Pie Crust Recipe Without Shortening: Flaky All-Butter Homemade Crust

No-Fail Pie Crust

Are you searching for a pie crust recipe without shortening that’s easy, flaky, and made with simple ingredients? This all-butter version delivers a tender, golden crust perfect for sweet or savory pies, tarts, or quiches. With just 10 minutes of active prep time, it’s ideal for beginners and uses cold butter for that irresistible flakiness—no food processor required, though it helps. Whether you’re baking an apple pie or a custard tart, this pie crust recipe without shortening ensures delicious results every time!

Why You’ll Love This Pie Crust Recipe Without Shortening

Simple Ingredients: Just flour, butter, salt, sugar, and ice water—pantry staples for an all-natural crust.
Ultra-Flaky Texture: Cold butter creates layers without the need for shortening or lard.
Quick to Prepare: Hands-on time is minimal, with chilling doing most of the work.
Versatile Use: Great for double-crust pies, single shells, or even hand pies.
Healthier Alternative: No hydrogenated fats; butter adds rich flavor with better control over ingredients.

This pie crust recipe without shortening is a go-to for home bakers, often praised for its buttery taste and ease.

Ingredients for Pie Crust Without Shortening

This recipe makes one 9-inch double pie crust (or two single crusts) with basic, easy-to-measure ingredients.

2 1/2 cups all-purpose flour – Spoon and level for accuracy; use gluten-free if needed.
1 teaspoon salt – Enhances flavor and strengthens the dough.
1 teaspoon granulated sugar (optional) – Adds subtle sweetness for dessert pies.
1 cup unsalted butter, cold and cubed – Key for flakiness; keep it chilled.
1/4 to 1/2 cup ice water – Use just enough to bring the dough together.

Optional add-ins: 1 tablespoon vinegar or vodka for extra tenderness, or herbs for savory crusts.

Step-by-Step Instructions: How to Make Pie Crust Without Shortening

Follow these simple steps for a foolproof crust. A pastry cutter or food processor works best.

Mix Dry Ingredients: In a large bowl, whisk together the flour, salt, and sugar.
Cut in Butter: Add the cold cubed butter. Use a pastry cutter or your fingers to work it in until the mixture resembles coarse crumbs with pea-sized butter pieces.
Add Ice Water: Drizzle in 1/4 cup ice water and stir with a fork. Add more water, 1 tablespoon at a time, until the dough just holds together when squeezed.
Form Dough: Divide into two discs (for double crust), flatten slightly, wrap in plastic, and chill for at least 1 hour (or up to 2 days).
Roll Out: On a floured surface, roll each disc into a 12-inch circle. Transfer to pie plate, trim edges, and crimp as desired.
Bake (if needed): For pre-baked shell, prick bottom with fork, line with foil and weights, bake at 375°F (190°C) for 15 minutes, remove weights, and bake 10-15 more until golden.

Pro Tip: Keep everything cold—chill bowl and tools if your kitchen is warm to prevent greasy dough.

Prep Time, Cook Time, and Servings

Prep Time: 10 minutes
Chill Time: 1 hour
Cook Time: 25-30 minutes (for pre-baked)
Total Time: 1 hour 40 minutes
Servings: 8 (one 9-inch pie)
Yield: 1 double crust or 2 single crusts

Nutritional Information for Pie Crust Without Shortening (Per Serving)

Based on 8 servings for one crust, this pie crust recipe without shortening is a buttery treat. Nutrition is approximate and calculated using standard ingredients; values may vary.

Nutrient	Amount per Serving	% Daily Value*
Calories	250 kcal	13%
Total Fat	17g	22%
Saturated Fat	10g	50%
Cholesterol	40mg	13%
Sodium	300mg	13%
Total Carbohydrates	22g	8%
Dietary Fiber	1g	4%
Sugars	1g	–
Protein	3g	6%

*Percent Daily Values are based on a 2,000-calorie diet. This crust provides small amounts of vitamin A from butter. For lower fat, reduce butter slightly.

Tips for the Best Pie Crust Without Shortening

Keep It Cold: Chill ingredients and work quickly to maintain flakiness.
Don’t Overwork: Handle dough minimally to avoid toughness.
Test Hydration: Dough should be shaggy but cohesive—too much water makes it sticky.
Blind Bake for Wet Fillings: Use pie weights to prevent sogginess in custards.
Freeze for Later: Wrap well and freeze discs for up to 3 months.

Variations on This Pie Crust Recipe Without Shortening

Vegan Pie Crust: Swap butter for vegan butter or coconut oil.
Whole Wheat: Replace half the flour with whole wheat for nuttier flavor.
Sweetened Crust: Increase sugar to 2 tablespoons for dessert pies.
Savory Version: Omit sugar and add herbs like thyme or cheese.
Gluten-Free: Use a 1:1 gluten-free flour blend with xanthan gum.

Storage and Freezing Instructions

Room Temperature: Use baked crust within 1 day.
Refrigerator: Store unbaked dough wrapped for up to 2 days; baked crust for 3 days.
Freezer: Freeze dough discs or baked crust for up to 3 months. Thaw in fridge overnight.
Reheating: Refresh baked crust in a 350°F oven for 5-10 minutes.

Frequently Asked Questions About Pie Crust Without Shortening

Can I make this without a food processor?

Yes! Use a pastry cutter or forks to incorporate the butter by hand.

Why is my crust tough?

Overworking the dough activates gluten—handle gently and use cold ingredients.

Can I use salted butter?

Absolutely, but reduce added salt to 1/2 teaspoon.

How do I prevent shrinking?

Chill dough thoroughly before baking and avoid stretching when rolling.

Ready to bake this pie crust recipe without shortening? It’s a foolproof way to achieve flaky perfection at home. Share your pies in the comments—happy baking!