Crisco Pie Crust

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4.82 from 37 votes
Prep: 5 minutes
Total: 5 minutes

Crisco Pie Crust is that easy, flaky homemade pie crust like your grandma use to make. Perfect for all your pie recipes and ready to fill. This is the perfect pie crust for all types of homemade pies, such as pumpkin pie, apple pie, even pot pie.

Crisco Pie Crust

This Crisco Pie Recipe is the best recipe to ensure that your pie crust coms out golden, flaky and delicious every time. The pastry has flaky layers and a golden exterior it’s the perfect crust for all of your pies. Without using any butter. This recipe is good for sweet pies or savory pies.

What is Crisco? Who Invented it? Find out here.

I am a big fan of really simple desserts, if you want ideas that are delicious but easy, check these out.


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What We Love About This Never Fail Pie Crust Recipe

This recipe will make a double crust pie but you could make a single pie crust and make two crusts. Making pie crust does not have to be intimating, this recipe is so simple and really delicious.

  • 15 Minutes: Make it in 15 minutes.
  • Easy Ingredients: 4 ingredients that are pantry staples.
  • Family Friendly: Kids love to help, this is a great easy recipe for them to make.
Crisco Pie Crust from the side view.

Ingredient Notes for Pie Crust Recipe

  • Flour: Just regular all purpose flour. You will need some to lightly floured work surface with too.
  • Salt
  • Crisco vegetable shortening: Butter flavor crisco can also be good for this recipe.

Equipment Needed for Pie Crust with Crisco

How to Make Crisco Pie Crust

These are the basic steps for making unbaked pie crust. Please refer to the recipe card below for more detailed instructions and nutrition instructions and serving size.

Making the dough.


First combine flour with other dry ingredients. In a food processor, add flour mixture and salt and pulse until it resembles coarse crumbs or pea-sized pieces.


Second, add Crisco to the bowl and pulse until the dough resembles small crumbles. You can also use a pastry cutter and a large bowl for this step if you don’t have a food processor. Third, add cold water, 1 tablespoon at a time, and process until dough comes together and forms a larger ball of dough.


Next, divide dough into two disks and wrap both balls in plastic wrap. Refrigerate for 30 minutes. Transfer to a lightly floured surface. Then using a rolling pin, flatten your dough into a 12-inch circle to about 1/4-inch thick.

Rolling out the pie dough and placing into the plate.


Roll dough around pin and transfer dough to a 9-inch pie plate for the bottom crust.  Finally, repeat with remaining dough. Use this for a top crust or another pie.  Flute crust or use a fork to seal and to decorate the edges. Bake with your favorite filling..

Prep and Storage Tips for Crisco Pie Crust Recipe


Certainly, keep the crusts covered and chilled in the refrigerator while you make your fillings. Wrap well in parchment paper or plastic wrap.


Store the uncooked pie crust in the refrigerator for up to three days. Bring to room temperature before you roll it out.


The crisco pie crust can be put in a freezer bag or airtight container and frozen for up to three months..

Frequently Asked Questions


Make sure that you only use enough water to form the dough into a ball and then stop. Too much water will make it soggy. Also, make sure your oven is calibrated to the right temperature.


Of course, so remember do not over work the dough when in the processor. As soon as the ball forms stop. Again, make sure your water and Crisco are icy cold.


You can use two forks or a Pastry Cutter.


It is important to weight the crust down so it does not raise up during the cooking process. To do this you can use pie weights or even dried beans will work.


Replace one tsp of water with apple cider vinegar. This will help prevent your crust from being tough. Also, remember to make slits in the top of your pie crust to allow steam to escape.

Crisco Pie Crust

Expert Tips for Making This Recipe

  • Avoid Room Temperature Ingredients: Make sure all of the ingredients are cold – even the flour.
  • Can be Doubled: More pies? Simply increase the ingredients proportionately and split it into pie dishes.
  • Butter Crisco: Like that butter flavor? The butter flavored Crisco works great in this recipe. Or you can use cold butter.
  • Lift: Pie experts say lifting and turning the dough while rolling will make a better crust.
  • Over Roll: Make the dough a little bigger than the pie pan so that you can make a pretty edge.
  • Type of Pie Dish: Metal, especially aluminum, is the better heat conductor.

What to Serve with Crisco Pie Crust

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Crisco Pie Crust
4.82 from 37 votes

Crisco Pie Crust

Yield: 2 crusts
Prep: 5 minutes
Total: 5 minutes
Crisco Pie Crust is that easy, flaky pie crust like your grandma use to make. Perfect for all your pie recipes and ready to fill.
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⭐️ ⭐️ ⭐️ ⭐️ ⭐️Did you try this recipe? Please leave a star rating and review below!



  • 2 ⅔ cups all-purpose flour
  • 1 teaspoon salt
  • 1 cup Crisco vegetable shortening, chilled and diced
  • 6-10 tablespoons ice water


  • 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.

Expert Tips

  • Can be Doubled: More pies? Simply increase the ingredients proportionately and split it into pie dishes.
  • Butter Crisco: Like that butter flavor? The butter flavored crisco works great in this recipe
  • Lift: Pie experts say lifting and turning the dough while rolling will make a better crust.
  • Over Roll: Make the dough a little bigger than the pie pan so that you can make a pretty edge.
  • Type of Pie Dish: Metal, especially aluminum, is the better heat conductor.

    Estimated Nutritional Information

    Calories: 1513kcal | Carbohydrates: 127g | Protein: 17g | Fat: 104g | Saturated Fat: 26g | Trans Fat: 13g | Sodium: 1172mg | Potassium: 179mg | Fiber: 5g | Sugar: 1g | Calcium: 28mg | Iron: 8mg
    The nutritional information provided are estimates. To learn more about how I calculate this information go to
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    Course: Dessert
    Cuisine: American

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    10 thoughts on “Crisco Pie Crust”

    1. 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

    2. 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?

    3. 5 stars
      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.

    4. 2 stars
      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.

    5. 1 star
      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.

    6. 5 stars
      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!


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