There’s something deeply nostalgic about a homemade pie crust, the kind that flakes perfectly, melts in your mouth, and carries all the comfort of a grandmother’s kitchen. This Crisco pie crust recipe is exactly that. Whether you’re whipping up a holiday pumpkin pie or a summery fruit galette, this crust delivers the buttery texture (without the butter!) that makes each bite irresistible.
The Crisco pie crust recipe has been a staple in American kitchens for generations. It’s fast, fuss-free, and practically foolproof. You’ll love how easy it is to handle, especially if you’ve struggled with traditional all-butter crusts. This one rolls out like a dream and bakes up beautifully golden with a tender, flaky bite.
Perfect for novice bakers and seasoned pros alike, this pie crust is ideal for sweet or savory fillings. Once you try it, it just might become your go-to. Let’s talk about why this recipe works so well, and why it’s the pie crust of your dreams.
Table of contents
Why This Crisco Pie Crust Recipe Works
Simple, the fat makes all the difference!
Crisco has a higher melting point than butter, so it stays solid longer while you work. That means a flakier crust, a dough that’s easy to roll, and zero stress with tearing or sticking.
It’s super versatile too, perfect for sweet pies, savory quiches, hand pies, and even galettes. You can even make it vegan with plant-based shortening.
Why you’ll love it:
- Flaky results every time
- No chilling needed (unless you want extra control)
- Easy, forgiving dough
- Neutral flavor that works with any filling
Bonus: it freezes well and handles like a dream. Definitely one to keep in your baking arsenal!
Want to learn how to make perfect fillings too? Check out our Milk Bar Pumpkin Pie Recipe, which pairs beautifully with this crust.
Recipe Card
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.
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.
Is pie crust better with butter or Crisco?
It depends on what you’re after!
- Butter gives rich flavor and flakiness but can be trickier to handle since it melts fast.
- Crisco makes the dough super tender and easy to roll, but it’s milder in taste.
Pro tip: Want the best of both worlds? Use a mix! Try 75% butter and 25% Crisco for a crust that’s flavorful and foolproof.
Why is my Crisco pie crust falling apart?
No worries, it happens! Usually, it’s one of a few easy-to-fix things:
- Too dry? You might just need a bit more water. Add a tablespoon at a time until the dough holds when pressed.
- Mixed too much? Overmixing breaks down the fat and leads to crumbles. Stop when it just starts to come together.
- Wrong ratio? Too much flour and not enough fat = dry crust. Stick to the recipe!
- Too warm? Crisco should be cold. If the dough feels greasy or soft, pop it in the fridge for 30 minutes.
- Rolling issues? Pressing too hard or rolling too thin can cause cracks. Be gentle and roll from the center out.
You’ve got this! A little tweak, and your crust will be golden and flaky in no time.
What is one thing you should not do when making pie crust?
Don’t overwork your dough!
The key to a tender, flaky crust is minimal handling. Mix just until it starts to come together, no kneading like bread! Gently press it into a disk and chill it to let the gluten relax before rolling.
Also, go easy on the water. Too much can make the dough sticky and dense. Add it slowly, just until it holds. Less is more here!
What is the secret to a good pie crust?
Want a perfectly flaky crust? It’s all about chill, texture, and a light touch.
- Keep it cold. Chill your Crisco, water, even the bowl! Cold fat = flakier layers.
- Mix gently. Stop when you see little pea-sized bits of fat. That’s your flake-maker.
- Add water slowly. Just enough to hold the dough together. Not too sticky, not too dry.
- Let it rest. Chill the dough for 30-60 minutes so it’s easier to roll and shape.
- Roll lightly. Work fast and gentle to keep the fat from softening.
- Bake smart. Hot oven (375-400°F) and pre-bake the crust if your filling’s super wet.
Follow these tips and you’ll nail that flaky, golden magic every single time!
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.
Final Thoughts
And there you have it, your new go-to Crisco pie crust recipe that’s as easy to master as it is to love. Whether you’re baking a traditional apple pie, experimenting with savory fillings, or prepping freezer-friendly crusts for holiday season, this one delivers every single time.
If you’re ready to fill that flaky crust with something magical, don’t miss our cozy and flavorful Pumpkin Pie Recipe with Condensed Milk, it’s a match made in dessert heaven. Or, if you’re dreaming of fruity layers, our golden Peach Cobbler Recipe with Cake Mix is an effortless classic that pairs beautifully with this crust.
Love creative dessert spins? Check out the rich and nostalgic Chocolate Cobbler Recipe or our beloved Pillsbury Apple Pie Recipe for more pie inspo.
Now, go grab your rolling pin and create something delicious!
For perfectly shaped pies and an effortless baking experience, having the right tools is essential! From pie crust molds to rolling pins and pastry cutters, you’ll find everything you need to elevate your baking game at Kitchen Stuff Plus. Explore their wide selection of high-quality baking essentials to create professional-looking pies with ease.
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