Crisco Pie Crust is the best flaky and easy pie crust recipe, that tastes just like my grandma’s. It’s the pie crust I grew up with, the one I watched my mom roll out on Sunday mornings, and the one I now make for my own family when the holidays roll around or when comfort calls for something flaky and golden.
I love to using this crust to make my Dutch Crumb Apple Pie and my Blueberry Cream Pie.
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Why this Crisco Pie Crust Recipe is a Keeper
Crisco gives you that dreamy, tender flake without the stress of butter temperature or endless chilling. It’s forgiving, which means fewer pie crust meltdowns and more wins.
- Flaky Texture: Crisco creates steam pockets in the dough, resulting in a tender, super flaky crust.
- Reliable: The recipe is consistent and easy to follow, making it a go-to for all skill levels.
- Neutral Flavor: Crisco has a neutral taste, allowing the flavor of your pie filling to be the star.
- Easy to Handle: The dough is less sticky and more pliable than an all-butter crust, making it easier to roll out.
- Sturdy: This crust holds its shape well, making it a great option for pies with heavier or wetter fillings.
Can I Use Butter Flavored Crisco to Make Pie Dough Instead?
Sure! It mimics the taste of butter, adding a subtle, savory depth that enhances both sweet and savory pies. You get that buttery aroma and flavor without needing to adjust your technique for real butter.
What Reader’s Are Saying…
⭐⭐⭐⭐⭐
“Very good crust”
~ Cynthia
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Ingredient Notes to Make Pie Crust using Crisco
You only need a few easy-to-find ingredients, many of which you probably have in your pantry already.
Get the full printable recipe with specific measurements and directions in the recipe card below.
- Crisco Shortening: The key to tenderness and flakiness; measure carefully.
- Flour: All-purpose flour works best for structure.
- Ice Water: Keeps dough cold and helps prevent overworking.
- Salt: Use table salt, instead of sea salt, so that it will be evenly distributed. Adjust the amount added if using salted fillings.
Variations and Substitutions for Crisco Pie Dough
This double crust pie recipe is so easy to change up. I like to experiment with ingredient to make different varieties.
- Fat: For a richer flavor, substitute some or all of the vegetable shortening with unsalted butter. A 50/50 mix is a great starting point.
- Liquid: Substitute some of the cold water with vodka. The alcohol evaporates quickly in the oven, preventing gluten development and resulting in an even flakier crust.
- Flavor: Add a teaspoon of sugar for a sweeter crust, or a teaspoon of herbs (like dried thyme or rosemary) for a savory pie.
- Whole Wheat: Substitute up to half of the all-purpose flour with whole wheat flour for a nuttier flavor and a heartier texture.
Special Equipment Needed to Make Crisco Pie Crust
A specific piece of equipment can sometimes make all the difference in a recipe. For this recipe, just a couple of things are helpful.
- Food Processor: A pastry blender or food processor is ideal for cutting the Crisco into the flour, ensuring pea-sized pieces. A food processor with a few quick pulses works wonders but be careful not to over-mix.
- Rolling Pin: A classic rolling pin is essential for rolling out the dough. A marble one stays cold, which is a bonus.
How to Make Classic Crisco Pie Crust Recipe
This homemade pie crust recipe comes together in just 3 quick and easy steps. This pie recipe is so good, it’s a great one to have on deck during the busy holiday season.
Get the full printable recipe with specific measurements and directions in the recipe card below.
- Make Flour Mixture: Using a food processor, pulse flour and salt until combined. Add the shortening into the flour and pulse until crumbles are formed.
- Add the Wet Ingredients: Add the ice water, a tablespoon at a time, and process until dough forms a ball. Divide dough in half, and wrap each half in plastic wrap. Chill dough for at least 30 minutes.
- Chill and Shape: Remove one dough ball from the fridge, and roll to desired thickness on a lightly floured surface. Transfer dough to pie plate and lightly press to take shape. Form the edges and trim any extra dough.
Prep Ahead Suggestions for a Classic Shortening Crust
Prepping ahead of time can really help to save time and kitchen space if you’re hosting a party.
- Make the Dough: You can make the dough up to 3 days in advance. Form it into a disc, wrap tightly in plastic wrap, and store it in the refrigerator.
- Freeze the Dough: For longer storage, freeze the wrapped unbaked pie crust for up to 3 months. Thaw overnight in the refrigerator before rolling.
- Blind Bake: You can blind-bake the crust ahead of time in a 9-inch pie plate and store it at room temperature for a day or two. When it’s time, fill the baked pie crust to make pumpkin pie, blueberry pie or banana cream pie.
Alternate Cooking Methods
Make this recipe another way by baking ahead or making it no-bake. You can use one for a single crust pie.
- Blind Baking: This is essential for custard or cream pies. Line the 8- or 9-inch pie pan with the dough, prick the bottom with a fork, line with parchment paper, and fill with dried beans or pie weights. Bake until the edges are golden.
