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
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
- 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 servingsServing Size: 1/8 of double crust
Amount Per Serving:Calories: 280Total Fat: 18gSaturated Fat: 5gCholesterol: 0mgSodium: 290mgCarbohydrates: 24gFiber: 1gSugar: 0gProtein: 3g
