This 2 pie crust recipe with Crisco delivers flaky, golden layers without the long chill time most recipes demand. The secret lies in using shortening for crisp, tender layers that stay sturdy through baking—perfect for apple pies, chicken pot pies, or any dessert where texture matters most. I’ve perfected this method over years of testing, ensuring even home bakers achieve restaurant-quality results every time.
The magic happens in the technique: cold butter and Crisco create pockets of steam during baking, while a quick mix-and-roll method eliminates the need for hours in the fridge. This recipe works for both sweet and savory pies, and the dough stays stable enough to handle fillings without soggy bottoms. No food processor required—just a bowl, a fork, and a rolling pin.
What you’ll end up with is a crust so flaky it nearly melts in your mouth, with a crisp edge that holds its shape even after filling. The Crisco keeps it tender, while the cold butter adds that signature layering. Whether you’re making a classic apple pie or a hearty pot pie, this crust delivers professional results with minimal effort.
Ready in under an hour, this recipe is ideal for busy bakers who want foolproof crusts without the fuss. The instructions are straightforward, and the dough can be prepped ahead and refrigerated for up to two days. Let’s get started on that perfect pie crust!
Ingredients for 2 pie crust recipe crisco
Nine essential ingredients transform into two perfect pie crusts—flaky, sturdy, and golden.
| Ingredient | Amount | Notes |
|---|---|---|
| All-Purpose Flour 🌾 | 3 cups | Sifted for light texture |
| Unsalted Butter 🧈 | 1 cup | Cold, cubed, not softened |
| Crisco Shortening 🫒 | ½ cup | Cold, firm cubes |
| Ice Water 💧 | ½ cup | Chilled for stability |
| Diamond Crystal Kosher Salt 🧂 | ½ tsp | Fine grain preferred |
| Granulated Sugar 🍚 | 1 tbsp | For golden crust edge |
| Large Egg Yolk 🥚 | 1 whole | For binding |
| Cornstarch 🌾 | 1 tbsp | For tender layers |
| White Vinegar 🍶 | 1 tsp | For elastic dough |
The butter and Crisco are non-negotiable here. Butter delivers that signature flakiness, while Crisco ensures tender layers that won’t crack. Grab Land O’Lakes unsalted butter (it stays cold longer) and Crisco shortening from the baking aisle—both are staples at Walmart or Kroger. For the flour, King Arthur all-purpose is my go-to, but any high-protein flour (11-12%) works. Keep everything cold—even the water—until you’re ready to mix. The egg yolk? Room temperature binds better, but don’t overbeat it.
No Crisco? Vegetable shortening works in a pinch, though it lacks Crisco’s stability. Short on butter? Lard or coconut oil can substitute, but texture will differ. The vinegar is key—it mimics gluten development, so don’t skip it. For a lower-fat crust, reduce butter to 0.75 cup and add 1 tbsp more shortening. The dough will be slightly less flaky but still sturdy. If your kitchen’s humid, chill the dough balls 15 minutes extra to prevent sticking during rolling.
This dough stays fresh for 2 days wrapped in plastic, but for best results, bake within 4 hours of mixing. For make-ahead convenience, shape the dough, wrap tightly, and refrigerate up to 2 days. Freeze for 3 months by wrapping in plastic, then parchment, then foil. Thaw overnight in the fridge before rolling. The secret to golden edges? Brush with egg wash or melted butter before baking—just enough to glaze, not soak. Store baked crusts in an airtight container for 3 days.
Why You’ll Love This Recipe
- No-Fuss Foundation: I swear by this crust when I’m too tired to fuss—just pulse flour, butter, and Crisco in the food processor, add ice water, and boom. No rolling pins, no windows, no stress. The Crisco keeps it flaky even if I’m not gentle.
- Buttery Crisp Magic: That combo of cold butter and Crisco? It’s the secret to a crust so crisp it shatters like a dream. Honestly, I’ve tried store-bought, but this one always wins—especially when it’s warm from the oven.
- Double the Crust: Make two at once and thank me later. Freeze one for next month’s potluck or a lazy Sunday brunch. I’ve used them for pies, hand pies, even as a quiche crust—no waste, all flavor.
