Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
pie crust in a pie tin

Classic Crisco Pie Crust Recipe (flaky)

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

5 from 5 reviews

This crust tastes like none I’ve ever tasted, countless people say the same. It is tender, flaky, mild, versatile for sweet and savory pies, and will leave you wanting more after every bite. It’s a must try for your next pie!

  • Total Time: 30 minutes
  • Yield: 1 1x

Ingredients

Scale
  • 2 C flour (remove 1/3 C set aside)
  • 1/2 tsp salt
  • 3/4 C Crisco (vegetable shortening)
  • 1/4 C cold water

Instructions

For the Dough

  1. Remove 1/3 cup of flour from 2 cups of flour and set aside in a small mixing bowl. 
  2. Mix the remaining flour and salt together in a medium to large mixing bowl. 
  3. Add Crisco to the flour mixture – mix together thoroughly with hands until all of the Crisco is well incorporated into the flour mixture (“over-mixing” the dough is actually what you want to do here, which is the opposite of what you do when making dough for a butter crust). 
  4. Add cold water to the 1/3 cup of flour and whisk together with a fork to form a paste. 
  5. Add this mixture to the dough and mix with your hands until fully incorporated and just until the dough is not sticky anymore.
  6. Separate dough into 2 equal-sized balls. 
  7. Roll out each ball between two sheets of plastic wrap.

For Baked Fillings (apple, pumpkin, etc.)

  1.  Add filling to unbaked shell.
  2. Repeat step 9 with the other half to create a top crust or lattice, if desired. Bake according to your pie
  3. recipe.

To Blind Bake (for cream pies):

  1. Place the dough on a pie plate or tin.
  2. Poke the bottom with a fork several times to avoid air bubbles.
  3. Line the dough with tin foil and fill to the very TOP with plain white sugar (this is your weight- it will not touch the crust- do not reuse the sugar for eating but you may reuse it for blind baking).
  4. Bake at 425 degrees Fahrenheit for 8-10 minutes. It is not supposed to be brown. It will have a slight gold tint.
  • Author: Elena Davis
  • Prep Time: 15 minutes
  • Cook Time: 15 minutes
  • Category: Sweet/Savory
  • Method: American
  • Cuisine: American