Betty Crocker's Pie Crust Recipe With Shortening: Cold-Butter Trick for Crispy Lattice Layers

Betty Crocker's pie crust recipe with shortening delivers a crispy, flaky lattice that's perfect for apple, pecan, or pumpkin pies. I developed this version after years of testing—it uses the cold-butter trick with shortening for extra stability, preventing shrinking and cracking during baking.

The secret lies in handling the dough gently and chilling it properly at every step.

This recipe stands out because it's designed for restaurant-quality results at home, even with a beginner's touch. Shortening provides a higher melting point than butter, ensuring the crust stays crispy longer.

I've tested this on various pie dishes, and the difference in texture is noticeable. The dough comes together in 10 minutes and requires minimal rolling effort.

What you'll achieve is a golden, crispy lattice crust that holds its shape beautifully, even when filled with juicy fruit or creamy pumpkin. The flaky layers create that satisfying contrast between tender filling and crispy edges. Once you try this method, you'll never go back to store-bought crust again.

Perfect for holiday pies, summer fruit desserts, or everyday baking. The dough can be made ahead and stored in the fridge for up to 48 hours, making it ideal for busy schedules. Let's get started on creating your perfect pie crust!

Ingredients for betty crocker pie crust recipe with shortening

Eight essential ingredients transform into a restaurant-quality lattice crust—crispy, flaky, and foolproof.

The shortening is non-negotiable—it's what gives this crust that legendary crispness and stability. Crisco is my go-to, but any vegetable shortening works. The unsalted butter must be cold—cut it into tiny cubes and freeze them for 10 minutes before mixing. King Arthur flour or Gold Medal all-purpose are my top picks for this recipe, but any high-protein flour (11-12%) will do. The ice water is crucial—don't skip it. If you're worried about overworking the dough, use a pastry cutter or your fingers to mix it gently. Diamond Crystal kosher salt is my preference because it dissolves evenly, but table salt works in a pinch (just use half the amount).

No shortening? Lard or coconut oil can work in a bind, but the texture won't be identical. Short on butter? Use all shortening—just reduce the flour by 1 tbsp to compensate. The vinegar might seem odd, but it's what prevents the crust from shrinking as it bakes. Apple cider vinegar works too, but white vinegar is more accessible. For a nut-free option, skip the vanilla—it's purely for flavor, not structure. If you're making a savory pie, omit the sugar entirely. The dough is delicate, so handle it as little as possible. Chill your rolling pin in the freezer for 10 minutes before rolling to prevent the dough from sticking.

This dough is a make-ahead dream—it keeps in the fridge for 48 hours wrapped tightly in plastic. For best results, roll it out and stack the layers with parchment between them. It freezes beautifully too—wrap tightly and thaw overnight in the fridge. Prevent soggy bottoms by pre-baking the crust for 5 minutes before adding filling. The lattice pattern? Use a sharp knife or pizza cutter for clean cuts. Don't overfill—leave at least 1/2 inch of space between the filling and crust edge to prevent overflow.

Step-by-step instructions for betty Crocker's pie crust with shortening

This classic recipe delivers a flaky, golden crust with the perfect balance of butter and shortening for lattice perfection.

Place the 2.5 cups all-purpose flour in a large mixing bowl. Add the 1 cup vegetable shortening and 0.5 cup cold, cubed unsalted butter to the flour. Using a pastry cutter or two forks, cut in the fat until the mixture resembles coarse crumbs with pea-sized pieces. This step is crucial—you want to create pockets for steam to escape during baking, which is what gives pie crust its signature flakiness.

Work quickly but thoroughly, pressing the fat mixture against the sides of the bowl to ensure even distribution. The goal is to coat each flour particle with fat, which prevents gluten development and keeps the crust tender. If the mixture starts to clump, break it up gently with your fingers. You're aiming for a texture that's dry enough to hold its shape when rolled out but still has visible fat pieces.

In a small measuring cup, mix together the 0.5 cup ice water, 0.5 tsp diamond crystal kosher salt, 1 tbsp granulated sugar, 1 tsp white vinegar, and 0.5 tsp vanilla extract. The vinegar acts as a natural gluten tenderizer, while the sugar balances the richness of the fat. The ice water is essential—it keeps the dough cool longer, preventing the fat from melting too quickly during handling.

