Good pies always transport us to happy moments in our lives. Maybe your grandma used to make you a pie with that flaky crust you loved, or your family simply gathered every weekend to try out a different pie plate.
Regardless of what your story is, you already know that the pie crust is one of the most important parts of any pie. However, how do you achieve the perfect pie crust?
This pie crust recipe will show you that creating a great, flaky crust for any pan recipe isn’t hard at all. Regardless of the pie filling you want to include in your crust, this double/single-crust pie recipe will be the best foundation for it.
Here, you’ll learn how to make Crisco pie crust the right way, and I’ll also give you a few tips you can try out to ensure your pie crust is just how you like it!
What Makes This Pie Crust Recipe Unique?
Do you want to get a golden, delicious, and flaky crust to use for any pie filling? You’ve come to the right place.
Now, why do we use Crisco for this pie crust recipe? Overall, it has been one of the best shortening options since the 1910s. This shortening was the first one made entirely of vegetable oil, which revolutionized the way in which people baked and cooked food.
You can use any type of shortening for this pie crust recipe, but we’ll use Crisco today since that’s how you will get that classic and delicious texture you’re looking for.
Now, there are other reasons why the Crisco pie crust is an excellent option for you. You can check them below:
- You can make this Crisco pie crust in about 20-30 minutes.
- You don’t need many ingredients. In most cases, you’ll only need four.
- This is an easy recipe, so you don’t need to worry if you’re not an expert. Feel free to have fun while preparing it!
Ingredients Needed to Make the Perfect Flaky Pie Crust
Keep in mind you can use Butter flavor Crisco for this recipe. I chose vegetable shortening for a healthier version.
Don’t worry about using any kind of special flour. Traditional all-purpose flour will be more than enough to get the best pie crust.
Keep in mind you’ll need a lightly floured surface to work on, so consider getting a bit more flour for it.
What Equipment Do You Need?
You likely already have most of the equipment needed to make a Crisco pie crust. However, let’s go over what I’ll use so that you can compare:
- Rolling pin
- Pie pan
- Measuring spoons/cups
- Food processor
Expert Tips for This Crisco Pie Crust Recipe
Even though there are plenty of steps to follow, making the perfect crust has never been easier!
Once you’re done, feel free to try out many different fillings to see which ones work the best.
Some of the best fillings I recommend include:
- Chocolate cream pie
- Cherry pie
- Apple pie
- Pumpkin pie
- Lemon meringue pie
Now, let’s go over a few tips and recommendations I have if you want to improve your recipe:
- If you want to prevent your crust from being too tough, consider replacing one tablespoon of water with apple cider vinegar.
- I recommend using a pastry cutter/pastry blender to cut your shortening. However, a knife is also good.
- To prevent getting a soggy bottom for your pie crust, make sure you don’t use too much water. Moreover, you should ensure your oven is set to the right temperature.
- If you want that flaky/perfect pie crust we talked about at the beginning, make sure both your water and shortening are as cold as possible.
- Get the best results possible by ensuring all your ingredients are cold.
- Increase the ingredients proportionately if you want more pies.
- You can pre-cook your pie crust for later. However, make sure you weigh everything down so that it doesn’t rise up excessively when you’re cooking.
- If you’re feeling confident, try lifting and turning your dough while you’re rolling. That will get you a much better pie crust.
- You can use any type of pie pan you want for this pie crust, but I recommend metal and aluminum pans, as they’re better heat conductors.
What’s the Difference Between a Single/Double-Crust Pie?
This recipe will teach you how to create a double-crust pie.
However, you can also take the two pieces of dough and create two single-pie crust variants.
I suggest you try out both options to see which one is the most appropriate for your needs.
Can You Store This Flaky Pie Crust for Later?
Yes! You can store your pie crust in the fridge for up to three days.
Once you decide to make your pie, make sure to let your crust come to room temperature before rolling it out.
On the other hand, you can freeze the crust for up to three months. Make sure you put it in an airtight container or freezer bag.
Wrapping Up – Get Started with Your New Pie Crust Recipe
I hope this page has helped you create a delicious pie crust for your favorite filling.
Remember, you can use any type of shortening, but I found that this Crisco variant is the best one for most people.
If you want more recipes like this, make sure to browse The Recipe Book website!
More Pie Recipes
easy chicken pot pie with puff pastry
peach cobbler made with pie crust
cherry pie from canned cherries
philadelphia cheesecake no bake
cinnamon roll and apple pie filling
Crisco Pie Crust
I am going to teach you how to make Crisco pie crust the right way, and I'll give you a few tips to use ensuring your pie crust is just how you like it!
Ingredients
- 1 c. Crisco vegetable shortening
- 2 2/3 c. of all-purpose flour
- 6-10 tbsp. ice water
- 1 tsp. salt
Instructions
- First, take a large bowl and get your flour and salt in. Mix everything.
- Now, take a pastry cutter (or a fork if you don't have one), and cut in the shortening. You should do this until the mixture resembles coarse crumbs.
- Once you have a decent mixture, add the water and mix again until you get a smooth pie dough. Keep in mind it's possible to get pie dough that's too wet. In this case, add more flour until you get a better result. I suggest you add one tablespoon at a time. On the other hand, if you get a dry flour mixture, add more ice-cold water until you get a better result.
- Now that you have your dough, cover it in plastic wrap. Then, place the covered bowl in the fridge. If you're preparing your pie on the same day, you can let everything chill for at least an hour. However, if you're not in a hurry, you can let it chill for up to two days.
- Take the plastic wrap out of your bowl, and divide your dough into two portions. Create one dough slightly bigger than the other one and so it may be used for the bottom crust. The other portion of the dough will be your top crust.
- Take some of that extra flour and sprinkle it on your work surface. This is where the fun begins! Roll out your larger piece of dough into a circle. The circle should be at least 4 inches larger than the diameter of your chosen pie pan.
- Place your piece of dough in your pie pan and allow it to settle. You can use your fingers to press it gently into the sides and bottom of the pan.
- Now, fill your pie crust with your chosen filling. Make sure to use your favorite!
- Roll out your other dough portion. You can do it in the same way as you did with the larger one. Get your piece of dough over the top of your filling. If you get any excess dough, you can trim it. Finally, pinch the pie crusts together around the rim so that you can seal the filling in.
- You can use a regular fork to pierce holes into the top crust a few times which allows for steam to escape during the baking process. If you don't want to use a fork, keep in mind you can also use a knife to slit the crust.
- All that's left to do is to place your pie in the oven and bake it. You may bake for different times, depending on what your pie recipe calls for.
Notes
If you want your top pie crust to look golden and shiny, you can take a beaten egg and brush the crust with it.
Nutrition Information:
Yield:
8Serving Size:
1Amount Per Serving: Calories: 382Total Fat: 26gSaturated Fat: 10gTrans Fat: 0gUnsaturated Fat: 14gCholesterol: 14mgSodium: 296mgCarbohydrates: 32gFiber: 1gSugar: 0gProtein: 4g
