There’s something magical about a perfectly flaky pie crust that shatters delicately with each bite – a culinary art that has intimidated home bakers for generations. Enter the Crisco pie crust recipe: tried-and-true that transforms even novice bakers into pastry champions, promising a consistently tender, flaky crust that’s practically guaranteed to impress.
Table of Contents
Why This Recipe Works
The genius of the Crisco pie crust lies in its revolutionary approach to fat distribution. Unlike butter-based crusts, Crisco vegetable shortening creates unparalleled flakiness by creating distinct layers in the dough. America’s Test Kitchen’s extensive baking research confirms that the unique molecular structure of vegetable shortening helps create those coveted, distinct pastry layers that melt in your mouth.
What Makes This Crust Unique
- Consistently flaky texture
- No special techniques required
- Works for sweet and savory pies
- Stable at higher temperatures
- Beginner-friendly method
Recipe Card
Key Details
- Prep Time: 15 minutes
- Chill Time: 30 minutes
- Total Time: 45 minutes
- Yield: One 9-inch double crust
- Servings: 8-10 pie slices
Ingredients
| Ingredient | Amount | Notes |
|---|---|---|
| All-purpose flour | 2½ cups | Spooned and leveled |
| Crisco all-vegetable shortening | 1 cup | Cold, cut into cubes |
| Salt | 1 teaspoon | Fine table salt |
| Ice water | ¼-½ cup | ice-cold water for best results. |
| Vinegar | 1 tablespoon | White or apple cider |
Instructions
- Prepare Ingredients
- Place the measured flour into a large mixing bowl.
- Add salt, whisk to combine
- Cut Crisco into small, ½-inch cubes
- Chill shortening and tools if possible
- Create Crumb Mixture
- Add chilled shortening to flour
- Mix using a pastry blender or your fingertips.
- Blend the shortening into the flour until the texture becomes similar to coarse breadcrumbs.
- Some pea-sized pieces should remain
- Add Liquid
- Mix vinegar with ice water
- Gradually add the liquid to the flour mixture by sprinkling it evenly.
- Stir gently with fork until dough begins to form
- Use just enough liquid to make dough hold together
- Form and Chill
- Divide dough into two equal portions
- Shape into flat disks
- Wrap in plastic
- Chill the dough in the refrigerator for at least 30 minutes before using.
- Rolling and Shaping
- Remove from refrigerator
- Let sit 5-10 minutes to soften slightly
- Roll on lightly floured surface
- Turn the dough frequently while rolling to avoid it sticking to the surface.
- Transfer to pie dish carefully
According to King Arthur Baking’s pastry guide, the key to perfect pie crust is minimal handling and keeping ingredients cold.
Expert Tips & Variations of Crisco pie crust recipe
Insider Techniques
- Temperature Control
- Keep all ingredients extremely cold
- Use ice water
- Chill tools and surface if possible
- Work quickly to prevent warming
- Handling Secrets
- Don’t overwork the dough
- Visible shortening pieces create flakiness
- Handle the dough gently to maintain a tender texture.
Crust Variations
- Herb Crust: Add dried herbs to flour
- Whole Wheat Version: Replace ½ cup flour with whole wheat
- Sweet Crust: Add 1 tablespoon sugar
- Savory Crust: Add black pepper or dried herbs
Troubleshooting
Problem: Tough Crust
Solutions:
- Handle dough minimally
- Use ice-cold ingredients
- Don’t add too much water
- Rest dough before rolling
Problem: Crust Shrinks
Solutions:
- Let dough rest 30 minutes before baking
- Don’t stretch when placing in pan
- Use gentle pressing, not pulling
- Avoid overworking
Problem: Crumbly Dough
Solutions:
- Add water 1 teaspoon at a time
- Ensure shortening is cold
- Use plastic wrap to press together
Serious Eats’ pie crust research emphasizes the importance of technique over exact measurements.
Storage Tips
- Refrigerate: 3-4 days
- Freeze unbaked: 2-3 months
- Wrap tightly in plastic
- Thaw in refrigerator overnight
Frequently Asked Questions
Can I substitute butter for Crisco?
Possible, but expect different texture and flakiness.
How do I prevent a soggy bottom?
Blind bake for fruit or custard pies
Brush bottom with egg white
Use lower oven rack
Is vinegar necessary?
Helps prevent gluten formation, creating tenderness.
Can add chocolate to this recipe ?
Yes, you can add chocolate by replacing 2-4 tablespoons of flour with cocoa powder and optionally adding 1-2 tablespoons of sugar for sweetness. Adjust the liquid slightly to ensure the dough comes together. Perfect for dessert pies!
Your perfect pie crust awaits – flaky, tender, and ready to become the star of your next baking adventure!