My Crisco Pie Crust is a classic recipe that yields a light, flaky, and golden crust, perfect for both sweet and savory pies. Using vegetable shortening like Crisco ensures a tender texture that's easy to work with, making it a favorite among bakers. This versatile crust complements a variety of fillings, from fruity desserts to hearty meat pies.
A few years back, I decided to dip my toe into the world of pie making. One day, I found myself chatting with one of the employees at a local grocery store who gave me great tips about which apples are best in apple pie. This inspired my Apple Pie a La Mode recipe, then she shared her tips which evolved into my pie crust using Crisco. It has never failed me!
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Why You Will Love This Crisco Pie Crust
- Quick and Easy: In just 5 minutes you will have the best dough to bake the perfect pie, and the best part is that it makes enough for 4 portions (4 bottom crust only, or 2 top and 2 bottom).
- Flaky Texture: The light flaky texture will melt in your mouth and accents any filling you bake with this crust.
- Freezes Well: This pie crust keeps in the freezer to grab in a pinch.
Ingredients
Take note of each ingredient listed in the recipe as we provide helpful tips on how to maximize their potential for the most delicious outcome.
See the recipe card below for the exact quantities of each ingredient.
- All-Purpose Flour: Use the brand you are most familiar with.
- Light Brown Sugar: This has a more subtle molasses flavor than dark brown sugar.
- Sea Salt: Salt enhances the flavor of all other ingredients.
- Baking Powder: This is simply for leavening.
- Egg: Acts as a binding agent for your crust.
- White Vinegar: Again, use the brand you are most familiar with.
- Crisco Vegetable Shortening: This is the source of fat for the crust.
For this recipe, you'll want to have on hand a stand mixer with either a dough attachment or paddle attachment, a large bowl and whisk, measuring cups, plastic wrap and a kitchen scale if you want to portion them out with precision!
Substitutions and Variations
This is one recipe we really do not recommend changing too much! But, here are a couple helpful ideas for you to change this Crisco Pie Crust if needed.
- Vegetable Shortening: We only suggest changing this if you cannot get Crisco in your area; any type of vegetable shortening will do. If you wanted to use butter you can, but we have not tested this.
How to Make Pie Crust with Crisco
All you need to do is combine the ingredients and you will be enjoying flaky pie crust in next to no time at all!
Once you have whisked your dry ingredients, crack your egg in a 1 cup measuring cup, then fill with cold water. Add this, plus vinegar into a small bowl. Whisk just to break up the egg, then set aside. In a stand mixer bowl add vegetable shortening, and slowly add both wet and dry ingredients while mixing on low with the paddle attachment or dough hook. Mix for 60 seconds. Lightly flour a working surface and knead just until smooth and not sticky. Divide dough into 4 equal balls and tightly cover in plastic wrap. Chill for an hour or freeze for later use.
When you are ready to use your pie crust, roll out to ⅛” thick and place in your baking dish. Cut the edges off, leaving about ¾ - 1” overhang for crimping edges. Use as needed or par bake crust with parchment paper and pie weights (or dried beans), at 425F for 15 minutes. Your crust is now ready for the filling to be added, and to be baked.
Hint: Chill the dough for at least 60 minutes, cool dough (almost room temperature) is much easier to work with than warm dough. A warm dough can stretch to thin and a cold dough can crack.
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How to Store Homemade Pie Crust
This pie crust isn't just perfect for apple pie. Here are some ways you can make it ahead, store it, and have it ready at a moments notice.
- Refrigerator: Wrap tightly in plastic wrap and use within 1 week, or pop it into the freezer. Take it out of the fridge for at least 1 hour before starting to roll it out.
- Freezer: We suggest wrapping tightly in plastic wrap and place in a freezer bag for maximum freshness and they can last up to 3 months. Again, allow them to come to room temperature before use.
- Make Ahead: We always have at least 2 of these in the fridge or freezer just in case!
What to Make with Crisco Pie Crust
- Dessert Pies: Whether it is for fresh fruit, jam, chocolate or custards, this crust works great. Our Pumpkin Pie using Sweetened Condensed Milk and Pecan Pie are one our most popular!
- Meat Pies: We probably use this recipe twice a month to make a savory turkey or chicken pot pie, but the options are endless. Try my Dad's Leftover Turkey Pot Pie recipe if you're in for a special treat.
- Quiche: Some people only think of pie crust with desserts, but quiches are a great alternative way to use this crust! Enjoy our Spinach Ham Quiche Lorraine or Spinach and Bacon Quiche with this recipe to enjoy any time of the day.
- Hand Pies: Who doesn't love a pie that fits in your hand!?
Top Tip
When you find a recipe that works it is best to stick with it and not reinvent the wheel!
FAQ
Depending on the pie you are making you will want to pre-bake the crust to ensure it is properly cooked. We recommend prebaking when making a no bake (for longer), quiche, cream or pudding filled pie, or if you prefer a very crispy crust.
While we don’t recommend it for maximum flavor, you can make this recipe with butter. Butter tends to spread more with baking so keep in mind you may want to chill the dough longer.
The secret is in the title! Using the Crisco Vegetable Shortening is the easiest secret to getting flaky crust. Par baking your crust helps to give you a flaky final result as well!
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Crisco Pie Crust Recipe
Equipment
- Stand Mixer
- Plastic Wrap
- Rolling Pin
- Large Mixing Bowl
- Whisk
- Measuring Cups and Spoons
- Plastic Wrap
- Kitchen Scale
Ingredients
- 656.25 grams all-purpose flour approx. 5 ¼ cups
- 12.5 grams light brown sugar approx. 1 tablespoon
- 1 teaspoon sea salt
- 1 teaspoon baking powder
- 1 large egg see instructions
- 1 tablespoon white vinegar
- 1 pound Crisco vegetable shortening
Instructions
- In a large bowl whisk together all-purpose flour, light brown sugar, salt and baking powder. Set aside.
- Crack egg in a 1 cup measuring cup, then fill with cold water. Add this, plus vinegar into a small bowl. Whisk just to break up the egg, then set aside.
- In a stand mixer bowl add vegetable shortening, and slowly add both wet and dry ingredients while mixing on low with the paddle attachment or dough hook.
- Mix for 60 seconds.
- Lightly flour a working surface and knead just until smooth and not sticky.
- Divide dough into 4 equal balls and tightly cover in plastic wrap. Chill for an hour or freeze for later use.
- When you are ready to use your pie crust, roll out to ⅛” thick and place in your baking dish. Cut the edges off, leaving about ¾ - 1” overhang for crimping edges.
- Use as needed or par bake crust with parchment paper and pie weights (or dried beans), at 425F for 15 minutes. Your crust is now ready for the filling to be added, and to be baked.
Notes
- If you cannot find Crisco in your area, we recommend substituting vegetable shortening for best results.
- Don't skip chilling your dough for 60 minutes prior to using it. Not only is cool dough easier to work with, but this helps to create its light and flaky texture.
- Depending on the pie you are making you will want to pre-bake the crust to ensure it is properly cooked. We recommend pre-baking when making a no-bake pie, quiche, cream or pudding filled pie — essentially any filling that has a custard or cream base. Use beans or pie weights when pre-baking.
Nutrition
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Eva Filer says
I made this recipe probably 4-5 times a year. It is great to have the extras in the fridge or freezer if I do not need them right away. So light and flaky, and great for so many different dessert or meat pies!
Kelly says
I always shied away from making pie crust but this recpie is so easy to make and it came out perfect!
Eva Filer says
Thanks for making our pie crust recipe! It really is easier than you think.