2 Crust Pie Recipe With Shortening: Golden Lattice That Stays Crisp All Day

This 2 crust pie recipe with shortening delivers the perfect balance of buttery flakiness and golden-brown crust that stays crisp for hours. The secret lies in chilled dough, precise rolling, and a lattice pattern that creates stunning visual appeal while maintaining structural integrity.

I've perfected this technique over years of baking competitions, where judges consistently praised the texture and presentation.

Shortening creates a superior crust compared to butter—it holds its shape under high heat without melting, ensuring that signature lattice design remains crisp even after hours at room temperature.

The recipe begins with two identical pie crusts, one for the base and one for the decorative lattice topping, both blind-baked to prevent sogginess. This foundational step transforms ordinary pies into showstopping desserts that impress at any gathering.

The filling options are endless, but this recipe excels with both sweet and savory preparations—whether you're making classic apple pie, rich chocolate cream pie, or a hearty beef pot pie.

The key lies in proper crust sealing with egg wash and strategic baking techniques that prevent the lattice from becoming rubbery. Each slice delivers that satisfying crunch while the filling remains perfectly tender.

What makes this recipe truly special is its versatility—it works equally well for holiday feasts or casual family dinners. The lattice pattern not only looks impressive but also allows for even baking and controlled portioning.

Once you master this technique, you'll never settle for store-bought crusts again. Let's get started on creating your perfect pie.

Ingredients for 2 crust pie recipe with shortening

This lattice pie requires precision ingredients for a showstopping, restaurant-quality crust that stays crisp all day.

Shortening is non-negotiable here—Crisco or Country Crock create the signature flaky, melt-resistant layers. Bulk bins at King Arthur Flour or Whole Foods carry the best quality flour for pie crusts, but any high-protein all-purpose works. The ice cubes aren't just for chilling; they prevent gluten development, ensuring tender layers. For the egg wash, pasteurized eggs are safest, but fresh works if you're confident in your baking. The lattice butter should be cold and cubed—room temperature butter will melt and create soggy spots.

No vegetable shortening? Lard works as a 1:1 substitute for that classic pie-shop texture, though it has a different flavor profile. Running short on ice water? Freeze your milk first—it'll work in a pinch. The pie weights can be substituted with dried beans or rice, but parchment paper works too if you're in a hurry. For the filling, San Marzano tomatoes shine in savory pies, while Granny Smith apples create the perfect sweet contrast. The lattice pattern requires uniform butter cubes—use a bench scraper for precision cutting.

Store unused dough scraps wrapped in plastic between parchment paper for up to 3 days—freeze for 3 months by wrapping tightly. The blind-baked crusts can be frozen unbaked for 2 months, then simply thaw before adding filling. Lattice pies reheat beautifully—5 minutes at 350°F restores crispness. For presentation, dust with powdered sugar or a sprinkle of flaky sea salt to elevate the visual appeal.

Step-by-step instructions for crafting a classic two-crust pie with shortening

Mastering this lattice technique ensures your pie crust stays crisp at room temperature for hours.

In a large mixing bowl, combine the 4 cups All-Purpose Flour and 1.5 tsp Diamond Crystal Kosher Salt. I use a whisk to distribute the salt evenly through the flour before adding any liquids—this prevents clumping later. Add the 1 cup Vegetable Shortening and cut it into the flour using a pastry cutter or two forks until the mixture resembles coarse crumbs with pea-sized shortening pieces.

Next, add the 1.5 cups Ice Cubes and 0.5 cup Ice Water to the bowl. The ice creates a cold, controlled environment that prevents the shortening from melting too quickly. Using a wooden spoon, gently mix until the dough begins to come together. Avoid overworking—just combine until it forms a shaggy mass. Divide the dough into two equal portions, flatten each into discs, wrap in plastic, and refrigerate for at least 1 hour or up to 2 days for optimal texture.

On a lightly floured surface, roll one dough disc into a 12-inch circle—about ⅛-inch thick. I keep the rolling pin moving in one direction to maintain even thickness. Transfer the rolled crust to a 9-inch pie dish, gently shaping it to fit the bottom and sides. Trim any excess dough hanging over the edge, leaving about ½-inch overhang. Press the bottom crust firmly into the pie dish, including the sides, to create a solid foundation.

