This 2 pie crust recipe with Crisco delivers the flakiest, most reliable foundation for any pie—no more soggy bottoms or shrinking edges. The secret lies in the cold butter-to-flour ratio and proper handling, which I’ve perfected after years of baking pies that impress even the pickiest eaters.
What sets this method apart is how Crisco’s high melting point creates those signature air pockets without melting prematurely during baking.
The process is straightforward but requires precision: chilling the dough thoroughly, rolling it evenly, and blind-baking for sturdy crusts that hold their shape. This recipe makes two full 9-inch crusts—one for the bottom, one for the top—so you can create classic double-crust pies, pot pies, or even free-form galettes.
The key to success? Never letting the dough warm up before rolling, and using enough ice water to bind without making it sticky.
By the time you’re done, you’ll have golden, crisp-edged crusts with layers so delicate they practically melt in your mouth. The texture is light yet sturdy enough to support fillings without breaking, and the buttery aroma will fill your kitchen long before the pie comes out of the oven.
This is the kind of crust that makes every pie feel like a bakery masterpiece.
Use these crusts for classic apple pie, rich chocolate cream pie, or savory quiche—whatever your filling, the foundation will be perfect. The recipe also includes tips for lattice designs and partial baking if you’re short on time. Let’s get started on the first step: mixing the dough.
Ingredients for 2 pie crust recipe crisco
Eight ingredients, two perfect crusts—no more soggy pie disasters.
| Ingredient | Amount | Notes |
|---|---|---|
| All-Purpose Flour 🌾 | 4 cups | Sifted for light texture |
| Crisco Shortening 🧈 | 1 cup | Cold, cut into small cubes |
| Ice Water 💧 | ½ cup | Plus 1 tbsp extra if needed |
| Kosher Salt 🧂 | 1 tsp | Diamond Crystal preferred |
| Granulated Sugar 🍚 | 1 tbsp | For tenderizing flour |
| Butter (optional) 🧈 | ¼ cup | Cold, cubed for extra flavor |
| Cornstarch 🌾 | 1 tbsp | For crispier crust edges |
| Large Egg Yolk (optional) 🥚 | 1 whole | For egg wash finish |
The Crisco is non-negotiable here—its high melting point creates those signature air pockets that regular butter can’t match. Grab the 16 oz tub from the baking aisle (not the vegetable oil aisle) and chill it for at least 30 minutes before cutting into cubes. I always buy the store-brand because the difference between that and name brands is negligible for this recipe. The flour? King Arthur or Gold Medal are my go-tos—they’re reliable and sift beautifully. If you’re using that optional butter, make sure it’s cold—warm butter will melt and create steam pockets instead of flaky layers. For the sugar, granulated works fine, but I’ve seen bakers swear by superfine for even distribution.
No Crisco? Lard or vegetable shortening will work in a pinch, but the texture won’t be quite the same. Short on ice water? Freeze a cup of water in ice cube trays and use those instead. The egg wash is optional but worth it—just the yolk gives you that golden finish without making the crust soggy. For the cornstarch, Bob’s Red Mill is my favorite brand—it’s fine and dissolves easily. If you’re making lattice crusts, use the same dough but roll it thinner. And here’s a pro tip: wrap the dough in plastic wrap before chilling—it prevents drying and makes rolling easier later.
This dough keeps for up to 3 days in the fridge, wrapped tightly in plastic. For longer storage, freeze it for up to 6 months—just thaw in the fridge overnight before using. I like to make a double batch and freeze one crust. When you’re ready to bake, let the dough sit at room temperature for 10 minutes before rolling—just enough to soften slightly but not warm up. The crusts blind-bake beautifully, so you can prep them ahead and fill later. Trust me, nothing beats the aroma of a freshly baked pie crust filling your kitchen.
Why You’ll Love This Recipe
- No Mixer Needed: I swear by this recipe when my hands are tired. Just fork the Crisco into the flour until it looks like coarse sand—no blender, no fuss, just your fingers and a bowl. That’s it.
- Buttery Crisp Magic: Honestly, the moment I tasted this crust with its golden, flaky layers? I never went back to butter-heavy recipes. The Crisco gives it that perfect snap—crispy edges, tender middle—every time.
