Crisco Pie Crust Recipe, a vegetable shortening, is a popular choice for pie crusts because it creates a tender and flaky texture that’s hard to beat. Unlike butter, which adds flavor but can be trickier to work with, Crisco makes the dough easier to handle while delivering a consistent, melt-in-your-mouth crust.
What Makes This Recipe Special
This Crisco pie crust recipe is versatile and easy to master, making it perfect for both beginners and experienced bakers. Whether you’re making a fruit pie, cream pie, or savory quiche, this crust provides the ideal base for your creations.
Essential Ingredients for a Flaky Crisco Pie Crust
To make this simple yet delicious pie crust, you’ll need the following ingredients:
For a Single-Crust Pie:
- 1 1/3 cups all-purpose flour
- 1/2 teaspoon salt
- 1/2 cup Crisco shortening
- 3–4 tablespoons ice-cold water
For a Double-Crust Pie:
- 2 cups all-purpose flour
- 1 teaspoon salt
- 3/4 cup Crisco shortening
- 5–6 tablespoons ice-cold water
Step-by-Step Instructions for Making Crisco Pie Crust
1: Mixing the Dry Ingredients
- In a large mixing bowl, whisk together the flour and salt.
- Make sure the ingredients are evenly distributed to ensure a well-seasoned crust.
2: Cutting in the Crisco
- Add the Crisco shortening to the flour mixture.
- Use a pastry cutter or fork to cut the shortening into the flour until the mixture resembles coarse crumbs.
- Be careful not to overmix—small chunks of shortening will help create a flaky texture.
3: Adding Ice Water
- Gradually sprinkle in ice water, one tablespoon at a time, mixing gently with a fork after each addition.
- Stop adding water once the dough starts to come together but isn’t sticky.
4: Forming the Dough
- Gather the dough into a ball and flatten it into a disk for a single-crust pie or divide it into two disks for a double-crust pie.
- Wrap the dough in plastic wrap and refrigerate for at least 30 minutes before rolling out.
5: Rolling Out the Dough
- Lightly flour your work surface and rolling pin.
- Roll the dough from the center outward, rotating it to maintain an even thickness.
- Aim for a circle about 2 inches larger than your pie dish.
6: Transferring to the Pie Dish
- Carefully transfer the rolled-out dough to your pie dish by draping it over the rolling pin.
- Gently press the dough into the dish, trimming the edges and crimping as desired.
Pro Tips for Perfecting Your Crisco Pie Crust
- Keep It Cold: Ensure the Crisco and water are cold to prevent the fat from melting, which helps achieve a flaky texture.
- Don’t Overwork the Dough: Handle the dough as little as possible to avoid developing too much gluten, which can make the crust tough.
- Use Parchment Paper: Rolling the dough between two sheets of parchment paper can make it easier to handle and transfer.
Delicious Variations of the Crisco Pie Crust
- Butter and Crisco Blend: For added flavor, replace half of the Crisco with unsalted butter.
- Whole Wheat Crust: Swap half of the all-purpose flour for whole wheat flour for a nutty, wholesome crust.
- Herb-Infused Crust: Mix in chopped fresh herbs like thyme or rosemary for savory pies.
How to Use and Store Your Crisco Pie Crust
- Blind Baking: If your recipe requires a pre-baked crust, line the crust with parchment paper, fill with pie weights, and bake at 375°F (190°C) for 15–20 minutes.
- Storing Dough: Wrap unused dough tightly and store it in the fridge for up to 3 days or freeze for up to 3 months. Thaw in the fridge before rolling out.
With its easy steps and foolproof results, this Crisco pie crust recipe is perfect for any pie you want to bake. Whether it’s a sweet fruit pie or a savory quiche, this crust will elevate your baking game. Happy baking!
