All-Shortening Pie Crust

When it comes to a flaky crust, shortening is where it’s at. In all honesty, I don’t think that shortening crusts have the best taste, but they usually win the prize for flakiness. I got this recipe years back from Katie. Tip: try mixing it in a food processor. That’s how I’ve had my best results!

~ Theresa

What you need:

all-shortening pie crust


  • 4 c. flour, plus extra for dusting the counter
  • 1 T. sugar
  • 2 t. salt
  • 1 3/4 c. shortening
  • 1 T. white or apple cider vinegar
  • 1 egg


  • food processor
  • bowl and rubber spatula
  • measuring cups and spoons
  • wax paper
  • rolling pin

Time: 20 minutes prep, 1-12 hours chilling, 15 minutes resting, 40 minutes freezing

Freezeable: Yes. Wrap well in plastic wrap and put in a freezer bag.

Serves: Makes 4 crusts.

Multiplying the recipe: This can be easily doubled, but more than that would be difficult.

All-Shortening Pie Crust:

In the bowl of a food processor, mix the flour, sugar, and salt. Add the shortening and pulse 4-5 times, until the mixture resembles coarse meal. Combine the vinegar and egg in a measuring cup. With the food processor running, pour the liquid through the top. After about 20 seconds, it will come together in a ball. Stop the processor.

Press the dough into four round disks. Wrap each disk in wax paper and refrigerate for at least 1 hour (or up to three days).

When you are ready to roll out the pie crust, allow it to sit at room temperature for 10 minutes to soften enough to roll.

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