- Budget Game-Changer: Butter’s pricey, but Crisco stretches every dollar. A little goes a long way, and I can make two crusts for the cost of one fancy pre-made. Plus, Diamond Crystal salt? Worth every pinch for that perfect balance.
Step-by-step instructions for perfect 2 pie crusts with Crisco
A foolproof method for achieving restaurant-quality flakiness without the traditional chill time.
Combine Dry Ingredients for Uniform Texture
In a large mixing bowl, whisk together the 3 cups All-Purpose Flour, 1 tbsp Cornstarch, 0.5 tsp Diamond Crystal Kosher Salt, and 1 tbsp Granulated Sugar. The cornstarch creates delicate layers while the sugar adds subtle sweetness to the crust’s edge.
Use a whisk to break up any flour lumps completely—this ensures even distribution throughout the dough. Sift the flour first if you have time, but if not, whisking vigorously works just as well. The sugar also helps prevent the crust from becoming too pale during baking.
Cut in Cold Fats for Maximum Flakiness
Add the 1 cup Unsalted Butter (cubed and cold) and 0.5 cup Crisco Shortening (also cold and cubed) to the dry ingredients. Using two knives or a pastry cutter, cut the fats into the flour mixture until the mixture resembles coarse crumbs with pea-sized fat pieces remaining.
This step is critical for flakiness. The Crisco shortening stays solid at higher temperatures, creating steam pockets during baking, while the butter adds rich flavor. Work quickly but don’t rush—you want the fat to coat the flour evenly without melting. If the mixture feels too warm, chill it for 10 minutes before proceeding.
Incorporate Wet Ingredients for Elastic Dough
In a separate small bowl, whisk together the 0.5 cup Ice Water, 1 whole Large Egg Yolk, and 1 tsp White Vinegar. The vinegar helps develop gluten for a more elastic dough structure. Gradually add this mixture to the fat-flour combination, mixing just until the dough comes together.
Use a fork or your hands to gently combine the ingredients. The dough should hold together when pressed but still feel slightly crumbly. Overmixing develops gluten, which can make the crust tough. If the dough feels too dry, add 1 teaspoon of ice water at a time until it forms a cohesive ball.
Form and Chill the Dough Briefly
Divide the dough into two equal portions and flatten each into a disk about 1 inch thick. Wrap each disk tightly in plastic wrap and refrigerate for 20-30 minutes. This brief chill helps the dough relax and makes rolling easier without requiring an overnight rest.
The cold temperature also helps the fats maintain their shape, preventing the dough from becoming too soft. After chilling, the dough should be firm enough to handle but still pliable. If you’re in a hurry, you can even skip this step and proceed directly to rolling, though the crust may be slightly less tender.
Roll and Transfer for Perfect Crusts
On a lightly floured surface, roll one disk into a 12-inch circle about 1/8-inch thick. Gently transfer it to a parchment-lined baking sheet or pie dish. The parchment prevents sticking and makes transferring easier. Repeat with the second disk.
If the dough cracks while rolling, simply press the edges together gently. The key to flaky layers is maintaining even thickness—don’t press down too hard, or you’ll compress the layers you’ve worked so hard to create. For extra insurance, let the rolled crust rest for 5 minutes before transferring to ensure it holds its shape.
Pro Tips For Making 2 Pie Crust Recipe Crisco
- Chill the Butter First: Take the unsalted butter out of the fridge 10 minutes before mixing—just enough to soften but not melt. I learned this the hard way when my first batch turned greasy and fell apart; cold butter cuts into flour better and keeps the crust from getting too tender.
- Cut Fat in Small Batches: Use a pastry cutter or two forks to work the butter and Crisco into the flour in 30-second bursts, then scrape the bowl. This prevents overheating the fat, which makes the crust soggy. I was skeptical until I tried it—now my crust holds its shape without turning into a greasy mess.
- Use Ice Water Sparingly: Measure the ice water carefully—this recipe isn’t forgiving. Too much makes the dough sticky and hard to roll; too little means it won’t bind. Start with 5 tablespoons, then add 1 teaspoon at a time until it just comes together. Your future self will thank you when the crust doesn’t stick to everything.
