Flaky Crisco Pie Crust Recipe

unbaked crisco pie crust filled with a pecan filling.

Published by Kate

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.

5 from 2 votes

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Prep Time 15

Cook Time 0

Total Time 15

Course Dessert

Cuisine American

Servings pie crusts

Calories 143 kcal

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

Keyword crisco pie crust, crisco pie crust recipe

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