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
- Sift flour and salt into bowl. Cut chilled Crisco shortening into 4 or 5 pieces and drop into stand mixer bowl.
- Using the flat beater, turn to stir speed and cut shortening into flour until 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 dough closely as over mixing will result in a tough crust.
- Form dough into two equal size disks and chill in 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.
- Fold pastry into quarters; ease into 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.
- 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 crustAmount Per Serving: Calories: 280Total Fat: 18gSaturated Fat: 5gCholesterol: 0mgSodium: 290mgCarbohydrates: 24gFiber: 1gSugar: 0gProtein: 3g
Chris
Tuesday 4th of October 2022
Instead of going to the trouble of chilling everything just use ingredients as they are. Then once the dough is made form it into patties, wrap with plastic wrap and put in fridge for at least an hour or even overnight. Also mix dry ingredients before adding water until the crisco forms little pebble sized pieces.
It has worked perfect every time.
Tara Kuczykowski
Wednesday 5th of October 2022
If you're comfortable doing it this way, you totally can! I just find that using chilled Crisco helps prevents me from over mixing the dough.
Short N' Sweets custom cakes
Sunday 19th of June 2022
I tried this recipe many years ago and to this day it's the only recipe I will use! I highly recommend trying it! I also add in 1 table spoon sugar with my flour and salt and mix my dry ingredients before adding in my shortening. I give it 5 out of 5 stars!
Cheryl-lynn
Saturday 29th of October 2022
@Bernadette Green, Mom has used this recipe for years, but what she would do in making the crust, she used two butter knives cutting up the crisco, once it was pea size she would put the. Lid on her Tupperware bowl and. Just start shaking the bowl till a ball formed. She would divide the ball of dough into two and wrap it in sceran wrap and chill for an HR.
Bernadette Green
Monday 29th of August 2022
@Tara Kuczykowski, Baby boomer finally learning how to make pie crust. Tired of purchasing them at Walmart here in the Pgh, Pa. area. I'll also add your suggestion of sugar. Glad I spotted your comment before.
Tara Kuczykowski
Monday 20th of June 2022
I will try adding the sugar next time I make it. Thanks for the tip!
Ellen
Friday 17th of June 2022
Made this pie crust for my husband's birthday. Coconut Cream pie. I pre-baked the crust and added the cream filling. Best crust ever. It tasted like my Grandma made it! 5 Stars!
linda d williams
Thursday 11th of August 2022
@Ellen, its a winner
Tara Kuczykowski
Monday 20th of June 2022
Sounds amazing, Ellen! It's been awhile since I've had a good coconut cream pie.
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.
Short N' Sweets custom cakes
Sunday 19th of June 2022
@Tara Kuczykowski, That's exactly what my mother did with the scraps and now what I do with the scraps for my 2 little ones. Its so delicious and so simple!
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?????
Wendy
Monday 19th of September 2022
@Olene, I always let my pie crust hydrate for 20 minutes in refrigerator before I roll it out. That gives the water time to saturate the flour. If your pie crust is really dry, you can always add more water, a teaspoon at time. It should be able to form ball before you roll it out.
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.