This classic Crisco pie crust recipe is a game-changer for pies—flaky, tender, and incredibly easy to work with! Whether you’re making a sweet fruit pie, a rich custard filling, or a savory quiche, this no-fail recipe will elevate your baking. The secret? Chilled Crisco shortening, which creates an ultra-tender, melt-in-your-mouth texture that rivals any bakery pie crust. With just a few simple ingredients and easy steps, you’ll have a perfectly golden, flaky crust every time!
Whether you’re baking a sweet Canned Cherry Pie, a Mini Chicken Pot Pie, or a holiday classic like Milk Bar Pumpkin Pie, this guide will help you master the perfect Crisco pie crust recipe!
Table of Contents
Why You’ll Love This Recipe : Crisco pie crust recipe
- Foolproof & Easy to Handle – Perfect for beginners and pro bakers alike.
- Flaky, Tender Texture – Thanks to chilled Crisco, the crust stays light and delicate.
- Versatile – Works for sweet or savory pies!
- No Special Equipment Needed – Just a mixing bowl, fork, and rolling pin!
Ingredients
All you need for a perfectly flaky, tender pie crust:
- All-Purpose Flour – The base for a classic, sturdy crust.
- Salt – Enhances flavor and balances sweetness in pie fillings.
- Crisco Vegetable Shortening (Chilled) – The key to a light, tender, and flaky crust.
- Ice Water – Ensures proper binding of the dough while maintaining a tender texture.
👉 Full ingredient list with measurements is in the recipe card below!
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.
How to Make a Crisco pie crust recipe
Step 1: Mix Dry Ingredients
In a large mixing bowl, combine flour and salt, whisking until evenly blended.
Step 2: Cut in the Shortening
Add the chilled Crisco shortening and use a pastry cutter, fork, or your fingers to blend until the mixture resembles coarse crumbs.
Step 3: Add Ice Water Gradually
Sprinkle in ice water, one tablespoon at a time, gently mixing with a fork after each addition.
Stop once the dough just holds together—it should still be slightly crumbly but not sticky.
Step 4: Form the Dough
Gather the dough into a ball, divide it in half, and flatten each half into a disk.
Wrap in plastic wrap and refrigerate for at least 30 minutes to relax the gluten and firm up the fat.
Step 5: Roll Out the Crust
Lightly flour a clean surface and rolling pin.
Roll one dough disk into a 12-inch circle, turning the dough occasionally to prevent sticking.
Step 6: Transfer to the Pie Plate
Gently transfer the rolled-out dough into a 9-inch pie plate, ensuring it fits evenly.
Gently press it into the bottom and sides without stretching.
Step 7: Finish & Bake
For a double-crust pie:
- Add your filling, roll out the second dough disk, and place it on top.
- Trim, crimp the edges, and cut a few small slits for steam to escape.
For a single-crust pie:
- Trim and crimp the edges or blind-bake according to your pie recipe instructions.
Bake according to your specific pie recipe, usually at 375°F (190°C) for 35-45 minutes.
For pies that require a pre-baked shell, such as Milk Bar Pumpkin Pie, blind baking helps prevent a soggy bottom.
Pro Tips for Making the Crisco pie crust recipe
- Keep Everything Cold – Chill the Crisco and use ice-cold water for best results.
- Don’t Overmix – The dough should be slightly crumbly before chilling—overworking makes it tough.
- Flour Lightly When Rolling – Too much flour can make the crust dry.
- Use a Glass or Metal Pie Pan – These conduct heat evenly for a golden, crispy crust.
- Brush with Egg Wash for Extra Shine – A mix of beaten egg + a splash of water creates a beautiful golden top crust.
How to Serve
This versatile Crisco pie crust is perfect for all kinds of pies:
- Classic Fruit Pies – Apple, cherry, blueberry, or peach! 🍏🍒
- Cream & Custard Pies – Think pumpkin, chocolate silk, or banana cream. 🥧
- Savory Pies & Quiches – Chicken pot pie, quiche, or even a rustic vegetable tart!
Make Ahead and Storage
Storing Dough
Wrap tightly in plastic wrap and store in the fridge for up to 3 days.
Freezing
- Freeze dough disks for up to 3 months.
- Thaw in the fridge overnight before rolling.
Storing Baked Pie Crust
A fully baked crust can be stored at room temperature for 1-2 days, or in the fridge for up to 5 days.
FAQs
Can I use butter instead of Crisco?
Yes! Butter will create a flakier, slightly richer crust. For a compromise, try half Crisco, half butter.
How do I keep my pie crust from shrinking?
- Chill the dough before baking.
- Don’t stretch it when fitting it into the pan.
- If blind-baking, use pie weights to keep it from puffing up.
Do I have to refrigerate the dough before rolling?
Yes! Chilling the dough relaxes the gluten and keeps the crust from becoming tough.
Can I make this crust gluten-free?
You can try a 1:1 gluten-free all-purpose flour substitute, but results may vary.
Conclusion
A Crisco pie crust recipe is the perfect choice for bakers who want a flaky, tender, and easy-to-work-with crust. Whether you’re making a sweet apple pie, a savory pot pie, or a decorative lattice crust, Crisco delivers consistent, delicious results every time.
By following the step-by-step instructions, using the right ingredients, and applying expert tips, you can create the perfect homemade pie crust with confidence. So, grab your rolling pin and start baking—your next perfect pie is just a crust away! 🥧🔥
Classic Crisco Pie Crust Recipe
Ingredients
- For the Pie Crust:
- 2 cups all-purpose flour
- 1 tsp salt
- 3/4 cup Crisco shortening chilled
- 4-6 tbsp ice-cold water
Instructions
- Step 1: Mix Dry Ingredients
- In a large mixing bowl, whisk together flour and salt.
- Step 2: Cut in the Shortening
- Using a pastry cutter or fork, cut in Crisco shortening until the mixture resembles coarse crumbs (pea-sized pieces).
- Step 3: Add Cold Water
- Sprinkle in ice water, 1 tbsp at a time, mixing gently with a fork after each addition.
- Stop adding water once the dough holds together when pressed.
- Step 4: Chill the Dough
- Divide dough into two equal portions, shape into disks, and wrap in plastic wrap.
- Refrigerate for at least 30 minutes before rolling.
- Step 5: Roll Out the Dough
- Lightly flour a surface and roll out one dough disk into a 12-inch circle.
- Carefully transfer to a 9-inch pie pan, pressing gently into the bottom and sides.
- Step 6: Use for Baking
- For a single-crust pie: Trim excess dough, crimp edges, and follow your pie recipe’s filling and baking instructions.
- For a pre-baked crust: Prick the bottom with a fork, line with parchment and pie weights, and bake at 375°F (190°C) for 15 minutes.
- For a double-crust pie: Fill the crust, roll out the second dough disk, place over the filling, and crimp edges.
Notes
For added flavor, use butter-flavored Crisco.
Store unbaked dough in the fridge for up to 3 days, or freeze for up to 3 months.