Introduction
Nothing complements a homemade pie better than a flaky, tender pie crust. If you’ve struggled to find the perfect homemade pie crust recipe—one that’s easy to make, versatile, and guarantees results—look no further. This Crisco pie crust recipe, also known as a shortening pie crust, is a timeless classic that delivers consistent results every single time. Whether you’re making a buttery pie crust for sweet pies or a savory pie crust for pot pies, this recipe ensures a flaky and foolproof pie dough every time.
Why Choose Crisco for Your Pie Crust?
Crisco shortening has long been the secret ingredient for pie crusts that are flaky, tender, and easy to work with. While butter is commonly used, shortening has unique advantages:
- Flakiness: Crisco’s higher fat content makes it easy to create pockets of air in the dough, giving the crust its signature flaky texture.
- Ease of Handling: Crisco pie dough is less prone to tearing, making it beginner-friendly.
- Neutral Flavor: Unlike butter, Crisco has a neutral flavor, allowing your pie filling to shine.
- Versatility: Works beautifully for both sweet and savory pies.
If you’re new to homemade crusts or looking to improve your pie game, this recipe will help you achieve pie crust perfection. Plus, it pairs perfectly with sweet recipes like banana split cake or savory options like chicken pot pie with cream of chicken soup.
Ingredients for the Perfect Crisco pie crust recipe
Here’s what you’ll need to create a fail-proof Crisco pie crust:
Basic Ingredients
- 3 cups all-purpose flour
- 1 teaspoon salt
- 1 cup cold Crisco shortening (regular or butter-flavored)
- ½ cup + 2 tablespoons ice-cold water
- 2 tablespoons sugar (optional for sweet pies)
Optional Substitutions
- Butter-Flavored Crisco: Adds a hint of buttery taste without compromising texture.
- Gluten-Free Flour: For those with dietary restrictions, substitute with a 1:1 gluten-free flour blend.
- Vegan-Friendly Option: Use vegan shortening and skip egg wash.
The secret to achieving the flakiest texture is keeping your ingredients cold throughout the process.
Tools You’ll Need
To ensure your pie crust turns out perfect, gather the following tools:
- Pastry cutter: For blending shortening into the flour.
- Rolling pin: A must-have for rolling out even crusts.
- Wax paper: Makes rolling and transferring the dough easier.
- Bench scraper: Helps lift and shape the dough.
- 9-inch pie dish: Ideal for standard single or double-crust pies.
- Pie weights or beans: For blind baking.
- Pastry brush: To apply an egg wash for a golden finish.
Step-by-Step Crisco Pie Crust Recipe
1. Preparing the Dough
- Combine Dry Ingredients:
In a large bowl, mix 3 cups of flour, 1 teaspoon of salt, and 2 tablespoons of sugar (optional for sweet pies). - Add the Crisco Shortening:
- Cut the cold Crisco shortening into the flour using a pastry cutter or fork.
- Mix until the texture resembles coarse crumbs with pea-sized pieces of shortening.
- Add Ice Water Gradually:
- Slowly add ice-cold water—1 tablespoon at a time—while mixing gently with a fork.
- The dough should just come together without becoming sticky.
- Form the Dough:
- Divide the dough into two equal portions.
- Flatten each portion into a disc, wrap tightly in plastic wrap, and chill for at least 30 minutes.
2. Rolling Out the Dough
- Remove one dough disc from the refrigerator and place it between two sheets of wax paper.
- Roll the dough evenly from the center outward, turning it 90° after every few rolls.
- Aim for a 12-inch circle that’s about ⅛ inch thick—large enough to fit a standard 9-inch pie dish.
Pro Tip: If the dough cracks, pinch it back together and continue rolling gently.
3. Fitting the Dough into the Pie Dish
- Carefully peel back the top layer of wax paper.
- Place your hand beneath the bottom wax paper and gently transfer the dough to the pie dish.