- Double-Crust Coverage: Between us, I always make two crusts because I’m lazy. One for the bottom, one for the top, and suddenly I’ve got a showstopper pie without extra effort. (Yes, even on a Tuesday night.)
- Pantry Staple Power: Three ingredients—flour, Crisco, ice water—and you’re golden. No weird substitutions, no last-minute grocery runs. My kids call it “the no-fail crust,” and they’re right: it’s always there when I need it.
Step-by-step instructions for buttery pie crusts that never shrink
This method delivers flaky, sturdy crusts every time—no shrinking, no cracking, just perfect layers.
Cut and Chill the Shortening
Cut the 1 cup Crisco Shortening into small, pea-sized cubes using a sharp knife. Place them on a plate and refrigerate for 15-20 minutes until completely firm. Cold shortening prevents greasy dough and ensures proper flakiness. If using the ¼ cup cold cubed butter, refrigerate it alongside the shortening.
While the shortening chills, sift the 4 cups All-Purpose Flour into a large mixing bowl. This aerates the flour and prevents dense, heavy crusts. Add the 1 tbsp Granulated Sugar and 1 tbsp Cornstarch to the flour and whisk together. These ingredients tenderize the dough and create crispier edges. Set the bowl aside.
Mix the Dough Until Just Combined
Add the chilled shortening cubes to the flour mixture. Using a pastry cutter or your fingers, work the shortening into the flour until you have pea-sized crumbs with some larger pieces remaining. Overworking the dough will develop gluten and make the crust tough. You’re aiming for a texture similar to wet sand.
In a separate small bowl, mix the ½ cup Ice Water with the 1 tsp Kosher Salt. Add the water mixture 1 tablespoon at a time to the flour mixture, gently stirring with a fork or wooden spoon. Stop adding water as soon as the dough begins to come together—it should hold its shape when pressed but still feel slightly crumbly. If needed, use the extra 1 tbsp Ice Water to adjust the consistency.
Form and Chill the Dough
Turn the dough out onto a lightly floured surface and gently shape it into a 1-inch thick disk. Wrap the disk tightly in plastic wrap and refrigerate for at least 2 hours or up to 48 hours. This long chilling time is crucial—it relaxes the gluten and prevents shrinking during baking. The dough should be cold and firm when ready to roll.
Here’s the thing—don’t skip this step. I’ve made this crust dozens of times, and the chilling period makes the difference between a perfect crust and one that shrinks or cracks. If you’re in a hurry, you can freeze the dough for 30 minutes as a shortcut, but refrigerating is best.
Roll and Transfer the Crust
On a lightly floured surface, roll the chilled dough into a 12-inch circle for a standard 9-inch pie pan. Keep the thickness even—about ⅛ inch at the edges and slightly thicker in the center. If the dough resists rolling, let it sit at room temperature for 5-10 minutes to soften slightly. Don’t over-flour the surface or the dough will become tough.
Carefully transfer the rolled crust to your 9-inch pie pan, trimming any excess dough. Press the edges gently against the pan sides to create a slight rim. If using the 1 whole Large Egg Yolk, lightly brush it over the crust for a golden finish. This step is optional but adds that bakery-style shine. Place the pan on a baking sheet lined with parchment paper to catch any drips.
Pre-Bake for Stability
Preheat your oven to 375°F. Place a second pie pan or baking dish on top of the crust and fill it with pie weights, dried beans, or ceramic pie weights. Bake for 15 minutes. This pre-baking step prevents shrinking and puffing during the main bake. Remove the weights and bake for an additional 5-7 minutes until the crust is lightly golden.
Here’s where it gets fun—if you’re making a double-crust pie, roll out the second crust and place it on top of the filling. Crimp the edges together using your fingers or a fork, and cut a few slits in the top crust for steam to escape. Bake according to your filling’s instructions, but start checking at the 20-minute mark—your oven might run hot, and you want that perfect golden brown color.
Pro Tips For Making 2 Pie Crust Recipe Crisco
- Chill the Crisco First: Take your Crisco shortening out of the fridge 10 minutes before mixing—it should be cool but pliable, not rock-hard. I learned this the hard way when my dough turned into a greasy mess because the shortening wouldn’t cut into the flour properly. Cold shortening distributes better, and your crust will stay flaky instead of tough.
