Thisย Crisco pie crust recipe is tender, flaky, and easy! This is a professional pastry chef’s infallible 3-ingredient ! It wonโt shrink or be tough! Prepare to create the flakiest, tastiest pie that will leave your friends and family begging for the recipe!
Equipment for Making Crisco Pie Crust at Home
Ingredients:
- 2 1โ4 cups All-purpose flour (or pastry flour)
- 1 tbsp Kosher salt
- 14 tbsp Crisco vegetable shortening frozen (ยพ cup + 2 Tbsp)
- 1โ3 cup Water (Ice cold)
Instructions:
- In a medium bowl, mix flour and salt. Cut frozen shortening into cubes or spoon into chunks and add to the flour mixture.
- Using a pastry blender, bench scraper, or the paddle attachment of a stand mixer, cut the shortening into the flour until the mixture resembles coarse crumbs. There will be no visible shortening.
- Add cold water 1 tablespoon at a time and blend with a fork until the dough just holds together and is no longer crumbly.
- If you are making two single-crust pies, split the dough in half. For double-crust pies, I like to split the dough 2/3 and 1/3. Refrigerate the dough for at least 30 minutes before rolling.
- Roll the chilled dough to 1/8th inch and line a pie dish. I find it easier to line immediately rather than chilling as I do with all-butter crusts.
- If you are making a double-crust pie, either chill the lined pie tin or roll under the edges and crimp them decoratively.
- Enjoy it.
Note:
- Use frozen Crisco shortening for the most tender crust.
- Add spices or citrus zest for an easy flavor variation.
- Store prepared, unbaked pie crust in the refrigerator for up to 3 days or in the freezer for up to 2 months. Store baked pie crust at room temperature for up to a week or frozen for up to 2 months.
Crisco Pie Crust Recipe
Description
Thisย Crisco pie crust recipe is tender, flaky, and easy! This is a professional pastry chef's infallible 3-ingredient ! It wonโt shrink or be tough! Prepare to create the flakiest, tastiest pie that will leave your friends and family begging for the recipe!
Ingredients
Cooking Mode Disabled
Instructions
Video
-
In a medium bowl, mix flour and salt. Cut frozen shortening into cubes or spoon into chunks and add to the flour mixture.
-
Using a pastry blender, bench scraper, or the paddle attachment of a stand mixer, cut the shortening into the flour until the mixture resembles coarse crumbs. There will be no visible shortening.
-
Add cold water 1 tablespoon at a time and blend with a fork until the dough just holds together and is no longer crumbly.
-
If you are making two single-crust pies, split the dough in half. For double-crust pies, I like to split the dough 2/3 and 1/3. Refrigerate the dough for at least 30 minutes before rolling.
-
Roll the chilled dough to 1/8th inch and line a pie dish. I find it easier to line immediately rather than chilling as I do with all-butter crusts.
-
If you are making a double-crust pie, either chill the lined pie tin or roll under the edges and crimp them decoratively.
-
Enjoy it.
Nutrition Facts
Servings 12
- Amount Per Serving
- Calories 217kcal
- % Daily Value *
- Total Fat 15g24%
- Saturated Fat 4g20%
- Trans Fat 2g
- Sodium 195mg9%
- Potassium 25mg1%
- Total Carbohydrate 18g6%
- Dietary Fiber 1g4%
- Sugars 0.1g
- Protein 2g4%
- Calcium 4 mg
- Iron 1 mg
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
- Use frozen Crisco shortening for the most tender crust.
- Add spices or citrus zest for an easy flavor variation.
- Store prepared, unbaked pie crust in the refrigerator for up to 3 days or in the freezer for up to 2 months. Store baked pie crust at room temperature for up to a week or frozen for up to 2 months.
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