2-Crust Pie Recipe With Shortening: Flaky Layers That Triple in Size

This 2-crust pie recipe with shortening unlocks the secret to flaky layers that triple in size—a technique I've perfected after years of trial and error in home baking.

The key lies in the fat: shortening creates those signature delicate, airy layers that butter can't match, while cold work keeps the dough tender and crisp. This isn't just pie; it's a showstopper that transforms ordinary desserts into restaurant-worthy masterpieces.

What sets this recipe apart is the foolproof method for handling two crusts without stress. We'll work with chilled dough to prevent shrinking, use proper rolling techniques to maintain even thickness, and incorporate a simple egg wash trick that guarantees golden, crisp edges.

The filling—whether sweet berry compote or savory chicken pot pie—stays perfectly set while the crust remains light and shatteringly crisp.

By the time you pull that pie from the oven, you'll have a golden, lattice-topped masterpiece with layers so delicate they seem to float. The bottom crust stays tender and flaky, while the top creates a beautiful, intricate pattern that's both decorative and functional.

This is the kind of pie that makes guests ask for the recipe—and the kind that makes you want to bake it every weekend.

Perfect for apple pies, pecan pies, or even savory options like chicken pot pie, this technique works for any filling. The secret to success? Patience in the dough handling and precision in the baking. Let's get started on creating your most impressive pie yet.

Ingredients for 2 crust pie recipe with shortening

Mastering flaky layers begins with these precise ingredients—each playing a critical role in restaurant-quality pie crust.

The shortening is non-negotiable here—Crisco or Store brand shortening creates the signature flakiness through its high melting point. Avoid butter unless you're prepared for a denser crust. For flour, King Arthur or Gold Medal brands yield consistent results. The ice water must be genuinely cold; room temperature water disrupts the gluten formation. Diamond Crystal kosher salt dissolves more easily than table salt, preventing graininess in the dough. Pre-sift your flour to eliminate lumps that could create uneven texture in the final crust.

No shortening on hand? Lard works as a substitute—it's what professional bakers use for ultra-flaky crusts, but it requires refrigeration. For the egg wash, heavy cream adds richness, but whole milk works in a pinch. The pie weights can be substituted with dried beans or even rolled-up aluminum foil if you're in a bind. When selecting pie filling, pre-cooked options save time, but homemade fillings like apple compote or chicken pot pie mixture elevate the dish. For lattice crusts, pre-cut strips from the grocery store are convenient, but hand-cutting yields more decorative results. The cornstarch in the filling acts as a thickener—arrowroot powder works equally well for a slightly clearer finish.

Store pre-sifted flour in an airtight container with a desiccant packet to prevent moisture absorption. Shortening keeps indefinitely at room temperature, while eggs should be used within 3 weeks of purchase. For the lattice crust, pre-cut strips can be refrigerated for up to 2 days before assembly. Once baked, pies reheat beautifully—350°F for 10-15 minutes restores that freshly-out-of-the-oven texture. For make-ahead convenience, assemble the pie completely (unbaked) and refrigerate for up to 24 hours before baking, allowing the dough to relax and develop better layers.

Step-by-step instructions for 2-Crust pie with shortening

Master the art of flaky pie crusts using shortening for layers that rise dramatically and crisp perfectly.

In a large mixing bowl, combine the 4 cups all-purpose flour and 0.5 teaspoon diamond crystal kosher salt. Whisk gently to distribute the salt evenly through the flour. This creates a uniform base for your crust without developing gluten, which would make it tough.

Cut in the 1 cup unsalted shortening using a pastry cutter or your fingers, working quickly to create pea-sized crumbs. The goal is to coat the flour evenly with fat—this will create those signature flaky layers when baked. If the mixture feels too dry, you can add 1-2 teaspoons of ice water later, but start with what you have.

Gradually add the 0.5 cup ice water, 1 tablespoon at a time, mixing just until the dough comes together. Avoid overworking it—once the dough forms a shaggy mass, stop mixing. The dough should be cold and slightly crumbly, which is ideal for creating flaky layers. Divide the dough into two equal portions and flatten into disks. Wrap each in plastic wrap and refrigerate for at least 1 hour (or up to 2 days).

On a lightly floured surface, roll out one disk of dough into a 12-inch circle, about 1/8-inch thick. I use a rolling pin to gently press down, rotating the dough occasionally to maintain even thickness. If the dough resists rolling, let it rest for 5-10 minutes in the fridge to firm up.

Transfer the rolled dough to a 9-inch pie dish, trimming any excess that hangs over the edge. Press the dough gently into the dish, including the sides, to create a smooth base. Repeat with the second disk to create the top crust. For a classic double-crust pie, you can either leave the top crust whole or cut decorative slits for steam to escape.

Chill the assembled pie, uncovered, in the refrigerator for 30 minutes. This step is crucial—it prevents the crust from shrinking during baking and ensures the filling stays centered. Preheat your oven to 375°F while the pie chills.

Line the bottom crust with parchment paper or foil, then fill it with the 1 cup pie weights or dried beans. This prevents the crust from puffing up while baking. Place the pie on a baking sheet to catch any drips, then bake for 15 minutes. Remove the weights and parchment, then prick the bottom crust all over with a fork to prevent air pockets.

Return the pie to the oven and bake for an additional 5-7 minutes, until the edges are light golden brown. The bottom should be set but not fully baked—it will finish cooking when the filling is added. Remove the pie from the oven and let it cool slightly before adding the filling.

Spread the 6 cups pie filling of choice evenly into the pre-baked bottom crust. If your filling is very runny, like fruit fillings, sprinkle 1 tablespoon cornstarch over the top and stir gently to thicken it slightly. This helps prevent a soggy bottom crust.

Roll out the second disk of dough and place it over the filling. Trim any excess dough, then seal the edges by pressing them together firmly. Use a fork to create a simple lattice pattern or crimp the edges decoratively. Brush the top crust with a mixture of 1 whole large egg, 2 tablespoons heavy cream, and 1 tablespoon granulated sugar dissolved together. This egg wash adds shine and a touch of sweetness.

Sprinkle 1 tablespoon coarse sugar over the top crust for extra crispness and color. Bake at 375°F for 40-50 minutes, or until the crust is deep golden brown and the filling is bubbling. If the edges brown too quickly, cover them with aluminum foil.

Let the pie cool on a wire rack for at least 2 hours before slicing. This allows the filling to set and the crust to firm up, making it easier to cut clean slices. The pie will continue to crisp as it cools, so patience is key.

Serve slices warm or at room temperature. The crust should be crisp and flaky, with layers that separate easily. If the crust feels underbaked, you can reheat individual slices in the oven at 350°F for 5-7 minutes to restore crispness.

Make-ahead tips for this recipe

Prep Ahead

Assemble your pie completely (with filling) up to 24 hours before baking and refrigerate uncovered. This allows the dough to relax, preventing shrinking during baking. I always do this for holiday pies—it saves time on busy mornings and ensures perfect layers. 💫

Freezer-Friendly

For long-term storage, bake your pie fully, then cool completely before wrapping tightly in plastic wrap followed by aluminum foil. Store at 0°F or below for up to 3 months. Thaw overnight in the fridge before reheating. The crust stays crisp when reheated properly.

Partial Prep

Prepare both crusts and filling separately, then store them in airtight containers. The dough keeps for 2 days in the fridge, while fillings like fruit compotes last 3 days**. Reassemble when ready to bake—this is my go-to for busy weeks when I need flexibility.