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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 version for deep dish pies…

Crisco Pie Crust

Making a simple pie crust should be easy, shouldn’t it? I mean this Crisco pie crust only calls for four uncomplicated ingredients: flour, Crisco shortening, salt, and cold water. Then you fill it with something tasty and voila — a delicious pie!

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 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 ingredients

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 version for deep dish pies...


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


  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. 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 15 minutes.
  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 as desired.
  8. For a pastry shell, prick sides and bottom thoroughly with a fork and bake at 450 degrees for 10-12 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

How much did you LOVE this recipe?

Please leave a comment below or share a photo on Instagram with the hashtag #unsophisticook!

pumpkin pie made with pie crust with shortening


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.


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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