Classic Crisco Pie Crust
Last Updated on February 25, 2023 by Annie
Classic Crisco Pie Dough comes together with 4-ingredients for a flaky and delicious pie crust recipe perfect for all of the quiches, galettes, and pies in your life. Learn how to make this pantry-staple recipe for pie dough for all of your holiday baking needs.
There is nothing better than an ultra-flaky pie crust. Especially when said crust is filled with sweet and savory fillings to make pie, quiche, galette, and more! With the height of baking season upon us, having a go-to pie crust recipe is an absolute must.
I know what you’re thinking… (or at least I think I know what you’re thinking)… didn’t you just share a vegan all butter pie crust recipe that is the pie crust to end all pie crusts? Why yes, yes I did. So then why are you sharing another pie crust recipe? Simple. Some people have their own preferences.
While you might lean towards making a crust with vegan or plant-based butter some other people might be more inclined to use a vegetable shortening in their crust and that is perfectly fine by me. Far be it for me to exclude the classic Crisco pie crust recipe from your holiday baking recipe bank.
Why we Love This Classic Crisco Pie Crust
I love a good classic recipe. One my grandma had in her cookbook and her grandma before her.
- Ultra flaky. We are talking layer upon layer of pastry goodness here.
- Simple. With uncomplicated steps or ingredients, it’s a classic recipe for good reason.
- Pantry-staple recipe. This recipe uses pantry staple ingredients you most likely already have squirreled away in your pantry making it perfect for whipping up at a moment’s notice.
How to Make Classic Shortening Pie Dough
Ingredients You’ll Need
- Flour– All purpose flour works time and time again in this recipe.
- Salt– I’ve used both sea salt and table salt in this pie crust and they both work well.
- Shortening– Vegetable shortening, Crisco, is perfect for this simple pastry dough recipe.
- Ice Water– To bind the flour, salt, and shortening together.
Step-By-Step Directions
- Mix dry ingredients: In a large mixing bowl stir together flour and salt.
- Add shortening: Cut vegetable shortening into 1 inch cubes and add to the flour mixture.
- Cut the shortening into the flour: Using a pastry blender (affiliate link) cut the shortening into the flour until roughly pea sized balls form in the flour.
- Add ice water: Next, add 1 tablespoon ice water at a time turning the mixture with a rubber spatula (affiliate link).
- Mold into disk: After 4 tablespoons of ice water have been added to the mixture knead the dough with your hands quickly to form a disk.
- Refrigerate to chill: Wrap with plastic wrap and refrigerate for at least 30 minutes.
- Roll out: When you are ready to use the pie dough, remove from the refrigerator and roll out on a lightly floured surface or a pastry mat (affiliate link). I typically roll mine out into a 12-inch circle for an 8- or 9-inch pie pan.
- Transfer the dough to a pie pan and either par-bake the crust or fill with your fillings before baking.
What is Par-Baking a Crust?
For some recipes, you may need to partially bake, par-bake (also called blind bake), your pastry crust. This involves rolling out the dough, filling the pie pan with the pie crust, using pie weights, and baking the crust to a desired level of done-ness based on the recipe.
For a more in-depth look at par-baking you can check out this article from Sally’s Baking Addiction about How to Par-Bake a Pie Crust. She covers what recipes might call for a partially baked or fully baked pie crust, steps to ensure your success, and techniques for a perfect crust edge.
Helpful Kitchen Tools
These are without a doubt the most helpful kitchen tools when it comes to making a flaky AF pie crust.
- Pastry Blender– I am not one to store a gadget that doesn’t come in handy. This pastry blender works perfectly for cutting butter into flaky pastry crust as well as biscuit dough.
- Spatula– Scrapes the sides of bowls like a dream.
- Pastry Mat– Great for rolling the dough into a perfect (or darn near perfect) 12-inch circle.
Storing Crisco Pie Dough
There are a number of different ways you can store and keep your shortening pie crust. If you are looking for a quick turn around from dough to pie I would suggest refrigerating. If you plan to make a few batches of dough to stock up for holiday baking, I would recommend freezing and thawing.
- Refrigerate– Store tightly wrapped in plastic wrap for up to 5 days.
- Freeze– Wrap the dough tightly in plastic wrap, probably twice. Then wrap in a heavy duty aluminum foil. This should keep for up to 3 months in the freezer.
- Thaw– When you are ready to use your pre-made pie crust, simply remove the dough from the freezer and place in the refrigerator overnight to thaw. You can then roll it out and use for all of the delicious pies and short crust pastry your heart desires.
What to Make with Crisco Pie Dough
If you tried this classic shortening pie crust recipe feel free to leave a comment below! I would love to hear how it went! Or, snap a picture and share it with me on Instagram by tagging @mylifeafterdairy to share all your life after dairy adventures!
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Classic Crisco Pie Crust
Flaky, savory, and easy to make, this simple recipe for Crisco Pie Dough uses just a handful of pantry-staple ingredients to make a delicious pie crust time and time again.
Ingredients
- 1 ½ cups Flour
- ½ teaspoon Salt
- ½ cup Vegetable Shortening I used Crisco
- 4 Tablespoons Ice Water
Instructions
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In a large mixing bowl stir together 1 ½ cups flour and ½ teaspoon salt.
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Cut ½ cup vegetable shortening into 1 inch cubes and add to the flour mixture. Using a pastry blender cut the shortening into the flour until roughly pea sized balls form in the flour.
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Next, add 1 Tablespoon ice water at a time turning the mixture with a rubber spatula.
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After 4 tablespoons of ice water have been added to the mixture knead the dough with your hands quickly to form a disk.
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Wrap with plastic wrap and refrigerate for at least 30 minutes.
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When you are ready to use the pie dough, remove from the refrigerator and roll out on a lightly floured surface or a pastry mat. I typically roll mine out into a 12-inch circle for an 8- or 9-inch pie pan.
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Transfer the dough to a pie pan and either par-bake the crust or fill with your fillings before baking.
Recipe Notes
This simple recipe is adapted from the Classic Crisco Pastry for One recipe.
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