Crisco Pie Crust Recipe

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.

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.

Crisco pie crust recipe-Close-up of Crisco shortening being mixed into flour for a flaky pie crust.
A baker blends Crisco shortening into flour using a pastry cutter, achieving the ideal crumbly texture for a tender, flaky crust.

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.

Crisco pie crust recipe-Rolled-out Crisco pie dough on a floured wooden surface with a rolling pin.
A smooth, evenly rolled Crisco pie crust, ready for assembly in a pie pan.

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! 🥧✨

A freshly baked pie with a flaky Crisco crust on a wooden table.

Crisco Pie Crust

Meriam
Flaky and buttery classic Crisco pie crust, perfect for sweet and savory pies.
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Prep Time 10 minutes
Cook Time 15 minutes
Chill Time 30 minutes
Total Time 40 minutes
Course Baking
Cuisine American
Servings 1 double-crust pie or 2 single-crust pies
Calories 180 kcal

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.

Notes

For an extra flaky crust, keep the shortening and water as cold as possible.
Keyword Flaky Crust, Pie Crust