555 shortening recipes

Classic double-crust pie pastry with flour, salt, vegetable shortening, and ice water. Four ingredients, flaky every time, ready to wrap any sweet or savory pie filling.

Old-fashioned shortening pie crust with just four ingredients. This no-fuss pastry dough cuts together fast, rolls out easy, and bakes up tender and flaky every time.

A foolproof 4-ingredient pie crust made with flour, salt, shortening, and ice water. Step-by-step instructions walk you through cutting, rolling, fluting, and blind baking like a pro.

Classic single 9-inch pie crust with shortening or lard. The reliable American home-baking standard, easy to roll and ready for any sweet or savory filling you have planned.

Food processor pastry makes a flaky pie crust in minutes with just flour, salt, shortening, and cold water. Pulse to coarse meal, add water, chill, and roll. No hand-cutting butter required.

Tortilla chip wreath: a salty-sweet holiday candy wreath of vanilla-coated tortilla chips arranged in a circle and decorated with gumdrops. A no-bake Christmas dessert kids can help with.

These savory dumplings are easy to make and taste amazing when served with stir-fry or steak.

Fried apple pies with a cheddar cheese pastry and a cinnamon-apple filling with grated cheese. A Southern hand pie fried golden in a skillet.

Traditional New Mexican fry bread made with just 5 pantry ingredients. Simple dough kneaded smooth, rolled thin, and deep-fried golden in minutes. Serve with honey.

Flaky pastry tart crust made with grapefruit soda instead of water. A 4-ingredient shortening crust that blind bakes golden in 20 minutes. The carbonation keeps the dough light and tender.

Old-fashioned Southern chicken and dumplings with rolled flat dumplings (not drop biscuits). Whole simmered chicken, onion broth, and a splash of milk for silky pot pie texture.

Single-crust pie pastry made with lard and a touch of shortening for a flaky, old-fashioned 9-inch shell. The traditional fat blend bakeries used before all-butter pastry took over.

Chocolate pecan cookie slices shaped into logs, baked, then cut on the diagonal and drizzled with white chocolate. A slice-and-bake method that yields 40 elegant cookies.

Pinto bean bread, a soft yeast loaf made with mashed pinto beans for extra protein, fiber, and a dense, tender crumb. Rustic and surprisingly good for sandwiches.

Oatmeal pie crust adds rolled oats to a classic shortening pastry for nutty flavor and a sturdier base. Holds up to wet fillings like pumpkin, custard, or cream pies without going soggy.

Traditional Cape Breton oatcakes with rolled oats, brown sugar, and shortening. Crumbly, buttery Scottish-Canadian biscuits baked golden in just 40 minutes.