Flaky Crisco Pie Crust Recipe
Tender, flaky, and easy to roll, this pie crust recipe uses all shortening to create a seriously good pie. This recipe makes two single-crust pies or one double-crust pie.
Ingredients
- 2 cups all-purpose flour
- 1 teaspoon sugar
- ¾ teaspoon salt
- ¾ cup Crisco
- 2 teaspoons white vinegar
- ¼–⅓ cup ice water
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Instructions
- Whisk together flour, sugar, and salt in a large mixing bowl. Cut in the Crisco with a pastry blender or two forks, until the Crisco is the size of peas.
- Stir in the white vinegar and ¼ cup ice water. Add additional ice water until a dough forms.
- Place two pieces of plastic wrap onto a work surface. Divide the dough between the pieces of plastic wrap.
- Form each piece of dough into a ball, then flatten into a ½-inch disk. Refrigerate for at least one hour.
- Roll out one disk into an 11-inch circle and place into a pie pan. Flute or crimp the edges as desired.
- Proceed with your pie recipe as directed. You can either use the other crust for a two-crust pie, refrigerate it for up to one week, or freeze it for up to three months.
- To par bake: bake at 350°F for 10 minutes, or until very light brown. Fill the pie according to the recipe.
- To fully bake (for use with no-bake pies): bake at 425°F for 15 minutes, or until golden brown. Fill the pie according to the recipe.
Notes
Make ahead instructions: the pie dough can be made up to 4 days in advance (store in the refrigerator) or frozen up to 3 months in advance. If frozen, defrost the dough overnight in the refrigerator.
Omit sugar for a savory pie, such as quiche.
Take care not to over mix the dough, which can make it tough.
To roll the crust out uniformly, dust your work surface and a rolling pin lightly with flour. Roll the disk forward and back, then rotate the dough 45°F and roll forward and back again. Continue to rotate and roll until an 11-inch circle is formed.
For the edges of the crust, you can crimp them with a fork, flute them with your fingers, or roll the dough into a small rope along the edge. See the post for photos!
Nutrition
Calories: 143kcalCarbohydrates: 12gProtein: 2gFat: 10gSaturated Fat: 2gPolyunsaturated Fat: 3gMonounsaturated Fat: 4gTrans Fat: 1gSodium: 110mgPotassium: 17mgFiber: 0.4gSugar: 0.3gCalcium: 3mgIron: 1mg
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