Name: Crisco Pie Crust
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 2 crusts
Cuisine: American
Ingredients: 2.667 cups All-purpose flour; 1 tsp Salt; 1 cup Crisco vegetable shortening; Ice water

From the Cook

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Crisco Pie Crust

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Ingredients

Warning0 allergens identified

Crisco Pie Crust

2 ⅔ cups All-purpose flour

1 tsp Salt

1 cup Crisco vegetable shorteningchilled and diced

Ice water6-10 Tablespoons

Instructions

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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.

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Tips & Tricks (5)

Keep Everything Ice Cold ❄️
Chill your Crisco, flour, bowl, and water before mixing—cold fat creates steam pockets that produce those coveted flaky layers that shatter when you bite into them.
Don't Overwork the Dough 🙌
Mix just until the dough comes together with pea-sized Crisco pieces visible throughout; overworking develops gluten and creates a tough, dense crust instead of a tender, delicate one.
Rest the Dough Before Rolling 😴
Wrap your dough and refrigerate for at least 30 minutes (or up to 2 days) to relax the gluten and allow the Crisco to firm up, making it easier to roll and preventing shrinkage during baking.
Use a Bench Scraper for Flawless Rolling 🔪
Work between two sheets of parchment paper and use a bench scraper to lift and rotate the dough frequently, preventing sticking without adding extra flour that toughens the crust.
Blind Bake for Soggy-Free Results 🔒
Pre-bake your crust with pie weights or beans at 425°F for 10-12 minutes before adding wet fillings to prevent a soggy bottom and ensure an evenly golden, crispy shell.