Crisco® Pie Crust Recipe (Flaky Pie Crust) (2024)

This easy Crisco pie crust recipe is my family's flaky pie crust recipe that is always requested when we make our famous award-winning apple pies.

This perfect pie crust recipe is great for fruit pies, savory pies, pumpkin pie, and meringue pies. It is my go-to pie crust for all recipes sweet and savory.

This recipe will make a singular double-crust pie in a 9" pie plate or two single crusts.If you like your crust very thin you could make two double crusts (4 singles).

A double crust pie has a bottom crust and a top crust. An apple pie is an example of a double-crust pie whereas a pumpkin pie is an example of a single-crust pie.

Still not sure about making your own pie crust? Maybe a Crustless Pumpkin Pie is more your speed.

Why this is the best pie crust recipe

• Simplicity: The recipe uses basic ingredients that are likely to be readily available in most kitchens. Its straightforward instructions make it accessible for both novice and experienced bakers.
• Flaky Texture: The combination of crisco and the technique of cutting it into the flour creates layers in the dough, resulting in a flaky texture when baked. Many people enjoy the light and airy quality of a flaky pie crust.
• Versatility: This crust can be used for both sweet and savory pies. This versatility can be appealing as it allows for a wide range of filling options, making it suitable for various occasions and tastes.
• Homemade Flavor: Making a pie crust from scratch allows individuals to have control over the quality and flavor of the final product. Many people appreciate the satisfaction of creating something homemade and enjoy the taste of a fresh, homemade pie crust.
• Traditional Appeal: The recipe follows a traditional approach to making pie crusts, which can resonate with those who appreciate classic, tried-and-true recipes. The familiarity and nostalgia associated with a traditional pie crust recipe might contribute to its appeal.

🥧 Shortening Pie Dough Crust Ingredients

• All-Purpose Flour
• Shortening
• Sugar
• Salt
• water
• White Vinegar
• egg

Scroll down to the recipe at the bottom for quantities.

📝 Notes on the ingredients

While butter is delicious in pie crusts I find that the use of Crisco in this recipe makes the dough easier to handle, is more forgiving when you mess up and it still has the flakiness of a butter crust.

How to make flaky pie crust:

1. In a large bowl, whisk together the flour, sugar and salt.
2. Measure out the Crisco and add to the flour mixture.
3. Using a pastry blender, cut the fat into the flour until the flour and fat has formed pea-sized, coarse crumbs.
4. In a small bowl, whisk together the water, egg and vinegar.
5. Pour the wet ingredients over the flour mixture.
6. Using a rubber spatula, fold the wet ingredients into the flour and fat until a loose ball forms.
7. Coat your hands with flour and squeeze the dough together to form a tighter ball of dough.
8. Cover the dough in plastic wrap and chill in the refrigerator for at least 30 minutes or even over night.
9. When rolling out the pie dough, be sure to roll the dough on a lightly floured surface and add flour sparingly if the dough is sticky.

How To Roll Dough To Make Single Pie Crust:

1. Lightly dust a clean work surface with flour.
2. Rub flour over the surface of your rolling pin.
3. Divide the larger ball into smaller portions. Two balls of dough for a thick crust, four balls for a thinner crust.
4. Work the dough into a thick round disk and start rolling out the dough with steady, even pressure with your rolling pin.
5. Roll the dough in alternating left to right and up to down motions dusting with additional flour on top and under the dough as needed.
6. Place an inverted 9-inch pie plate over the flattened dough to measure that the dough is large enough.
7. There should be about a 4-inch overhang around the edge of the pie plate to ensure your crust is large enough to fill the pie pan.
8. Gently fold the crust in half, careful not to crease it, and then gently lift it into the pie pan.
9. Unfold the pie crust and gently press the dough into the pit plate. Turn under the excess crust and flute the edge to create a decorative edge.

Blind baking instructions

Blind baking refers to the baking technique where a pie shell is pre-baked in a pie pan, cooled, and then used for cream pies, custard pies and pudding pies often will call for a blind-baked or pre-baked pie crust. The crust is baked filled with parchment and weights thus not letting you see how it is baking. So you are 'baking blind'.

1. Using a rolling pin, roll the dough slightly larger around than a 9" pie plate.
2. Using a dough docker or the tines of a fork, make perforated holes on the entire surface of the dough.
3. Gently fold the dough in half and transfer dough in to the pie plate. Unfold to fit the plate.
4. Remove the air from between the dough and the pie plate by shaking the pan to release any air that is trapped. Trim edges of the dough so they are even with the edge of the plate.
5. Place a clean piece of parchement paper in the pie plate and fill with pie weights or dried beans.
6. Place the unbaked pie crust on a baking sheet pan and bake in a preheated 400 degree oven for 10 minutes.
7. Carefully remove the crust from the oven and turn out the beans or pie weights into a heat safe bowl.
8. Continue baking the crust until it reaches your desired color and doneness.
9. Remove from the oven and cool completely before filling with your desired pie filling.

🔄 Substitutions:

Can lard or store brand shortening be used in this recipe?

I have found that using Crisco shortening will yield the best results for this recipe. I have tried other brands but Crisco is king for this one.I have not experimented with other solid vegetable shortening brands.

Storage tips ❄️

Freezing this pie dough for future use is a great family debate. My mom has good luck with it when is frozen and then thawed but my sister and I don't have much luck. So the answer is, it is up to you!

👩‍🍳 Perfect Pie Crust Chef Tip

I found that a marble rolling pin will give you the best results when rolling out pie dough. The weight of the marble pin easily rolls out the dough to an even thickness with minimal effort.Just be sure to work on a floured surface.

Some people like to roll dough between two pieces of parchment paper but I have never had the need for the extra step with this homemade pie crust

📖 Recipe

originally published Jan 18, 2014

👩🏻‍🍳 Sarah Mock

CEO/Owner/Founder/Culinary Blogger

Sarah Mock is a classically trained Chef and graduate of Johnson & Wales University. A culinary blogger for 14 years Sarah helps the home cook prepare her recipes with professional results.

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