the flour by 1-2 tablespoons to compensate. However, you might lose some of that signature flakiness since butter melts faster. For best results, keep the shortening if you want that classic pie crust texture.
How do I prevent my crust from shrinking in the oven?
Keep everything cold! Work with chilled ingredients, avoid overworking the dough, and don't let it warm up before baking. When rolling out, keep the dough on a floured surface and use a cold rolling pin. For extra insurance, blind-bake the bottom crust for 10-15 minutes before adding filling—this sets the structure before the filling adds moisture.
What's the best way to handle a cracked crust?
Don't panic! Brush the cracks with egg wash and sprinkle with extra granulated sugar before baking. The sugar will caramelize and hide the cracks beautifully. For a more dramatic fix, create decorative patterns with a fork or knife in the dough before baking—this intentional cracking can actually look intentional and elegant!
How do I make this crust for a deep-dish pie?
Increase the dough recipe by 50% (use 4.5 cups flour) and roll it into a 14-inch circle. For a deep-dish pie, you'll need to roll the dough directly over the pie dish (no separate rolling surface) and press it firmly into the sides. Chill the dough for 30 minutes between each layer if making a double crust, and be patient—deep-dish crusts take longer to bake.