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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
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FAQs
Butter made a tastier, flakier, sturdier crust by far. This isn't to say that shortening and lard aren't useful ingredients. Shortening is a great way to get incredibly tender desserts. It's part of what makes these pumpkin whoopie pies so delectable.
Why is my Crisco pie crust crumbly? ›
If your pie dough breaks and crumbles when you try to roll it out, it's probably too dry. This is a relatively easy fix. Just sprinkle some cold water over the dough with your fingers and work it in—gently!
Why does this chef prefer using butter over shortening in a pie crust recipe? ›
The pros: Butter has the best flavor. A butter pie crust forms light, lofty, flaky layers while it bakes. The flakiness comes partially from the water content of butter, which evaporates as the pie bakes and turns to steam, separating and puffing up the layers in dough.
Why do you put lard in a pie crust? ›
Pie crusts made with lard are flaky and crisp, while all-butter crusts have rich flavor and tenderness. Lard has a higher melting point than butter, making pastry easier to work with. Butter's lower melting point absorbs more quickly into flour requiring colder pastry and quick work to retain flakiness.
Why do you put vinegar in a pie crust? ›
Others swear that vinegar is doing double duty and also helping pie dough get golden brown. The theory there is that the acidity keeps the dough from oxidizing, which helps it get nicely bronzed in the oven.
Which fat makes the flakiest pie crust? ›
Butter: A rich flavor and a flaky crust, but harder to work with. For some pastry chefs, butter is the obvious choice. “My preferred fat for pie crusts will always be butter.
What is one of the most common mistakes bakers make when preparing a pastry crust? ›
Whether you use a food processor, a stand mixer, or your hands to incorporate the ingredients together, overmixing is a common mistake that leads to a chewy crust. It's tempting when baking to combine the ingredients completely, but the texture should resemble a coarse meal before adding your liquid.
What is one thing you should not do when making pie crust? ›
In pie crust, you don't want gluten to form so you don't want to mix too much and overwork the dough. For a flaky crust, cut the butter so that chunks of butter about the size of walnut halves remain. The chunks of cold butter create the layers in the dough.
What ingredient enhances the flavor of pie dough? ›
I've been using this trick (and getting compliments) for years, but it's time to let the secret out: Just a teaspoon of vanilla in the ice water produces such wonderfully flavored and scented dough, and enhances the flavors of nearly every kind of pie, that family (or guests) will be licking their plates.
What are 2 disadvantages of using all butter in pie crust? ›
What are the advantages and disadvantages of using butter in a pie crust? Advantages : excellent flavor and forms distinct flaky layers. Disadvantages: Expensive and butter melts easy bettween 82.5 and 96.8 degrees F. It takes more time to make pastry because it must be refrigerated.
Made from vegetable oils — often soybean, cottonseed, or palm oils — vegetable shortening is a vegetarian alternative to lard. Introduced as Crisco to consumers in 1911, it became a popular "healthy" choice, though research now shows there isn't too much difference between the two when it comes to nutrition.
What happens if you put too much butter in a pie crust? ›
To maintain its shape during baking, pastry needs liquid to activate the flour's gluten. For flaky, tender texture, it also requires fat. The balance of those two ingredients is critical. Too much fat and the crust loses its structure and shrinks; too much liquid, it's hard and leathery.
Why do you put milk on a pie crust? ›
Whole Milk: For a crispy crust with a matte appearance, use just milk. Many biscuits and dinner rolls are brushed with milk or buttermilk for a finishing touch. Heavy Cream: For a little more shine than an all-milk wash, but not as much as an egg wash, use heavy cream or half-and-half.
Why do you put baking soda in a pie crust? ›
Add some baking powder to the dough.
The leavener helps lift and aerate the crust, allowing it to expand into the dish while it bakes.
What are the two most commonly used liquids in pie crust? ›
Liquid Water, vodka, and milk or buttermilk are commonly-used liquids in pie crust, sometimes with a few teaspoons of white or cider vinegar or lemon juice. Water is the most traditional, but some people like to mix in up to 50% vodka because alcohol helps to tenderize the dough.
Is it better to bake with Crisco or butter? ›
Shortening traps more air bubbles and has a higher melting point than butter, so recipes using shortening tend to produce baked goods with more lift and that hold their shape during baking. Interior texture will also be softer and lighter.
Why is my pie crust made with butter tough? ›
The pie dough isn't given enough time to relax and chill
The pie crust could have a firm or tough texture if you bake your pie before resting your dough. Giving your dough time to rest will allow all the ingredients to chill, help the moisture distribute more evenly throughout the dough, and make it easier to roll out.