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+ servings
unbaked pie crust with scalloped edges in a pie plate

Shortening Pie Crust

Melissa Belanger
With just a few simple ingredients, this homemade pie crust recipe will give you delicate, flaky crust every time. Use it for all your favorite pie recipes. It’s so easy and delicious. You’ll never buy pie crust again.
Prep Time 15 mins
Refrigeration Time 30 mins
Total Time 45 mins
Course Dessert
Cuisine American
Servings 2 crusts
Calories 1498 kcal


  • 1 cup vegetable shortening chilled (190-200g)
  • 2 1/2 cups all-purpose flour
  • 1/4 - 1/2 cup ice water*
  • 1 tablespoon sugar
  • 1 teaspoon coarse salt


  • In the bowl of a food processor, combine flour, sugar and salt, pulsing until well mixed.
  • Add shortening and pulse until mixture looks crumbly/mealy.
  • While continuing to pulse, slowly drizzle water through the top opening until the mixture forms a dough.
  • Divide mixture in half and roll each half into a ball. Flatten into a round disc and cover with plastic wrap.
  • Refrigerate for at least 30 minutes or until ready to use.
  • Remove from fridge and roll to desired thickness and size.


Calories: 1498kcalCarbohydrates: 125gProtein: 16gFat: 104gSaturated Fat: 26gSodium: 1170mgPotassium: 167mgFiber: 4gSugar: 6gCalcium: 23mgIron: 7mg
Keyword Shortening Pie Crust
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