If you adore a flaky pie crust (and who doesn’t?), then this pie crust recipe with Crisco is the one for you! This is the classic pie crust recipe with Crisco and an adapted deep dish pie crust version.
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This post gives you the classic pie crust recipe with Crisco plus all the important tips for making perfect, flaky Crisco pie crust!
Let’s bake away.
Crisco Pie Crust
If you’re searching for the lightest and flakiest pie crust, then this Pie Crust recipe with Crisco is all you need! With just 4 simple ingredients, the pie crust recipe with Crisco comes together quickly and easily.
Making a simple pie crust should be easy, shouldn’t it? I mean some bakers even make Crisco pie crust with only three uncomplicated ingredients: flour, Crisco shortening, and salt, plus some cold water. Then they fill it with something tasty and voila — a delicious pie!
Nutrition Information of Crisco Pie Crust:
- Yield: 8 servings
- Serving size: 1/8 of double crust
- Calories per serving: 280kcal total
- Fat: 18g
- Saturated fat: 5g
- Cholesterol: 0mg
- Sodium: 290 mg
- Carbohydrates: 24g
- Fiber: 1g
- Sugar: 0g
- Protein: 3g
Pie Crust Recipe with Crisco – Classic Recipe to Make Crisco Pie Crust
- Yield: 1 deep dish double pie crust
- Prep time: 10 minutes
- Cook time: 12 minutes
- Total time: 22 minutes
- Difficulty: Moderate
Materials and Utensils Needed: Pastry blender or fork, plate, oven, mixer bowl, Ruffled Edge Pie Dish, flat beater, Danish Whisk, tablespoons and teaspoons, timer, fridge.
INGREDIENTS
Single-Crust
- 1½ cups of all-purpose flour
- 1/2 teaspoon of salt
- 1/2 cup of cold Crisco® All-Vegetable Shortening
- 3 to 6 tablespoons of ice-cold water
Double-Crust
- 2 cups of all-purpose flour
- 3/4 teaspoon of salt
- 3/4 cup of cold Crisco® All-Vegetable Shortening
- 4 to 8 tablespoons of ice-cold water
Deep-Dish Double-Crust
- 2 ½ cups of all-purpose flour
- 1 teaspoon of salt
- 1 cup of cold Crisco® All-Vegetable Shortening
- 6 to 10 tablespoons of ice-cold water
The Secrets to Making a Great Pie Crust Recipe with Crisco
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, and use pastry flour…no wonder most people feel like making crust is complicated!
I promise you, it doesn’t need to be. People have made tons of different recipes and they can honestly say that they haven’t 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 that give 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 the pie crust recipe with Crisco, bakers recommend not using a food processor. They prefer to mix following their pie crust recipe with Crisco by hand (and by hand, I mean, using a 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 below). Some box pudding mix and homemade whipped cream were added. So easy!
- Apple pie
- Cherry pie
- Lemon meringue pie
- Pumpkin pie
The Directions
- Stir flour and salt in a large bowl until blended. Cut shortening into flour mixture using a pastry blender or fork until shortening pieces are the size of peas. Gradually add just enough water, 1 tablespoon at a time, stirring with a fork just until the dough holds together and forms a smooth ball.
- Shape dough into a ball for a single pie crust. Divide the dough in half and shape it into two balls for a double-crust pie. Flatten into a 1/2-inch thick disk(s). Wrap disk(s) in plastic wrap. Chill for 30 minutes or up to 2 days.
- Roll dough on a lightly floured surface, rolling from the center outward. For a 9-inch pie plate, roll it into an 11-inch circle. Roll a 9 ½-inch deep-dish pie plate into a 12-inch circle. Transfer the dough to a pie plate.
- Smooth out and trim dough as needed. Crimp or flute along the edge as desired. Now it’s time to fill the unbaked pie crust with the filling of your choice.
For baked fillings (apple, pumpkin, etc.)
- Add filling to the unbaked shell.
- 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. If desired, this is done with the other half to create a top crust or lattice.
- Bake according to your pie recipe.
For unbaked fillings (pudding, banana crème, etc.)
- Poke the bottom shell with a fork.
- Bake bottom crust at 425° for about 12-15 minutes or until slightly golden.
- Once cool, add the filling.
- Store another half of the dough for another time if needed. Great for the freezer!
For a single-crust pie, fold the edge under and press to form a standing rim. Flute edge as desired. Chill until ready to use.
For a double-crust pie, roll the disk for the bottom crust, trimming the edges of the dough even with the outer edge of the pie plate. Fill unbaked pie crust according to recipe directions. Roll out the remaining dough disk. Place dough over the filled pie crust. Trim the edges of the dough leaving a 3/4-inch overhang. Fold the top edge under the bottom crust. Press edges together to seal. Flute edges as desired. Cut several 1/2-inch slits in the top crust to vent steam. Bake according to specific recipe directions.