- Cut in Shortening Like Butter: Use a pastry cutter or two forks to work the Crisco into the flour until it looks like coarse cornmeal—no bigger than pea-sized clumps. I used to pulse it in a food processor and ended up with a dense, greasy dough. By hand, you control the texture, and the final crust won’t taste like a shortbread cookie.
- Measure Ice Water Precisely: Fill a measuring cup with ice cubes, then top with cold water—this gives you closer to 1/4 cup than just pouring cold water. Overdoing it makes the dough sticky and hard to handle; too little, and it won’t bind. I now keep a separate ice-water cup in the freezer for this exact recipe.
- Rest the Dough Twice: Shape the dough, wrap it tightly, and rest it for 30 minutes before rolling. Then, after rolling, let it sit another 15 minutes before filling. This prevents shrinking and cracking—my first few pies looked like they’d been attacked by a hungry raccoon. Patience here makes all the difference.
Dietary considerations for this dish
Gluten-Free Adaptation
For a gluten-free version, replace the 4 cups All-Purpose Flour with a 1:1 gluten-free flour blend like Bob’s Red Mill 1-to-1 or King Arthur Measure for Measure. Add ½ tsp xanthan gum to the blend to mimic gluten’s binding properties.
Chill the dough 30 minutes longer than usual since gluten-free doughs are more fragile. Use 1 extra tbsp ice water if needed to bind. 🌾
Dairy-Free Options
Skip the ¼ cup butter entirely and stick with 1 cup Crisco Shortening for a naturally dairy-free crust. For extra richness, substitute ¼ cup coconut oil (solid) instead of butter—it adds a subtle sweetness that pairs well with fruit pies.
The dough will still achieve that signature flakiness without any dairy. 🧈
Lower-Carb Modifications
Reduce the 1 tbsp granulated sugar to ½ tsp and replace 1 cup of the all-purpose flour with 1 cup almond flour for a lower-carb version. The crust will be slightly denser but still crisp.
For extra crunch, sprinkle 2 tbsp crushed pork rinds into the dry ingredients—it adds a meaty flavor that works surprisingly well in savory pies. 🥗
Nut-Free Version
If you’re avoiding nuts, stick with the original recipe but ensure your all-purpose flour is certified nut-free. For extra insurance, swap the cornstarch with arrowroot powder (like Bob’s Red Mill), which is naturally nut-free and creates a similar crisp texture.
Always check labels—some flour blends contain traces of nuts. 🌟
Soy-Free Considerations
Most Crisco brands are soy-free, but always verify the label—some varieties may contain soy derivatives. For a completely soy-free crust, use lard instead of Crisco. Lard creates an incredibly flaky texture and is naturally soy-free. If using lard, chill it 10 minutes longer than Crisco to ensure proper firmness. 💡
Nutrition facts
Frequently asked questions
Why does this recipe use Crisco instead of butter?
The Crisco shortening creates superior flakiness because its high melting point prevents premature melting during baking. Unlike butter, it doesn’t release moisture that can make crusts soggy. This is why professional bakers swear by it for reliable, golden-brown layers every time.
Can I make just one pie crust instead of two?
Yes! Simply halve the recipe by using 2 cups flour, ½ cup Crisco, and ¼ cup ice water. The proportions remain identical, but you’ll need to adjust the chilling time to 1 hour minimum for one disk. This works perfectly for single-crust pies or free-form galettes.
What’s the best way to prevent shrinking edges?
The key is proper pre-baking! After rolling the crust into your pan, place a second pan on top with pie weights and bake at 375°F for 15 minutes before adding filling. This creates a sturdy base that holds its shape. Never skip this step—it’s what makes the difference between a perfect crust and a shriveled one.
Can I use this dough for lattice crusts?
Roll out the dough ⅛-inch thick and cut into strips about 1-inch wide. Weave them over the filled pie for that classic lattice pattern. The same dough works perfectly—just be gentle when handling to avoid tearing. For extra stability, brush the lattice with egg wash before baking.
What if my dough feels too dry or crumbly?
Add 1 teaspoon ice water at a time until the dough just holds together when pressed. Overworking it will develop gluten and make the crust tough. If it’s still too dry, let it rest in the fridge for 10 minutes—sometimes the cold helps it absorb moisture better. Never add more than 1 extra tablespoon total.
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