Classic Crisco Pie Crust
Light, flaky, and irresistibly golden, this Classic Crisco Pie Crust recipe is the ultimate foundation for all your favorite pies. With just four simple ingredients—chilled Crisco shortening, all-purpose flour, salt, and cold water—this timeless recipe delivers a perfect texture that’s both tender and sturdy enough to hold your favorite fillings. The use of chilled shortening and precise water additions ensures a dough that rolls out effortlessly and bakes into a beautifully crisp crust every time. Whether you're crafting a two-crust fruit pie or a single-crust masterpiece, this versatile, quick-to-make recipe takes just 15 minutes of prep time and is perfect for home bakers of all levels. Don’t forget to chill the dough for that signature flaky finish!
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Ingredients
- 2 cups All-purpose flour
- 1 teaspoons Salt
- 0.75 cup Crisco shortening (chilled)
- 5 tablespoons Cold water
Directions
Step 1
In a large mixing bowl, combine the all-purpose flour and salt. Stir to evenly distribute the salt.
Step 2
Add the chilled Crisco shortening to the bowl. Use a pastry cutter, two forks, or your fingertips to cut the shortening into the flour until the mixture resembles coarse crumbs with pea-sized bits.
Step 3
Sprinkle 1 tablespoon of cold water over the mixture and gently stir with a fork. Repeat this process, adding water 1 tablespoon at a time, until the dough starts to come together but is not sticky. You may need slightly more or less water depending on humidity.
Step 4
Gather the dough into a ball and divide it into two equal portions if making a two-crust pie. Flatten each portion into a disc, wrap tightly in plastic wrap, and chill in the refrigerator for at least 30 minutes before rolling out.
Step 5
After chilling, lightly flour a clean surface and rolling pin. Roll out the dough evenly, starting from the center and working outward, until the dough is about 1/8-inch thick and 1-2 inches larger than your pie pan.
Step 6
Carefully transfer the rolled dough to the pie pan by wrapping it lightly around the rolling pin and unrolling it over the pan. Fit the dough into the pan, pressing gently to avoid tearing.
Step 7
Trim any excess dough hanging over the edges and crimp or flute the edges as desired. For a double-crust pie, repeat the rolling process for the top crust and proceed with filling and baking as per your chosen pie recipe.
Step 8
If making a single-crust pie that requires pre-baking, prick the bottom and sides of the crust with a fork, line it with parchment paper, and fill it with pie weights or dried beans. Bake in a preheated 375°F (190°C) oven for 10-12 minutes or until lightly golden.
Nutrition Facts
| Serving size | (497.7g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 2470.8 |
| Total Fat 180.1g | 0% |
| Saturated Fat 44.8g | 0% |
| Cholesterol 0mg | 0% |
| Sodium 2366.6mg | 0% |
| Total Carbohydrate 183.1g | 0% |
| Dietary Fiber 6.5g | 0% |
| Total Sugars 0.5g | |
| Protein 24.8g | 0% |
| Vitamin D 0IU | 0% |
| Calcium 35.7mg | 0% |
| Iron 11.1mg | 0% |
| Potassium 257.3mg | 0% |
Source of Calories