If you try to avoid seed oils or heavily processed fats in your kitchen, this pie crust recipe with no shortening is for you. Made with 100% real butter and a few simple ingredients, this is the wholesome, from-scratch pie dough I’ve been using for years. It’s flaky, tender, easy to work with—and totally free of shortening or hydrogenated oils.
I know a lot of pie crust recipes call for shortening, but I’ve never felt great about baking with it. Butter, on the other hand, is real food. It adds flavor, beautiful golden color, and that nostalgic, homemade taste that makes pie feel extra special.
When we moved recently and half our kitchen was packed away in storage, I still made all of our Thanksgiving pies using this crust—by hand, with no mixer, no food processor, and definitely no shortening. The results were perfect.
This easy pie crust recipe with no shortening is ideal for bakers who prefer whole ingredients and want something tried, true, and delicious.
Why You’ll Love This Pie Crust with No Shortening
- Made with five simple, real-food ingredients
- 100% butter, no seed oils or shortening
- Flaky, golden, and full of flavor
- No special tools needed—just a bowl and a fork
- Perfect for both sweet and savory pies
If you love this recipe, you might also enjoy these other easy, wholesome recipes from the blog: Apple Pie Rings, Classic Pumpkin Pie, Mini Quiches.
Butter vs. Shortening in Pie Crust
If you’re trying to bake without seed oils or processed fats, butter is the way to go. While shortening can make dough a little easier to handle, it’s usually made from hydrogenated vegetable oils—something I personally try to avoid.
Butter, on the other hand, is simple and natural. It creates flaky layers, adds rich flavor, and gives the crust a beautiful golden color. When handled correctly (meaning kept cold and not overworked), an all-butter crust is just as easy to make, and in my opinion, far more delicious.
What You’ll Need
- All-purpose flour: The base of the dough
- Salt: Balances the flavor
- Granulated sugar: Optional for sweet pies
- Cold unsalted butter: Real, wholesome butter is key here
- Ice water: Helps the dough come together without softening the butter
How to Make This Homemade Pie Crust with No Shortening
- Mix the dry ingredients: In a large bowl, whisk together flour, salt, and sugar.
- Cut in the butter: Add cold, cubed butter and use a fork or pastry cutter to work it in until crumbly.
- Add water: Slowly drizzle in ice water, one tablespoon at a time, mixing just until the dough holds together.
- Form and chill: Divide into two discs, wrap in plastic, and refrigerate at least one hour.
- Roll and bake: Let sit at room temperature for 10 minutes before rolling out. Then use as directed in your favorite pie recipe.
FAQs
Because we don’t need it! Shortening is processed and often made from seed oils. This recipe uses wholesome butter for flavor, texture, and flakiness, without the additives.
Yes! This no shortening pie crust is strong enough to hold up to juicy apple, cherry, or berry fillings and turns out beautifully golden every time.
You can. Just reduce the added salt slightly. I usually use unsalted to control the flavor more precisely.
Not at all. This is an easy pie crust with no shortening that’s meant to be made by hand. All you need is a fork or your fingertips.
Yes! Wrap it tightly and freeze for up to 3 months. Thaw overnight in the fridge before rolling.
Pie Crust Recipe with No Shortening
Easiest Pie Crust Recipe (by hand)
Equipment
- Pie Dish
Ingredients
- 2 1/2 cup all-purpose flour
- 1/2 tsp salt
- 1 tbsp sugar
- 1 cup salted butter cubed
- 1/4-1/2 cup ice water
Instructions
Making the dough
- Add the dry ingredients (flour, salt, sugar, and any spices) to a large bowl and stir until combined.
- Add cold, cubed butter to the mixture. Use a fork or pastry blender to cut the butter into the flour until the mixture has a crumbly texture with pea-sized butter pieces.
- Gradually sprinkle ice water over the mixture, gently pressing and mixing with a fork. Keep adding water until the dough comes together and holds when pinched.
- Place the dough on a clean surface and form it into a ball. Divide the ball in half and shape each half into a round disk. Wrap each disk in plastic wrap or place in a ziplock bag, then refrigerate for at least 1 hour.
Pre-baking the crust
- Once ready, let the dough sit at room temperature for a few minutes.
- On a floured surface, roll the dough out into a 12–14 inch circle, about 1/8 inch thick.
- Carefully transfer the dough to a greased or buttered pie pan, folding any excess dough under itself at the edges.
- Crimp the edges for a decorative finish and bake for 15 mintues before adding your filling and baking your pie.
Notes
This homemade pie crust with no shortening is made for real-life home cooks who want to bake with real ingredients. Whether you’re making a cozy fall pie or a weeknight pot pie, this recipe brings all the flaky goodness, without the seed oils.
