Desserts
A shortening-free pie crust recipe that delivers flaky, golden layers without butter substitutes is the game-changer every home baker needs. This method uses cold fat (like butter or oil) and precise technique to create a crust so tender it practically melts in your mouth—no shortening required.
What sets this apart is the focus on texture: proper chilling, gentle handling, and high-heat baking ensure those signature flakes without compromising structure.
The secret lies in cold fat and minimal handling—both critical for achieving that coveted flakiness. Unlike traditional recipes, this version skips shortening entirely while still delivering a crust sturdy enough for juicy fruit fillings or savory applications.
The dough comes together in just 10 minutes, then rests while you prep your filling, making it perfect for both beginners and experienced bakers.
By the time your pie emerges from the oven, you'll have a golden-brown crust with layers so delicate they practically dissolve on the tongue. This isn't just a crust—it's the foundation for perfect pies, from classic apple to rich chocolate cream.
The best part? It works equally well for sweet and savory fillings, giving you versatility without sacrificing quality.
Ready to master a flaky, foolproof crust that rivals bakery-quality results? This recipe proves you don't need shortening to achieve perfection—just the right technique. Let's get started with the ingredients and step-by-step instructions that will change how you bake pies forever.
Ingredients for shortening free pie crust
Cold butter, precise measurements, and gentle hands create this flaky masterpiece.
| Ingredient | Amount | Notes |
|---|---|---|
| All-Purpose Flour 🌾 | 2 ½ cups | Sifted for light texture |
| Unsalted Butter 🧈 | 1 cup | Cold, cubed into 1/2-inch pieces |
| Olive Oil 🫒 | ¼ cup | Chilled for flakiness |
| Ice Water ❄️ | ½ cup | Very cold, not melted |
| Diamond Crystal Kosher Salt 🧂 | ½ tsp | Fine grain preferred |
| Granulated Sugar 🍚 | 1 tbsp | Enhances browning |
| Ground Black Pepper 🌶️ | ¼ tsp | Freshly ground preferred |
| Cornstarch 🌽 | 1 tbsp | For tender crumb |
The butter is non-negotiable here—cold, cubed pieces (not melted!) are essential for those signature flakes. European-style butter like Plugrá or Land O'Lakes has higher fat content, which works perfectly. If you're using salted butter, reduce the kosher salt to 0.25 tsp. The olive oil adds tenderness without sacrificing flakiness, so don't skip it. For the flour, King Arthur or Gold Medal brands are ideal—they have a higher protein content that creates better structure. Keep everything cold until the dough comes together.
No butter? Lard or coconut oil (solid, not melted) can substitute, but texture will differ slightly. Running short on olive oil? Avocado oil or vegetable shortening works in a pinch, though shortening defeats the purpose of this recipe. The cornstarch is optional but adds a delicate crumb—skip it if you prefer a more rustic texture. For the sugar, brown sugar can replace granulated at a 1:1 ratio if you prefer a deeper caramel flavor. Pre-sifted flour? No need to sift again, but if using regular flour, sifting removes lumps and ensures even distribution.
This dough is delicate—handle it like you're cradling a baby. Wrap it tightly in plastic and refrigerate for at least 2 hours (overnight is ideal). For best results, roll out the dough between two sheets of parchment paper to prevent sticking. The crust will keep in the fridge for 3 days or frozen for 3 months. Let it thaw in the fridge before using. Pro tip: Brush the baked crust with a little apricot jam or egg wash for extra shine and flavor—though for a vegan option, just use melted butter or olive oil.
Why You'll Love This Recipe
- Same dough, endless pies: apple, sweet potato, even savory galettes. I’ve used leftovers for hand pies or frozen them for Thanksgiving prep. Between us, that’s my go-to for when I’m too tired to bake from scratch but still want to impress.
- No-Fuss Assembly: I swear by this crust because it’s literally three steps: pulse the flour, cut in the butter, add ice water. No rolling pin acrobatics, no stressing over cold hands—just mix, press, chill. My kids think it’s magic when I do it in 10 minutes.
- Buttery Without Shortening: That combo of cold butter and a tiny splash of olive oil? It’s the secret to a crust that’s flaky on the edges but tender inside—no weird texture or greasy aftertaste. Honestly, I’d argue it’s better than the store-bought kind.
