A tried-and-true recipe that consistently produces a flaky, tender crust is this Flaky and Buttery Classic Crisco pie crust recipe! For all your favorite pies, this dough, which is made with chilled Crisco shortening, spreads out beautifully and bakes into a flawless golden crust.
Table of Contents
Reasons to Love This Recipe
- Crisco shortening produces a delightfully light and crisp texture super flaky and tender.
- The dough spreads nicely and doesn’t break, making it easy to work with.
- Versatile: Works with single or double crusts and sweet or savory pies.
- Make-Ahead Friendly: Prepare the dough and store it in the freezer or refrigerator for later use.
Ingredients
All-purpose flour
is the foundation for a firm and soft crust.
Salt
In dessert pies, salt balances sweetness and improves flavor.
Chilled Crisco Shortening
Produces a delicate, airy feel.
Using ice water
Helps the dough come together without being overworked.
👉 The complete ingredient list with measurements is in the recipe card below!
Method of Making Crisco Pie Crust
First, combine the dry ingredients
Whisk the flour and salt together in a large bowl.
Cut in the shortening in step two
Add the Crisco shortening and chop with a pastry cutter or two forks until the mixture resembles coarse crumbs.
Add ice water in step three
One tablespoon of ice water should be added gradually while stirring the dough until it comes together.
Form the dough in step four
Divide the dough in half, then form each into a disk after gathering the dough into a ball. Cover with plastic wrap and refrigerate for a minimum of half an hour.
Step 5: Spread the dough out
Roll out a disk of dough into a 12-inch circle on a lightly floured surface. Gently press after transferring to a pie dish.
Step 6: For a Pie with Two Crusts
Put your filling in.
Turn out the second dough disk and top with anything.
Crimp and seal the edges.
To vent, make tiny incisions.
Step 7: For a Pie with Just One Crust
Crimp the edges and trim off any extra dough.
Follow the baking directions on your recipe.
Step 8: Bake (if baking beforehand)
Prebaking should result in golden brown baked goods cooked at 375°F (190°C) for 12 to 15 minutes.
Some recipes also add vinegar for extra tenderness. If you’re curious about the science behind it, read Why Add Vinegar to Pie Crust? for an in-depth explanation.
Expert Advice for Preparing the Recipe
- To keep the crust extra flaky, chill the dough and shortening.
- Avoid overworking the dough; only stir until it comes together.
- To help stop the shortening from melting, use ice-cold water.
- Gently roll since too much pressure can cause the crust to become tough.
Serving Techniques
- Perfect crust for apple, cherry, or peach pie: Fruit Pies.
- For savory pies, it works wonderfully for quiche or chicken pot pie.
- With a Cream Pie Filling: Make a banana, coconut, or chocolate cream pie filling before baking.
- An essential ingredient for Thanksgiving pumpkin pie while baking for the holidays.
Plan and Store
How to Keep Dough Fresh
Refrigerate the unbaked dough for up to three days after carefully wrapping it in plastic wrap.
Freezing
The dough can be frozen for up to three months in a zip-top bag or sealed container. Before rolling it out, let it thaw in the refrigerator.
How to Store Baked Pie Crust
A prebaked crust can be frozen for up to a month or kept at room temperature for two days.
FAQs
Instead of Crisco, could I use butter?
Definitely! Though the texture will be somewhat different, replace Crisco with butter in equal quantities.
What should I do without a pastry cutter?
Work the shortening into the flour with your hands or two forks.
What causes my pie crust to get smaller?
If the dough isn’t refrigerated enough or is overworked, let it rest before rolling out, which results in shrinking.
Is it possible to make this gluten-free?
Yes! For comparable results, use a 1:1 gluten-free flour blend.
Conclusion
You will turn back and again this flaky, buttery, simple-to-make classic Crisco Pie Crust. This recipe consistently ensures a flawlessly crisp and tender crust whether you make a sweet or savory pie. Have fun! 🥧✨
Crisco Pie Crust
Equipment
- Mixing Bowl
- Pastry Cutter or Forks
- Rolling Pin
- Plastic Wrap
Ingredients
Pie Crust
- 2 cups all-purpose flour
- 1 tsp salt
- 3/4 cup Crisco shortening chilled
- 4-6 tbsp ice water
Instructions
- In a large bowl, whisk together flour and salt.
- Using a pastry cutter or two forks, cut in the Crisco until the mixture resembles coarse crumbs.
- Gradually add ice water, 1 tablespoon at a time, stirring until the dough starts to come together.
- Gather the dough into a ball, divide it in half, and shape each into a disk. Wrap in plastic wrap and chill for at least 30 minutes.
- Lightly flour a surface and roll out one dough disk into a 12-inch circle. Transfer to a pie dish and press gently.
- For a double-crust pie: Add the filling, roll out the second dough disk, and place it on top. Seal and crimp the edges, then cut small slits to vent.
- For a single-crust pie: Trim excess dough, crimp the edges, and bake according to your recipe’s instructions.
- If pre-baking, bake at 375°F (190°C) for 12-15 minutes until golden.