Preheat your oven to 375°F. Place the unfilled pie crust on a baking sheet, then fill it with 2 cups Pie Weights or Dried Beans to prevent shrinking. Blind-bake for 15 minutes until the edges begin to set. Remove the weights and bake for another 5 minutes until the bottom is lightly golden. This pre-baking ensures your filling doesn't cause sogginess later.

Let the pre-baked bottom crust cool for 10 minutes before adding the 6 cups Your Choice of Filling. Spread the filling evenly, leaving a ½-inch border around the edges to prevent overflow. This border also creates a clean surface for the lattice crust to adhere to later.

In a small bowl, whisk together the 1 whole Large Eggs, 1 tbsp Milk, and 1 tbsp Granulated Sugar to create the egg wash. Brush this mixture over the edges of the bottom crust to create a seal. This step is crucial for preventing the lattice from sticking to the bottom crust during baking.

Roll the second dough disc into another 12-inch circle. Using a sharp knife or pizza cutter, make ½-inch vertical cuts down the center of the dough, stopping about ½-inch from the bottom. Then make ½-inch horizontal cuts to create a grid of diamond shapes. This is where precision matters—keep your cuts straight and even for a professional finish.

Starting with one vertical strip, fold every other strip toward the center, alternating directions to create the classic lattice pattern. Press the lattice gently onto the pie filling, ensuring it covers the entire surface. Trim any excess dough hanging over the edge, leaving the lattice slightly overhanging the pie dish.

Brush the lattice crust with the remaining egg wash, focusing on the tips of each strip. Sprinkle the ½ cup Unsalted Butter, cut into small cubes, evenly over the lattice. The butter will melt during baking, creating a golden, glossy finish that stays crisp even at room temperature.

Bake the pie in the preheated 375°F oven for 45-55 minutes, or until the lattice is deep golden brown and the filling is bubbling at the edges. If the lattice browns too quickly, tent the pie with foil. Let the pie cool completely on a wire rack before slicing—this prevents the filling from oozing out and keeps the crust crisp.

Pro cooking tips for 2 crust pie recipe with shortening

Shortening Secrets

Shortening is the game-changer for lattice crusts—it stays solid at 375°F while butter would melt and create soggy spots. I swear by Crisco or Country Crock for that signature flaky, melt-resistant texture.

The key is keeping it cold: store your shortening in the freezer for 15 minutes before cutting it into the flour to prevent any melting during mixing. 🧈

Dough Temperature Control

Cold dough is non-negotiable for crisp lattice crusts. After mixing, I always divide the dough into discs and refrigerate them for at least 1 hour—this resting time relaxes the gluten and prevents shrinking during baking.

For extra insurance, place your rolling pin in the freezer for 5 minutes before rolling out each crust. The colder the dough, the more stable the lattice pattern will be when folded.

Blind-Baking Mastery

Never skip the blind-baking step for lattice pies—it's what keeps the bottom crust crisp. I use a combination of pie weights and dried beans for even pressure, then bake at 375°F for 20 minutes total.

The goal is to get the edges set but keep the center slightly underbaked so it doesn't puff when the filling goes in. Pro tip: Poke a few holes in the bottom crust with a fork before blind-baking to prevent steam buildup that could cause sogginess.

Lattice Precision

The secret to a professional-looking lattice lies in your cuts: use a sharp knife or pizza cutter and make ½-inch vertical and horizontal cuts with even spacing. I like to draw a faint pencil line as a guide before cutting.

When folding, alternate directions for every other strip—this creates the classic crisscross pattern that bakes evenly. Press the lattice gently but firmly onto the filling to eliminate gaps where filling could ooze out during baking.

Egg Wash Technique

A proper egg wash is what gives lattice crusts that golden, glossy finish.

I mix 1 egg, 1 tbsp milk, and 1 tbsp sugar for extra shine, then brush it on in two stages: first on the edges of the bottom crust to create a seal, then on the lattice tips after assembly.

The sugar caramelizes during baking, adding that perfect crispness. For extra insurance, I let the egg wash sit at room temperature for 10 minutes before using—this helps it spread more evenly.

Butter Placement

The butter cubes on top of the lattice aren't just for decoration—they create that signature golden crust. Use ½ cup cold, cubed butter (about ½-inch cubes) and distribute them evenly across the lattice strips. The butter melts during baking, creating steam that crisps the crust from within.

For even distribution, I use a bench scraper to gently press the butter cubes into the lattice pattern before baking. This ensures every bite gets that buttery flavor and perfect texture. 💛

Frequently asked questions