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If you adore a flaky pie crust (and who doesn’t?), then this Crisco pie crust is the one for you! Includes the classic Crisco pie crust recipe, as well as an adapted deep dish pie crust version…
Crisco Pie Crust
Making a simple pie crust should be easy, shouldn’t it? I mean this Crisco pie crust only calls for three uncomplicated ingredients: flour, Crisco shortening, and salt, plus some cold water. Then you fill it with something tasty and voila — a delicious pie!
3-Ingredient Pie Crust
So why do so many of us find this 3-ingredient pie crust so darn intimidating? For me, personally, it’s my inner perfectionist whispering that I didn’t roll it out just right.
It’s a little lopsided, with a thicker crust on one side and thinner on the other. Or perhaps it tore down the center as I was trying to situate it in the pie plate.
But then the practical side butts in and says, “Who really cares”?!? All that matters in the end is that it tastes good!” And you know what? It’s true.
We’re not trying to win any blue ribbons here, and keeping it real in the kitchen is all about trying new things and having fun while doing it. Sometimes you’ll nail it! And sometimes it will flop horribly…
But a little success rarely comes without a lot of failure — trust me.
Crisco Pie Crust Recipe
Ready to give it a shot? This is the Crisco pie crust recipe that we’ve traditionally used in my family, most often at Thanksgiving for my homemade pumpkin pies.
As an aside… I always thought it was my step-grandmother’s creation, so imagine my surprise when I recently saw the exact recipe printed inside a box of Crisco shortening sticks! I’ve included the original Crisco pie crust recipe, plus my adaptation which makes enough dough for two deep dish pie crusts.
Classic Crisco Pie Crust
Yield: 1 deep dish double pie crust
Prep Time: 10 minutes
Cook Time: 12 minutes
Total Time: 22 minutes
If you adore a flaky pie crust (and who doesn't?), then this Crisco pie crust is the one for you! Includes the classic Crisco pie crust recipe, as well as an adapted deep dish pie crust version...
Ingredients
Classic Crisco Double Pie Crust
- 2 cups all-purpose flour, sifted
- 3/4 teaspoon salt
- 3/4 cup Crisco shortening, chilled
- 3-6 tablespoons ice cold water
Deep Dish Double Crisco Pie Crust
- 2 2/3 cups all-purpose flour, sifted
- 1 teaspoon salt
- 1 cup Crisco shortening, chilled
- 6-10 tablespoons ice cold water
Instructions
- Blend flour and salt in a stand mixer bowl. Cut the chilled Crisco shortening into 4 or 5 pieces and add to the bowl.
- Using the flat beater, turn to stir speed and cut shortening into the flour until the particles are size of small peas, about 30 seconds.
- Gradually add ice cold water one tablespoon at a time until all particles are moistened. Use only enough water to make the pastry form a ball. Depending on a variety of factors, you may not need to use the full amount or you may need slightly more. Watch the dough closely as over mixing will result in a tough crust.
- Form the dough into two equal size 1/2-inch thick disks and wrap with plastic wrap. Chill in the refrigerator for at least 30 minutes or up to 2 days.
- Roll to 1/8" thickness between pieces of parchment paper until you have a circle slightly larger than the circumference of your pie plate.
- Gently fold the pie pastry into quarters. Ease it into the pie plate and unfold, pressing firmly against bottom and side. Trim and crimp edges.
- Fill and bake according to the specific pie recipe you're using. If your recipe calls for a pre-baked pie crust, see recipe notes for how to blind bake a crisco pie crust.
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. For the classic double pie crust version, add 2 teaspoons of sugar to the flour and salt mixture. 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.
Nutrition Information:
Yield: 8 servingsServing Size: 1/8 of double crust
Amount Per Serving:Calories: 280Total Fat: 18gSaturated Fat: 5gCholesterol: 0mgSodium: 290mgCarbohydrates: 24gFiber: 1gSugar: 0gProtein: 3g
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FAQs
Butter made a tastier, flakier, sturdier crust by far. This isn't to say that shortening and lard aren't useful ingredients. Shortening is a great way to get incredibly tender desserts. It's part of what makes these pumpkin whoopie pies so delectable.
Is Crisco the best for pie crust? ›
Jenna Huntsberger, a pastry chef and founder of Whisked Bakery in Maryland, said many pastry chefs prefer shortening because it is more stable over a wider range of temperatures than butter. That makes it easier to work with because “when you're working shortening into the flour, it won't melt as easily,” she said.
