Crisco Pie Crust

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4.72 from 25 votes
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.
Prep: 5 minutes
Total: 5 minutes
Crisco Pie Crust ina glass pie dish with ingredients and a red and white stripped napkin

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 in a glass pie dish with ingredients and a red and white stripped napkin .

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.

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

  • 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

What You Need to Make Crisco Pie Crust

Crisco Pie Crust Ingredients, glass bowl with flour, butter, and measuring spoon.

Ingredients

  • All purpose flour
  • Salt
  • Crisco vegetable shortening
  • Ice cold water

Equipment

How to Make Crisco Pie Crust Recipe – Step by Step

Ingredients for crust before mixing, the dough at the crumb stage and then the final dough all in white bowls
  • Dry Ingredients: First combine flour with other dry ingredients. In a food processor, add flour and salt and pulse until it resembles course crumbs or about the size of peas.
  • Shortening: 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.
  • Water: Third, add cold water, 1 tablespoon at a time, and process until dough comes together and forms a ball.
  • Divide Dough: Next, divide ball of dough in half and wrap both balls in plastic wrap. Refrigerate for 30 minutes.
Crisco pie crust rolled out on a cutting board, and dough in a pie dish.
  • Roll:   Transfer to a lightly floured work surface. Then using a rolling pin, flatten your dough into a 12-inch circle to about 1/4-inch thick.
  • Transfer: Roll dough around pin and transfer dough to a 9-inch pie plate   
  • Last: Finally, repeat with remaining dough. Use this for a top crust or another pie.
top view of pie crust with flour and butter in the background.

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Common Questions About Shortening Crust

HOW DO I PREVENT A SOGGY BOTTOM?

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.

HOW DO I GET A FLAKY CRUST?

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.

CAN THIS RECIPE BE HALVED OR DOUBLED?

Absolutely, depending on the size of the pie or pies.

WHAT CAN I USE IF I DON’T HAVE A FOOD PROCESSOR?

You can use two forks or a Pastry Cutter.

CAN PIE DOUGH BE MADE AHEAD OF TIME?

Certainly, keep the crusts covered and chilled in the refrigerator while you make your fillings.

Crisco Pie Crust ina glass pie dish with ingredients and a red and white stripped napkin

Expert Tips for Making the Best Pie Crust

  • 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.
  • Pre Baking the Crust: If your pie recipe calls for a pre-baked pie crust, simply prick bottom of this crust before baking it or fill it with pie weights to keep the bottom from puffing up.

⭐⭐⭐ RATE THIS RECIPE ⭐⭐⭐

If you’ve tried this recipe, please rate it in the comment section below.

Crisco Pie Crust ina glass pie dish with ingredients and a red and white stripped napkin
4.72 from 25 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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Ingredients

  • 2 2/3 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.

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 www.itisakeeper.com/about-its-a-keeper/privacy-disclosure-policies/
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    Course: Dessert
    Cuisine: American
    Keyword: 5 minute, crust

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    8 thoughts on “Crisco Pie Crust”

    1. 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.

      Reply
    2. 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

      Reply
      • 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.

        Reply
    3. 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.

      Reply
    4. 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!

      Reply

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