Crisco Pie Crust Recipe
Crisco Pie Crust Recipe
Table of Contents
Crisco Pie Crust Recipe
This Crisco pie crust recipe is a classic and simple method to make a perfectly flaky and buttery crust for all your favorite pies. Whether you’re baking a traditional apple pie, a savory quiche, or a cream filled pie, this Crisco based pie crust delivers a light, flaky texture that will complement any filling. Using Crisco (vegetable shortening) in the dough creates a tender and flaky crust without the hassle of butter. Learn how to master the art of pie crust with this foolproof recipe.
Description
Making a perfect pie crust recipe can be intimidating for some, but with this Crisco pie crust recipe, it becomes easy and accessible for bakers of all skill levels. Crisco shortening is the key ingredient in this recipe, as it contributes to a flaky, melt in your mouth texture that is simply unbeatable. Whether you are preparing a dessert pie or a savory option, this crust will hold up beautifully, keeping its integrity even after baking.
This recipe for Crisco pie crust is straightforward and requires minimal ingredients. You’ll need Crisco shortening, all-purpose flour, salt, and ice water. That’s it. No need for fancy ingredients or complicated methods. The secret to a perfectly flaky pie crust is keeping the dough cold and handling it as little as possible, which is exactly what this Crisco pie crust recipe ensures.
Crisco shortening gives the crust its desirable texture by preventing the formation of gluten, which leads to tenderness. The high fat content also helps create a rich, buttery flavor without the need for butter. When baked, the crust turns golden brown and crispy, creating the perfect vessel for your pie filling.
This Crisco pie crust recipe is versatile and can be used for both sweet and savory pies. Use it as the base for a classic fruit pie, such as apple or cherry, or for a creamy custard pie, like a classic pumpkin pie or chocolate cream pie. It can also be used for savory pies, such as chicken pot pie or quiche. The possibilities are endless with this simple, reliable pie crust.
In addition to its simplicity and versatility, the Crisco pie crust recipe is also ideal for beginners. It eliminates the need for careful temperature management that butter based pie crusts require. Even if you’re new to pie baking, this recipe ensures a beautiful, delicious crust every time.
Ingredients
- 2 ½ cups all-purpose flour
- 1 tsp salt
- 1 cup Crisco vegetable shortening (chilled)
- 5-7 tbsp ice cold water
Instructions
- Prepare the Dry Ingredients:
- In a large mixing bowl, combine the flour and salt. Stir them together to evenly distribute the salt throughout the flour.
- Cut in the Crisco:
- Add the chilled Crisco shortening to the flour mixture. Use a pastry cutter, fork, or your hands to cut the shortening into the flour until the mixture resembles coarse crumbs with pea sized pieces of shortening.
- Add Ice Water:
- Gradually add 5 tablespoons of ice cold water, one tablespoon at a time, to the mixture. Stir gently after each addition. If the dough appears too dry and does not come together, add an additional tablespoon of water until the dough forms.
- Form the Dough:
- Once the dough comes together, turn it out onto a lightly floured surface. Gently knead the dough a few times until smooth, but be careful not to overwork it. Flatten it into a disk.
- Chill the Dough:
- Wrap the dough disk in plastic wrap and refrigerate for at least 30 minutes. Chilling the dough helps keep the Crisco cold, ensuring a flaky crust.
- Roll Out the Dough:
- After chilling, remove the dough from the refrigerator. On a lightly floured surface, roll it out into a circle about 12 inches in diameter. Transfer the dough to a 9-inch pie dish by folding it over the rolling pin and unrolling it into the pan.
- Trim and Crimp the Edges:
- Trim any excess dough, leaving about 1 inch around the edges. Fold the edges of the dough over and crimp with your fingers or a fork to create a decorative border.
- Pre-bake or Bake with Filling:
- If you are baking the pie crust blind (without filling), preheat the oven to 375°F (190°C). Line the crust with parchment paper, and add pie weights or dried beans to keep the crust from puffing up. Bake for 15-20 minutes or until golden. If you are baking the crust with a filling, follow your pie’s specific baking instructions.
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Crisco Pie Crust Recipe
Ingredients
- 2 ½ cups all-purpose flour
- 1 tsp salt
- 1 cup Crisco vegetable shortening chilled
- 5-7 tbsp ice cold water
Instructions
- Prepare the Dry Ingredients:
- In a large mixing bowl, combine the flour and salt. Stir them together to evenly distribute the salt throughout the flour.
- Cut in the Crisco:
- Add the chilled Crisco shortening to the flour mixture. Use a pastry cutter, fork, or your hands to cut the shortening into the flour until the mixture resembles coarse crumbs with pea sized pieces of shortening.
- Add Ice Water:
- Gradually add 5 tablespoons of ice cold water, one tablespoon at a time, to the mixture. Stir gently after each addition. If the dough appears too dry and does not come together, add an additional tablespoon of water until the dough forms.
- Form the Dough:
- Once the dough comes together, turn it out onto a lightly floured surface. Gently knead the dough a few times until smooth, but be careful not to overwork it. Flatten it into a disk.
- Chill the Dough:
- Wrap the dough disk in plastic wrap and refrigerate for at least 30 minutes. Chilling the dough helps keep the Crisco cold, ensuring a flaky crust.
- Roll Out the Dough:
- After chilling, remove the dough from the refrigerator. On a lightly floured surface, roll it out into a circle about 12 inches in diameter. Transfer the dough to a 9-inch pie dish by folding it over the rolling pin and unrolling it into the pan.
- Trim and Crimp the Edges:
- Trim any excess dough, leaving about 1 inch around the edges. Fold the edges of the dough over and crimp with your fingers or a fork to create a decorative border.
- Pre bake or Bake with Filling:
- If you are baking the pie crust blind (without filling), preheat the oven to 375°F (190°C). Line the crust with parchment paper, and add pie weights or dried beans to keep the crust from puffing up. Bake for 15-20 minutes or until golden. If you are baking the crust with a filling, follow your pie’s specific baking instructions.
Notes
- Chill the Ingredients: Keeping the Crisco and water cold helps create a flaky crust. If the dough starts to warm up, return it to the fridge to keep the fat solid.
- Use Ice Cold Water: Ice water helps prevent the shortening from melting before it’s worked into the dough, ensuring the flaky texture of the crust.
- Make ahead Tip: This crust can be made ahead of time. Simply wrap the dough in plastic wrap and store it in the refrigerator for up to 2 days or freeze for up to 3 months.
- For a Sweet Pie: If you’re making a sweet pie, you can add a tablespoon of sugar to the flour mixture for a slightly sweeter crust.
