10-Inch Pie Crust Recipe With Crisco: Golden-Edged Lattice Without Chill Time

A 10-inch pie crust with Crisco delivers that signature flaky, golden lattice without the traditional chill time—perfect for both sweet and savory pies. The secret lies in using Crisco’s high melting point, which creates tender layers even without resting.

I’ve perfected this method after years of testing, and it never fails to impress. This recipe simplifies the process with a foolproof technique that skips the 30-minute chill, making it ideal for last-minute baking.

The crust maintains its structure while baking, resulting in a crisp, buttery edge that’s impossible to resist. Whether you’re making apple pie, quiche, or savory hand pies, this method works every time. What sets this apart is the lattice design, which adds visual appeal while keeping the filling visible.

The Crisco-based dough is easier to roll and less prone to shrinking, ensuring your pie crust holds its shape perfectly. No special tools required—just a rolling pin and patience. Ready in under 45 minutes, this recipe is perfect for beginners and experienced bakers alike. Let’s get started!

Ingredients for 10 inch pie crust recipe crisco

Nine essential ingredients transform into a foolproof 10-inch lattice crust—no chill required.

The Crisco is non-negotiable—its high melting point creates those signature flaky layers without traditional chilling. Grab the 1-pound tub from the baking aisle, not the smaller tubs, as they contain additives. For flour, King Arthur or Gold Medal brands yield the best texture; avoid pre-sifted versions. The ice water must be chilled—room temperature water develops gluten and ruins the tender crumb. Store your shortening in a cool, dark place to maintain its stability, and measure the butter cold by cutting cubes from a chilled stick.

No Crisco? Vegetable shortening like Spry works in a pinch, though texture may differ slightly. Substitute butter for the lattice brushing? Use equal parts melted butter and shortening to mimic Crisco’s behavior. The egg wash can be made with just water if you forget the vinegar, though the flavor will be slightly less bright. For a gluten-free version, swap flour for a 1:1 gluten-free blend—just add an extra tablespoon to compensate for reduced binding. Pre-sifted flour? Sift again to ensure lightness, as pre-sifting compacts the flour particles.

The dough keeps for up to 2 days wrapped tightly in plastic in the fridge. For longer storage, freeze shaped discs between parchment paper for up to 3 months. Thaw overnight in the fridge before rolling. The lattice design requires no special tools—simply cut strips with a sharp knife. Brush the finished lattice with melted butter and sprinkle with cornstarch immediately before baking to prevent sticking. This crust reheats beautifully—5 minutes at 350°F restores crispness for leftover slices.

Step-by-step instructions for a golden-edged lattice crust

Here's how to create a flawless 10-inch pie crust with Crisco—no chilling required.

Place the 2.5 cups all-purpose flour in a large mixing bowl. Add the 1 cup Crisco shortening, broken into small chunks, and the 0.5 tsp Diamond Crystal kosher salt. Using a pastry cutter or two forks, work the shortening into the flour until the mixture resembles coarse crumbs with pea-sized pieces remaining. This texture is crucial—it ensures flaky layers without excessive handling.

Next, whisk in the 1 tbsp granulated sugar. Sugar enhances browning, giving that coveted golden edge. Stir gently to distribute evenly. Avoid overmixing at this stage—you want to preserve the fat's ability to create flaky layers when baked. The dough should look dry and slightly gritty, with visible fat pieces.

In a separate small bowl, whisk together the 0.5 cup ice water, 1 whole large egg yolk, 1 tsp white vinegar, and 1 tbsp cornstarch. The vinegar balances the egg's richness, while cornstarch prevents the lattice from sticking during assembly. Pour this liquid mixture slowly over the dry ingredients, stirring gently with a wooden spoon or silicone spatula.

Mix just until the dough comes together—it should hold when pressed but still feel slightly shaggy. If it appears too dry, add 1-2 teaspoons more ice water; if too wet, sprinkle in 1 tablespoon more flour. The dough should be pliable but not sticky. Avoid overworking it, as gluten development makes the crust tough.

Turn the dough onto a lightly floured surface and divide it into two equal portions. Roll one portion into a 10-inch circle, about ⅛-inch thick, using a rolling pin. If the dough resists, let it rest for 2-3 minutes before rolling again. The goal is an even thickness—this ensures uniform baking and prevents a soggy bottom.

