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Classic Crisco Pie Crust

A close up of the crisco pie dough in a pie pan before baking.
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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

Scale
  • 1 ½ cups Flour
  • ½ teaspoon Salt
  • ½ cup Vegetable Shortening (I used Crisco)
  • 4 Tablespoons Ice Water

Instructions

  1. In a large mixing bowl stir together 1 ½ cups flour and ½ teaspoon salt.
  2. 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.
  3. Next, add 1 Tablespoon ice water at a time turning the mixture with a rubber spatula.
  4. After 4 tablespoons of ice water have been added to the mixture knead the dough with your hands quickly to form a disk.
  5. Wrap with plastic wrap and refrigerate for at least 30 minutes.
  6. 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.
  7. Transfer the dough to a pie pan and either par-bake the crust or fill with your fillings before baking.

Notes

This simple recipe is adapted from the Classic Crisco Pastry for One recipe.

Find it online: https://mylifeafterdairy.com/classic-crisco-pie-crust/