1. Introduction to Crisco Pie Crust Recipe

The Crisco pie crust is a beloved choice among bakers for its remarkable ability to deliver a consistently flaky and tender texture. Known for its versatility, this crust works perfectly for both sweet and savory pies, making it a go-to recipe for every occasion—from classic fruit pies to hearty pot pies. The key to its success lies in the use of Crisco all-vegetable shortening, which ensures an even, light, and crumbly texture every time. Whether you’re a novice baker or an experienced pastry chef, the Crisco pie crust recipe offers simplicity, reliability, and delicious results that will make your pies the star of any meal.

2. Why Choose Crisco for Pie Crust?

When it comes to baking the perfect pie, Crisco pie crust is the gold standard for achieving a tender, flaky texture. Bakers rely on Crisco pie crust because of its consistent results and versatility, making it suitable for both sweet and savory pies. Unlike butter or lard, Crisco shortening contains no water, which helps create a perfectly light and tender Crisco pie crust every time.

One of the greatest advantages of using Crisco pie crust is its neutral flavor. While butter has a rich taste, it can sometimes overpower delicate pie fillings. A Crisco pie crust lets the flavor of your filling take center stage, whether you’re baking a classic apple pie or a savory chicken pot pie.

Another standout feature of Crisco pie crust is its ease of use. Crisco shortening has a higher melting point than butter, making the dough easier to roll out, shape, and handle. This makes Crisco pie crust a go-to choice for bakers of all skill levels. Whether you’re crafting a decorative lattice top or a simple single-crust pie, a Crisco pie crust is reliable and easy to work with.

For bakers with dietary restrictions, Crisco pie crust is an excellent option. Crisco shortening is both dairy-free and vegan, which makes it ideal for those avoiding animal products. Despite being plant-based, it doesn’t sacrifice the flakiness or structure that makes a pie crust so delicious.

With a Crisco pie crust, you can expect consistent, professional-quality results that never disappoint. Whether you’re preparing a pie for a special occasion or a weeknight dessert, choosing Crisco pie crust ensures a flaky, light, and delicious finish every time. There’s a reason why Crisco pie crust has remained a favorite among bakers—it’s the perfect foundation for any pie masterpiece!

3. Ingredients Needed for the Perfect Crisco Pie Crust

To create the perfect Crisco pie crust, you’ll need just a few basic ingredients:

2 cups all-purpose flour – Provides the structure of the crust.
1 teaspoon salt – Enhances flavor and balances sweetness if used in dessert pies.
3/4 cup Crisco all-vegetable shortening – The secret to achieving a flaky and tender crust.
4–6 tablespoons ice-cold water – Helps bring the dough together without activating too much gluten.

Optional Tips for Best Results:

Chilled Ingredients: Use cold Crisco shortening and ice water to ensure the fat stays solid during mixing, which promotes flakiness.
Add Sugar (for Sweet Pies): If making dessert pies, mix in 1–2 tablespoons of sugar to enhance the flavor of the crust.

With these simple yet essential ingredients, you’ll have the foundation for a pie crust that’s versatile, easy to work with, and reliably delicious for any type of pie filling.

4. Preparing the Dough

Mixing Flour and Salt:
Begin by combining the dry ingredients. In a large mixing bowl, measure out 2 cups of all-purpose flour and add 1 teaspoon of salt. Use a fork or whisk to evenly distribute the salt into the flour. This simple step ensures a uniform flavor throughout the crust.

Cutting Crisco into the Flour:
Next, incorporate the Crisco shortening into the flour mixture. Measure out 3/4 cup of Crisco and add it to the bowl. Use a pastry blender, fork, or even your fingers to cut the shortening into the flour. The goal is to achieve a pea-sized consistency. This means the Crisco should be broken into small, uneven chunks coated with flour. These small fat pieces are what create a flaky texture in the final pie crust as they melt during baking. Be patient and work gently—overworking the dough at this stage can lead to a tough crust.

Gradually Adding Water:
Now it’s time to add the water. Start with 1 tablespoon of ice-cold water, sprinkling it evenly over the flour and Crisco mixture. Use a fork to gently toss and stir the dough together. Add water 1 tablespoon at a time (usually about 4-6 tablespoons total) until the dough just comes together. The key is to add only enough water for the dough to hold its shape without being wet or sticky. Once the dough can be pressed into a ball with minimal crumbling, it’s ready. Avoid kneading or overmixing, as this can develop gluten and make the crust tough instead of tender and flaky.

