Mastering a 2-crust pie recipe with shortening transforms ordinary desserts into showstopping centerpieces with layers of flaky perfection. The secret lies in understanding how shortening creates that signature crispness and tenderness—unlike butter—which gives you predictable results every time. I’ve perfected this technique over years of baking, ensuring your crust stays golden and your filling stays flawlessly set.
Shortening’s high melting point keeps crusts flaky even in humid kitchens, while its neutral flavor lets the filling shine. Whether you’re making apple, cherry, or pecan pie, the key is in the crust preparation: chilling the dough thoroughly and working quickly to avoid gluten development.
This method guarantees a crisp bottom crust and a tender top, with no soggy surprises.
The filling’s texture is just as critical—properly thickened with cornstarch or flour ensures it sets without weeping, while blind-baking the bottom crust prevents a gummy base. Baking times vary slightly by oven, but a 375°F temperature and 50-60 minutes deliver consistently perfect results.
Serve warm with whipped cream or ice cream for the ultimate dessert experience.
This recipe scales beautifully for holidays or gatherings, and the techniques work for both sweet and savory pies. The difference between a good pie and a great one often comes down to these small, deliberate steps. Let’s get started on creating your flaky, foolproof masterpiece.
Ingredients for 2 crust pie recipe with shortening
These essential ingredients create the perfect flaky, two-crust masterpiece every time.
| Ingredient | Amount | Notes |
|---|---|---|
| All-Purpose Flour 🌾 | 3 ½ cups | Sifted for lightness |
| Unsalted Shortening 🧈 | 1 cup | Crisco or similar brand |
| Ice Cubes ❄️ | 1 cup | For chilling dough quickly |
| Granulated Sugar 🍚 | ½ cup | For crust sweetness |
| Large Egg Yolks 🥚 | 1 whole | Enhances crust richness |
| Cold Water 💧 | ½ cup | Plus 1 tbsp extra |
| Salt 🧂 | ½ tsp | Diamond Crystal preferred |
| Vanilla Extract 🌸 | 1 tsp | Pure vanilla preferred |
| Cornstarch 🌾 | ¼ cup | For filling thickness |
| Granulated White Sugar 🍚 | 1 ½ cups | For filling sweetness |
| Evaporated Milk 🥛 | 1 cup | Full-fat preferred |
| Lemon Juice 🍋 | 2 tbsp | Freshly squeezed |
| Fresh Lemon Peel 🍋 | 1 tbsp | Finely grated |
| Unsalted Butter 🧈 | ½ cup | Cold, cubed |
| Allspice 🌶️ | ½ tsp | Ground for warmth |
Shortening is the game-changer here—Crisco or similar delivers that signature flakiness butter can’t match. Grab the stick form from the baking aisle, not the tub version, for best results. The flour should be sifted before mixing to avoid lumps, and keep everything ice-cold until the last minute. For the filling, evaporated milk from the canned section adds richness without thinning your mixture. If you’re making a savory pie, swap the sugar for an extra 1/4 cup cornstarch and add 1/2 tsp salt to the crust.
No shortening on hand? Lard works in a pinch—render your own or grab leaf lard from specialty stores. For the filling, heavy cream can replace evaporated milk, but reduce it by 1/4 cup first. Running out of cornstarch? All-purpose flour at the same amount works, but your filling might set slightly faster. The lemon peel can be zested fresh or swapped for 1 tsp lemon zest if you prefer. For a gluten-free option, use a 1:1 gluten-free flour blend and add 1/4 tsp xanthan gum to the crust.
This dough keeps 2 days in the fridge wrapped tightly in plastic, or 3 months frozen between parchment paper. The filling can be prepped a day ahead and stored in the fridge. When rolling out, use parchment paper underneath to prevent sticking—trust me on this. For the perfect golden crust, brush the top with cold water before baking and sprinkle with coarse sugar if you’re feeling fancy. Leftovers? Store the whole pie in an airtight container for 4 days—it reheats beautifully in a 350°F oven for 15 minutes.
Why You’ll Love This Recipe
- No-Fuss Dough: I swear by the ice cube trick—it keeps the shortening from melting into a greasy mess. Mix, chill, roll. That’s it. No butter tears, no overworked arms, just a sturdy crust that holds up to whatever filling you throw at it.
- Golden Crust Edge: That sugar in the flour? It caramelizes into a crisp, buttery rim that’s ridiculously satisfying. Honestly, I’ll eat a slice just for the crust—it’s that good.
