Crisco Pie Crust Recipe

Crisco Pie Crust Recipe

Crisco makes the flakiest, most tender pie crust. It's really easy to work with and faster than an all-butter crust, too!

You'll need: Crisco (shortening) All-purpose flour Sugar Salt Vinegar Ice water

Whisk together the flour, salt, and sugar.  It's just one teaspoon of sugar, but if you're using this crust for something savory like quiche, leave it out.

Add the Crisco (shortening) and work it into the flour mixture with a fork.  You want the Crisco to be in pea-sized pieces.

Add the vinegar and enough ice water until a shaggy dough forms.  It should just hold together when you gather it into a ball.

Divide the dough into two pieces. Flatten into disks and wrap in plastic wrap. Refrigerate for 30 minutes.

Roll the dough with a rolling pin into an 11-inch circle (or roughly that shape—it doesn't have to be perfect. You can trim it with a knife if needed).

Place into a 9-inch pie plate and bake as directed for your pie recipe. I used a pecan pie for this one! For the full recipe, tap "Get the recipe" below.

Enjoy! 

For more old fashioned recipes, visit GiftofHospitality.com