Making a simple pie crust should be easy, shouldn’t it? I mean it only calls for four uncomplicated ingredients: flour, Crisco shortening, salt, and cold water. Then you fill it with something tasty.
So why do so many of us find it so darn intimidating? For me, personally, it’s the perfectionist in me 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 gives a care?!? 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.
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 adapted it slightly to make enough dough for two deep dish pie crusts.