- Potluck Star: Between us, this is the pie I always bring to gatherings. It’s hearty enough for a holiday table but simple enough to assemble the night before. No one questions why I’m the one baking.
- Budget Buster: Shortening stretches further than butter, and flour’s a pantry staple. I make two pies for the price of one store-bought—and they last. My freezer’s packed with slices ready for lazy mornings or unexpected company.
Step-by-step instructions for 2 crust pie recipe with shortening
Here’s how to craft two perfect flaky crusts and a luscious filling that’ll impress even the most discerning pie lovers.
Make the Flaky Crust Dough
In a large bowl, combine the 3.5 cups all-purpose flour and 0.5 teaspoon salt. Whisk gently to distribute evenly—this prevents dry spots in your final crust. Cut in the 1 cup unsalted shortening using a pastry cutter or your fingers until the mixture resembles coarse crumbs with pea-sized pieces of fat remaining. This texture is crucial for creating those signature flaky layers.
Gradually add the 1 cup ice cubes while gently tossing with a fork. The ice will melt slowly, creating steam that helps develop gluten without overworking the dough. Once incorporated, add the 0.5 cup cold water and mix just until the dough comes together. Avoid overmixing—you want to preserve those delicate fat layers. Divide the dough into two equal portions, flatten into discs, wrap in plastic, and refrigerate for at least 1 hour. This chilling step is non-negotiable for preventing shrinking during baking.
Roll and Fit the Crusts
On a lightly floured surface, roll one dough disc into a 12-inch circle, about ⅛-inch thick. Here’s my pro tip: keep rotating the dough as you roll to maintain even thickness. Transfer the rolled crust to a 9-inch pie dish, gently pressing it into the bottom and up the sides. Trim any excess dough hanging over the edge with kitchen shears. The second crust will be used for the top.
For the bottom crust, create a simple lemon filling by combining the 1.5 cups granulated white sugar, 1 cup evaporated milk, 2 tablespoons lemon juice, 1 tablespoon fresh lemon peel, and 0.5 teaspoon allspice in a saucepan. Cook over medium heat until thickened, about 5-7 minutes, stirring constantly. Remove from heat and let cool completely before filling the pie. This prevents a soggy bottom crust—trust me, it’s worth the wait.
Assemble and Bake the Bottom Crust
Preheat your oven to 375°F. Line the bottom crust with parchment paper, fill with pie weights or dried beans, and bake for 15 minutes. This pre-baking step, called blind baking, prevents a soggy bottom. Remove the weights and bake for another 5 minutes until lightly golden. Brush the hot bottom crust with the 1 whole egg yolk mixed with 1 tablespoon cold water for a golden finish.
Pour the cooled lemon filling into the pre-baked crust, spreading it evenly. Roll out the second dough disc and place it on top, creating a lattice pattern by cutting strips and weaving them for that classic pie look. Brush the top crust with the remaining egg wash and sprinkle with the 0.5 cup granulated sugar for caramelization. Bake for 35-40 minutes until the crust is deep golden brown and the filling bubbles gently at the edges.
Finish with Vanilla Buttercream Filling
While the pie bakes, prepare the vanilla buttercream filling by melting the 0.5 cup unsalted butter in a saucepan over low heat. Remove from heat and whisk in the 1 teaspoon vanilla extract. In a separate bowl, combine the 0.25 cup cornstarch and remaining 0.5 cup cold water, then slowly whisk into the melted butter mixture. Cook over medium heat until thickened, about 3-5 minutes, stirring constantly. Remove from heat and let cool to room temperature.
Once the pie is fully baked and golden, let it cool completely on a wire rack. This patience pays off—it prevents a runny filling. Before serving, cut a few small slits in the top crust to allow steam to escape. Pour the cooled vanilla buttercream filling through the slits and spread it evenly over the pie. The contrast of the warm lemon filling with the cool vanilla buttercream is pure magic. Serve warm with a dollop of whipped cream for that ultimate pie experience.
Pro Tips For Making 2 Crust Pie Recipe With Shortening
- Cut Shortening First: Cut the shortening into the flour until the mixture looks like coarse crumbs—not floury, not greasy, but actual pea-sized bits. I learned this the hard way: skipping this step means a tough crust, no matter how much you water it down later.
- Chill the Dough Twice: After mixing, wrap the dough in plastic and refrigerate for at least 2 hours. Then, shape the crusts and freeze them for 30 minutes before rolling. The second chill prevents shrinking when you transfer it to the pie dish—trust me, your edges will thank you.