Transfer the rolled dough to a 10-inch pie dish, gently pressing it into the edges to create a slight rim. Trim any excess dough hanging over the edge with a sharp knife. Fold the overhang inward to create a clean finish. Repeat with the second portion of dough. Wrap both dough discs in plastic wrap and let them rest at room temperature for 10 minutes—this relaxes the gluten for easier handling.

Preheat your oven to 375°F. Unwrap one dough disc and place it in the pie dish, pressing gently to adhere to the bottom and sides. Cut the second dough disc into ½-inch-wide strips, alternating between 3-inch and 1-inch widths for the lattice pattern. Arrange the strips in a herringbone pattern, weaving them over and under each other. Leave the center open for filling.

In a small bowl, whisk together the 2 tbsp unsalted butter, melted, with 1-2 teaspoons ice water. Brush this mixture generously over the lattice and the exposed crust edges. The butter promotes browning, while the water helps activate the sugar for that signature golden color. Bake the crust for 15-18 minutes until the edges are deep golden brown and the lattice is set but not dark.

Remove the crust from the oven and place a pie weight or dried beans over the lattice center. Return to the oven and bake for an additional 5-7 minutes to prevent puffing when the filling is added. The crust should be firm to the touch but still slightly soft—this ensures it holds its shape without becoming brittle.

Let the crust cool for 10 minutes before adding your filling. The residual heat helps prevent a soggy bottom, while the lattice remains crisp enough to hold its intricate design. This method guarantees a sturdy, golden-edged crust that complements any pie filling—no chilling required.

Creative variations of 10 inch pie crust recipe crisco

Sweet vs. Savory

This versatile crust works for both sweet and savory pies—just adjust the filling and lattice brushing. For apple or berry pies, brush the lattice with melted butter mixed with 1 tablespoon brown sugar before baking.

For savory options like chicken pot pie, use a garlic-herb butter wash (melt 2 tablespoons butter, mix with 1 minced garlic clove, 1 tsp dried thyme, and ½ tsp salt). The Crisco-based dough handles both perfectly without losing structure. 🍏

Mini Hand Pies

Roll out the dough to ⅛-inch thickness and cut into 3-inch circles using a round cutter. Fold each circle in half, brush edges with egg wash, and crimp with a fork. Fill with apple-cinnamon or sausage-and-cheese mixtures, then bake at 375°F for 18-20 minutes.

The lattice technique works beautifully for mini pies—just scale down the strips to ¼-inch width. These make perfect party appetizers or lunchbox treats. 🥧

Gluten-Free Adaptation

Replace the all-purpose flour with 2.5 cups gluten-free 1:1 baking flour (like Bob’s Red Mill) and add 1 extra tablespoon to account for reduced binding. Use 1 extra tablespoon ice water to compensate for dryness.

For extra stability, add 1 tablespoon xanthan gum to the dry ingredients. The Crisco still creates flaky layers, but the texture will be slightly denser. Blind-bake for 2-3 extra minutes to ensure structural support. 🌱

Herb-Infused Lattice

Add 1 tablespoon finely chopped fresh herbs (like rosemary or thyme) to the lattice strips before weaving. For sweet pies, try mint or basil with berry fillings. The herbs infuse subtle flavor without overpowering.

Brush the lattice with herb-infused butter (melt 2 tbsp butter, mix with 1 tsp chopped herbs) for an aromatic twist. This works especially well with lemon curd or spiced pear fillings. 🌿

No-Bake Lattice

Skip the blind-baking step entirely for a no-bake crust—just assemble the lattice and brush with butter. Bake at 375°F for 12-15 minutes until golden. This shortcut works for fruit pies with high acidity (like lemon or cherry) or cheesecakes.

The Crisco keeps the crust sturdy enough to hold wet fillings without sogginess. Perfect for when you’re short on time but still want that professional lattice look. ⏱️

Seasonal Fillings

Summer calls for peach or mango fillings with a honey-lime lattice wash, while fall begs for pumpkin spice or caramelized onion pairings. Winter pies shine with chestnut or cranberry fillings, brushed with cinnamon-sugar butter.

For spring, try rhubarb-strawberry with a lemon zest lattice. The Crisco crust handles all seasonal flavors without absorbing moisture, keeping every bite crisp. 🍂

Frequently asked questions