A 10-inch pie crust with shortening delivers that signature flaky, buttery perfection that makes every slice worth the wait. The secret lies in the right balance of fat, flour, and ice-cold water—no butter means no risk of soggy layers or greasy messes.
This recipe has become my go-to for both sweet pies and savory quiches, thanks to its foolproof technique and consistent results.
The key to success starts with chilling the dough between every step—this prevents shrinking and ensures those delicate, shatter-prone layers. We’ll roll it out to exactly 10 inches (using a ruler for precision) and blind-bake it when needed, so it holds up perfectly under fillings.
The shortening creates crisp edges while keeping the center tender, a balance that’s harder to achieve with butter alone.
Once baked, this crust has the structural integrity to support heavy fruit fillings or creamy custards without losing its shape. The edges stay crisp, the layers separate cleanly, and the buttery aroma fills your kitchen long before the first slice is served.
Whether you’re making a classic apple pie or a rich quiche, this crust sets the foundation for restaurant-quality results at home.
Pair it with a glass of iced tea for sweet pies or a bold Cabernet Sauvignon for savory dishes—both complement the buttery richness beautifully. Ready to master the art of pie crust? Let’s get started with the step-by-step instructions that guarantee perfect results every time.
Ingredients for 10-inch pie crust recipe with shortening
Buttery layers start with these 12 essential ingredients—no butter, just perfect flakiness.
| Ingredient | Amount | Notes |
|---|---|---|
| All-Purpose Flour 🌾 | 3 cups | Sifted for light texture |
| Shortening (Vegetable or All-Purpose) 🧈 | 1 cup | Crisco or similar brand |
| Ice Water 💧 | ½ cup | Very cold, not tap |
| Diamond Crystal Kosher Salt 🧂 | 1 tsp | Fine grain preferred |
| Granulated Sugar 🍚 | 1 tbsp | For dough enrichment |
| White Vinegar 🍶 | 1 tbsp | Balances dough acidity |
| Plastic Wrap 🎀 | 1 sheet | For dough chilling |
| Ruler (12-inch) 📏 | 1 whole | For precise rolling |
| Pie Dish (10-inch) 🍰 | 1 whole | Metal or glass preferred |
| Drying Rack 🍳 | 1 whole | For crust cooling |
| Pie Weights or Dried Beans 🌾 | 1 cup | For blind baking |
| Butter (Optional for brushing) 🧈 | 2 tbsp | Melted for extra shine |
The flour is non-negotiable—King Arthur or Gold Medal are my go-tos for their protein balance. Shortening matters too: Crisco is the gold standard, but any vegetable shortening works. Ice water is critical—tap water is too warm and ruins the layers. For the salt, Diamond Crystal dissolves better than table salt. Buy a 12-inch ruler if you don’t own one—precision at 10 inches makes all the difference. The vinegar and sugar might seem odd, but they prevent shrinking and add subtle flavor. Pro tip: Chill your rolling pin for 10 minutes before rolling.
No shortening? Lard works in a pinch—just make sure it’s leaf lard, not leaf fat. Short on vinegar? Lemon juice at half the amount does the trick. The plastic wrap should be lightly greased so the dough doesn’t stick. For blind baking, dried beans are cheaper than pie weights but do the same job. The butter for brushing is optional but gives that restaurant-quality sheen—European-style butter melts cleaner than American brands. If you’re making a savory quiche, skip the sugar entirely.
This dough keeps for 3 days wrapped in plastic in the fridge. For longer storage, freeze the dough ball for up to 3 months—thaw overnight in the fridge before rolling. Blind-baked crusts stay crisp for 2 days at room temperature, but cover loosely with foil to prevent drying. The drying rack is worth the investment—crusts cool evenly and stay crisp. For extra flakiness, brush the baked crust with melted butter and sprinkle coarse sugar on top before filling.
Why You’ll Love This Recipe
- Same dough, endless uses: pot pies on Mondays, apple galettes for brunch, or a showstopper pecan pie for Thanksgiving. I’ve made it all year round, and it never lets me down.
- No-Fuss Mixing: I swear by the “ice water hack” here—just toss the flour, shortening, salt, and sugar in a bowl, then cut it with ice water until it clumps. No food processor, no fuss, and zero frustration.
- Golden Crust Edge: That pinch of sugar in the dough? It caramelizes into a buttery, crispy rim while the center stays tender. Honestly, it’s the kind of detail that makes a homemade pie taste like a bakery’s.