5. Chilling the Dough

Chilling the dough is a crucial step for achieving the perfect pie crust. Once the dough is prepared, divide it into two equal portions for a double-crust pie or leave it whole for a single-crust recipe. Flatten each portion into a thick disc, wrap it tightly in plastic wrap, and place it in the refrigerator.

Why Chilling Improves Texture:
Chilling the dough allows the fats (Crisco) to firm up, which helps maintain the flaky layers when the crust bakes. It also relaxes the gluten strands formed during mixing, preventing the crust from shrinking during baking.

How Long to Chill:
Let the dough chill for at least 30 minutes to ensure it’s firm enough to roll. If time allows, you can chill it for up to 2 days. For longer storage, freeze the dough and thaw it in the refrigerator before rolling.

6. Rolling Out the Dough

Techniques for Rolling Dough Evenly:
Lightly flour a clean surface and rolling pin to prevent sticking. Take the chilled dough disc and place it on the floured surface. Roll the dough from the center outward, turning it a quarter turn after each roll. This helps maintain an even thickness and prevents sticking.

Proper Thickness for Pie Crust:
Aim for a dough thickness of about 1/8 inch. It should be thin enough to bake evenly but thick enough to hold the filling without tearing. If the dough starts to crack, allow it to warm slightly and press it gently back together.

Transferring the Rolled Dough to the Pie Plate:
To transfer the dough, roll it loosely around the rolling pin. Lift the pin and unroll the dough gently over the pie plate. Press the dough lightly into the bottom and sides of the plate, allowing any overhang to drape over the edges. Trim excess dough with kitchen scissors, leaving about 1/2 inch overhang for crimping.

7. Single-Crust vs. Double-Crust Pie Crust

Forming Single Crusts and Crimping Edges:
For a single-crust pie, tuck the overhanging dough under itself to form a clean edge. Use your fingers to crimp the edge by pinching it between your thumb and forefinger, or use a fork to press a decorative pattern around the rim. This creates a neat and classic look.

Assembling a Double-Crust Pie:
For a double-crust pie, roll out the second dough disc to the same thickness as the first. After filling the bottom crust with your desired pie filling, gently lay the second crust over the top. Trim the edges, leaving a 1/2 inch overhang.

Sealing and Venting the Crust:
To seal, tuck the top crust edges under the bottom crust and crimp them together using your fingers or a fork. For steam to escape during baking, cut small slits or shapes into the top crust using a sharp knife. Alternatively, use a lattice design for ventilation and a decorative touch. This ensures the filling cooks evenly without the crust becoming soggy.

8. Fully Baking (Blind Baking) Crisco Pie Crust

Blind baking, or fully baking a pie crust, is essential for pies with fillings that do not require baking, such as cream pies, custards, or no-bake pies. Blind baking ensures the crust is fully cooked and crisp, preventing it from becoming soggy when filled.

Step-by-Step Blind Baking Process:

Prepare the Crust: Roll out your Crisco pie crust and place it into the pie pan. Trim any excess dough and flute or crimp the edges for a decorative finish.
Chill the Crust: Refrigerate the crust for at least 30 minutes. This step prevents shrinkage during baking.
Line the Crust: Place a sheet of parchment paper over the chilled crust. Ensure the parchment covers the entire surface and extends slightly over the edges.
Add Pie Weights: Fill the parchment-lined crust with pie weights, dried beans, or uncooked rice. These weights help the crust maintain its shape and prevent puffing.
Bake the Crust: Preheat the oven to 375°F (190°C). Bake the crust for 15-20 minutes, or until the edges are lightly golden.
Remove the Weights: Carefully lift the parchment paper and weights out of the crust. Return the crust to the oven and bake for another 8-10 minutes, or until the bottom is fully baked and golden brown.
Cool the Crust: Allow the crust to cool completely before adding your filling.

By following these steps, you’ll achieve a perfectly crisp and golden Crisco pie crust, ready for any no-bake or delicate pie filling.

9. Par-Baking the Crust

Par-baking, or partially baking the crust, is ideal for pies with fillings that require further baking, such as quiches, fruit pies, or custard pies. It helps set the crust, avoiding sogginess.