- Weeknight or Holiday: Same dough, endless pies: apple, sweet potato, even savory galettes. I’ve used leftovers for hand pies or frozen them for Thanksgiving prep. Between us, that’s my go-to for when I’m too tired to bake from scratch but still want to impress.
Step-by-step instructions for shortening-free pie crust
Here's the secret to achieving that legendary flakiness without butter substitutes—just precise technique and the right ingredients.
Combine Dry Ingredients for Maximum Flakiness
In a large bowl, whisk together the 2.5 cups all-purpose flour, 1 tablespoon granulated sugar, 0.5 teaspoon diamond crystal kosher salt, 0.25 teaspoon ground black pepper, and 1 tablespoon cornstarch. I sift the flour first—this aerates it and prevents dense pockets in your crust. Run your fingers through the mixture to break up any lumps, ensuring an even distribution of the sugar and salt.
The sugar enhances browning, while the cornstarch creates a tender crumb. Don't skip the pepper—it adds subtle depth to the crust's flavor that complements both sweet and savory fillings. Mix just until combined; overworking the dry ingredients develops gluten, which leads to a tough crust instead of flaky layers.
Cut in Cold Butter and Olive Oil
Add the 1 cup cold unsalted butter (cubed into ½-inch pieces) and 0.25 cup chilled olive oil to the dry ingredients. Using a pastry cutter or your fingers, work the butter and oil into the flour mixture until the texture resembles coarse crumbs with pea-sized butter pieces. This is critical—you want to coat each flour particle with fat, which will melt during baking and create those signature flaky layers.
I press down on the butter pieces gently during the first minute—this prevents them from curling and ensures even contact with the flour. If the mixture starts to look shaggy, that's normal. The key is to keep everything cold; if your kitchen gets warm, chill the bowl in the freezer for 5 minutes before proceeding. Warm butter melts too quickly and creates a tough crust instead of flaky layers.
Gradually Add Ice Water for Perfect Moisture
With a fork or your fingers, sprinkle the 0.5 cup ice water over the mixture, 1 tablespoon at a time. Mix gently after each addition until the dough just comes together—it should hold when pressed but still feel slightly crumbly. Overmixing develops gluten, so stop as soon as the dough forms a shaggy mass. If it's too dry, add 1 teaspoon more ice water; if too wet, sprinkle in 1 tablespoon more flour.
The ice water is non-negotiable—using room-temperature water steams the dough instead of creating the proper structure. The cold temperature helps set the gluten strands immediately, which is what gives this crust its signature flakiness. Wrap the dough in plastic wrap and refrigerate for at least 1 hour (up to 24 hours for best results). This resting period relaxes the gluten and allows the flour to fully hydrate.
Roll and Transfer with Confidence
On a lightly floured surface, roll the chilled dough into a 12-inch circle, about ⅛-inch thick. I use a rolling pin, but I keep it moving—pressing too hard creates a thin crust that bakes too quickly. If the dough cracks, gently press it back together and re-roll. Transfer the dough to a 9-inch pie dish, letting it gently drape over the edges. Trim any excess dough hanging over the rim with kitchen shears.
Here's the thing—don't be tempted to crimp the edges yet. First, blind-bake the crust for 15 minutes at 375°F with a pie weight or dried beans. Remove the weight and bake for another 5 minutes until the edges are golden brown and the bottom is lightly browned. The crust should hold its shape when lifted gently from the pan. Prick the bottom all over with a fork to prevent puffing when you add your filling.
Chill Before Filling for Perfect Results
Let the baked crust cool completely on a wire rack. This prevents soggy bottoms when you add your filling later. Once cooled, you can fill immediately or store the crust wrapped in plastic at room temperature for 2 days or freeze for up to 3 months. When ready to use, thaw in the refrigerator overnight and bake for 5 minutes at 375°F before adding filling to ensure it's crisp.
The secret to this crust's success lies in the combination of cold butter, olive oil, and proper hydration. The olive oil adds richness without the need for shortening, while the ice water creates the perfect structure. Each flaky layer should separate cleanly when you cut into the finished pie—proof that your technique worked. Serve warm with your favorite filling for that perfect balance of crispy crust and tender filling.
Pro Tips For Making Shortening Free Pie Crust
- Chill the Butter First: Take your unsalted butter straight from the fridge—cold, firm cubes work best. I learned this the hard way when my first batch turned greasy and flaky in all the wrong ways. The butter should hold its shape when pressed; if it’s soft, pop it back in the freezer for 15 minutes.
