This is old fashioned all-shortening piecrust recipe that yields a delicious, tender crust. This is a tried and true Davis family recipe that the Davis family holds true to creating the best pies! It is one of the easiest pie crusts to make! 

This recipe is passed down from generations in my husbands family- for a good reason! You will love how easy it is to make and delicious it is to eat! 

History of Crisco in Pie Crust 

A little history about vegetable shortening and why I use it occasionally (actually, ONLY for this pie crust) even though I am a 100% butter fat gal. Crisco brand started in 1911 its’ claim to fame from other brands was it contained 100% vegetable and plant based fat and nothing else. This is appealing for those with certain dietary restrictions. Unlike lard, Crisco remains neutral in taste. Unlike butter, it lasts for years on the shelf (a little perturbing, I know). Unlike olive oil, it attains a high smoking temperature for frying.

For all the bad rap it has in our “all natural food” world today, I still find a tiny bitty corner for this pantry item. In the 1950’s when my husband’s grandmother, Rhea, whipped out pies like no ones business- she used this tried and true recipe. This is still the recipe that all the Davis family uses today, and for a good reason. It is also the first pie crust my husband and I started using for our pies. You won’t notice that crazy marbling as you do with our Ultimate All Butter Pie Crust, instead you will see a uniform and smooth to the touch appearance.

Using Crsico for Pie Crust 

Cooking with Crisco is also less temperamental than butter as you don’t have to worry about the melting temperature when you touch the dough. 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!

Pros of using Crisco in pie crust?

 
The pros: Shortening has a higher melting point than lard or butter, so it’s easy to incorporate into pie dough and roll out. It’s also helpful when making any kind of decorative pie crust, because doughs made with shortening hold their shape the best during baking.
 
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Grandma Rhea’s Crisco Crust ( for al all butter pie crust: Ultimate All Butter Pie Crust)

INGREDIENTS

2 C flour (remove 1/3 C set aside)

1/2 tsp salt

3/4 C Crisco (vegetable shortening)

1/4 C cold water

DIRECTIONS

  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 dough is not sticky anymore.
  6. Separate dough into 2 equal sized balls
  7. Roll out each ball between two sheets of plastic wrap.

To blind bake:

  1. Place the dough in a pie plate or tin.
  2. Poke bottom with fork several times to avoid air bubbles.
  3. Line the dough with tinfoil 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 for blind baking).
  4. Bake at 425 degrees Fahrenheit for 8-10 minutes. It is not supposed to brown. It will have a slight gold tint.
pie crust, Crisco, Vegetable shortening, pie, American pie, Best pie crust, all pies, how to make pie crust,

If you make this recipe please write a comment to tell me your thoughts! I want to connect with all of you through your experience with my recipes.

From my Cucina to Your Table. Mangia! Mangia! (Eat!)
Made with Amore, Elena

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Easy Tried and True Crisco Pie Crust

  • Author: Elena Davis
  • Prep Time: 15 minutes
  • Cook Time: 15 minutes
  • Total Time: 30 minutes
  • Yield: 1 1x
  • Category: Sweet/Savory
  • Method: American
  • Cuisine: American

Description

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!


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

  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 dough is not sticky anymore.
  6. Separate dough into 2 equal sized balls
  7. Roll out each ball between two sheets of plastic wrap.

To blind bake:

  1. Place the dough in a pie plate or tin.
  2. Poke bottom with fork several times to avoid air bubbles.
  3. Line the dough with tinfoil 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 for blind baking).
  4. Bake at 425 degrees Fahrenheit for 8-10 minutes. It is not supposed to brown. It will have a slight gold tint.

Keywords: pie crust, pies, sweet, savory, crisco, shortening, flaky crust, tender pie crust