- Weeknight or Holiday: Same dough, endless uses: pot pies on Mondays, apple galettes for brunch, or a showstopper pecan pie for Thanksgiving. I’ve made it all year round, and it never lets me down.
Step-by-step instructions for 10-Inch pie crust recipe with shortening
Here’s how to craft a flaky, buttery crust that delivers that signature shatter with every bite.
Combine Dry Ingredients and Cut in the Shortening
In a large mixing bowl, whisk together the 3 cups all-purpose flour, 1 tsp Diamond Crystal kosher salt, 1 tbsp granulated sugar, and 1 tbsp white vinegar. This pre-mixing ensures even distribution of the salt and sugar throughout the dough. I like to use a whisk for this step because it prevents any flour clumps from forming.
Next, add the 1 cup shortening to the bowl. Using a pastry cutter or two forks, cut the shortening into the flour mixture until you achieve pea-sized crumbs. This texture is crucial—it creates pockets of fat that will melt during baking, creating those signature flaky layers. Work quickly to avoid overworking the dough, which can develop gluten and make the crust tough.
Add Ice Water Gradually Until Dough Comes Together
With a fork or your fingers, sprinkle the 0.5 cup ice water over the flour mixture, 1 tablespoon at a time. The key here is to use ice water—it keeps the dough cool and prevents the shortening from melting prematurely. Mix gently after each addition until the dough begins to clump together.
Once the dough comes together, avoid overmixing. You want it to be just cohesive enough to hold its shape when pressed. If it feels too dry, add a few more drops of ice water. The dough should be slightly tacky but not sticky. Real talk: this is where many beginners go wrong—too much water makes the crust tough, while too little results in a dry, crumbly mess.
Divide, Shape, and Chill the Dough
Turn the dough out onto a lightly floured surface and divide it into two equal discs, each about 5 inches in diameter. I use the 12-inch ruler to measure and ensure even division. Wrap each disc tightly in plastic wrap and flatten them into discs about 1 inch thick. This shape makes rolling out the dough much easier later.
Place the wrapped dough discs on a plate and refrigerate for at least 1 hour, or up to 24 hours. Chilling is non-negotiable—it firms up the dough, making it easier to handle and roll out without tearing. I like to set a timer because this step is where the magic happens. Patience here ensures a perfect crust later.
Roll and Fit the Dough into the Pie Dish
Remove one disc of dough from the refrigerator and let it sit at room temperature for 5 minutes to soften slightly. This prevents cracking when you roll it out. On a lightly floured surface, roll the dough into a 12-inch circle, about 1/8-inch thick. Use the 12-inch ruler to measure the diameter and ensure it’s large enough to fit your 10-inch pie dish with about 1 inch overhang on all sides.
Gently fold the dough in half and unfold it before lifting it onto the pie dish. This technique helps prevent tearing. Unfold the dough and carefully press it into the bottom and up the sides of the dish. Trim any excess dough with a sharp knife, leaving about 1/2 inch overhang. The overhang will be folded under later to create a sealed edge. Don’t worry if it looks uneven—it will smooth out during baking.
Blind Bake for a Perfect Foundation
Preheat your oven to 375°F. Line the chilled crust with parchment paper or foil and fill it with 1 cup pie weights or dried beans. This step, called blind baking, prevents the crust from puffing up or shrinking during baking. Bake for 15 minutes, then remove the weights and bake for another 5-10 minutes until the edges are light golden brown and the crust is set.
For extra shine, brush the baked crust with 2 tbsp melted butter (if using) while it’s still warm. This step is optional but adds a beautiful finish and extra flavor. Let the crust cool completely on a drying rack before adding your filling. The crust should be crisp and sturdy—ready to hold any filling without sogging. Trust me, this step makes all the difference for that perfect pie.
Pro Tips For Making 10-Inch Pie Crust Recipe With Shortening
- CHILL THE SHORTENING: Cut the shortening into the flour with a pastry cutter or your fingers until it resembles coarse crumbs—no smaller than pea-sized. If you overwork it, you’ll end up with a tough crust instead of the tender, flaky layers you want.
- WEIGH THE FLOUR: Skip the scooping and scooping again—use a kitchen scale for the flour. Shortening-based crusts are finicky, and too much flour makes them dense, while too little risks a greasy mess. A 10-inch crust needs about 280 grams of all-purpose flour, measured by weight, not volume.