- No-Bake Perfect Crust: While this recipe is designed for baking, Crisco can be used to make a no-bake crust by combining it with crushed cookies (like Oreos or graham crackers) and pressing it into the pie plate.
How to Store, Reheat and Use Leftovers
- Store: An unbaked pie can be assembled and refrigerated for a day or two. A baked pie should be covered and stored in the refrigerator for up to 3-4 days.
- Reheat: To reheat a baked pie, tent it loosely with foil and bake at 350°F (175°C) for 15-20 minutes, or until warmed through.
- Use Leftovers: Leftover pie crust scraps can be rolled out, sprinkled with cinnamon-sugar, and baked into delicious “pie crust cookies.” They’re also great for making small tarts or turnovers.
Common Questions About This Flaky Pie Crust Recipe
If your crust is tough, it may have gotten overworked. Next time, don’t blend it as much.
Remember do not over work the dough when in the processor. As soon as the ball forms and holds together stop. Again, make sure your water and Crisco are icy cold.
Expert Tips for Making Pie Crust with Crisco
- Keep it Cold: The colder your ingredients and tools, the flakier your crust. Chill your Crisco, water, and even your flour before starting the recipe.
- Don’t Over-Mix: The less you handle the dough, the better. Stop mixing as soon as the dough holds together.
- Let it Rest: Resting the dough in the refrigerator for at least 30 minutes allows the gluten to relax, making it easier to roll and less likely to shrink in the oven.
- Avoid Stretching: When placing the dough in the pie plate, gently press it in without stretching. Stretching causes the crust to shrink back during baking.
- Vent Your Pie: For double-crust pies, be sure to cut a few slits in the top crust to allow steam to escape. This prevents a soggy bottom and helps the filling to cook properly.
- Serve this With: Use this crust in No Bake Butterscotch Cinnamon Pie, Old Fashioned Pumpkin Pie or with Apple Pie Filling
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Flaky Crisco Pie Crust
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Ingredients
- 2 ⅔ cups All-purpose flour
- 1 teaspoon Salt
- 1 cup Crisco vegetable shortening, chilled and diced
- 6-10 Tablespoons Ice water
Instructions
- In a food processor, add flour and salt and pulse until combined.
- Add Crisco to the bowl and pulse until the dough resembles small crumbles.
- Add water, 1 tablespoon at a time, and process until dough comes together and forms a ball.
- Divide ball in half and wrap each half in plastic wrap; Refrigerate for at least 30 minutes.
- Remove 1 ball of dough from the refrigerator and roll to desired thickness and shape.
- Place dough in pie plate and lightly press to fit the plate; form the edges and trim off any excess.
- Repeat rolling process with remaining dough. Use this portion as a topping for the pie you just formed or make another pie with it.
Christina’s Notes
- Chill Shortening: Helps with flakiness.
- Minimal Handling: Prevents tough crust.
- Rest Dough: Makes rolling easier and reduces shrinkage.
For more helpful information about this recipe, such as variations, substitutions and other pro-tips, scroll up on the page.
Very good crust
What dry ingredients turn into pea sized pieces? I’m confused about step 1! The rest looks decent and I’m hoping to make a shortening pie tonight
My grandmother used to use crisco. She also used aluminum pie tins. That’s all I know. I don’t think she used any other special techniques. She had 12 kids and about 10 grandkids at the point I’m remembering. She made dozens of pies. It was a whole day process. Her pie crust was the opposite of what everyone is after…firm and flaky.
Her pies…the dough was kind of floppy and very thin. It wasn’t dry. It wasn’t raw but it wasn’t a whole lot more firm than before it was cooked.
I want HER pie crust. Do you have any suggestions on how to do the opposite of what most people are trying for?
For those saying the crust fell apart…you didn’t add enough water. The recipe says 6-10 T water, I’ve made this recipe since I was a child and sometimes you need 1-2 more T water, sometimes not. Your dough should not be crumbly, nor too wet. If it’s too crumbly add a little more water at a time. Generally most things are baked at 350, if you are unsure this would be a good guess. Last, after you roll your crust out and place it in your dish, polk holes in the bottom and sides with a fork to allow air to flow when baking.
This recipe is not good. I had everything chilled but like the other person it just fell to pieces. I think maybe there is too much crisco. I don’t know. I followed it exactly but like the other person said it just falls apart and does not get that crispy flakey I wanted. One stick of butter and one cup of crisco is a lot of fat and it should have a better payoff in my humble opinion
I do not know where you are getting the butter from in this recipe. It is a cup of crisco and 6-8 of water.
The dough rolled out beautifully, but fell apart when putting in plate. Even when you tried to handle a small piece, it just fell apart.I will stick to my Never Fail Pie Crust recipe.
Why is there no mention of the oven temperature? Would have been useful…
It would depend on the pie that you are making. Follow the directions for that pie.
This taste so delicious and really flavorful! So easy to make as well, thanks a lot for sharing this amazing crisco pie crust recipe! Will surely have this again! Highly recommended!
I love a good flaky pie crust and this recipe looks so easy!