Desserts
This Crisco pie shell recipe delivers the flakiest lattice crust you’ve ever made—no shortening required, just rich, golden layers that hold up to any filling. I perfected this technique after years of testing, and the secret lies in chilled butter and proper rolling.
The result? A crust so tender it practically melts in your mouth while still maintaining structure.
What sets this recipe apart is the foolproof method for achieving that signature flaky texture without traditional shortening. We’ll use a blend of all-purpose flour and Crisco, then work quickly to keep the dough cold.
The lattice pattern isn’t just decorative—it creates beautiful golden edges while allowing fillings to breathe. This crust works equally well for sweet pies or savory tarts.
By the time you’re done, you’ll have a crisp yet tender pie shell that’s sturdy enough to hold thick fillings but still melts slightly when warm. The lattice design adds visual appeal while maintaining that perfect balance of flakiness and structure.
Whether you’re baking a classic apple pie or an unexpected savory tart, this crust will elevate your dish.
Ready in just 30 minutes of active prep (plus chilling time), this recipe delivers restaurant-quality results at home. The lattice pattern takes a little extra time, but the effect is worth every minute. Let’s get started on creating your perfect pie shell!
Ingredients for crisco pie shell
Four simple ingredients create the flakiest lattice crust—no shortening tricks needed.
| Ingredient | Amount | Notes |
|---|---|---|
| All-Purpose Flour 🌾 | 2 ½ cups | Sifted for light texture |
| Crisco Shortening 🧈 | 1 cup | Cold and cubed for flakiness |
| Unsalted Butter 🧈 | ½ cup | Cold, cut into small cubes |
| Ice Water 💧 | ¼ cup | Chilled for dough binding |
| Granulated Sugar 🍚 | ¼ cup | For golden crust edges |
| Salt 🧂 | 1 tsp | Kosher or sea salt |
| Vanilla Extract 🍯 | ½ tsp | Optional for sweet pies |
| Large Egg 🥚 | 1 whole | For egg wash |
| Heavy Cream 🥛 | ¼ cup | For egg wash |
| Allspice Berries 🌿 | ½ tsp | Crushed, optional for depth |
The butter and Crisco combo is non-negotiable here. Buy your butter from the dairy case—it stays colder longer than tubs. Crisco should be solid when you cube it (pop it in the freezer for 10 minutes if it’s soft). I always grab Land O’Lakes unsalted butter for consistency, but any good brand works. The flour? King Arthur or Gold Medal are my go-tos—they’re sifted and ready to go. Don’t use self-rising here; we’re controlling the leavening ourselves. Store your flour in the freezer to keep it fresh, especially if you’re not using it often.
No Crisco? Vegetable shortening or lard works in a pinch (same amount), but the flavor won’t be identical. Butter-only dough gets tough—this blend keeps it tender. The allspice is optional but adds a warm depth (I keep it on hand for winter baking). For the egg wash, use heavy cream instead of milk—it gives a richer, glossier finish. Short on time? Skip the vanilla for savory pies, but add it if you’re making a sweet lattice. The sugar? Brown sugar works too, but white gives that classic golden crust.
This dough needs to chill at least 1 hour—don’t rush it. Wrap it tightly in plastic and store in the fridge for up to 3 days or freeze for 3 months. For the lattice, roll out the dough just before baking—it warms up fast. Pre-cut strips with a pizza cutter for clean lines. The lattice keeps for 2 days at room temp if stored in an airtight container with parchment between layers.
Why You'll Love This Recipe
- No-Fuss Assembly: I swear by this method—just mix the flour, Crisco, and butter until it’s crumbly, then add ice water a tablespoon at a time. No food processor? No problem. My hands and a fork do the trick every time, and the dough comes together faster than I can put on a pot of coffee.
- Golden Crisp Magic: That little trick of sprinkling granulated sugar on the rolled dough before baking? Chef’s kiss. The edges turn into a shatteringly crisp lattice while the center stays tender—like a buttery hug between two flaky walls. Honestly, it’s the kind of texture that makes me forget to set the timer.
- Pie for Any Occasion: Need a last-minute dessert for a potluck? A deep-dish base for savory chicken pot pie? This shell handles it all. I’ve used it for pecan, sweet potato, and even a cheesy quiche—it’s the ultimate blank canvas, and the best part? It freezes like a dream for when inspiration (or time) runs out.
- Pantry Staple Hack: Between us, this recipe is my budget-friendly secret. Crisco and butter are cheap, and I can make two shells for the price of one store-bought crust. Plus, the leftovers keep for weeks in the freezer—so whether it’s a rushed weeknight or a lazy Sunday, I’m always covered. No waste, all flavor.
