Pie Dough Recipe With Butter and Shortening: The Hybrid Crust for Perfect Pies

This hybrid pie dough delivers the best of both worlds—flaky layers from shortening and rich flavor from butter. The technique ensures a crust that’s tender yet sturdy enough for any filling.

I developed this recipe after years of testing, and the combination of butter and shortening creates a texture that’s impossible to achieve with either alone. The dough comes together quickly with simple ingredients you likely already have on hand.

You’ll end up with a perfectly golden crust that holds its shape while baking but melts in your mouth. It’s the foundation for any pie, from fruit-filled to custard-based.

Chill the dough before rolling for best results. This is the only pie crust recipe you’ll ever need.

Ingredients for Pie Dough Recipe with Butter and Shortening

Simple pantry staples make this foolproof hybrid crust with flaky, flavorful results.

The butter and shortening combo is non-negotiable here. Use cold, high-quality unsalted butter—Land O’Lakes or Plugrá are reliable. For shortening, Crisco (the all-vegetable kind) is the gold standard. The flour should be all-purpose—King Arthur or Gold Medal work perfectly. Don’t swap in bread flour; it’ll make the crust tough. Ice water is key for that tender texture (warm water = tough dough).

No shortening? Lard works in a pinch but changes the flavor slightly. Out of apple cider vinegar? White vinegar or lemon juice at the same amount gets you close. For a sweeter crust, increase sugar to 1 tbsp. The vinegar helps inhibit gluten formation, so don’t skip it (you won’t taste it, promise). Need more dough? Double the recipe—it freezes beautifully.

Dough keeps 3 days wrapped tightly in the fridge, or freeze for 2 months. Let it thaw overnight in the fridge before rolling. For best results, chill at least 1 hour before using—this relaxes the gluten and prevents shrinking. Always work with cold dough, cold butter, cold everything.

Step-by-Step Instructions for Pie Dough With Butter and Shortening

This foolproof method guarantees a flaky, tender crust that holds its shape beautifully every time.

Step 1: Combine Dry Ingredients for Even Distribution

In a large bowl, whisk together the 2.5 cups All-Purpose Flour, 1 tsp Granulated Sugar, and 0.5 tsp Table Salt until fully incorporated. I like to do this first because it ensures the salt and sugar are evenly distributed throughout the flour, which is key for consistent flavor in every bite.

Whisking also aerates the flour, making it lighter and easier to incorporate the fats later. Don’t skip this step—it prevents clumps and ensures your dough comes together smoothly.

Step 2: Cut in the Fats for Maximum Flakiness

Add the 0.5 cup Unsalted Butter (cold and cubed) and 0.5 cup Vegetable Shortening (cold and solid) to the flour mixture. Using a pastry cutter or your fingers, work the fats into the flour until the mixture resembles coarse crumbs with pea-sized pieces of fat visible.

Here’s the thing—the butter and shortening create different textures. The butter adds flavor and flakiness, while the shortening contributes tenderness and stability. You want to see those visible fat chunks because they’ll create the flaky layers as they melt during baking.

Work quickly to keep the fats cold—if they start to soften, pop the bowl in the fridge for 5 minutes to firm up again.

Step 3: Add the Liquid Ingredients Gradually

Create a well in the center of the flour-fat mixture. Pour in the 0.25 cup Ice Water and 1 tbsp Apple Cider Vinegar. The vinegar might seem unusual, but it inhibits gluten development, making your crust more tender. Plus, it helps with the flakiness you’re after.

Using a fork, gently toss the flour mixture with the liquid until it just starts to come together. You’ll notice the dough beginning to form clumps—that’s your signal. Don’t overmix; you want to stop while there’s still some dry flour visible.

Step 4: Knead and Shape the Dough

Turn the dough out onto a lightly floured surface and gather it into a rough ball. Knead it gently just 4-5 times to bring it together—overworking the dough will make it tough. You’re not aiming for a smooth surface; a few cracks are fine.

Divide the dough into 2 equal portions and shape each into a 1-inch thick disc. Wrap each disc tightly in plastic wrap and refrigerate for at least 1 hour or up to 2 days. This chilling step is critical—it relaxes the gluten, making the dough easier to roll out, and rechills the fats so they don’t melt prematurely during baking.

When you’re ready to use it, let the dough sit at room temperature for 10-15 minutes to soften slightly before rolling. This makes it more pliable and less likely to crack.

Storing and Reheating This pie dough recipe with butter and shortening

Refrigerator Storage

Wrap your dough discs tightly in plastic wrap or place in airtight containers before storing. At 40°F or below, this dough keeps beautifully for up to 3 days. I always label mine with the date to keep track. ❄️

Freezer Storage

For longer storage, freeze the wrapped dough for up to 2 months without quality loss. Use heavy-duty freezer bags for best protection. Squeeze out excess air to prevent freezer burn, and flatten the dough for efficient stacking.

Thawing Method

Transfer frozen dough to the fridge and let it thaw overnight—about 12-14 hours. Never thaw at room temperature, as this can cause the fats to warm unevenly. Once thawed, use within 3 days for best results.

Pre-Rolling Prep

Before rolling, let chilled dough sit at room temperature for 10-15 minutes. This softens it just enough to prevent cracking. If it’s been refrigerated longer than 48 hours, you might need to knead it briefly to restore pliability. 💡

Re-Using Scraps

Gather dough scraps, press them together gently, and rechill for 20 minutes before re-rolling. Avoid overworking the scraps, as this can make them tough. I typically get one additional small crust from my scraps.

Frequently Asked Questions