Classic Flaky Pie Crust (Shortening Recipe)

By Trace Barnett

A traditional crust with old-fashioned texture and easy handling.

This is the crust many grandmothers swore by—a dependable, forgiving dough that bakes up golden, tender, and perfectly flaky. Using shortening gives you a bit more flexibility when rolling and creates a crust that stays crisp and beautiful, even under juicy fruit fillings.

Recipe

Classic Flaky Pie Crust (Shortening Recipe)

Prep Time: 15 minutes
Chill Time: 30 minutes
Total Time: 45 minutes
Servings: 1 single 9-inch crust

INGREDIENTS

1¼ cups all-purpose flour
½ teaspoon salt
½ cup vegetable shortening (such as Crisco), chilled and cut into small pieces
3–4 tablespoons ice water

Photo of a pecan pie that reads in white text: Classic Pecan Pie

➡ Get the Recipe

Southern Old-Fashioned Pecan Pie

There are few things more classically Southern than a pecan pie—whether you say PEE-can or puh-KAHN, we’ll still hand you a warm slice and insist you take another for the road. This is that simple, dependable holiday pie that tastes like it came straight from your grandmother’s handwritten recipe box.

INSTRUCTIONS

Combine dry ingredients. In a large mixing bowl, whisk together the flour and salt.
Cut in the shortening. Add the chilled shortening and use a pastry cutter or fork to work it into the flour until the mixture looks like coarse crumbs with pea-sized bits remaining.
Add the ice water. Sprinkle in the water, one tablespoon at a time, tossing gently with a fork after each addition. Stop when the dough holds together when pressed—don’t overmix.
Shape and chill. Gather the dough into a ball, flatten into a disk, and wrap in plastic wrap. Refrigerate at least 30 minutes before rolling.
Roll and bake. On a lightly floured surface, roll the dough into a 12-inch circle. Transfer to a 9-inch pie plate, trim edges, and crimp as desired.

For prebaked crusts: Prick the bottom with a fork, line with parchment, and fill with pie weights. Bake at 375°F for 15 minutes, remove weights, and bake 5–8 minutes more until golden.
For filled pies: Follow your filling’s baking instructions.

Garden Party Tip:

Brush the edge of your crust with cream and sprinkle with sugar before baking for a rustic sparkle. For savory pies, swap the sugar for a sprinkle of flaky salt and thyme leaves.

Harvesting sweet potatoes from a home garden is one of the most satisfying fall chores. Here’s a Garden Party–style guide to help you time it right, dig carefully, and cure your harvest for the best flavor and storage.