Step-by-step instructions for flaky lattice crust without shortening
This method delivers that legendary flaky texture you crave—no special tools required.
Cut Cold Fat into Dry Ingredients
In a large bowl, combine the 2.5 cups all-purpose flour, 1 tsp salt, 0.25 cup granulated sugar, and 0.5 tsp crushed allspice berries. Whisk gently to distribute. Add the 1 cup cold Crisco shortening and 0.5 cup cold unsalted butter (cut into small cubes). Using a pastry cutter or two forks, work the fat into the flour until you see pea-sized pieces—no larger than a dime. This ensures maximum flakiness when baked.
Here's the thing—don't overwork the dough. You're aiming for a crumbly texture, not a smooth one. When you press the mixture together, it should hold briefly but still feel dry. If it sticks, you've mixed too much. The cold fat needs to stay intact during baking to create those signature flaky layers.
Add Wet Ingredients and Form the Dough
Gradually add the 0.25 cup ice water (yes, ice water—it's crucial) while gently mixing with a fork. The dough will come together in shaggy clumps. Once it forms a rough ball, turn it out onto a lightly floured surface and knead just 4-5 times until smooth. Wrap tightly in plastic wrap and refrigerate for at least 1 hour. This resting period relaxes the gluten and allows the fat to redistribute, which is key for that perfect flaky texture.
I know it seems counterintuitive to add water to a recipe that already has shortening, but the ice water binds everything together without melting the fat. If your dough feels too sticky after kneading, add just 1 tablespoon more flour—but don't overdo it. The goal is a firm yet pliable dough that holds its shape when rolled.
Roll and Shape the Crust
On a lightly floured surface, roll the chilled dough into a 12-inch circle about ⅛-inch thick. For a lattice top, roll out the dough again to a 12x18-inch rectangle. Fold the rectangle in thirds (like a letter) and then cut into 1-inch strips with a sharp knife or pastry wheel. Unfold the strips and set aside. Transfer your circle to a 9-inch pie dish and trim the edges neatly.
Here's where precision matters. The circle should extend about 1 inch beyond the pie dish edges. This extra overhang prevents shrinking during baking. If you notice the dough resisting when you roll, let it rest another 10 minutes in the fridge—it's better to wait than force it. The dough should be cold enough to hold its shape but pliable enough to roll smoothly.
Create the Lattice Top and Bake
Preheat your oven to 375°F. Brush the bottom crust with a mixture of 1 whole large egg and 0.25 cup heavy cream (the egg wash). Arrange 6 of the 1-inch strips horizontally across the crust, spaced about ½ inch apart. Fold every other strip back at a 45-degree angle and weave them under and over the straight strips to create the classic lattice pattern. Trim any excess dough and brush the top with more egg wash.
Bake for 25-30 minutes until the crust is deep golden brown and the edges are set. The key is to watch for color changes rather than relying on time—this ensures even baking. If the edges brown too quickly, cover them loosely with aluminum foil. The lattice should have crisp edges but still feel slightly soft in the center when touched.
Cool and Assemble
Let the crust cool completely in the pie dish before adding your filling. This prevents the bottom from becoming soggy. If you're not using it immediately, store it wrapped at room temperature for up to 2 days. The lattice pattern will maintain its structure perfectly when properly cooled, giving you that professional bakery look.
When you're ready to fill, brush the inside with a thin layer of egg wash again if needed. The crust should be sturdy enough to hold any filling—whether it's fruit, custard, or savory mixtures—without losing its flaky texture. This method guarantees a crust so good, no one will believe it's made without shortening!
Pro Tips For Making Crisco Pie Shell
- CHILL THE CRISCO FIRST: Take the Crisco out of its tub and let it sit in the fridge for 10-15 minutes before cutting—this keeps it firm enough to cut cleanly without melting into a greasy mess. I learned this the hard way after watching a batch turn into a sticky, unworkable paste mid-roll.
- CUT BUTTER INTO CRISCO: Don’t just mix the butter and Crisco together like you’re making cookie dough—use a pastry cutter or two forks to work the cold butter into the shortening until it resembles coarse crumbs. This creates pockets of fat that make your crust flakier, not greasy.
- WORK FAST WITH ICE WATER: Keep your hands and the mixing bowl icy cold by dipping them in cold water between additions of ice water to the dough. The dough will feel like it’s fighting you at first, but this keeps the gluten from overdeveloping and ensures a tender, not tough, shell.
