How to make 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!
Equipment
- 1 Large Mixing Bowl
- 1 Whisk For dry ingredients
- 1 Pastry Blender or Two Knives, or Large Fork
- Set Measuring Cups & Spoons
- 1 Plastic Wrap For chilling dough
- 1 Rolling Pin Tapered or standard
- 1 9-inch Pie Plate Standard size
- 1 Knife or Kitchen Shears For trimming dough
- 1 Fork For docking (pricking) or crimping
- (Optional) Parchment Paper or Foil For blind baking weights
- (Optional) Pie Weights or Dried Beans, for blind baking
- (Optional) Spatula For incorporating water (alternative to fork/hands)
Ingredients
- ¾ cup Crisco® All-Vegetable Shortening ice cold (approx. 144g)
- 2 cups All-purpose flour spooned and leveled (approx. 240g)
- ¾ teaspoon Salt
- 4-8 tablespoons Ice cold water Use only as much as needed (approx. 5 tbsp is common)
Instructions
- 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.
- Combine Dry Ingredients: In a large bowl, whisk together the 2 cups of all-purpose flour and ¾ teaspoon of salt.
- Cut in the Cold Crisco: Add your properly chilled Crisco to the flour mixture. Using a pastry blender, two knives, or a large fork, cut the shortening into the flour until the mixture looks like coarse crumbs with some pea-sized pieces of Crisco still visible. Work quickly.
- Introduce Ice Water (Slowly Does It): Start adding the ice water, one tablespoon at a time. Begin with 3 tablespoons, then gently toss the mixture with a fork or spatula after each addition.
- Test for Hydration: After adding about 4-5 tablespoons, squeeze a small amount of the mixture. If it holds together, stop adding water. If still very crumbly, add 1 more tablespoon at a time, testing after each, until it just holds together. Do not add too much water.
- Form the Dough (Handle Gently!): Use your hands to quickly and gently gather the mixture into a ball. Do not knead. Minimal handling is key.
- 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.
- Roll It Out: On a lightly floured surface with a lightly floured rolling pin, roll one disk of dough from the center outwards into a 12-inch circle (about ⅛-inch thick), rotating occasionally.
- Transfer to the Pie Plate: Carefully roll the dough loosely around your rolling pin and unroll it gently over a 9-inch pie plate. Ease the dough into the plate without stretching.
- Trim and Crimp: Trim excess dough leaving a ½-inch overhang. Fold this overhang under itself and crimp or flute the edge as desired.
- For Blind Baking (Unbaked Fillings): Preheat oven to 425°F (220°C). Prick the bottom and sides of the crust with a fork. Optional: Line with parchment/foil and fill with pie weights/beans. Bake for 12-15 minutes until lightly golden. (If using weights, remove after 10-12 min and finish baking). Cool completely before filling.
- For Baked Fillings: Fill the unbaked crust as per your pie recipe. Add top crust if needed, cut vents, and bake according to recipe directions.
Notes
- COLD is Key: Use ice cold Crisco and ice cold water. Keep dough cool during handling. Chill if it gets warm.
- Don't Overwork: Handle minimally once water is added to avoid toughness.
- Storage: Wrap unused dough tightly; refrigerate up to 3 days or freeze up to 3 months. Thaw in fridge.
- Flour Measurement: Spoon flour into the measuring cup and level off; don't scoop directly from the bag.