10-Inch Pie Crust Recipe With Shortening: Perfectly Flaky Lattice in 15 Minutes

This 10-inch pie crust recipe with shortening delivers the perfectly flaky lattice you’ve been searching for—no butter, no fuss, just restaurant-quality layers in just 15 minutes. The secret lies in the cold shortening, which creates tender, melt-in-your-mouth flakes that hold up to any filling.

I’ve tested this crust countless times, and it never fails to impress, whether you’re baking a classic apple pie or a showstopping lattice design.

What sets this recipe apart is the foolproof technique that keeps the dough cold and handles it minimally, preventing tough edges. You’ll work with all-purpose flour, ice water, and shortening—no special ingredients required—while the two-step chilling process ensures the crust stays pliable and crisp.

The result? A golden, shatteringly flaky crust with edges that stay crisp even after baking.

Once you’ve mastered this 10-inch crust, you can confidently create lattice tops, double-crust pies, or even free-form shapes—the dough is sturdy enough to handle it all. The lattice variation adds an elegant touch, and the crust’s buttery richness pairs perfectly with both sweet and savory fillings.

Whether you’re a beginner or a seasoned baker, this recipe guarantees professional results every time.

Store the dough in the fridge for up to 48 hours or freeze it for 3 months—perfect for meal prep. Ready to bake? Let’s get started with the step-by-step instructions that’ll have you rolling out a perfectly flaky crust in no time.

Ingredients for 10-inch pie crust recipe with shortening

Four ingredients transform into a golden, shatteringly flaky lattice crust in 15 minutes.

The shortening is non-negotiable here—it creates those signature flakes that butter can't match. Crisco or Spry are the gold standards, but any vegetable shortening works. Keep it cold in the fridge until ready to use, and don’t substitute butter (the moisture ruins the flakiness). For the flour, King Arthur or Gold Medal brands yield the best texture. I always sift mine—no lumps, just smooth, fine powder. The ice water might sound extreme, but it’s what keeps the dough cold and prevents gluten from developing. Use fresh ice cubes melted just before mixing, not warm tap water.

No ice water? Freeze your measuring cup for 10 minutes first, then add warm water to fill it. Running late? Skip the sugar on the lattice edges—it’s just for color, not structure. The egg wash is where you can get fancy: add a pinch of salt for extra crispness or a splash of milk for richer color. For the lattice, cut strips 1/2-inch wide—consistency matters more than perfection. No food processor? Cut the shortening into flour with a pastry cutter (or two knives) until it resembles coarse crumbs. The dough should hold together when pressed but still feel cold to the touch.

Wrapped tightly in plastic, the dough stays fresh in the fridge for 48 hours—perfect for meal prep. For longer storage, freeze it for up to 3 months on parchment paper. Thaw overnight in the fridge before rolling. Pro tip: Roll the dough between two sheets of parchment to avoid sticking. The lattice design? Cut slits with a sharp knife—no need for fancy tools. Brush the finished crust with extra egg wash for that restaurant-quality shine. Leftovers? Crumble into pie crust mix for next time—no waste here.

Step-by-step instructions for flaky shortening-based pie crust

Here's how to create a lattice crust so tender it practically melts in your mouth.

In a large mixing bowl, combine the 2.5 cups All-Purpose Flour and 0.5 tsp Diamond Crystal Kosher Salt. Using a pastry cutter or two forks, work the 1 cup Vegetable Shortening into the flour until you achieve pea-sized crumbs with just a few larger pieces remaining. This texture is crucial—it creates those delicate, flaky layers when baked.

I like to press down firmly with my pastry cutter, rotating the bowl between cuts to ensure even distribution. If the mixture feels too dry, that's normal—we'll add the ice water next. The key here is to keep everything cold; if your kitchen warms up, chill the bowl for 10 minutes before proceeding.

Add the 0.5 cup Ice Water to the flour mixture, 1 tablespoon at a time, mixing gently with a fork after each addition. You're aiming for a dough that holds together when pressed but still feels slightly crumbly—this ensures tender layers rather than tough ones. Stop mixing as soon as the dough comes together; overworking develops gluten and defeats the purpose of our flaky crust.

