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
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 servings Serving Size: 1/8 of double crustAmount Per Serving: Calories: 280Total Fat: 18gSaturated Fat: 5gCholesterol: 0mgSodium: 290mgCarbohydrates: 24gFiber: 1gSugar: 0gProtein: 3g
Rick
Thursday 23rd of November 2023
I tried Crisco's deep-dish double crust recipe that uses 2-2/3 cups flour and 1 cup shortening. It was a complete failure. Even after refrigerating the crust for an hour it fell apart so badly I could barely use it. I ended up remaking it using 3 cups flour and 3/4 cup shortening and the result was tender, flaky and crispy crust that held together and was easy to work with. Everyone loved it. If you've had problems with Crisco's online recipe don't hesitate to give this one a try -- it worked great for me! BTW: you'll also need to use a few Tbsp more ice water since this adjusted recipe uses more flour. Just add the ice water a Tbsp or two at a time and toss/stir until the flour/shortening mixture just starts to form bigger clumps. Then press it together with your hands, wrap it in plastic wrap and refrigerate for 1 hour (or up to 24 hours).
Carmel
Saturday 4th of November 2023
My mom taught me this recipe 75 years ago. I’ve made a lot of pies since then. All of them flakey. Like yours, they often split or tore. I’ve tried many recipes to get a crust easy to handle but the flavor and texture suffered. This is my piecrust recipe.
Hogarth
Wednesday 28th of December 2022
I used this exact pie crust recipe you've posted - which is actually the one written on the Crisco package - and my crust came out too crumbly, the whole house smelled of burning Crisco instead of a delicious pie, and the taste was dreadful - too salty and greasy. The crust just fell apart. I would recommend using a half-cup of Crisco, and 1/2 tsp of salt - 3/4 cup of shortening and 3/4 tsp of salt are both too much. You'll have a disaster on your hands.
Tara Kuczykowski
Wednesday 4th of January 2023
Hi Hogarth! Yes, the ingredients are the same as the recipe on the Crisco package; however, the amounts and instructions differ. If your crust turns out too crumbly, that is typically a sign that too little water was added. Be sure to hydrate the flour with enough cold water to get the dough to stick together. The amount of water you add can vary each time you make the dough, depending on the humidity on the day you're preparing it. If you prefer a sweeter pie crust, you might try adding a tablespoon of granulated sugar to your dough, as mentioned by Short N' Sweets custom cakes in a previous comment.
One last thing, take care to make sure you are measuring the Crisco properly. I used the sticks instead of measuring from a can when making the crusts for my Thanksgiving pies this year, and I accidentally added 2 cups of Crisco instead of just one! There are two different sets of measurements on the foil wrapper, and it's very easy to glance at the wrong one when you're in a time crunch. Had to toss that batch and start over...
Gw
Saturday 10th of December 2022
Is this recipe for a 9” or 8” pie?
Tara Kuczykowski
Saturday 10th of December 2022
This will make two 9” single crusts or one 9” double crust.
Susan
Saturday 26th of November 2022
This sounds crazy, but this is a fabulous substitution for the water. Use Vodka that has become ice cold in your freezer. It won’t freeze, it’s alcohol. Use it in place of the water. As it bakes, the alcohol evaporates and creates small pockets of air, thus amazing flaky crust. You cannot taste the vodka, there is no alcohol left and no one will ever know you used it.. it’s wonderful! My Mother made it this way and I have been doing it for years and years. It never fails!
Tara Kuczykowski
Monday 28th of November 2022
Not crazy at all, Susan! I've actually heard of this before but haven't tried it myself. Might just have to make a couple more pumpkin pies to see the results for myself. I'm sure my kids won't be mad!!