- Remove the wax paper and press the dough into the dish without stretching.
- Trim the edges, leaving about 1 inch of overhang.
4. Blind Baking for a Single-Crust Pie
Blind baking is essential for pies with custard fillings or no-bake fillings.
- Preheat the oven to 375°F.
- Line the pie crust with parchment paper and fill with pie weights or dried beans.
- Bake for 20 minutes, then remove the weights and parchment.
- Bake for another 10–15 minutes until golden brown.
5. Assembling a Double-Crust Pie
- Add your chosen filling (apple, peach, or savory options).
- Roll out the second dough disc and carefully place it over the filling.
- Trim, tuck, and crimp the edges to seal.
- Cut small vents on the top crust to allow steam to escape.
- Brush with egg wash for a golden-brown finish.
Bake at 425°F for 20 minutes, then reduce to 350°F and bake for an additional 45–60 minutes.
Tips for Perfect Pie Crust Every Time
- Keep Ingredients Cold: Cold Crisco and ice water are key to flakiness.
- Avoid Overworking: Overmixing develops gluten, leading to a tough crust.
- Chill the Dough: Resting the dough prevents shrinkage during baking.
- Roll with Wax Paper: This reduces sticking and tearing.
- Vent the Top Crust: For double-crust pies, cut vents to allow steam release.
Sweet and Savory Pie Variations
Sweet Pies
Crisco crust is perfect for:
- Fruit Pies: Classic apple pie or peach cobbler made with cake mix peach cobbler.
- Cream Pies: Chocolate cream, banana cream, or coconut cream pies.
- Custard Pies: A silky smooth custard filling works beautifully with this crust.
Savory Pies
Use this crust for:
- Chicken Pot Pie: A hearty dish like this chicken pot pie with cream of chicken soup.
- Beef Pot Pie: Filled with tender beef and vegetables.
- Vegetarian Pies: Mushroom and spinach, or creamy vegetable fillings.
Troubleshooting Common Pie Crust Issues
Why is my pie dough crumbly?
- The dough needs more water. Add ice water 1 teaspoon at a time.
Why does my crust shrink during baking?
- Chill the dough before baking to prevent shrinkage.
How did my skin become hard instead of flaky?
- Avoid overmixing the dough, which develops gluten and makes the crust tough.
How do I prevent a soggy bottom crust?
- Blind bake the crust and ensure your filling isn’t too wet.
Storing and Freezing Crisco Pie Dough
- Refrigerate: Wrapped dough can be stored in the refrigerator for up to 2 days.
- Freeze: Wrap the dough tightly and freeze for up to 3 months. Thaw in the fridge before using.
- Baked Crust: Store a fully baked crust at room temperature for up to 3 days.
Serving Suggestions
Your flaky Crisco pie crust is ready to be filled with delicious recipes. For a perfect dessert, serve warm apple or peach pie with a scoop of vanilla ice cream. For savory options, a rich and hearty chicken pot pie makes a comforting dinner.
FAQs About Crisco Pie Crust
Is Crisco better than butter for pie crust?
Crisco creates a flakier texture and is easier to handle, while butter provides a richer flavor.
Can I use butter-flavored Crisco?
Yes, butter-flavored Crisco adds a hint of buttery taste without compromising texture.
Can I freeze pie dough?
Absolutely. Wrap the dough tightly and freeze it for up to 3 months.
What’s the best way to roll out pie dough?
Roll between two sheets of wax paper to prevent sticking and tearing.
Conclusion: Your Perfect Pie Crust Awaits
This Crisco pie crust recipe is everything you need to make delicious, flaky pies that will impress your family and friends. Whether you’re making a classic apple pie, a comforting chicken pot pie, or experimenting with new flavors, this recipe is a guaranteed success.
For more inspiration, explore other recipes like banana split cake and chicken pot pie.
Now that you’ve mastered the perfect pie crust, it’s time to roll up your sleeves and get baking!