- WORK FAST WITH ICE WATER: Keep the ice water in the freezer until you’re ready to add it, then pour it in just 1 tablespoon at a time. Dumping it all at once turns the dough into a sticky disaster, and you’ll end up overworking it trying to fix it—flaky crusts hate that.
- PRESS THE DISK EVENLY: Roll the dough from the center outward, pressing down firmly but not too hard, and keep it about 1/8-inch thick. If it’s uneven, the thinner spots will burn while the thicker parts stay doughy—no one wants a pie with two cooking speeds.
Essential equipment for this recipe
Pastry Cutter Essentials
Your first tool should be a good pastry cutter—I swear by the OXO Good Grips model because it’s easy to handle and gives consistent pea-sized crumbs. If you’re on a budget, two forks work in a pinch, but they require more elbow grease.
The key is to keep the shortening cold and cut quickly to avoid melting it. I’ve tried the Benriner pastry blender too, and it’s a solid upgrade for frequent bakers. 🧈
Rolling Pin Must-Haves
A chilled rolling pin is non-negotiable for this crust. I use a marble-topped pin from Norpro because marble stays cool longer than wood or plastic. For beginners, a French-style smooth pin works well, but avoid ribbed pins—they can tear the dough.
Pro tip: Freeze your pin for 10 minutes before rolling to keep the dough extra cold. A 12-inch ruler (like the Amazon Basics one) is also essential for measuring that perfect 10-inch circle. 📏
Pie Dish and Weights
Your 10-inch pie dish should be metal or glass—ceramic can cause uneven baking. I recommend All-Clad stainless steel for durability, but any good-quality dish works. For blind baking, pie weights are ideal, but dried beans (like black beans) work just as well.
Avoid ceramic weights—they can crack under heat. If your dish has a rim, use parchment paper to line it before adding weights to prevent sticking. 🍰
Drying Rack and Brushes
After baking, a drying rack (like the OXO Good Grips) keeps your crust crisp instead of soggy. I also keep a pastry brush (the Westcott brand) handy for brushing melted butter or egg wash.
For crimping edges, a fork works, but a pie crimper tool (like the Wilton) makes it look professional. Store your tools in a dry, cool place—moisture is the enemy of flaky crusts. ✨
Optional Upgrades
If you’re serious about pie crusts, invest in a food processor for mixing—it’s faster than hand-cutting. I use my KitchenAid for this recipe, but a mini food processor (like the Cuisinart) works too.
For extra shine, keep European-style butter (like Plugrá) on hand—it melts cleaner than American brands. And if you’re making quiches, a mandoline helps with even slicing. 💫
Nutrition facts
Frequently asked questions
Why use shortening instead of butter in pie crust?
Shortening creates a more stable, flaky crust because it has a higher melting point than butter. Unlike butter, it won’t melt prematurely during chilling, preventing soggy layers. The fat coats flour particles more evenly, resulting in that signature shatter when sliced. Plus, shortening gives you a crispier edge while keeping the center tender—ideal for both sweet and savory pies.
How do I fix a cracked or torn crust when transferring it?
Don’t panic! Gently press the torn edges back together and seal with a tiny bit of water. For larger tears, patch with extra dough scraps. The secret is working quickly—keep everything cold. If the crack happens during baking, it’s usually from uneven heat. Always preheat your oven fully and use a baking sheet under the pie dish for even heat distribution.
Can I make this crust ahead of time?
The dough keeps for 3 days wrapped tightly in plastic in the fridge. For longer storage, freeze the dough balls for up to 3 months. Thaw overnight in the fridge before rolling. Blind-baked crusts stay crisp for 2 days at room temperature—just cover loosely with foil to prevent drying. This makes weekend baking stress-free!
What’s the best way to crimp the edges?
Use a fork for a rustic look: Press the tines into the dough edge and fold the overhang inward. For a professional finish, try the “shell method”—pinch the edge with your thumb and forefinger to create a scalloped pattern. A pie crimper tool gives the cleanest results. Always fold the overhang under at a 45-degree angle to create a tight seal that prevents filling leaks.
How do I prevent a soggy bottom in fruit pies?
Always blind bake the crust for 15-20 minutes before adding filling. For extra insurance, brush the baked crust with a thin layer of egg white or corn syrup before filling. This creates a moisture barrier. When adding fruit, sprinkle 1 tablespoon cornstarch over the bottom of the crust to absorb excess juices. Let the filling cool slightly before baking to reduce steam buildup.
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