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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.
Print Recipe Pin Recipe
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