Perfect Crisco Pie Crust
Master the art of making a flaky, golden, and tender pie crust using Crisco. This recipe is perfect for both sweet and savory pies, ensuring a consistent and delicious crust every time. Whether you're a beginner or a seasoned baker, this step-by-step guide will help you create the ideal pie crust for any occasion.
Equipment
- Large mixing bowl – for combining ingredients
- Pastry cutter (or two knives) – to cut shortening into the flour
- Fork – for mixing and incorporating water
- Rolling pin – for rolling out the dough evenly
- Silicone baking mat (or lightly floured surface) – to prevent sticking
- Pie pan (glass or ceramic preferred) – for even baking
- Plastic wrap (for chilling the dough)
- Pastry brush – for egg wash (if desired)
- Parchment paper – for blind baking
- Pie weights (or dried beans/rice) – to prevent shrinking when pre-baking
Ingredients
- 2 cups all-purpose flour sifted
- 1 teaspoon salt
- ¾ cup Crisco All-Vegetable Shortening
- 4-6 tablespoons ice-cold water
- Optional for Sweet Pies:
- 1 tablespoon sugar
- Optional for Savory Pies:
- 1 teaspoon dried herbs e.g., thyme, rosemary
Instructions
- Prepare the Dry Ingredients: In a large mixing bowl, whisk together the sifted flour and salt. If making a sweet pie, add sugar at this stage.
- Cut in the Crisco: Add Crisco shortening and cut it into the flour using a pastry cutter or two knives. Work quickly until the mixture resembles coarse crumbs with pea-sized bits of shortening.
- Add Ice Water: Gradually add ice-cold water, one tablespoon at a time, tossing lightly with a fork after each addition. Stop when the dough holds together without being sticky.
- Form and Chill: Shape the dough into a ball, then flatten it into a disk. Wrap it in plastic wrap and refrigerate for at least 30 minutes.
- Roll Out the Dough: Lightly flour your work surface and rolling pin. Roll the dough from the center outward, turning occasionally, until it is about 1/8 inch thick and large enough to fit your pie pan.
- Transfer to the Pie Pan: Carefully roll the dough onto your rolling pin and unroll it into the pie pan. Gently press it into the bottom and sides without stretching. Trim excess dough, leaving about an inch of overhang.
- Crimp and Chill Again: Fold the edges under and crimp them using your fingers or a fork. Chill the shaped crust for 15 minutes to prevent shrinking when baking.
- Blind Bake (If Needed): If your recipe requires a pre-baked crust, line it with parchment paper and fill it with pie weights. Bake at 375°F (190°C) for 15 minutes, remove weights, and bake for another 5-7 minutes until golden.
- Fill and Bake: Proceed with your desired pie filling and baking instructions.
Notes
For extra flakiness, use half butter and half Crisco.
For a crispier crust, add a teaspoon of vinegar or vodka to the dough.
For a gluten-free version, use a gluten-free flour blend with xanthan gum.
Dough Storage: Wrap tightly in plastic and refrigerate for up to 3 days or freeze for up to 3 months.
For a crispier crust, add a teaspoon of vinegar or vodka to the dough.
For a gluten-free version, use a gluten-free flour blend with xanthan gum.
Dough Storage: Wrap tightly in plastic and refrigerate for up to 3 days or freeze for up to 3 months.