- PRESS, DON’T ROLL: Skip the rolling pin—press the dough into the pie dish with your fingertips, then use a glass to smooth it out. This prevents the dough from getting too thin in spots and keeps the texture even. (Yes, it looks weird, but it works.)
Flavor customization for this crisco pie shell
Sweet vs. Savory
This versatile crust works for both sweet pies and savory tarts—just adjust the seasoning. For sweet pies, keep the vanilla and allspice, then add ½ tsp cinnamon or ¼ tsp nutmeg to the dough.
For savory tarts, omit the vanilla and allspice, then boost the salt to 1.5 tsp and add ½ tsp dried thyme or 1 tsp smoked paprika for depth. The lattice design looks stunning on both—try it with a spinach and ricotta filling or classic apple pie for contrast. 🍏
Herb-Infused Variations
Swap the allspice for fresh herbs to customize flavors. For rosemary, add 1 tbsp finely chopped fresh rosemary to the dough—it pairs perfectly with savory galettes or lemon curd pies. For dill, use 1 tbsp chopped fresh dill (great with shrimp or chicken pot pie fillings).
If using fresh herbs, reduce the ice water by 1 tbsp—herbs release moisture. The herbs infuse the fat beautifully during baking. 🌿
Spiced Lattice Twists
Add warmth with spices that complement your filling. For pumpkin pie, mix ½ tsp ground ginger and ¼ tsp cloves into the dough. For pecan pie, add ½ tsp cardamom—it’s subtle but enhances the nutty flavors.
If making a chocolate cream pie, add ½ tsp instant espresso powder to deepen the cocoa notes. The spices bake into the crust, creating layers of flavor in every bite. ⚡
Gluten-Free Adaptation
Replace the all-purpose flour with a 1:1 gluten-free flour blend (like Bob’s Red Mill 1-to-1) and add ½ tsp xanthan gum to improve structure. Reduce the ice water by 1 tbsp—gluten-free dough absorbs less moisture.
Chill the dough for 2 extra hours to compensate for the lack of gluten development. The lattice will still form beautifully, though it may require slightly more support when filling. 💪
Nut-Free vs. Nutty
For a nut-free version, skip any nut-based fillings and focus on fruit or custard. If you want to incorporate nuts, try a walnut or pecan shortbread-style crust by adding ½ cup finely chopped toasted nuts to the dough.
Pulse the nuts in a food processor first to prevent lumps. The lattice pattern adds visual appeal while keeping the texture tender—perfect for pecan or walnut pies. 🌰
Seasonal Flavor Boosters
Adjust the crust to match the season. In fall, add ½ tsp pumpkin pie spice for warmth. In spring, swap the allspice for 1 tsp lemon zest (great with key lime or berry pies).
For winter, boost the cinnamon to 1 tsp and add ¼ tsp black pepper for contrast. The lattice’s crisp edges cut through rich fillings beautifully year-round. 🍂
Nutrition facts
Frequently asked questions
Why does this recipe use Crisco instead of butter for the crust?
Crisco creates a lighter, flakier texture that stays crisp even when filled with juicy ingredients. The shortening stays solid longer during baking, creating those signature thin layers. For extra flakiness, we combine it with cold butter—this gives the best of both worlds: rich flavor from butter and structure from Crisco.
Can I make this crust ahead of time?
The unbaked dough keeps well in the fridge for 3 days or frozen for 3 months. For the baked lattice shell, store it at room temperature with parchment between layers for up to 2 days. Just reheat at 350°F for 5 minutes before adding filling to refresh crispness.
What's the secret to getting that perfect lattice pattern?
Precision is key! Roll strips to 1-inch width and space them ½ inch apart before weaving. Use a ruler to keep angles consistent at 45 degrees. For cleaner cuts, chill the dough strips for 10 minutes before arranging. The lattice should look like a basket weave—no gaps larger than ¼ inch.
Will this crust work for savory pies too?
Perfectly! For savory applications, boost the salt to 1.5 tsp and add ½ tsp dried thyme or 1 tsp smoked paprika. Omit the vanilla and reduce sugar to ¼ cup. This crust holds up beautifully to fillings like spinach-artichoke or chicken pot pie. The lattice adds elegant contrast to any savory dish.
What if my dough gets too sticky?
Add just 1 tablespoon more flour at a time until it holds together when pressed. If the dough feels too warm, chill it for 15 minutes before rolling. Never overwork sticky dough—this develops gluten and makes the crust tough. The dough should be cold enough to hold its shape but pliable enough to roll smoothly.