Creating a perfectly flaky pie crust can seem challenging, but this Crisco pie crust recipe makes it simple and reliable. Whether you’re baking a classic apple pie or preparing a quiche, this pie crust recipe using Crisco shortening offers an unbeatable flakiness and rich taste that pairs with all your favorite fillings.
Crisco Pie Crust Recipe
Course: DessertDifficulty: Easy8
servings (one 9-inch crust)10
minutes12
minutes120
kcalA classic and foolproof Crisco pie crust recipe that delivers a flaky, buttery crust every time. Perfect for any pie filling, from sweet to savory.
Ingredients
2 cups all-purpose flour
1 teaspoon salt
3/4 cup Crisco shortening
4-8 tablespoons ice-cold water
Directions
- Mix Dry Ingredients: In a large bowl, combine flour and salt.
- Cut in Crisco: Add Crisco and blend with a pastry cutter or fork until the mixture resembles coarse crumbs.
- Add Water Gradually: Sprinkle ice-cold water a tablespoon at a time over the flour mixture, gently mixing after each addition until the dough begins to come together.
- Form and Chill Dough: Divide dough in half, form into discs, and wrap in plastic wrap. Chill for 30 minutes to an hour.
- Roll Out and Place: Roll dough on a lightly floured surface to about 1/8-inch thickness, then carefully place in a pie pan.
- Bake: Pre-bake at 425°F (220°C) for 10-12 minutes if using a filling that requires a pre-baked crust.
Notes
- For a double crust, simply double this recipe.
- This recipe is ideal for sweet and savory pies alike.
- Chilling the dough helps in keeping the crust flaky.
Tips for a Flaky Crisco Pie Crust Recipe
- Cold Ingredients: Ensure the Crisco and water are cold to achieve the flakiest crust.
- Avoid Overmixing: Gently mix in the water to keep the dough tender.
- Roll Evenly: Roll from the center out to create an even crust that cooks consistently.
- Chill Between Steps: If your dough becomes too soft, chill it to firm it up.
- Avoid Over-Baking: Keep an eye on the crust in the oven to prevent over-browning.
Storage
After baking, let the crust cool completely before storing. Wrap in plastic wrap and place it in the fridge for up to 3 days or freeze for up to 3 months. If frozen, thaw in the fridge overnight before filling or re-baking.
How to Use and Serve
This crust is versatile and complements both sweet fillings, like fruit and custards, and savory fillings, like pot pies and quiches. For extra flair, brush the edges with egg wash before baking to get a beautiful golden-brown finish.
Crisco Pie Crust Recipe Variants
- Whole Wheat Crisco Pie Crust: Substitute half of the all-purpose flour with whole wheat flour for added texture and flavor.
- Gluten-Free Crisco Pie Crust: Use a gluten-free flour blend.
- Sweetened Crisco Pie Crust: Add 1-2 tablespoons of sugar for dessert pies.
- Herbed Crisco Pie Crust: Add dried herbs like thyme or rosemary for a savory twist.
FAQ
Yes, the dough can be made a day ahead and stored in the refrigerator or frozen for up to three months.
Overmixing the dough or using warm ingredients can result in a tough crust. Try to use cold ingredients and handle the dough as little as possible.
Yes, though the texture will be slightly different. Crisco provides a flakier crust due to its higher fat content.
With this Crisco pie crust recipe in your collection, you can achieve bakery-quality crusts that impress every time. The simplicity of the steps paired with Crisco’s reliable texture makes this recipe a timeless staple.
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