Pie Crust Recipe Crisco: The Flakiest Crust You’ll Ever Make

Is there anything more comforting than a homemade pie? The aroma wafting from the oven, the anticipation of that first bite… it’s pure bliss. But let’s be honest, for many home bakers, the pie crust is the Mount Everest of baking. It can be intimidating, finicky, and often leads to frustrating results. Fear not! This Crisco pie crust recipe is your secret weapon to achieving a perfectly flaky, tender, and golden-brown crust every single time. We’re going to break it down step-by-step, offering tips and tricks along the way, so you can confidently conquer your pie crust anxieties and bake a pie that will impress everyone.

Why This Recipe Works

This recipe relies on the magic of Crisco shortening to create a truly exceptional pie crust. Here’s why Crisco is key:

• Fat is Flavor (and Flakiness!): Fat is essential for creating those desirable layers of flakiness. Crisco, being a solid fat at room temperature, doesn’t melt as quickly as butter during the mixing process. This allows it to create pockets of fat between the flour layers, which then evaporate during baking, leaving behind air pockets and a flaky texture.
• Consistent Results: Crisco is a very stable and consistent product. This means you can rely on it to perform the same way every time you bake, leading to predictable and reliable results.
• Tender Crust: The fat in Crisco also inhibits gluten development, resulting in a more tender and less tough crust. Over-mixing the dough develops gluten, leading to a chewy crust, and Crisco helps prevent this.
• Easy to Work With: Crisco is generally easier to work with than butter, especially for beginners. It’s less prone to melting quickly, making it easier to handle and roll out.

Ingredients

• 2 ½ cups all-purpose flour, plus more for dusting
• 1 teaspoon salt
• 1 cup Crisco shortening, chilled and cut into ½-inch cubes
• 6-8 tablespoons ice water

Instructions

1. Combine Dry Ingredients: In a large bowl, whisk together the flour and salt. This ensures the salt is evenly distributed throughout the flour, which is important for flavor and gluten development.
2. Cut in the Crisco: Add the chilled Crisco cubes to the flour mixture. Using a pastry blender or your fingertips (work quickly!), cut the Crisco into the flour until the mixture resembles coarse crumbs. You should still see small pieces of Crisco throughout the mixture. This is crucial for creating those flaky layers. The size of the Crisco pieces is key – think pea-sized to slightly larger.
3. Add Ice Water: Gradually add the ice water, one tablespoon at a time, mixing gently after each addition. The amount of water needed will vary depending on the humidity and the flour. The goal is to add just enough water to bring the dough together. Don’t overmix!
4. Form the Dough: Once the dough starts to come together, gently press it into a ball. Divide the dough in half, flatten each half into a disc, wrap tightly in plastic wrap, and refrigerate for at least 30 minutes (or up to 2 days). This chilling period allows the gluten to relax and the Crisco to solidify, making the dough easier to roll out.
5. Roll Out the Dough: On a lightly floured surface, roll out one disc of dough into a circle about 12 inches in diameter (for a 9-inch pie plate). Rotate the dough as you roll to ensure an even circle and prevent sticking. If the dough starts to stick, add a little more flour to the surface and the rolling pin.
6. Transfer to Pie Plate: Carefully transfer the rolled-out dough to your pie plate. Gently press the dough into the bottom and up the sides of the plate.
7. Trim and Crimp the Edges: Trim any excess dough hanging over the edge of the pie plate. Crimp the edges of the crust using a fork or your fingers to create a decorative border. This will also help prevent the crust from shrinking during baking.
8. Pre-Bake (if needed): If your recipe calls for a pre-baked crust (blind baking), prick the bottom of the crust several times with a fork to prevent it from puffing up. Line the crust with parchment paper and fill it with pie weights or dried beans. Bake in a preheated oven at 375°F (190°C) for 15-20 minutes, or until the edges are lightly golden brown. Remove the parchment paper and weights and bake for another 5-10 minutes, or until the bottom of the crust is golden brown.
9. Fill and Bake: Fill the pie crust with your desired filling and bake according to your pie filling recipe instructions.

Tips for Success

• Keep Everything Cold: This is the most important tip! Use ice water, chill the Crisco, and even chill your mixing bowl if possible. Cold ingredients prevent the Crisco from melting too quickly, which is crucial for creating flaky layers.
• Don’t Overmix: Overmixing develops gluten, which leads to a tough crust. Mix the dough just until it comes together.
• Let the Dough Rest: The chilling period is essential. It allows the gluten to relax and the Crisco to solidify, making the dough easier to roll out.
• Work Quickly: The longer you handle the dough, the warmer it will become, and the more likely the Crisco is to melt. Work quickly and efficiently.
• Use a Pastry Blender: While you can use your fingertips, a pastry blender makes the process of cutting in the Crisco much easier and more efficient.
• Flour Your Surface Lightly: Use just enough flour to prevent the dough from sticking. Too much flour can dry out the dough and make it tough.
• Roll From the Center Out: When rolling out the dough, start from the center and roll outwards, rotating the dough as you go. This will help create an even circle.

Storage Instructions

Unbaked Pie Crust: Unbaked pie crust can be stored in the refrigerator for up to 2 days or in the freezer for up to 2 months. Wrap the dough tightly in plastic wrap before storing.

Baked Pie Crust: Baked pie crust can be stored at room temperature for up to 2 days or in the refrigerator for up to 4 days. Cover the crust loosely to prevent it from drying out.

FAQ

Can I use butter instead of Crisco? While butter can be used, it requires more attention to temperature control and can be more challenging to work with. Butter also has a higher water content, which can affect the flakiness of the crust. If using butter, ensure it is very cold and cut into small cubes. You may also want to use a combination of butter and Crisco for the best of both worlds – flavor from the butter and flakiness from the Crisco.

Why is my crust tough? A tough crust is usually caused by overmixing the dough, which develops too much gluten. Avoid overmixing and use cold ingredients.

Why is my crust shrinking? A shrinking crust is often caused by not allowing the dough to rest long enough or by stretching the dough too much when placing it in the pie plate. Make sure to chill the dough for at least 30 minutes and gently press it into the pie plate, avoiding stretching.

Can I make this recipe ahead of time? Absolutely! This pie crust recipe is perfect for making ahead of time. The dough can be stored in the refrigerator for up to 2 days or in the freezer for up to 2 months.

Conclusion

With this Crisco pie crust recipe and these helpful tips, you’re well on your way to baking the flakiest, most delicious pie crust you’ve ever made. Don’t be intimidated – embrace the process, have fun, and enjoy the satisfaction of creating a homemade pie from scratch. Happy baking!