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If you're searching for the lightest and flakiest pie crust, then this Crisco Pie Crust recipe is all you need! With just 4 simple ingredients, this recipe comes together quickly and easily. This is Crisco's classic crust recipe plus all my tips for making perfect, flaky pie crust!

One of my favorite things to do in the world is make pie. Forming the pie dough, rolling the dough, crimping, making lattice - I love it all!

No matter what kind you're making, it has to start with the perfect crust. Otherwise, it's just filling in a dish! I can't tell you how many pies I've had where the crust completely overpowered the filling.

That's why I love Crisco crust, or crust made with shortening. It's so light and flaky and compliments ANY pie filling!

What You'll Need

Making this shortening crust from scratch is very easy, I promise! I'm going to walk you through the entire process and share all of my tips!

For this recipe, you'll need:

All purpose flour
Salt
Crisco or vegetable shortening
Water

It's very easy to work with shortening, or Crisco, in place of butter for crust.

Shortening is much softer than butter, which means it doesn't take as much effort to work into the flour with a pastry blender.

Two Secrets to Great Pie Crust

When it comes to making a flaky crust, there are so many opinions and recipe 'secrets'. Add a splash of vinegar, vodka, use a food processor, don't use a food processor, cut the fat in by hand with a pastry cutter, use pastry flour...no wonder most people feel like making crust is complicated!

I promise you, it doesn't need to be. I've made tons of different recipes and I can honestly say that I have not found drastic differences across these methods or ingredients.

Keep the shortening COLD.

Using cold shortening will give you maximum flake, so do not skimp out on this. As the crust bakes, the cold shortening will create gaps which gives you those sought after layers.

Since shortening is pure fat and has a low moisture content (vs. butter which has some water) it won't freeze rock solid. You can keep it in the freezer knowing you won't be struggling to work it into the dough.

The goal is to touch the dough as little as possible. There are two reasons for this.

First, it's important to keep the Crisco as cold as possible. The more you touch the dough, the more the warmth from your hands will soften the shortening. You don't want this to happen since it will change the texture.

Second, you don't want to work the dough too much. Overworking the dough with either your hands, mixer or utensil, will encourage gluten to develop.

For this recipe, I recommend NOT using a food processor. I really prefer to mix this pie crust by hand (and by hand, I mean, using my trusty Danish whisk). You can also use a pastry blender.

Fillings

As mentioned, this pie crust is the perfect vessel for literally any kind of pie.

Here are some great ideas!

Chocolate cream pie (as shown here). I just added some box pudding mix and homemade whipped cream. So easy!
Chocolate cream pie (as shown)
Apple pie
Cherry pie
Lemon meringue pie
Pumpkin pie

Crisco Pie Crust

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Total Time: 115 minutes
Yield: 2 pie crusts 1x

Ingredients

Units Scale

Recipe for 2 Crusts

Freeze half of the finished recipe to make a single crust pie. For a double crust pie, make the full recipe as noted below.

¾ c cold Crisco^® All-Vegetable Shortening
2 c all-purpose flour
¾ tsp salt
4 to 8 tablespoon ice cold water (I ended up using 5)

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Instructions

Measure out and chill the vegetable shortening for at least 1 hour in the freezer before starting the recipe.
In a large mixing bowl, combine flour and salt. Whisk to mix gently until combined.
Add the shortening into the flour mixture and begin to work it in using a large fork, pastry cutter or Danish whisk. It takes a few minutes to cut shortening into flour completely.
Once the mixture resembles coarse crumbs and there are pea sized pieces remaining, begin to add the ice cold water 1 tablespoon at a time. I like to start by adding 3 tablespoons, giving the mixture a stir then adding 1 tablespoon at a time from there. I've had good success with 5 tablespoons of water.
Larger dough pieces should start to form. Test it by squeezing a small amount in your hand. If it molds and sticks together, you're good to go!
The dough will still look quite crumbly at this point, so use your hands to form dough into a ball, working quickly so you don't warm up the dough.
Place the ball onto a piece of plastic wrap. Transfer dough to the fridge and chill for 30 minutes.
Divide dough in half to roll out one pie crust at a time. Keep the other half covered and chilled until ready to use.
On a lightly floured surface, roll the dough to ⅛" thick. It helps to rotate and roll dough outward and to keep the surface and rolling pin floured at all times to prevent sticking.
When ready, roll the dough onto your floured rolling pin and transfer into a pie pan.
Smooth out and trim dough as needed. Crimp or flute along the edge as desired. Now it's time to fill unbaked pie crust with the filling of your choice.

FOR BAKED FILLINGS (apple, pumpkin etc.)

Add filling to unbaked shell.
Repeat step 9 with the other half to create a top crust or lattice, if desired.
Bake according to your pie recipe.

FOR UNBAKED FILLINGS (pudding, banana creme etc.)

Poke bottom shell with a fork.
Bake bottom crust at 425° for about 12-15 minutes or until slightly golden.
Once cool, add filling.
Store other half of dough for another time if needed. Great for the freezer!

Equipment

Danish Whisk

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Notes

Recipe adapted from Crisco

Author: Liz at Owlbbaking.com
Prep Time: 10 minutes
Chill Time: 90
Cook Time: 15 minutes
Category: Pies
Method: Baking
Cuisine: American

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