Crisco Pie Crust Recipe

5 from 2 votes

This Crisco Pie Crust Recipe bakes up tender and flaky with rich flavor. A reliable base for pies with all your favorite fillings.

Prep Time5

Chill Time1

Total Time1 5

Course: Desserts, Homemade Staples

Cuisine: American

Keyword: Breakfast, Dessert Pie, Desserts, Homemade Staples, Mains, Meat Pie, Pie Crust

Servings: 9" Pie Crusts

Calories: 1631kcal

Author: Eva Filer

Get Recipe Ingredients

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.

Chill the Dough: Chill the dough for at least 60 minutes as cool dough is easier to roll. Warm dough stretches too thin and cold dough tends to crack.
Cold Ingredients: Use cold water and shortening to keep the dough tender and prevent melting.
Don’t Overwork: Over-mixing creates tough dough, so stop as soon as it comes together.
Rest the Dough: Chilling helps relax the gluten and makes rolling easier.
Rolling Technique: Lightly flour your surface and rolling pin to avoid sticking.
Pie Weights: When blind baking, line the crust with parchment and fill with pie weights or beans to prevent bubbling.

Nutritional information is for each “pie crust” when making this as written for 4. When baking, this would change depending on how many slices you consume.