crisco pie crust recipe
The Best crisco pie crust recipe
This recipe is also surprisingly simple and forgiving, which is why I love it. You don’t need fancy tools or a lot of time, and the results are always impressive. Whether it’s for a big family gathering or just a quiet Sunday afternoon snack, this crust works every time. And let’s be honest, Crisco isn’t just a shortcut—it actually adds a nice richness that other fats might not. It’s less likely to go rancid, so you can store it longer if you’re prepping ahead, and it gives the crust that buttery flavor without needing extra butter. My husband even says it’s better than store-bought because it’s not too greasy and doesn’t make the crust soggy. Plus, it’s a great way to use up extra Crisco if you’ve got some lying around. It’s not just a recipe; it’s a tradition, and I wouldn’t trade it for anything.
Classic Crisco Pie Crust Recipe
A simple, flaky pie crust made with Crisco shortening for a tender and buttery texture, perfect for pies, tarts, or quiches. This recipe is a must-try for any occasion.
🥘Ingredients
- 2 cups (250g) all-purpose flour
- 1 tsp salt
- 1 cup (227g) Crisco vegetable shortening
- 1 large egg
- 1 tbsp ice water
👨🍳Directions
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1
Preheat oven to 425°F (220°C). Line a baking sheet with parchment paper. -
2
In a food processor, pulse flour and salt until combined. Add Crisco shortening and pulse until the mixture resembles coarse crumbs. -
3
Add the egg and ice water, then pulse until the dough comes together into a shaggy mass. -
4
Turn dough onto a lightly floured surface, knead lightly for 2-3 minutes until smooth. Divide into two discs and wrap in plastic. -
5
Chill dough for 30 minutes. Roll out one disc to fit your pie dish, press into the dish, and trim excess. Crimp edges with a fork or pastry brush. -
6
Chill rolled-out dough for another 15 minutes. Roll out the second disc, place on top of the first, and crimp edges. Cut slits for steam. -
7
Bake blind (with pie weights or dried beans) for 15 minutes. Remove weights, add filling, and bake as directed for your recipe (usually 30-40 mins total).
🔧Equipment
- Mixing bowl
- Food processor or pastry cutter
- Pie dish (9-inch)
- Parchment paper
- Oven
📊Nutrition Facts (per serving)
📝Notes
Tips
- For extra flakiness, pulse the dough in short bursts while adding shortening.
- Use a mix of cold and room-temperature dough for best results.
- Substitute butter for Crisco (1 cup) if preferred, but texture may vary slightly.
Storage: Store rolled dough in the fridge for up to 3 days or freeze for up to 3 months.
Watch Video Of How Classic Crisco Pie Crust Recipe Works
❓ Frequently Asked Questions About Crisco Pie Crust
1. What is the secret to getting a flaky and buttery Crisco pie crust?
The secret lies in using cold, finely grated Crisco (vegetable shortening) instead of butter, which helps create a lighter, flakier texture. Chill the dough thoroughly before rolling and cutting, and avoid overworking it—fold the dough gently into thirds while chilling to maintain tenderness. Adding a pinch of salt and ensuring proper resting time also enhances flakiness.
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2. Can I substitute butter for Crisco in this recipe, and if so, what’s the best ratio?
While Crisco provides a flakier crust, you can substitute butter—but the texture will be slightly denser. For every 1 cup Crisco, use ¾ cup cold butter (cut into small cubes) to maintain some fat content. Ensure both ingredients are very cold and work the dough gently to prevent browning. For best results, use unsalted butter and add a pinch of salt to the dough.
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3. Why does my pie crust turn out tough or crumbly instead of tender?
Tough or crumbly crusts usually happen due to overmixing, warm ingredients, or insufficient fat. To fix this:
– Stop mixing once the dough just holds together—overworking develops gluten.
– Keep all ingredients cold (shortening, butter, and flour) to prevent melting.
– Use a pinch of salt (enhances tenderness) and ensure the dough rests for at least 30 minutes before rolling.
– If the dough is too sticky, chill it longer or add 1–2 tbsp cold flour sparingly.
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4. How do I prevent the crust from shrinking or puffing up when baking?
Shrinking or puffing occurs when the dough isn’t handled properly or the oven is too hot. To avoid this:
– Roll the dough on a lightly floured surface and cut into strips before folding (this prevents stretching).
– Chill the dough for at least 1 hour before rolling to firm up the fat.
– Pre-bake the blind crust at 375°F (190°C) for 15 minutes to prevent puffing when filling is added.
– Use a pie crust press or weights (even a pie dish filled with dried beans) to keep the crust flat during baking.
– Avoid opening the oven door during baking to maintain steady heat.
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5. Can I make this pie crust ahead of time, and how should I store it?
Yes! You can prep the dough up to 2 days ahead and freeze it for longer storage. Here’s how:
– Shape the dough into a disk, wrap tightly in plastic, and refrigerate for up to 2 days or freeze for up to 3 months.
– To use later, thaw in the fridge overnight, then roll and blind-bake as directed.
– For fresh dough, refrigerate for 30–60 minutes before rolling to firm up the fat.
– Avoid thawing at room temperature—keep it cold to maintain flakiness.
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6. Why does my crust turn out greasy or oily?
Greasy crusts often result from melted fat, improper mixing, or warm ingredients. To avoid this:
– Use cold ingredients—shortening and butter should be hard but not brittle.
– Mix the dough just until combined—overworking can melt the fat.
– Don’t overfill the crust—add filling gradually to prevent excess moisture.
– Pre-bake the crust blind to remove excess fat and moisture before adding filling.
– If using butter, ensure it’s unsalted and cut into small cubes for better distribution.