For the pre-baked crust, heat the oven to 425°F. Thoroughly prick the bottom and sides of the unbaked pie crust with a fork. Bake on the lowest rack in the oven for 15 minutes or until golden brown. Cool completely on a wire rack before filling.
Recipe Notes
- Crisco pie crust with sugar: You can add a bit of sugar to this classic Crisco pie crust recipe for a slightly sweet pie crust. Add 2 teaspoons of sugar to the flour and salt mixture for the classic double pie crust version. For the deep dish pie crust version, add 1 tablespoon.
- Blind-bake Crisco pie crust: If your pie recipe calls for a pre-baked pie crust, it’s easy to blind-bake this pie crust. After plating the prepared pie pastry, prick the sides and bottom thoroughly with a fork. Bake at 425 degrees for 12-15 minutes, until light brown. Cool completely before filling.
As Simple as That
If you’re searching for the lightest and flakiest pie crust, then this Pie Crust recipe with Crisco is all you need! With just 4 simple ingredients, this recipe comes together quickly and easily.
This is a classic pie crust recipe with Crisco plus all the crucial tips for making perfect, flaky pie crust! So that’s just it. I wish you happy baking and eating. Make sure not to eat too much as you might get stomach upset.
Remember you can invite your friends to join in. Nothing beats the feeling of eating a pie crust together with friends while watching a movie, playing a video game, or discussing.
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Learn This Pie Crust Recipe with Crisco (With Pictures, Videos, Important Tips & FAQs)
If you adore a flaky pie crust (and who doesn’t?), then this pie crust recipe with Crisco is the one for you! This is the classic pie crust recipe with Crisco and an adapted deep dish pie crust version.
Type: Dessert
Cuisine: American
Keywords: Pie Crust Recipe with Crisco
Recipe Yield: 1 deep dish double pie crust
Calories: 280kcal
Preparation Time: 10M
Cooking Time: 12M
Total Time: 22M
Recipe Ingredients:
- Single-crust:
- 1½ cups of all-purpose flour
- 1/2 teaspoon of salt
- 1/2 cup of cold Crisco® All-Vegetable Shortening
- 3 to 6 tablespoons of ice-cold waterDouble-crust:
- 2 cups of all-purpose flour
- 3/4 teaspoon of salt
- 3/4 cup of cold Crisco® All-Vegetable Shortening
- 4 to 8 tablespoons of ice-cold waterDeep-Dish Double-Crust:
- 2 ½ cups of all-purpose flour
- 1 teaspoon of salt
- 1 cup of cold Crisco® All-Vegetable Shortening
- 6 to 10 tablespoons of ice-cold water
Recipe Instructions:
• Stir flour and salt in a large bowl until blended. Cut shortening into flour mixture using a pastry blender or fork until shortening pieces are the size of peas. Gradually add just enough water, 1 tablespoon at a time, stirring with a fork just until the dough holds together and forms a smooth ball.
• Shape dough into a ball for a single pie crust. Divide the dough in half and shape it into two balls for a double-crust pie. Flatten into a 1/2-inch thick disk(s). Wrap disk(s) in plastic wrap. Chill for 30 minutes or up to 2 days.
• Roll dough on a lightly floured surface, rolling from the center outward. For a 9-inch pie plate, roll it into an 11-inch circle. Roll a 9 ½-inch deep-dish pie plate into a 12-inch circle. Transfer the dough to a pie plate.
• Smooth out and trim dough as needed. Crimp or flute along the edge as desired. Now it’s time to fill the unbaked pie crust with the filling of your choice.
For baked fillings (apple, pumpkin, etc.)
• Add filling to the unbaked shell.
• 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. If desired, this is done with the other half to create a top crust or lattice.
• Bake according to your pie recipe.
For unbaked fillings (pudding, banana crème, etc.)
• Poke the bottom shell with a fork.
• Bake bottom crust at 425° for about 12-15 minutes or until slightly golden.
• Once cool, add the filling.
• Store another half of the dough for another time if needed. Great for the freezer!
For a single-crust pie, fold the edge under and press to form a standing rim. Flute edge as desired. Chill until ready to use.
For a double-crust pie, roll the disk for the bottom crust, trimming the edges of the dough even with the outer edge of the pie plate. Fill unbaked pie crust according to recipe directions. Roll out the remaining dough disk. Place dough over the filled pie crust. Trim the edges of the dough leaving a 3/4-inch overhang. Fold the top edge under the bottom crust. Press edges together to seal. Flute edges as desired. Cut several 1/2-inch slits in the top crust to vent steam. Bake according to specific recipe directions.
For the pre-baked crust, heat the oven to 425°F. Thoroughly prick the bottom and sides of the unbaked pie crust with a fork. Bake on the lowest rack in the oven for 15 minutes or until golden brown. Cool completely on a wire rack before filling.
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