How to make Pie Crust Recipe Using Crisco

Foolproof Flaky Pie Crust Recipe Using Crisco

Tired of pie crust stress? This straightforward Pie Crust Recipe Using Crisco delivers a wonderfully tender, flaky crust every single time with just four basic ingredients. Forget the guesswork; this method is designed for easy handling and beautiful results, perfect for any filling you dream up!

Pie Crust Recipe Details:

Prep Time: 10 minutes
Chill Time: Minimum 90 minutes (1 hour for Crisco + 30 minutes for dough)
Cook Time: 12-15 minutes (for blind baking, varies if baking with filling)
Total Time: Approximately 1 hour 55 minutes (plus baking time if filled)
Yield: 2 standard 9-inch pie crusts (enough for one double-crust pie or two single-crust pies)

Ingredients for Your Best Crisco Pie Crust

(Accuracy is key here – measure carefully for foolproof results!)

¾ cup (about 144g) Crisco® All-Vegetable Shortening, ice cold (see Notes)
2 cups (about 240g) All-purpose flour, spooned and leveled
¾ teaspoon Salt
4 to 8 tablespoons Ice cold water (seriously, keep it icy!)

Crafting the Perfect Pie Crust Recipe Using Crisco: Step-by-Step

(Follow these steps closely, and you’ll see how simple achieving flaky perfection can be!)

Chill the Crisco (Crucial for Flakes!): Before you even think about mixing, measure out your Crisco and pop it in the freezer for at least one hour. Truly cold fat is the secret weapon – as it bakes, it creates steam pockets, leading to those distinct, tender layers we’re after. Don’t skip this!
Combine Dry Ingredients: In a large bowl, whisk together the 2 cups of all-purpose flour and ¾ teaspoon of salt. Just a quick whisk to make sure the salt is evenly distributed. Easy peasy.
Cut in the Cold Crisco: Add your properly chilled Crisco to the flour mixture. Using a pastry blender (my preferred tool for this), two knives, or even a large fork, cut the shortening into the flour. Work quickly to keep everything cold. Keep going until the mixture looks like coarse crumbs with some pea-sized pieces of Crisco still visible. Those larger pieces are pockets of future flakiness! Resist the urge to overmix here.
Introduce Ice Water (Slowly Does It): Start adding the ice water, one tablespoon at a time, directly over the flour/fat mixture. Begin with maybe 3 tablespoons, then gently toss the mixture with a fork or spatula after each addition. You’re just trying to moisten the flour enough for it to come together.
Test for Hydration: After adding about 4-5 tablespoons, grab a small amount of the mixture and squeeze it in your hand. Does it hold together? If yes, you’re likely good to go. If it’s still super crumbly, add another tablespoon of water and test again. You want just enough water to bring it together – too much water encourages gluten development, which leads to tough crusts. The final mixture might still look a bit shaggy or crumbly in the bowl, and that’s perfectly okay! (I usually find 5 tablespoons is the sweet spot).
Form the Dough (Handle Gently!): Use your hands to quickly and gently gather the mixture into a ball. The key is minimal handling. Overworking develops gluten, and the warmth from your hands can melt that precious cold Crisco. Just bring it together; don’t knead it!
Divide and Chill (Mandatory Rest): Divide the dough ball in half. Gently flatten each half into a 1-inch thick disk. Wrap each disk tightly in plastic wrap. Refrigerate for at least 30 minutes. This lets the flour fully hydrate and, importantly, lets the gluten relax and the fat firm up again, making the dough easier to roll and preventing shrinkage.
Roll It Out: When ready to assemble your pie, take one disk of dough from the fridge (leave the other chilled if not using immediately). Lightly flour your work surface and rolling pin. Roll the dough from the center outwards, rotating the disk occasionally (a quarter turn helps) to ensure an even circle. Aim for about ⅛-inch thickness and a circle about 12 inches in diameter (large enough to fit a 9-inch pie plate with overhang). If it cracks a little, don’t panic – Crisco dough is forgiving; just pinch it back together.
Transfer to the Pie Plate: Carefully roll the dough circle loosely around your rolling pin. Unroll it gently over your 9-inch pie plate. Lift the edges and ease the dough down into the bottom and sides of the plate – don’t stretch it, or it might shrink back during baking.
Trim and Crimp: Trim the excess dough around the rim, leaving about a ½-inch overhang. Fold this overhang under itself to create a thicker edge. Crimp or flute the edge using your fingers or a fork for a decorative finish. Now your Pie Crust Recipe Using Crisco base is ready!

Baking Your Crisco Pie Crust

For Baked Fillings (like Apple, Pumpkin): Pour your filling into the unbaked pie shell. If making a double-crust pie, roll out the second disk of dough and place it over the filling. Trim, seal the edges, cut vents in the top crust, and bake according to your specific pie recipe’s instructions.
For Unbaked Fillings (like Pudding, Fresh Fruit): You’ll need to “blind bake” the crust first. Prick the bottom and sides of the crust all over with a fork (this prevents puffing). For extra insurance against puffing, line the crust with parchment paper or foil and fill with pie weights or dried beans. Bake in a preheated oven at 425°F (220°C) for 12-15 minutes, or until the edges are lightly golden. If using weights, carefully remove the parchment/foil and weights after about 10-12 minutes and continue baking until the bottom looks dry and lightly golden. Let the crust cool completely before adding your filling.

Cook’s Notes / Tips / Variations:

COLD is Key: I can’t stress this enough. Ice cold Crisco, ice cold water, and keeping the dough cool during handling are non-negotiable for a flaky crust. If your kitchen is warm, don’t hesitate to pop the dough back in the fridge for 10-15 minutes if it starts to feel soft or greasy while rolling.
Don’t Overwork: Handle the dough as little as possible once the water is added. Gentle mixing and quick forming are your friends.
Storage: Wrap unused dough disks tightly in plastic wrap. They’ll keep in the fridge for up to 3 days or can be frozen for up to 3 months. Thaw frozen dough in the refrigerator overnight before rolling. Baked, unfilled crusts can also be frozen.
Flour Power: Always spoon flour into your measuring cup and level it off. Scooping directly from the bag can pack too much flour, making your dough dry.

Nutrition Information (per serving):

Nutrition information is highly dependent on the specific ingredients used and final pie filling. This estimate is for 1/8th of the double crust only:

Calories: Approx. 270
Fat: Approx. 18g
Carbohydrates: Approx. 24g
Protein: Approx. 3g
(Sodium and other values not estimated)

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Frequently Asked Questions (FAQ) About This Pie Crust Recipe Using Crisco

Is pie crust better with Crisco or butter?

Neither is “better,” they’re just different; Crisco typically yields a more tender and reliably flaky crust that’s easier to handle, while butter offers more flavor but can be trickier.

Can Crisco be used for pie crust?

Absolutely, Crisco (vegetable shortening) is excellent for pie crust, known for creating exceptionally tender and flaky results.

Why is my Crisco pie crust falling apart?

Your crust might be falling apart if the dough is too dry (needs a tiny bit more water) or if the fat wasn’t cut in properly, leaving pieces too large or too small.

What is the secret to a good pie crust?

The secret lies in keeping your fat (like Crisco) very cold and handling the dough minimally once water is added to prevent toughness.