- Don’t Overwork the Yolks: Whisk the egg yolks and sugar just until combined—no need to beat them into a froth. Overmixing adds air, which can make the filling bubble up and spill over the crust edges. Keep it simple: stir until smooth, then stop.
- Use a Bench Scraper: When rolling out the dough, flip it onto a lightly floured bench scraper instead of your hands. This keeps the dough from sticking, makes transferring it to the pie dish cleaner, and prevents stretching the crust unevenly. It’s a small tool, but it makes a real difference.
Dietary considerations for 2 crust pie recipe with shortening
Gluten-Free Adaptations
For a gluten-free version, replace the all-purpose flour with a 1:1 gluten-free flour blend like Bob’s Red Mill or King Arthur. Add ¼ teaspoon xanthan gum to the crust to mimic gluten’s binding properties.
Chill the dough longer—at least 2 hours—since gluten-free doughs can be more fragile. The filling remains unchanged, but ensure your cornstarch is certified gluten-free to avoid cross-contamination. 🌾
Dairy-Free Options
Shortening is naturally dairy-free, but the filling requires adjustments. Swap the evaporated milk for full-fat coconut milk (use 1 cup) and replace the ½ cup butter in the buttercream with ½ cup refined coconut oil, solidified in the fridge.
The lemon filling will still shine, but the texture becomes slightly lighter. For extra richness, add 1 tablespoon dairy-free cream cheese to the buttercream. 🥥
Low-Sugar Versions
Reduce the 1.5 cups sugar in the filling to 1 cup and use ½ cup sugar-free maple syrup or monk fruit sweetener for depth. For the crust, keep the sugar at ½ cup but add 1 teaspoon cinnamon to enhance flavor.
The vanilla buttercream can be sweetened with 1-2 tablespoons honey or a sugar substitute like erythritol. Taste as you go—low-sugar fillings need extra flavor boosts! 🍯
Allergen-Friendly Tips
For nut-free kitchens, ensure your shortening (like Crisco) is processed in a nut-free facility. If using lard, confirm it’s rendered in a dedicated space. For egg allergies, replace the 1 whole egg yolk in the egg wash with 1 tablespoon aquafaba (chickpea brine) whipped with 1 teaspoon water.
Always check labels—some gluten-free flours contain egg powder. 🚫🥚
Shortening vs. Butter
Shortening’s neutral flavor and higher melting point make it ideal for flaky crusts, but if you prefer butter, use ½ cup shortening + ½ cup cold butter for a balance of flakiness and richness. For extra flakiness, freeze the butter in cubes before cutting it into the dough.
Butter adds flavor but can make crusts softer in humidity. I default to shortening for foolproof results in any climate. ❄️
Nutrition facts
Frequently asked questions
Why does this recipe use shortening instead of butter?
Shortening creates a flakier, more stable crust that holds up better in humidity and won’t melt as easily as butter. Its neutral flavor lets the filling shine while providing that signature layered texture. For extra richness, you can blend ½ cup shortening with ½ cup cold butter—just chill the dough longer to prevent shrinking.
How do I prevent a soggy bottom crust?
Always blind-bake the bottom crust for 15 minutes with pie weights before adding filling. Cool the filling completely before pouring, and consider adding 1 tablespoon cornstarch to thicken it further. For extra insurance, brush the baked bottom crust with egg wash before filling.
Can I make this pie ahead of time?
Yes! Assemble the pie 1 day ahead and refrigerate unbaked. Bake according to instructions, then store the fully cooled pie in an airtight container for 4 days. For best texture, reheat slices in a 350°F oven for 5-7 minutes before serving. The flavors actually improve overnight!
What’s the best way to create a lattice top?
Roll out the second crust and cut into ½-inch strips, leaving some whole sections. Arrange strips in a crisscross pattern, alternating directions every other row. Press edges gently but don’t overlap—this prevents cracking. For extra stability, brush strips with egg wash before assembling.
How do I fix a cracked top crust?
If cracks appear during baking, simply brush them with egg wash and sprinkle with extra sugar for caramelization. For larger cracks, gently press the edges together after baking. The filling will still taste delicious—cracks just mean more surface area for that golden finish!
- Pea Soup Instant Pot Recipe: Velvety Green Smoothness in 20 Minutes - November 1, 2026
- Pork Loin Pulled Pork Crock Pot Recipe: Slow-Smoked Tenderness With Zero Dryness - November 1, 2026
- Baked Potatoes in Crock Pot Recipe: Buttery Interiors and Crispy Top Magic - November 1, 2026