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Classic Crisco Pie Crust Recipe With Deep Dish Adaptation

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…

pie crust recipe with shortening

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!

crisco pie crust recipe ingredients

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.

pumpkin pie made with pie crust with shortening

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.

pie crust recipe with shortening

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

  1. Sift flour and salt into bowl. Cut chilled Crisco shortening into 4 or 5 pieces and drop into stand mixer bowl.
  2. Using the flat beater, turn to stir speed and cut shortening into flour until particles are size of small peas, about 30 seconds.
  3. 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 dough closely as over mixing will result in a tough crust.
  4. Form dough into two equal size disks and chill in refrigerator for at least 30 minutes or up to 2 days.
  5. Roll to 1/8" thickness between pieces of parchment paper until you have a circle slightly larger than the circumference of your pie plate.
  6. Fold pastry into quarters; ease into pie plate and unfold, pressing firmly against bottom and side. Trim and crimp edges.
  7. Fill and bake according to the specific pie recipe you're using.
  8. For a pre-baked pie crust: to blind bake this pie crust, prick 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 servings Serving Size: 1/8 of double crust
Amount Per Serving: Calories: 280Total Fat: 18gSaturated Fat: 5gCholesterol: 0mgSodium: 290mgCarbohydrates: 24gFiber: 1gSugar: 0gProtein: 3g

Have you tried this recipe?

Leave a comment below and share a photo on Instagram. Tag it @unsophisticook and hashtag it #unsophisticook!

O

Thursday 24th of February 2022

Thank you for posting this. I am 95 percent sure this is what my mother used to make dough years ago for her fried beef pies. All I could remember was flour, Crisco and water. The left over scraps were used for dumplings for making chicken and dumplings or blueberry dumplings.

If anyone is interested the beef pies where made from small cubed meat, seasoned, cooked, drained and cooled. Folded into a half moon shaped pies (fold the dough over the filling use a bowl to cut the edges then pinched with egg yoke to help seal it). They were the size of a palm and then just fried in oil until the outside was golden and crispy.

Blue berry dumplings were simply blue berries cooked down with vanilla extract, white sugar and I believe a bit of water. The left over flour dough was cut up into pieces and added at the end and simmered until done. Nothing fancy, just a very simple home made dessert.

Tara Kuczykowski

Friday 25th of February 2022

Thanks for sharing! Both the blueberry dumplings and beef pies sound delicious. My mom always rolled out the scraps, sprinkled them heavily with cinnamon and sugar, and then rolled them back into a log. Then she'd slice them into pinwheels and baked them. They were like crispy little cinnamon rolls -- so delicious!

Olene

Saturday 27th of November 2021

I attempted to make the Classic Crisco Pie Crust for Thanksgiving. I followed the recipe. The roll-out was a disaster; the dough split and crumbled, making it impossible to get in the pie pan. WHAT'S WRONG?????

Tara Kuczykowski

Sunday 28th of November 2021

Hi Olene! It's so frustrating when this happens with a pie crust. It sounds like you probably needed a little bit more water. Also, this is why I recommend rolling the dough out between two pieces of parchment paper. Then you can just peel one side off and use the other to transfer it to the pie plate. If the dough seems like it's sticking, you can place it back in the refrigerator to chill again before transferring it.

Leeann Ortegon

Monday 27th of September 2021

Finally a recipe that has baking directions for a bake pie shell! There has been 3 generations of Crisco pie crusts plus now me making it 4.

Tara Kuczykowski

Monday 27th of September 2021

Happy to help, Leeann! What a wonderful tradition to pass on.

Tina

Tuesday 14th of September 2021

Thank you I has a recipe Book by Crisco years ago , I moved an lost it . The Book had a white jacket with pictures on it , bought it in the late 1977to1980 .loved it .

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