What is the best flour for pie crust? ›
What kind of flour makes the best pie crust? Well, not high-protein bread flour! Use that for your chewy bagels. What you want for pie is flour that yields a tender, flaky crust, which means medium-protein all-purpose flour or low-protein pastry flour.
What to do when pie crust falls apart? ›
If your pie dough breaks and crumbles when you try to roll it out, it's probably too dry. This is a relatively easy fix. Just sprinkle some cold water over the dough with your fingers and work it in—gently! —until the dough comes together.
Can I use Crisco instead of lard for pie crust? ›
Both create a flaky, tender crust, are semi-solid, and are 100% fat. Swap one for the other in recipes. If you want to add additional flavor to the dish, lard is the right choice. Shortening is ideal for its neutral flavor, many professional bakers use it for icing.
Which fat makes the most tender pie crust? ›
Vegetable Shortening
As shortening is able to withstand higher temperatures and does not melt easily, it creates flaky and crisp yet tender pie crusts when used alone or in combination with butter.
Which is better in baking, lard or crisco? ›
If you're aiming for a flaky pie crust or delicate pastry, Crisco is your best bet. But if you're seeking a rich and savory flavor in your cooking, lard might be the perfect choice. The key is to experiment, explore, and find what works best for you!
How do you achieve a tender and flaky pastry dough crust? ›
The process of making a flaky pastry involves “cutting” one quarter of the total fat into the flour such as a pie dough till it forms what resembles coarse meal. Proper incorporation of the fat, in this step, provides flour lubrication and restricts or at least delays its quick absorption of added water.
Why add sugar to pie crust? ›
Yes, you can leave out the sugar but I recommend keeping at least one tablespoon of sugar in the recipe. Primarily because sugar helps to give your pie dough that beautiful golden color. I have experimented with leaving sugar out entirely and find the result somewhat pale.
Why chill pie crust before baking? ›
Once the dough is shaped and crimped, the last thing you want to do bake it right away. Chilling the shaped pie allows the aforementioned gluten to relax and the butter to get nice and cold again, both of which help your pie hold its shape better once it's in the oven.
Very often flour or cornstarch is used, but in certain instances tapioca, arrowroot and potato starch can also help achieve the desired consistency. Tapioca starch is preferable for products that will be frozen because it will not break down when thawed. We like tapioca in blueberry, cherry or peach pies.
Why does my Crisco pie crust fall apart? ›
The key to making a flaky Crisco pie crust is to make sure that all the ingredients are cold and to not overwork the dough. I know you might be tempted to "mix the dough until it's just right," but by doing that, the pie dough is drying out and won't hold together.
What is one of the most common mistakes bakers make when preparing a pastry crust? ›
The Most Common Pie Crust Mistakes (And Ways To Avoid Them)
- The ingredients are too warm. ...
- The pie dough is overworked from excessive mixing or rolling. ...
- The pie dough isn't given enough time to relax and chill. ...
- The pie dough is shrinking down the sides of the pan.
The pie dough is too dry!
There are two very important things to point out in those few words– “cold” water and “just until flour is moistened.” It's critical to use cold water to keep the butter cold. The butter should stay firm so it doesn't soften and combine with the flour.
What fat makes the best pastry? ›
The best fat for pastry-making
Unless you don't eat dairy, we recommend butter for flavour and texture. You can also try a 50/50 split between butter and lard, which works well for savoury recipes like quiches. Make sure your butter is really cold when you rub it in to the flour.
Why do many people prefer lard when making pie crusts? ›
Lard pastry handles beautifully and makes flaky, tender piecrusts. Although it is quicker to make the crust in a food processor, cutting the lard into the flour with a pastry cutter or two knives — or by rubbing it in with your fingers (my preferred method) — results in a more tender, flakier crust.
Is crisco shortening better than lard? ›
Made from vegetable oils — often soybean, cottonseed, or palm oils — vegetable shortening is a vegetarian alternative to lard. Introduced as Crisco to consumers in 1911, it became a popular "healthy" choice, though research now shows there isn't too much difference between the two when it comes to nutrition.
What fat is best for pastry? ›
Perfect pastry
If you make your own pastry, use an unsaturated fat spread rather than butter or lard. This can halve the saturated fat content of your pastry.
