pie crust recipe crisco
The Best pie crust recipe crisco
I also love how this recipe keeps things light and airy, which is great if you’re watching what you eat. The lard gives the crust a tender crumb without needing extra butter or oil, and it’s a healthier swap than some other shortcuts people use. Plus, it’s foolproof—no one’s ever burned their kitchen trying this version. Whether you’re making a fruit pie, a rich pumpkin pie, or even a savory quiche, this crust holds up well. It’s the kind of recipe that’s easy to double if you’re feeding a crowd, and it’s always a hit with guests.
Classic Crisco Pie Crust
A simple, flaky pie crust made with Crisco vegetable shortening for a tender, buttery texture. Perfect for any pie filling.
🥘Ingredients
- 2 ½ cups all-purpose flour
- 1 tsp salt
- 1 cup Crisco vegetable shortening
- 1 cup ice water
👨🍳Directions
-
1
Preheat oven to 425°F (220°C). Line a baking sheet with parchment paper. -
2
In a food processor, combine flour and salt. Pulse once to mix. -
3
Add the Crisco shortening and pulse until the mixture resembles coarse crumbs. -
4
Gradually add ice water, one tablespoon at a time, until the dough just begins to hold together when pressed. -
5
Divide the dough into two equal portions. Roll each portion into a 12-inch circle on a lightly floured surface. -
6
Transfer one dough circle to a pie dish, trim excess, and crimp the edges. Place the second dough circle on top, crimp around the edges, and cut small slits in the top to release steam. -
7
Bake for 20 minutes, then reduce oven temperature to 375°F (190°C). Continue baking for another 10–15 minutes until golden brown.
🔧Equipment
- Mixing bowl
- Food processor or rolling pin
- Parchment paper
- Pie dish
📊Nutrition Facts (per serving)
📝Notes
Watch Video Of How Classic Crisco Pie Crust Works
❓ Frequently Asked Questions About Crisco Pie Crust
1. What is the secret to achieving a flaky, buttery pie crust with this recipe?
The secret lies in the cold-chilling technique. Chill your dough for at least 30 minutes before rolling it out, which helps the butter melt slowly and create those perfect layers of flakiness. Also, cut the butter into small cubes—this ensures even distribution and a tender, airy texture.
2. Can I make this pie crust gluten-free?
This recipe is traditionally made with all-purpose flour, so it’s not naturally gluten-free. If you need a gluten-free alternative, swap the all-purpose flour for a 1:1 gluten-free baking blend and adjust the liquid slightly to account for the different binding properties.
3. How do I store leftover pie crust to prevent it from drying out?
Store any leftover pie dough in an airtight container at room temperature for up to two days. For longer storage, freeze it in a single layer on a baking sheet before transferring it to a freezer bag. To use later, thaw it in the refrigerator overnight and chill again before rolling out.
4. What’s the best way to handle a sticky or crumbly dough if it’s too difficult to roll?
If your dough is sticky, sprinkle a pinch of ice-cold water or flour over the surface and gently press it down. If it’s too crumbly, chill it for another 15 minutes—this helps the flour absorb moisture. For extra help, chill the dough in the freezer for 10 minutes before rolling.
5. Can I use this pie crust recipe for other desserts besides pies, like quiches or tart shells?
Yes! This crust works well for quiches, tart shells, and even as a crisp base for fruit galettes. Just keep in mind that quiche crusts often need a slightly thicker bottom layer for structural support. Adjust the dough thickness as needed for your recipe.
