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Classic Crisco Pie Crust

classic-crisco-pie-crust-p62nq5wh4ur4kiw51mcwjijjaiexawd94xsyqykr9s

Prep Time: 15 Minutes + chilling

Cook Time: n/a

Total Time: 15 minutes + chilling

Yield: 1-2 pie crusts

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A classic pie crust with instructions for par-baking and complete baking.

Ingredients

Single-Crust

  • 1 1/2 C. all-purpose flour
  • 1/2 tsp. salt
  • 1/2 C. cold Crisco® All-Vegetable Shortening
  • 3 to 6 Tbsp. ice cold water

Double-Crust

  • 2 C. all-purpose flour
  • 3/4 tsp. salt
  • 3/4 C. cold Crisco® All-Vegetable Shortening
  • 4 to 8 Tbsp. ice cold water

Deep-Dish Double-Crust 

  • 2 1/2 C. all-purpose flour
  • 1 tsp. salt
  • 1 C. cold Crisco® All-Vegetable Shortening
  • 6 to 10 Tbsp. ice cold water

Directions

  1. Preheat oven to 425°F.
  2. Stir flour and salt in large bowl until blended. Cut shortening into flour mixture using pastry blender or fork until shortening pieces are the size of peas. Gradually add just enough water, 1 tablespoon at a time, stirring with fork just until dough holds together and forms a smooth ball.
  3. Shape dough into a ball for single pie crust. Divide dough in half and shape into two balls for double crust pie. Flatten into 1/2-inch thick disk(s). Wrap disk(s) in plastic wrap. Chill 30 minutes or up to 2 days.
  4. Roll dough on lightly floured surface, rolling from center outward. For 9-inch pie plate, roll into an 11-inch circle. For 9 1/2-inch deep-dish pie plate, roll into a 12-inch circle. Transfer dough to pie plate.

 

For single-crust pie

  1. Fold edge under and press to form a standing rim. Flute edge as desired. Chill until ready to use.

 

For double-crust pie

  1. Roll disk for bottom crust, trimming edges of dough even with outer edge of pie plate. Fill unbaked pie crust according to recipe directions. Roll out remaining dough disk. Place dough over filled pie crust. Trim edges of dough leaving a 3/4-inch overhang. Fold top edge under bottom crust. Press edges together to seal. Flute edges as desired. Cut several 1/2-inch slits in top crust to vent steam. Bake according to specific recipe directions.

 

Par-Bake Method 1

This method is quick and easy but your crust may “shrink.”

  1.  Thoroughly prick bottom and sides of unbaked pie crust with fork. Bake at 350°F on lowest rack in oven 10-15 minutes or until golden brown. Cool completely on wire rack before filling.

 

Par-Bake Method 2

  1. Line pie dough with parchment paper or foil and fill with pie weights (can use dried beans, uncooked rice, or granulated sugar as a weight as well).
  2. Bake at 425°F for 18-20 minutes. Remove crust from oven and allow to cool for a couple of minutes. Remove the pie weights/parchment. If dough still looks wet, turn oven down to 350°F  and bake an additional 3-5 minutes.

 

Fully Baked Pie Crust

  1. Follow instructions for par-baking then brush edges of crust with egg wash or milk and bake at 350°F for 10-20 minutes.

 

Tips

Pie dough can be made in advance and frozen for up to six months. Pat the dough out into a flattened disc, wrap with plastic wrap, and place in an airtight container or storage bag. Allow to thaw in the refrigerator before using.

Classic Crisco Pie Crust

classic-crisco-pie-crust-p62nq5wh4ur4kiw51mcwjijjaiexawd94xsyqykr9s

Prep Time: 15 Minutes + chilling

Cook Time: n/a

Total Time: 15 minutes + chilling

Yield: 1-2 pie crusts

Ingredients

Single-Crust

  • 1 1/2 C. all-purpose flour
  • 1/2 tsp. salt
  • 1/2 C. cold Crisco® All-Vegetable Shortening
  • 3 to 6 Tbsp. ice cold water

Double-Crust

  • 2 C. all-purpose flour
  • 3/4 tsp. salt
  • 3/4 C. cold Crisco® All-Vegetable Shortening
  • 4 to 8 Tbsp. ice cold water

Deep-Dish Double-Crust 

  • 2 1/2 C. all-purpose flour
  • 1 tsp. salt
  • 1 C. cold Crisco® All-Vegetable Shortening
  • 6 to 10 Tbsp. ice cold water

Directions

  1. Preheat oven to 425°F.
  2. Stir flour and salt in large bowl until blended. Cut shortening into flour mixture using pastry blender or fork until shortening pieces are the size of peas. Gradually add just enough water, 1 tablespoon at a time, stirring with fork just until dough holds together and forms a smooth ball.
  3. Shape dough into a ball for single pie crust. Divide dough in half and shape into two balls for double crust pie. Flatten into 1/2-inch thick disk(s). Wrap disk(s) in plastic wrap. Chill 30 minutes or up to 2 days.
  4. Roll dough on lightly floured surface, rolling from center outward. For 9-inch pie plate, roll into an 11-inch circle. For 9 1/2-inch deep-dish pie plate, roll into a 12-inch circle. Transfer dough to pie plate.

 

For single-crust pie

  1. Fold edge under and press to form a standing rim. Flute edge as desired. Chill until ready to use.

 

For double-crust pie

  1. Roll disk for bottom crust, trimming edges of dough even with outer edge of pie plate. Fill unbaked pie crust according to recipe directions. Roll out remaining dough disk. Place dough over filled pie crust. Trim edges of dough leaving a 3/4-inch overhang. Fold top edge under bottom crust. Press edges together to seal. Flute edges as desired. Cut several 1/2-inch slits in top crust to vent steam. Bake according to specific recipe directions.

 

Par-Bake Method 1

This method is quick and easy but your crust may “shrink.”

  1.  Thoroughly prick bottom and sides of unbaked pie crust with fork. Bake at 350°F on lowest rack in oven 10-15 minutes or until golden brown. Cool completely on wire rack before filling.

 

Par-Bake Method 2

  1. Line pie dough with parchment paper or foil and fill with pie weights (can use dried beans, uncooked rice, or granulated sugar as a weight as well).
  2. Bake at 425°F for 18-20 minutes. Remove crust from oven and allow to cool for a couple of minutes. Remove the pie weights/parchment. If dough still looks wet, turn oven down to 350°F  and bake an additional 3-5 minutes.

 

Fully Baked Pie Crust

  1. Follow instructions for par-baking then brush edges of crust with egg wash or milk and bake at 350°F for 10-20 minutes.

 

Tips

Pie dough can be made in advance and frozen for up to six months. Pat the dough out into a flattened disc, wrap with plastic wrap, and place in an airtight container or storage bag. Allow to thaw in the refrigerator before using.

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