Crisco Pie Crust

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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.

The best part is that it only takes a few ingredients and is so easy to make.

A golden brown Crisco pie crust.


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This Crisco Pie Crust Recipe is the best recipe to ensure that your pie crust comes 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. Make pie that is sweet or savory.

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

If you’re looking for more pie recipes, try these Icebox Lemonade Pie, Mini Pecan Pies and Apple Pie Tart.

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A side view of the cooked pie.

Why We Love to Make Pie Crust Recipe

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

  • 15 Minutes: Prep time could not be quicker, make it in 15 minutes.
  • Easy Ingredients: 4 ingredients that are pantry staples. Use pie weights for prebaking the shells. Perfect for cream pies etc.
  • Family Friendly: Kids love to help, this is a great easy recipe for them to make. Perfect for deep dish, double pie crust or single crust. Crust from scratch is so easy.

Ingredient Notes for Crisco Pie Crust Recipe

Shortening, salt and flour.
  • Flour: Just regular all purpose flour. You will need some to lightly floured work surface with too.
  • Salt
  • Crisco vegetable shortening: Butter flavor crisco shortening can also be good for this recipe. Cold is key! You can use the can of crisco or shortening sticks.

See the recipe card below for a complete list of the ingredients with measurements.

Variations and Substitutions for this Classic Crisco Pie Crust Recipe

This simple pie crust never fails. You will use this recipe for years.

  • Spices: Flavor your pie crust with spices or sugar.
  • Bake: Pre bake the crust, cut shortening into flour, roll the dough and place in. pie plate and trim edges of dough leaving an edge for fluting then bake.

How to Make this Classic Pie Crust with Shortening

This is one of the easiest ways to make the lightest and flakiest pie crust. You will be able to make a delicious pie anytime when you use Crisco.

These are the basic steps for mix this dairy free pie crust. Refer to the full, printable recipe card below for detailed instructions.

Mixing the shortening with the other ingredients to form the dough.

STEP 1: Combine

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

STEP 2: Pulse and Add Cold Water

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 ice cold water, 1 tablespoon at a time, and process until dough is moist enough and comes together and forms a larger ball of dough.

STEP 3: Divide Dough in Half

Next, divide dough in half and form 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 dough and forming the crust.

STEP 4: Form Bottom Crust

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

If you’ll be filling the crust with a no-bake filling, you can pre-bake the crust – just make sure to thoroughly prick bottom and sides before baking.

Recipe FAQs about Flaky Pie Crust with Crisco®

Replace one teaspoon of cold 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.

You can use two forks, a pastry blender or a Pastry Cutter to make this shortening crust.

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.

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.

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.

The finished pie with Crisco pie crust.

Expert Tips for Making This Classic Crisco® Pie Crust Recipe

  • Avoid Room Temperature Ingredients: Make sure all of the ingredients are cold – even the flour.
  • Double Crust Pie: More pies? Simply increase the ingredients proportionately and split the Crisco pie crust 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 for the pie dough.

What to Serve with Crisco Pie Crust

A golden brown Crisco pie crust.
4.87 from 51 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

    11 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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