Method 1: Pricking the Crust (Docking):

Roll out the Crisco pie crust, place it in the pie pan, and trim the edges.
Prick the bottom of the crust with a fork to allow steam to escape and prevent bubbling.
Chill the crust for 30 minutes, then bake at 375°F for 8-10 minutes until the edges begin to set.

Method 2: Using Pie Weights:

Follow the same steps as blind baking by lining the crust with parchment paper and adding pie weights.
Bake the crust at 375°F for 10-12 minutes, or until the edges are lightly golden.

Both methods help achieve a partially baked crust that is ready to support the pie filling without losing its structure.

10. Common Mistakes to Avoid

Overworking the Dough: Overworking the pie dough can develop too much gluten, leading to a tough, chewy crust instead of the desired flaky texture. Avoid excessive kneading and handle the dough as little as possible.
Not Chilling the Dough Enough: Failing to chill the dough allows the fat (Crisco) to soften too much, causing the crust to lose its shape and shrink during baking. Always chill the dough for at least 30 minutes before rolling, and chill the shaped crust again before baking.
Baking Temperature Issues: Incorrect oven temperature can ruin your pie crust. Baking at too low a temperature prevents the crust from setting properly, while too high a temperature can burn the edges before the bottom is cooked. Use an oven thermometer to ensure accuracy and bake at 375°F for consistent results.

By avoiding these common pitfalls, you’ll achieve a tender, flaky, and beautifully baked Crisco pie crust every time.

11. Expert Tips for Perfect Crisco Pie Crust

Achieving the flakiest Crisco pie crust requires attention to detail and a few time-tested techniques:

Keep Everything Cold: Use chilled Crisco shortening, ice-cold water, and even cold flour if possible. Cold ingredients prevent the fat from melting before baking, resulting in pockets of steam that create a flaky texture.
Use a Gentle Touch: Overworking the dough can activate gluten, making the crust tough. Mix the ingredients until just combined and handle the dough minimally.
Roll with Care: When rolling out the dough, use gentle, even pressure and roll outward from the center. Lightly dust the surface and rolling pin with flour to prevent sticking.
Blind Baking for Certain Pies: Pre-bake the crust when making custard or cream pies to avoid sogginess. Use pie weights to keep the dough in shape during baking.

Substituting Crisco with Butter:
While butter can be used instead of Crisco, there are pros and cons:

Pros: Butter adds a rich, slightly sweet flavor to the crust. It also melts faster in the oven, creating flakiness.
Cons: Butter contains water, which can activate gluten and make the crust less tender. It is also more challenging to handle as it softens quickly.

For the best of both worlds, consider using a mix of Crisco shortening and butter (e.g., half and half) to achieve both flakiness and flavor.

12. Recipe Variations

Sweet Pie Crust:

Add flavor enhancements to customize the crust for dessert pies:

Sugar: Mix in 1–2 tablespoons of granulated sugar to add sweetness. Perfect for fruit pies, tarts, or custard pies.
Cinnamon: For extra warmth, add 1/2 teaspoon of ground cinnamon to the dry ingredients. This pairs wonderfully with apple or pumpkin pies.
Vanilla or Almond Extract: Add a teaspoon of extract to the ice water for a subtle flavor boost.

Savory Pie Crust:

For quiches, meat pies, or vegetable pot pies, enhance the crust with savory flavors:

Herbs: Add 1–2 teaspoons of dried herbs like rosemary, thyme, or Italian seasoning to the flour. Fresh herbs can also be finely minced and incorporated into the dough.
Spices: Mix in 1/2 teaspoon of garlic powder, black pepper, or smoked paprika to add a savory kick.
Cheese: Grate 2–3 tablespoons of Parmesan or sharp cheddar into the flour for a cheesy crust that complements savory fillings.

These variations allow you to tailor the Crisco pie crust to suit any recipe, making it versatile for both sweet and savory baking needs.

13. Frequently Asked Questions (FAQs)

1. Can I freeze Crisco pie crust?
Yes, you can freeze Crisco pie crust for later use. After preparing the dough, wrap it tightly in plastic wrap, place it in a freezer-safe bag, and freeze for up to 3 months. Thaw the dough overnight in the refrigerator before rolling it out.

2. How long can I store Crisco dough?
Crisco pie crust dough can be stored in the refrigerator for up to 3 days. Wrap the dough tightly in plastic wrap to prevent it from drying out or absorbing odors from other foods.

