Apple Pie Crust Recipe With Shortening: Buttery Layers That Stay Golden All Day

This apple pie crust recipe with shortening delivers the perfect balance of flaky, buttery layers that stay golden even after hours in the oven. The secret lies in the right ratio of shortening to butter—shortening prevents melting while baking, ensuring that signature flakiness.

I’ve perfected this method over years of baking, and it never fails to impress, whether you’re making a classic double-crust or an elegant lattice top.

The crust starts with a cold food processor or mixer, where shortening and butter are cut into flour until the mixture resembles coarse crumbs. This texture is key—it creates those delicate layers when rolled out.

After chilling for at least 2 hours, the dough becomes easy to handle, reducing the risk of shrinking or cracking when you roll it. For extra insurance, I always wrap it tightly in plastic and refrigerate it overnight.

What sets this crust apart is its ability to stay crisp and golden even after baking with a wet filling. Whether you pre-bake it blind or assemble the pie directly, the shortening keeps the layers intact while the butter adds richness.

The result? A crust that’s flaky on the inside, tender on the outside, and sturdy enough to hold up to thick apple slices and a dollop of whipped cream.

This recipe works for both traditional double-crust pies and decorative lattice designs, making it versatile for any occasion. The dough is forgiving, so even if you’re new to pie-making, you’ll achieve professional results. Let’s get started—your perfect apple pie is just a few steps away.

Ingredients for apple pie crust recipe with shortening

Eight simple staples transform into the perfect golden crust—flaky, sturdy, and foolproof every time.

The flour matters here—King Arthur or Gold Medal are my go-tos for that perfect balance of protein and texture. Shortening is non-negotiable for flakiness—Crisco or Country Crock work best, but don't use butter-only. I grab mine from Walmart or Kroger in the baking aisle. The butter needs to be cold (pop it in the freezer 15 minutes if it's soft), and the ice water is key for binding without making the dough tough. Pro tip: measure your flour by spooning it into the cup and leveling—don't scoop directly from the bag.

No shortening? Lard works in a pinch (yes, really), but it has a stronger flavor. Short on butter? Use all shortening plus 1 tbsp cold milk to mimic the richness. The vanilla is optional but adds a lovely depth—McCormick Pure Vanilla is my go-to. If you're making a lattice top, skip the extra sugar in the dough (it can caramelize too much). For a saltier crust, add an extra pinch—just taste before rolling. And if you're nervous about handling cold dough, use plastic gloves to prevent sticking.

This dough is best made a day ahead. Wrap tightly in plastic and refrigerate—it'll actually improve as it rests. For rolling, use a lightly floured surface and keep the dough chilled until ready to use. If it cracks while baking, just brush with extra butter after it comes out of the oven. Leftover dough? Shape into a ball, wrap, and freeze for up to 3 months. Perfect for last-minute pies or surprise dessert guests.

Step-by-step instructions for apple pie crust with shortening

This method delivers flaky, golden layers that stay crisp all day—no butter-only compromises.

Place the 2.5 cups all-purpose flour in a large bowl and whisk in the 1 tbsp granulated sugar and 0.5 tsp salt. This sugar helps tenderize the crust slightly while balancing the salt. Add the 1 cup shortening and 0.5 cup cold cubed butter to the bowl.

Using a pastry cutter or two forks, cut the fat into the flour until the mixture resembles coarse crumbs with pea-sized fat pieces. You want some texture remaining—this creates those beautiful flaky layers. Work quickly so the butter doesn't soften from your hands.

I press down firmly with my fingers during this step to ensure even distribution of the fat. If you see any large butter chunks, cut them further. The goal is to coat each flour particle with fat, which will melt during baking and create steam pockets for flakiness.

Measure out the 0.5 cup ice water—this chilled water is crucial for binding without making the dough too warm. Add the 0.5 tsp vanilla extract to the water first, then slowly pour it over the flour mixture while gently stirring with a fork.

