9-Inch Pie Crust Recipe With Shortening: Perfectly Flaky Lattice for Any Filling

A 9-inch pie crust with shortening delivers the kind of flaky, golden perfection that transforms any filling into a showstopper. 🔥 The secret lies in cold butter and precise technique—no shortcuts, just layers of buttery crispness that hold up to both sweet and savory applications.

This recipe has become my go-to for everything from classic apple pies to elegant quiches, and it never fails to impress.

What sets this crust apart is the use of shortening alongside butter, which creates an extra-crisp lattice while maintaining tender layers. The dough comes together in just 10 minutes, then rests in the fridge for easy rolling and handling.

Whether you're blind-baking for a custard pie or using it as-is for a fruit filling, the result is consistently flaky, crisp, and professional-looking every time.

The process is straightforward but requires patience—chilling the dough at each step ensures clean layers and prevents shrinking. Once baked, this crust holds its shape beautifully, making it ideal for lattice designs or classic rolled edges.

Store leftovers in the freezer for up to 3 months, ready to pull out whenever inspiration (or dessert cravings) strikes.

Perfect for beginners and seasoned bakers alike, this recipe delivers restaurant-quality results with minimal effort. Let’s get started on creating the foundation for your next masterpiece.

Ingredients for 9 inch pie crust recipe with shortening

Seven essential ingredients for a restaurant-quality pie crust with perfect flakiness and golden lattice.

The butter-to-shortening ratio is non-negotiable for this recipe. Kroger's unsalted butter works perfectly, but any brand will do as long as it's cold and cubed evenly—no melting before mixing. Shortening like Crisco or Store Brand vegetable shortening is ideal; avoid partially hydrogenated oils. For flour, King Arthur All-Purpose is my go-to, but any high-protein flour (11-12% protein) ensures proper structure. The ice water must be chilled—room temperature water disrupts the delicate fat layers. If your kitchen is warm, add ice cubes directly to the mixing bowl.

No ice water? Freeze your measuring cup for 10 minutes to chill the water. Shortening unavailable? Lard or coconut oil can substitute at a 1:1 ratio, though texture will differ slightly. Using baking flour instead of all-purpose? Reduce the sugar to 1 tsp—baking flour already contains leavening. For a savory crust, omit the sugar entirely and increase salt to 1 tsp. The vinegar is crucial for gluten development; apple cider vinegar works equally well. If you're blind-baking, pre-bake at 375°F for 15 minutes before adding fillings to prevent sogginess.

This dough must rest at least 2 hours in the fridge before rolling—no rushing. Wrap tightly in plastic wrap and press directly against the dough to prevent air gaps. For lattice designs, chill the rolled-out crust for 30 minutes before cutting strips to maintain shape. Leftovers can be frozen for up to 3 months—wrap individual crusts in parchment and store in a sealed bag. Thaw overnight in the fridge before use. Never thaw at room temperature—condensation ruins the flakiness.

Step-by-step instructions for 9-Inch pie crust with shortening

Here's the professional method for achieving that legendary flakiness—every layer matters.

In a large bowl, whisk together the 2.5 cups All-Purpose Flour, 0.5 tsp Diamond Crystal Kosher Salt, 1 tbsp Granulated Sugar, and 1 tbsp White Vinegar. I sift the flour first for an even texture—this prevents lumps later. The vinegar might seem odd, but it enhances gluten development without adding flavor, creating a more tender crust.

Use a whisk for 30 seconds to distribute the salt and sugar evenly. The sugar adds subtle sweetness that balances savory fillings, while the vinegar helps create that signature flakiness. Keep the bowl on your counter—we'll work quickly to maintain cold temperatures.

Add the 0.75 cup Unsalted Butter (cubed into ½-inch pieces) and 0.5 cup Shortening to the flour mixture. The shortening is key here—it has a higher melting point than butter, creating those signature flaky layers. Cut the fat into the flour using a pastry cutter or two knives until the mixture resembles coarse crumbs with pea-sized butter pieces.

Work quickly but thoroughly—you want no flour streaks larger than ¼ inch. The butter should still be cold to the touch, not softened. If it melts, chill the mixture for 10 minutes before proceeding. This step is where the magic happens: proper fat distribution equals perfect flakiness.

Add the 0.25 cup Ice Water, 1 tablespoon at a time, using a fork to gently mix after each addition. The water should be ice cold—this prevents gluten development while hydrating the dough just enough to hold together. Stop mixing as soon as the dough comes together when pressed; overworking develops gluten and makes the crust tough.

Form the dough into a loose ball and divide it into two equal portions. Wrap each portion in plastic wrap and refrigerate for at least 1 hour (up to 2 days). This resting period relaxes the gluten and allows the flour to fully hydrate, resulting in a more tender crust. Don't skip this step—it's non-negotiable for professional results.

On a lightly floured surface, roll one dough portion into a 9-inch circle, about ⅛-inch thick. I use a rolling pin with guides to maintain even thickness. Gently transfer the rolled crust to a 9-inch pie dish, letting it drape slightly over the edges. Press it into the bottom and up the sides, creating a ¼-inch overhang for crimping later.

Chill the fitted crust for 20 minutes while you prepare the second portion. This prevents shrinking when you add your filling. For lattice crusts, roll the second portion into a ⅛-inch thick rectangle and cut ½-inch strips using a sharp knife or pizza cutter. The strips should be 3-4 inches long—long enough to create a stable lattice pattern.

Preheat your oven to 375°F. Line the fitted bottom crust with parchment paper, fill it with pie weights or dried beans, and bake for 15 minutes. Remove the weights and bake for another 5-7 minutes until the edges are light golden brown. This pre-baking creates a sturdy base that won't sog when you add your filling.

For lattice crusts, arrange the strips in a herringbone pattern over the pre-baked bottom crust. Brush the lattice and edges with egg wash (1 egg beaten with 1 tablespoon water) for a golden finish. Bake for 12-15 minutes until the lattice is golden brown and the crust is fully set. The result? A perfectly flaky, professional-quality pie crust that holds its shape under any filling.

Perfect pairings for this 9 inch pie crust recipe with shortening

Sweet Fillings

This crust shines with classic apple pie—toss 6 cups peeled, sliced apples with ¼ cup granulated sugar, 1 tbsp lemon juice, and 1 tsp cinnamon. The lattice design lets steam escape while keeping the filling tender.

For peach galette, use 4 ripe peaches sliced and arranged over a single crust with 2 tbsp brown sugar and 1 tsp vanilla. 🍐

Savory Applications

Transform this crust into a savory quiche by brushing the pre-baked bottom with 2 tbsp olive oil, then adding a layer of crispy bacon and shredded Gruyère cheese.

Top with 4 eggs beaten with ½ cup heavy cream, ½ cup diced ham, and ¼ cup chopped chives. Bake at 375°F for 30-35 minutes until set.

For spinach and ricotta, mix 10 oz thawed spinach with 1 cup ricotta, 1 egg, and ½ cup grated Parmesan.

Beverage Pairings

A chilled glass of sparkling apple cider (like Martinelli’s) complements sweet pies perfectly—its effervescence cuts through the richness. For savory quiches, a dry Riesling or crisp Sauvignon Blanc highlights the cheese and herbs.

I love pairing peach galettes with iced hibiscus tea for a refreshing contrast. Avoid heavy wines like Cabernet Sauvignon—they overpower delicate flavors. 🍷

Seasonal Variations

For fall, add ½ tsp pumpkin pie spice to the crust’s sugar and fill with roasted butternut squash and maple-glazed pecans.