Baking & Pastry > Pies & Tarts > Shortcrust Pastry > Basic Pie Dough Recipe (Shortening)

Classic Shortening Pie Crust

This recipe provides a reliable and flaky pie crust using shortening as the primary fat. Shortening contributes to a tender texture and a crisp, pale crust. Perfect for beginners, this recipe is easy to handle and yields consistently good results. This recipe is suitable for both sweet and savory pies.

Prep Time
20 minutes
Cook Time
Varies depending on the filling (typically 30-45 minutes at 375°F / 190°C)
Servings
One 9-inch pie crust
Ingredients
  • 2 1/2 cups All-purpose flour
  • 1 cup Shortening
  • 1 teaspoon Salt
  • 6-8 tablespoons Ice water

Chill the Ingredients

Place the shortening in the freezer for 15-20 minutes before starting. Measure the ice water and keep it as cold as possible. Cold ingredients are key to preventing the shortening from melting and creating a tough crust.

Combine Dry Ingredients

In a large bowl, whisk together the flour and salt.

Cut in the Shortening

Add the chilled shortening to the flour mixture. Using a pastry blender or your fingertips, cut the shortening into the flour until the mixture resembles coarse crumbs with some larger pieces of shortening remaining. Do this quickly to prevent the shortening from melting.

Add the Ice Water

Gradually add the ice water, one tablespoon at a time, mixing lightly after each addition. Stop adding water when the dough just comes together and is no longer dry. Be careful not to overmix.

Form the Dough

Gently gather the dough into a ball. Flatten the ball into a disc, wrap it tightly in plastic wrap, and refrigerate for at least 30 minutes (or up to 2 days). This allows the gluten to relax, making the dough easier to roll out.

Roll Out the Dough

On a lightly floured surface, roll out the dough into a circle that is about 12 inches in diameter. Roll from the center outwards, rotating the dough as needed to maintain a circular shape.

Transfer to Pie Plate

Carefully transfer the rolled-out dough to a 9-inch pie plate. Trim any excess dough and crimp the edges as desired.

Blind Baking (if necessary)

If blind baking the crust (for fillings that don't require baking), prick the bottom of the crust with a fork to prevent it from puffing up. Line the crust with parchment paper and fill it with pie weights or dried beans. Bake at 375°F (190°C) for 15-20 minutes, then remove the weights and parchment paper and bake for another 5-10 minutes, or until lightly golden brown. Let cool completely before filling.

Baking with Filling

Fill the pie crust with your desired filling and bake according to the filling's recipe instructions. This usually involves baking at 350-375°F (175-190°C) until the filling is set and the crust is golden brown.

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FAQ

  • Why is it important to keep the ingredients cold?

    Cold ingredients prevent the shortening from melting into the flour, which would result in a tough crust. The small pieces of cold shortening create steam during baking, leading to a flaky texture.
  • Can I use a food processor to make the dough?

    Yes, you can use a food processor. Pulse the flour and salt together, then add the chilled shortening and pulse until the mixture resembles coarse crumbs. Add the ice water a tablespoon at a time, pulsing until the dough just comes together. Be careful not to overprocess.
  • What if my dough is too dry?

    If your dough is too dry and crumbly, add a teaspoon of ice water at a time until it comes together. Be careful not to add too much water, as this can make the dough tough.
  • Can I freeze the pie dough?

    Yes. Wrap the dough tightly in plastic wrap and then place it in a freezer bag. It can be frozen for up to 3 months. Thaw overnight in the refrigerator before using.