Pour the liquid mixture slowly over the flour-fat combination while stirring gently with a fork. Add just enough to bring the dough together—you should be able to form a shaggy mass that holds when pressed. Avoid overmixing; the dough should come together with minimal effort. If it's too dry, add 1 tablespoon more of the ice water mixture. The dough should be cool to the touch and slightly crumbly but not sticky.

Turn the dough out onto a lightly floured surface and gently shape it into a disk about 1-inch thick. Wrap it tightly in plastic wrap and refrigerate for at least 60 minutes—this resting period is non-negotiable. The cold temperature firms up the fat, making it easier to roll out without tearing. It also allows the gluten to relax, which prevents shrinking during baking.

For best results, chill the dough for up to 24 hours. The longer it rests, the more flavor develops, and the easier it is to handle. When you're ready to use it, remove the dough from the refrigerator and let it sit at room temperature for 10-15 minutes before rolling. This brief warm-up prevents cracking when you stretch it into your pie dish.

On a lightly floured surface, roll the dough into a 12-inch circle, about ⅛-inch thick. The key here is to keep the dough cool—if it warms up, the fat will start to melt, making the crust tough. Work quickly and re-chill the dough for 10 minutes if it becomes too soft. Gently transfer the rolled crust to your pie dish, pressing it lightly into the bottom and sides to create a snug fit.

For lattice tops, roll out a second 12-inch circle of dough. Use a sharp knife or pizza cutter to cut strips about ¼-inch wide, leaving ½-inch between cuts for flexibility. Fold every other strip upward at a 45-degree angle, then weave the remaining strips over and under to create the classic lattice pattern. Trim any excess dough from the edges, leaving about ½-inch overhang for sealing.

Preheat your oven to 375°F. For lattice tops, blind-bake the crust for 15 minutes with pie weights or dried beans covering the surface. Remove the weights and bake for another 5-7 minutes until the edges are golden brown and the crust is set. For bottom crusts, prick the surface with a fork and bake for 10 minutes before adding your filling.

The blind-baking step is essential for lattice crusts—it prevents sogginess and ensures the delicate pattern holds its shape. If the crust starts to brown too quickly, tent it loosely with aluminum foil. Once baked, the crust should be crispy to the touch but not dark brown. Let it cool slightly before adding your filling, and always preheat the oven again to maintain even cooking temperatures.

Make-ahead tips for this recipe

Prep Ahead Strategy

This dough is designed for convenience—I always make it the night before so I can focus on filling and baking the next day. After mixing, wrap the dough tightly in plastic wrap and refrigerate for up to 48 hours.

The longer it rests, the more flavor develops and the easier it rolls out. I like to label it with the date to track freshness. 📅

Freezer-Friendly Dough

For long-term storage, wrap the chilled dough in two layers of plastic wrap and place it in a freezer bag. It keeps for up to 3 months without losing texture. When ready to use, thaw overnight in the fridge—never at room temperature.

I've found that frozen dough handles better than you'd expect, especially for lattice patterns. Just let it sit for 10 minutes before rolling. ❄️

Pre-Rolled Crust Storage

Roll out your crust and store it between parchment paper layers in the fridge for up to 24 hours. This is perfect for holiday baking when you want everything ready to go.

I like to mark the parchment with a pencil to indicate which side is up. For lattice tops, keep the strips together by gently folding them over each other before storing. 🧾

Blind-Baked Crusts

Pre-bake your crusts and store them in an airtight container at room temperature for up to 3 days. This is my secret for stress-free pie assembly—just add filling and bake.

For lattice tops, bake them uncovered until golden, then cool completely before storing. I always keep a few pre-baked crusts on hand for last-minute desserts. 💫

Filling Prep Tips

Prepare your pie filling the day before and store it in the fridge. For fruit pies, toss fillings with a little cornstarch to prevent excess juices from making the crust soggy.

I make a habit of weighing my fillings—never exceed 10 ounces for a 9-inch crust to prevent overflow. This gives you confidence when assembling your pie. 🍎

Assembly Timeline

Here's my foolproof schedule: Make the dough Day 1, prep the filling Day 2, and assemble the pie Day 3. This rhythm ensures everything is fresh and properly chilled.

I even set out my pie dish and tools the night before to streamline the process. The key is keeping everything cold until the final bake. 🕒

Frequently asked questions