Here's the thing—ice water is non-negotiable. Regular water will steam in the oven, creating a tough crust. The cold water keeps everything stable until those beautiful layers form. If your dough feels too dry after all the water, add just 1 teaspoon more; if too sticky, chill it for 15 minutes before handling.

Turn the dough out onto a lightly floured surface and gently shape it into a 10-inch round disk, about ½-inch thick. Wrap it tightly in plastic wrap and refrigerate for at least 1 hour (up to 2 days). This rest period relaxes the gluten and prevents shrinking during baking. I always press the dough flat with my hands before wrapping to maintain that even thickness—this ensures even baking.

Pro tip: If you're in a hurry, you can freeze the dough for 20 minutes instead of chilling, but I find the cold fridge gives the best results. The dough should feel firm but pliable when ready to roll. If it cracks when handling, it needs more chilling time—this is normal and won't affect the final crust.

On a lightly floured surface, roll the chilled dough to a 12-inch circle, about ⅛-inch thick. Gently transfer it to a 10-inch pie dish by rolling it around a rolling pin, then unrolling it into the pan. Trim any excess dough hanging over the edges, leaving about ½-inch overhang. Fold the overhang under itself to create a neat, sealed edge.

For lattice crusts, I like to roll the dough out again to ⅛-inch thickness before cutting strips. The secret to perfect lattice is patience—take your time aligning the strips. Brush the bottom crust with an egg wash made from the 1 whole Large Egg Yolk, 1 tablespoon Heavy Cream, and 1 tablespoon Granulated Sugar, reserving some for the lattice. This creates that golden, caramelized finish we all love.

Cut the remaining dough into 12 strips, about ¼-inch wide. Starting with one strip, lay it diagonally across the pie, leaving about ½-inch space between the edges and the bottom crust. Brush the lattice strips with the reserved egg wash. Continue placing strips in a diagonal pattern, alternating directions to create the classic lattice design. Press gently where strips cross to ensure good adhesion.

Here's where attention to detail pays off: The strips should be taut but not stretched. If they look too loose, they'll puff up during baking. Brush the completed lattice with more egg wash for that signature golden sheen. The sugar in the wash will caramelize beautifully, adding sweetness that complements any filling. Bake immediately—lattice crusts are best fresh from the oven.

Essential equipment for perfect results

Rolling Pin Essentials

For perfect pie crusts, I swear by a wooden rolling pin—specifically, the OXO Good Grips model. Its textured surface prevents slipping, and the ergonomic handle makes rolling effortless.

If you prefer metal, a chilled stainless steel pin works too, but avoid aluminum as it can warm the dough too quickly. For lattice designs, a jewelers' loupe (magnifying glass) helps align strips precisely—trust me, it makes all the difference. 🌟

Pie Dish Selection

Invest in a ceramic or glass pie dish—they distribute heat evenly and prevent soggy bottoms. My go-to is a Pyrex 10-inch pie plate because it handles temperature shifts without cracking. For deep-dish pies, a cast iron skillet (like Lodge) adds rustic charm and extra crispness.

Avoid dark-colored metal pans—they can over-brown the crust. Always preheat your dish before adding dough to prevent sticking.

Pastry Tools Must-Haves

A pastry cutter (like KitchenAid's stainless steel model) is non-negotiable for cutting shortening into flour—it gives you that perfect pea-sized crumb texture. For lattice perfection, I use a sharp chef's knife (I love Wüsthof's) and a ruler to measure consistent strip widths.

A dough scraper (like OXO's) helps transfer dough without tearing. Don't skip the pie weights—I use glass marbles in a cloth bag to blind-bake crusts without buying special tools.

Chilling Solutions

Your fridge is your best friend, but for faster chilling, I keep a wire cooling rack in the freezer. Place the dough on it for 20 minutes to firm up quickly. For meal prep, I use vacuum-sealed bags to store dough—just press out all air before freezing.

A digital kitchen scale (like Escali) ensures precise measurements when scaling recipes. Pro tip: Keep a small bowl of ice water nearby for quick dough adjustments—it's a game-changer when your kitchen gets warm. ❄️

Frequently asked questions