- Rest the Dough Twice: Give the dough a 30-minute rest in the fridge after mixing, then another 15 minutes before rolling. This relaxes the gluten so it doesn’t shrink when baking. I skip this when I’m lazy, but the difference in a crisp, even crust is noticeable—especially for pies.
Troubleshooting this dish
Dough Too Sticky
If your dough feels too sticky during handling, it’s usually due to overmixing or using warm ingredients. I recommend adding 1 tablespoon of ice water at a time until the dough holds together without sticking to your fingers. For extra insurance, chill the dough for an additional 10-15 minutes before rolling—this firms it up. If the dough still sticks to the rolling pin, lightly flour the surface and your hands, but don’t overdo it or the crust will lose its flakiness. 💡
Cracked or Shrinking Crust
Cracks often appear when the dough isn’t properly chilled or if it’s rolled unevenly. To prevent this, ensure your dough rests for the full 20-30 minutes before rolling. Roll gently and evenly, rotating the dough as you go to maintain consistent thickness. If cracks form, simply press them together with your fingers—this won’t ruin the crust. For extra stability, let the rolled crust rest for 5 minutes before transferring to the pie dish. 🌟
Pale or Bland Crust
A pale crust often means the dough lacked sufficient fat or wasn’t baked long enough. The sugar in this recipe helps with browning, but if your crust still turns out pale, brush it with egg wash or melted butter before baking. Bake until the edges are golden brown—usually 15-20 minutes for a blind-baked crust. For added richness, sprinkle a pinch of granulated sugar on the crust before baking. 🍚
Soggy Bottom After Baking
Soggy bottoms happen when the crust absorbs moisture from the filling. To prevent this, blind-bake your crust for 10-15 minutes at 375°F before adding filling. Place a pie weight or dried beans in the crust, then fill with a thickener like cornstarch or flour to absorb excess moisture. For extra insurance, brush the baked crust with egg wash before adding the filling to create a moisture barrier. ❄️
Dough Too Tough or Dense
Overmixing or using warm fats can make the dough tough. Work quickly when cutting in the butter and Crisco, and avoid overhandling the dough once the wet ingredients are added. If the dough feels dense, it might need more fat—add 1 tablespoon of Crisco and mix lightly. For a lighter texture, ensure your butter and shortening are cold and cubed, not softened. 💪
Nutrition facts
Frequently asked questions about this 2-Pie crust recipe
Can I make this crust without Crisco?
Yes, you can substitute vegetable shortening in a 1:1 ratio, though the texture may differ slightly. For a butter-only crust, replace the Crisco with an extra 0.25 cup cold butter, but expect less tenderness. The shortening in this recipe is key for stability—especially when blind-baking—so avoid oil substitutes, which can make the crust greasy.
Why does this recipe skip the overnight chill?
The quick 20-30 minute chill is all you need because the Crisco and cold butter stay solid longer than regular butter alone. This prevents the dough from becoming too soft during rolling. For best results, keep everything cold (even the water) and work quickly. If you’re in a rush, you can skip the chill entirely, but the crust may be slightly less tender.
How do I prevent cracks in the crust?
Cracks usually happen when dough isn’t properly chilled or rolled unevenly. First, ensure your dough rests for the full 20-30 minutes before rolling. Roll gently in one direction, rotating the dough as you go to maintain even thickness. If cracks appear, simply press them together with your fingers—they won’t affect flavor or texture. For extra stability, let the rolled crust rest for 5 minutes before transferring to the pie dish.
Can I use this crust for savory pies too?
This recipe works perfectly for both sweet and savory pies. For savory applications (like chicken pot pie), reduce the sugar to 0.5 tbsp and add 0.25 tsp garlic powder to the dry ingredients. The Crisco keeps the crust tender even with wet fillings, while the butter adds rich flavor. Blind-bake the crust for 10-15 minutes at 375°F before adding filling to prevent sogginess.
How do I store leftover crust?
Wrap baked crusts tightly in plastic wrap and store at room temperature for up to 3 days. For longer storage, freeze the unbaked dough (wrapped in plastic, then parchment) for 3 months. Thaw overnight in the fridge before using. If you’ve already baked the crust, freeze it with parchment between layers and reheat at 350°F for 5-10 minutes** before adding filling.
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