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crimped pastry pie crust in glass plate
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Pie Crust with Butter and Shortening (Tender + Flaky)

For a perfect pie crust that's easy to work with and is super flaky, you need butter, Crisco, and some patience. This recipe requires chilling but is easy to make.
Prep Time30 mins
chilling2 hrs
Total Time2 hrs 30 mins
Course: Dessert
Cuisine: American, Southern
Keyword: flaky pie crust, pie crust with crisco and butter
Servings: 8 slices
Calories: 182kcal
Author: Katie Shaw


  • Food processor or pastry blender


  • 3/4 cup cold unsalted butter 1 1/2 sticks
  • 3 cups all-purpose flour
  • 3/4 teaspoo salt
  • 2 tablespoons sugar
  • 1/3 cup vegetable shortening such as Crisco
  • 1/2 cup water


  • Cut the butter into the flour. Chop the butter into about eight pieces using a knife and blend them into the flour by pulsing with a food processor or using a pastry blender. Keep working until the butter is the size of small peas.
  • Add the remaining ingredients to form a dough. Add the salt, sugar, shortening, and water and stir by hand or with the food processor. Mix until a dough forms. It will look slightly dry and crumbly, but should come together as a ball. If it is does not, add more water one teaspoon at a time.
    pie crust has formed ball
  • Allow dough to rest. Turn dough out onto a cutting board and divide in two. Shape the pieces into rough discs and wrap them tightly in plastic wrap. Place them in the fridge to chill for at least one hour, or up to overnight.
    round portions of pie crust wrapped for chilling
  • Roll out and prepare for filling. Place discs to warm at room temperature for 15-30 minutes before rolling out. Unwrap the first one and place on a generously floured counter. Using a floured rolling pin, roll out to desired thickness. Carefully transfer to the pie plate and trim and crimp the edges.
    rolled out pie crust


When dividing the dough, consider how you are using it.  For a lattice-topped pie, you'll want a bit more dough for the bottom crust and a bit less for the strips.  
If you don't want to crimp the edges, just use a fork to press a design in. 


Calories: 182kcal | Carbohydrates: 39g | Protein: 5g | Fat: 1g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Sodium: 2mg | Potassium: 50mg | Fiber: 1g | Sugar: 3g | Calcium: 8mg | Iron: 2mg