Perfect Crisco Pie Crust from Scratch
Flaky, tender, and fail-proof—this Crisco pie crust recipe is your go-to base for both sweet and savory pies. With proper chilling and easy-to-follow steps, you'll master homemade pie crust like a pro.
Equipment
- 1 Pastry blender Or use a fork or butter knife
- 1 Measuring Cups For flour and shortening
- 1 Mixing Bowl Large enough for combining ingredients
- 1 Rolling Pin Lightly floured
- 1 Plastic wrap For chilling dough
- 1 Pie plate 9-inch or deep dish
- 1 Knife or spatula For measuring and trimming
Ingredients
- 2 1/2 cups All-purpose flour Spoon and level, not scooped
- 1 tsp Salt
- 1 tbsp Sugar Optional, omit for savory pies
- 1 cup Crisco shortening Chilled, cold from fridge
- 6–8 tbsp Ice water Add gradually until dough comes together
Instructions
- Chill Everything
- Mix Dry Ingredients
- Cut in Shortening
- Add Water Gradually
- Form into Disks
- Roll Out
- Transfer and Shape
- Bake
Notes
The key to a perfect Crisco pie crust is temperature control. Always keep your ingredients as cold as possible—this is what creates those beautiful, flaky layers. If the shortening or flour warms up during prep, refrigerate it for a few minutes before continuing. Use light handling, avoid over-mixing, and let the dough rest in the fridge so the gluten relaxes, making it easier to roll and less prone to shrinking in the oven.
When rolling out the dough, use wax paper or parchment to prevent sticking without over-flouring. And don’t skip the chilling step—it’s essential for maintaining the crust's shape and flakiness during baking. This recipe can be used for sweet pies, savory quiches, or pot pies—just skip the sugar for savory applications. For storage, wrap dough tightly and freeze for up to 6 months. Let thaw in the fridge before using. Whether you’re a seasoned baker or a pie-making newbie, this Crisco crust method guarantees a flaky, buttery base every time.