Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

Crisco Pie Crust

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!

  • Total Time: 115 minutes
  • Yield: 2 pie crusts

Ingredients

Units

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.

  • 3/4 c cold Crisco® All-Vegetable Shortening
  • 2 c all-purpose flour
  • 3/4 tsp salt
  • 4 to 8 Tbsp ice cold water (I ended up using 5)

Instructions

  1. Measure out and chill the vegetable shortening for at least 1 hour in the freezer before starting the recipe.
  2. In a large mixing bowl, combine flour and salt. Whisk to mix gently until combined.
  3. 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.
  4. 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.
  5. 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!
  6. 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.
  7. Place the ball onto a piece of plastic wrap. Transfer dough to the fridge and chill for 30 minutes.
  8. Divide dough in half to roll out one pie crust at a time. Keep the other half covered and chilled until ready to use.
  9. 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.
  10. When ready, roll the dough onto your floured rolling pin and transfer into a pie pan.
  11. 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.)

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

FOR UNBAKED FILLINGS (pudding, banana creme etc.)

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

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

Keywords: crisco pie crust, recipe, pie crust with shortening, old crisco pie crust, double pie crust, easy, original, classic, flaky