3. Can I use Crisco shortening sticks instead of the tub?
Absolutely! Crisco shortening sticks are pre-measured, making them convenient for baking. Use the same amount specified in the recipe (e.g., 3/4 cup of Crisco from a tub equals 1 1/2 sticks). Make sure the sticks are chilled for best results.

4. How do I make the crust more flaky?
To enhance flakiness:

Keep the shortening and water very cold.
Avoid overmixing the dough. Stop once the mixture resembles coarse crumbs.
Use small chunks of Crisco in the dough rather than fully blending it in. The chunks will melt during baking, creating steam and flaky layers.

5. How do I prevent soggy pie crust?
To avoid a soggy bottom crust:

Blind Bake: Pre-bake the crust for 10–15 minutes before adding wet fillings. Use pie weights or dry beans to prevent puffing.
Brush with Egg Wash: Before filling, brush the crust with a beaten egg white to create a moisture barrier.
Bake on a Lower Rack: Position the pie on the lower oven rack to ensure the bottom cooks thoroughly.

By following these tips and variations, you’ll be able to master the Crisco pie crust and create consistently delicious, flaky pies every time.

Why Choose Crisco for Pie Crust?

Crisco stands out due to its higher melting point and water-free formula, allowing you to achieve flaky layers without worrying about a soggy crust. Compared to butter, it’s more forgiving to work with and delivers a neutral flavor, letting your fillings shine.

For a savory twist, try Crisco in a recipe like this chicken and dressing recipe. Its versatility makes it perfect for any pie, sweet or savory.

Ingredients for the Perfect Crisco Pie Crust

2 cups all-purpose flour
1 teaspoon salt
3/4 cup Crisco shortening
4–6 tablespoons ice-cold water

Optional: Add sugar for sweet pies or herbs for savory options.

Expert Tips for Perfect Crisco Pie Crust

Use chilled Crisco and ice water for flakier results.
Avoid overworking the dough to maintain tenderness.
Blind bake the crust for custard pies or pies with wet fillings, ensuring no sogginess—just like in this peach cobbler recipe with cake mix for inspiration.

Recipe Variations

Sweet Crust

Add 1–2 tablespoons sugar for extra sweetness.
For fruit pies, pair it with a filling inspired by the chocolate pound cake recipe for a decadent dessert.

Savory Crust

Mix in herbs like rosemary or thyme.
Add garlic powder for a savory kick, perfect for recipes like ground beef bulgogi.

FAQs About Crisco Pie Crust

1. Can I freeze Crisco pie crust?
Yes, wrap the dough in plastic wrap, freeze for up to 3 months, and thaw overnight in the fridge.

2. How long can I store Crisco dough?
It stays fresh for up to 3 days in the refrigerator.

3. Can I use Crisco shortening sticks?
Yes, they’re pre-measured and convenient.

4. How do I make it flakier?
Keep ingredients cold and avoid overmixing—similar to techniques used in a quaker oatmeal cookie recipe.

5. How do I prevent sogginess?
Blind bake the crust and position pies on the lower oven rack for even baking.

Outbound Resource Links

For expert tips and techniques, visit:

Savy Recipes – A collection of baking and cooking recipes.
Learn about baking techniques at King Arthur Baking.

With this guide, you’ll master the art of Crisco pie crust and create flaky, tender results for any pie recipe!

14. Wrapping It Up: Why Crisco Pie Crust is a Must-Try

Crisco pie crust is a must-try for anyone who loves baking or wants to achieve a perfectly flaky pie crust. With Crisco pie crust, you get consistently tender, light, and golden results every single time. The beauty of Crisco pie crust lies in its ability to enhance both sweet and savory recipes. Whether you’re preparing a classic apple pie, a rich pecan pie, or a savory pot pie, Crisco pie crust provides the ideal foundation for a delicious, professional-quality pie.

The simplicity of Crisco pie crust makes it perfect for bakers of all skill levels. Even if you’re new to pie-making, this recipe will help you create a crust that is flaky, delicate, and visually stunning. Crisco pie crust is reliable, foolproof, and easy to master, setting it apart from other crust recipes. Try Crisco pie crust today and discover how it can elevate your pies to a whole new level of homemade perfection. Crisco pie crust is truly a must-try!

crisco pie crust recipe