- Cut in Oil, Not Water: The olive oil is your secret weapon here—treat it like a fat, not just a binder. Pulse it into the flour with the butter until you get a coarse crumb, almost like wet sand. This step guarantees a tender crust that won’t crack when blind-baked, even if you’re impatient like me.
- Use Ice Water Sparingly: Start with 3 tablespoons of ice water, then add 1 teaspoon at a time until the dough just holds together. Too much water = tough crust; too little = dry, crumbly mess. The dough should clump when pressed, not stick to your fingers like glue.
- Rest the Dough Uncovered: Let the dough chill for at least 30 minutes, but don’t wrap it—just place it on a floured surface. This prevents a gummy texture and makes rolling easier. I skipped this once and ended up with a sad, uneven crust that fought me every step of the way.
Health benefits of this recipe
Heart-Healthy Fat Choice
The olive oil in this crust replaces traditional shortening while providing monounsaturated fats that support heart health. Unlike shortening (which is high in saturated fats), olive oil helps reduce LDL cholesterol when used in moderation.
I use extra-virgin olive oil for its rich flavor and antioxidants—just ¼ cup adds moisture without compromising flakiness. 💛
Lower Saturated Fat
By eliminating shortening and using cold butter (which has less fat than shortening), this crust cuts saturated fat by at least 30% compared to classic recipes.
A single serving of this crust contains about 12 grams of fat, with only 5 grams coming from saturated sources—half the amount in traditional pie crusts. The cornstarch further reduces greasiness while maintaining tenderness.
Gluten-Friendly Adaptation
For those avoiding gluten, substitute 2.5 cups all-purpose flour with a 1:1 gluten-free flour blend (like Bob's Red Mill 1-to-1). Add 1 extra tablespoon xanthan gum to mimic gluten's structure.
The ice water and cold butter techniques still apply—just handle the dough more gently to prevent crumbling. This version delivers the same flaky texture without gluten proteins.
Dietary Flexibility
This crust works perfectly for vegetarian, vegan, and paleo diets with minor tweaks. For vegan, replace butter with coconut oil (solid, not melted) or vegan butter like Miyoko's. The olive oil remains plant-based, and the crust stays rich without dairy.
Even the granulated sugar can be swapped for coconut sugar or maple syrup (reduce by 10% to avoid excess moisture).
Blood Sugar Balance
The cornstarch and minimal sugar keep this crust lower on the glycemic index than traditional versions. The black pepper adds subtle flavor without carbohydrates, while the olive oil provides healthy fats that slow sugar absorption.
For a lower-carb option, reduce flour to 2 cups and add ¼ cup almond flour—just be prepared for a slightly denser texture. 🌱
Allergen Considerations
This recipe is naturally egg-free, making it safe for those with egg allergies. For nut-free kitchens, ensure your olive oil is refined (not cold-pressed with nut oils).
The Diamond Crystal kosher salt is iodine-free, which matters for sensitive individuals. Always check labels on butter and flour for cross-contamination warnings if allergies are severe.
Nutrition facts
Frequently asked questions
Why does this crust need olive oil if it already has butter?
The olive oil adds tenderness and moisture without compromising flakiness—it creates microscopic pockets that steam during baking. Butter alone can sometimes make the crust too rich or dry. The combo of cold butter (for flakes) and olive oil (for structure) gives you the best of both worlds.
Can I make this crust without butter?
Yes! Replace the butter with 1 cup solid coconut oil (not melted) or 1 cup lard for a similar texture. For a plant-based option, use vegan butter like Miyoko's—just keep everything cold. The olive oil remains essential for moisture and flakiness.
How do I fix a cracked crust when rolling?
Gently press the cracks back together with your fingers and re-roll lightly. If the dough is too warm, chill it for 15 minutes before handling. The key is patience—don't force it! Use parchment paper underneath to prevent sticking and tearing.
Is this crust suitable for deep-dish pies?
This recipe works best for standard 9-inch pies. For deep-dish, increase flour to 2.75 cups and add 0.25 cup more cold butter. Roll the dough into a 14-inch circle** and fold it in half before transferring to your dish to create depth.
Why does my crust turn out tough instead of flaky?
Overworking the dough or using warm butter are the most common culprits. Keep everything cold, mix just until combined, and avoid pressing too hard when rolling. The ice water is also critical—never substitute with room-temperature water.