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Classic Crisco Pie Crust Recipe

Classic Crisco Pie Crust Recipe
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★★★★★

5.2 from 24 reviews

This Classic Crisco Pie Crust recipe delivers a flaky, tender crust that’s perfect for every pie, from fruit to custard. Using vegetable shortening ensures a light, crisp texture that holds up well to baking, making it an essential base for all your favorite pie recipes.

Ingredients

Scale

Pie Crust Ingredients

  • 1 ½ cups all-purpose flour
  • ½ teaspoon salt
  • ½ cup vegetable shortening (Crisco recommended), cut into 1-inch cubes
  • 4 tablespoons ice water

Instructions

  1. Mix dry ingredients: In a large mixing bowl, stir together 1 ½ cups flour and ½ teaspoon salt until well combined.
  2. Cut in shortening: Add the ½ cup vegetable shortening cubes to the flour mixture. Using a pastry blender, cut the shortening into the flour until the mixture resembles roughly pea-sized balls. This process helps create the flaky texture of the crust.
  3. Add ice water gradually: Add ice water one tablespoon at a time, stirring gently with a rubber spatula after each addition to begin bringing the dough together without overworking it.
  4. Form the dough: After adding all 4 tablespoons of ice water, use your hands to quickly knead the dough into a cohesive disk. Avoid over-kneading to keep the crust tender.
  5. Chill the dough: Wrap the dough disk tightly in plastic wrap and refrigerate for at least 30 minutes. Chilling helps relax the gluten and firms up the shortening, improving crust texture and ease of handling.
  6. Roll out dough: Once chilled, remove the dough from the refrigerator and roll it out on a lightly floured surface or pastry mat to about a 12-inch circle, suitable for an 8- or 9-inch pie pan.
  7. Transfer to pie pan: Carefully lift and transfer the rolled dough into your pie pan, gently pressing it into place. At this point, you can either par-bake the crust for certain recipes or fill it directly before baking.

Notes

  • Use ice-cold water to keep the shortening from melting, key for a flaky crust.
  • Handling the dough minimally prevents toughness and maintains flakiness.
  • You can freeze leftover dough wrapped tightly for up to 1 month.
  • For a golden crust, brush with egg wash before baking.
  • Par-bake the crust if using wet fillings to prevent sogginess.

Nutrition

Keywords: pie crust, pie dough, Crisco pie crust, vegetable shortening crust, flaky pie crust, classic pie crust

Find it online: https://lucabites.com/classic-crisco-pie-crust-recipe/