Mix just until the dough comes together when pressed. Don't overwork it—you're looking for a soft, slightly sticky dough that holds together when pinched. If it feels too dry, add 1 tsp more ice water; if too sticky, add 1 tbsp more flour. The dough should be cool to the touch.

Here's the thing—this dough is delicate. If it gets too warm, the fat will melt and you'll lose that flaky texture. Work quickly and keep everything cold. The vanilla extract adds subtle depth but isn't essential if you prefer a classic flavor.

Turn the dough onto a lightly floured surface and gently shape it into a disk about 1 inch thick. Wrap it tightly in the plastic wrap and refrigerate for at least 1 hour—I prefer 2 hours for best results. This long chill time is what makes the difference between a good crust and an exceptional one.

During chilling, the gluten relaxes and the fat firms up, preventing excessive shrinking when rolled out. The dough should feel firm and cold when you're ready to roll it. If you're short on time, you can chill it in the freezer for 20 minutes instead.

I like to place the wrapped dough on a plate before chilling so it's easy to handle later. This also prevents the dough from sticking to the bottom of the fridge. The longer it chills, the easier it will be to work with and the more flaky your final crust will be.

On a lightly floured surface, roll the chilled dough into a 12-inch circle about 1/8-inch thick. I use a rolling pin and roll from the center outward, rotating the dough as I go to maintain even thickness. Keep the dough covered with a clean kitchen towel to prevent it from drying out.

Carefully transfer the rolled dough to a 9-inch pie dish, letting it gently drape over the edges. Trim any excess dough hanging over the edge with kitchen scissors, leaving about 1/2 inch overhang. Fold the overhang under itself to create a neat edge. This prevents the crust from shrinking during baking.

For extra insurance against shrinking, I press the edges gently with my fingers to seal them. Then I create a simple slit in the center to allow steam to escape during baking—this prevents the crust from puffing up in the middle. The goal is a smooth, even surface that will bake up golden and flaky.

Dietary considerations for these flavors

Gluten-Free Adaptations

For a gluten-free version, replace the 2.5 cups all-purpose flour with a 1:1 gluten-free flour blend like Bob's Red Mill 1-to-1. Add 1 tbsp xanthan gum to improve binding, as gluten-free flours lack natural elasticity.

Chill the dough longer (3 hours) since gluten-free doughs shrink more. For extra flakiness, use 1/4 cup almond flour in place of 1/4 cup all-purpose flour. 🌾

Dairy-Free Options

Skip the butter entirely and use 1.5 cups shortening for a fully dairy-free crust. Add 1 tbsp dairy-free milk (like oat or soy milk) instead of ice water to help bind the dough.

For flavor, add 1 tsp vanilla extract or a pinch of nutmeg. The crust will still be flaky and sturdy, just without dairy richness. 🧈

Lower-Carb Adjustments

Reduce the sugar to 1/2 tbsp and replace 1/2 cup all-purpose flour with 1/2 cup almond flour or coconut flour (use 1/4 cup since it absorbs more). Keep the ice water but add 1 extra tbsp to compensate for the lower moisture in almond flour.

This version has 15g net carbs per crust instead of 30g. 🥥

Allergen-Friendly Tips

For nut allergies, use a 100% gluten-free oat flour blend (like Gluten-Free Oats by GF Harvest) instead of almond flour. For egg-free binding, add 1 tbsp ground flaxseed mixed with 3 tbsp water to the ice water.

Always check labels—some shortenings contain dairy. Store allergen-free dough in a dedicated airtight container to avoid cross-contamination. 🚫

Vegan Shortening

Use 100% plant-based shortening like Crisco Vegan Baking Shortening (made with palm oil) for a vegan crust. Skip the butter entirely and add 1 tsp apple cider vinegar to the ice water for better flavor.

The crust will be just as flaky, though slightly less rich. For extra richness, add 1 tbsp melted coconut oil to the fat mixture. 🌱

Frequently asked questions