This Crisco pie crust is one of those no-fuss, go-to recipes that I keep coming back to whenever I want something dependable, flaky, and just plain good. It’s tender, easy to handle, and never shrinks on me — even when I’m short on time and patience. If you’ve been nervous about making homemade pie crust, trust me, this version with Crisco is the kind of recipe that makes you feel like you’ve got this.
Why You’ll Love This Crisco Pie Crust
What I really love about this crust is how simple and consistent it is. It bakes up tender and crumbly, not tough or chewy. And unlike butter-based crusts that sometimes puff or shrink if you’re not careful, this one stays put — no surprise gaps or shrunken sides. It’s just three ingredients plus water, which is a lifesaver when you’re not in the mood for anything complicated.
Plus, the flavor is mellow and doesn’t overpower your pie filling. That’s huge if you’re working with something delicate like peaches or cherries. I use it for fruit pies, pumpkin pie, and even savory quiches. It’s kind of my utility crust — works for everything!
My Best Tips for Making a Crisco Pie Crust
Keep that shortening cold, really cold.
I keep a tub of Crisco in my freezer at all times. The great thing is that even frozen, it stays soft enough to scoop and mix — but cold enough to help your dough stay tender and flaky.
Measuring tip:
If you’re using Crisco from a tub (like I do), press it into a dry measuring cup with a spatula. Then just level it off and scoop it out directly into your flour mixture. If you’re using the sticks, it’s even easier.
Go easy when mixing.
It’s tempting to over-mix because the dough comes together so easily, but just mix until everything is holding together. The less you work it, the more delicate your crust will be.
Precision isn’t the goal here.
The beauty of a shortening crust is that it’s more forgiving than butter-based ones. It’s okay if your cubes aren’t perfect or your water isn’t measured to the drop. Just trust your fingers and feel the dough come together.
Ingredients You’ll Need
- All-purpose flour – Good old AP flour works perfectly. You can use pastry flour if you have it, and the crust will be even more delicate.
- Kosher salt – Adds just enough flavor to keep the crust from being bland.
- Crisco shortening – I freeze mine before using. It blends beautifully and gives that signature tenderness.
- Cold water – I like to put ice cubes in a measuring cup of water and stash it in the fridge while I’m mixing everything else.
How to Make Crisco Pie Crust
Step 1: Mix the flour and salt
In a medium bowl, whisk the flour and salt together. Then add your cubed shortening.
Step 2: Cut the shortening in
Use a pastry blender or even your fingertips to cut the shortening into the flour until it resembles coarse crumbs. If you’re using a stand mixer, use the paddle attachment. You don’t want any big chunks — shortening doesn’t melt like butter, so it needs to be fully blended in for the crust to bake up properly.
Step 3: Add the cold water
If you used a mixer, transfer the mixture to a bowl or your counter. Add ice water a tablespoon at a time, tossing the dough gently with a fork or bench scraper after each addition. Stop as soon as the dough holds together when pressed.
Step 4: Form the dough
Divide the dough if needed — one half for a single crust or two-thirds and one-third for a double crust with a top. Flatten each into a disk, wrap in plastic wrap, and chill for at least 30 minutes.
Step 5: Roll it out
Once chilled, roll out your dough to about 1/8-inch thick. For shortening crusts, I find it easier to line the pie dish right away instead of chilling again like I do with butter crusts.
Step 6: Shape your crust
Either place the bottom crust into your pie plate and chill it again if you’re doing a double crust, or roll the edges under and crimp them if it’s a single-crust pie. If you’re doing a lattice top, now’s the time to weave it in — or keep it simple with a full top crust and a few steam slits.
Real-Life Tips from My Kitchen
- I usually double this recipe when I’m batch baking. I freeze the dough disks and just thaw them overnight in the fridge. Makes holiday prep so much easier.
- For blind baking, prick the base with a fork and use pie weights or dry beans. Bake at 375°F until the edges are golden.
- For a crisper base, I sometimes preheat my metal pie dish in the oven before placing the crust. Just be careful when transferring the dough into a hot dish.
Serving Suggestions
This crust pairs beautifully with:
- Fresh fruit pies like cherry, blueberry, or apple
- Cream pies like banana or coconut
- Classic pumpkin or sweet potato pies
- Savory pies like chicken pot pie or quiche
The neutral flavor makes it versatile, so feel free to swap it into any of your favorite recipes.
How to Store Crisco Pie Crust
In the fridge: Wrap tightly in plastic wrap. It’ll last for up to 3 days.
In the freezer: This crust freezes like a dream. Wrap the dough disks in plastic and then foil, or store in a zip-top bag. It’ll stay good for 2–3 months. Thaw overnight in the fridge before rolling.
Crisco Pie Crust
This pie crust made with Crisco is tender, flakey, and incredibly simple. It’s a trusted 3-ingredient recipe used by professional pastry chefs. It won’t shrink during baking or turn out tough.
Ingredients
- 2 ¼ cup all-purpose flour or pastry flour
- 1 teaspoon kosher salt
- 14 tablespoons Crisco vegetable shortening frozen (14 T = ¾ cup + 2 Tbsp)
- ⅓ cup water Ice cold
Instructions
- In a medium bowl, combine flour and salt. Cut the frozen shortening into cubes or scoop it into chunks and add to the flour mixture.
- Use a pastry blender, bench scraper, or stand mixer with the paddle attachment to mix the shortening into the flour until it resembles coarse crumbs. There shouldn’t be any visible shortening.
- Add the ice-cold water one tablespoon at a time, blending with a fork until the dough comes together and is no longer crumbly.
- If you're making two single crust pies, divide the dough in half. For a double crust pie, divide it into two portions with one being about two-thirds of the dough and the other one-third.
- Refrigerate the dough for a minimum of 30 minutes before rolling it out.
- Roll the chilled dough to about 1/8 inch thick and place it into a pie dish. It’s usually easier to line the dish right after rolling instead of chilling first, as is done with all-butter crusts.
- If making a double crust pie, chill the lined dish. Otherwise, fold the edges under and crimp them as desired.
Notes
- Yield is enough for one 9-inch double crust pie or a single crust deep dish pie
- Use frozen Crisco shortening for best texture
- You can add spices or citrus zest for added flavor
- Store unbaked pie crust in the refrigerator up to 3 days or in the freezer for up to 2 months.
- Baked crusts can be kept at room temperature for up to a week or frozen for up to 2 months.
Nutrition Information
Yield
12Serving Size
1Amount Per Serving Calories 282Total Fat 17gSaturated Fat 7gTrans Fat 0gUnsaturated Fat 9gCholesterol 12mgSodium 130mgCarbohydrates 29gFiber 1gSugar 1gProtein 4g
TastyFitnessRecipes.com, occasionally offers nutritional information for recipes contained on this site. This information is provided as a courtesy and is an estimate only. This information comes from online calculators. Although tastyfitnessrecipes.com attempts to provide accurate nutritional information, these figures are only estimates.
FAQs
How long does Crisco pie crust last in the fridge?
Up to 3 days, tightly wrapped. You can even prep it a few days ahead for stress-free baking.
Is pie crust better with Crisco or butter?
It depends on what you’re after. Crisco gives a tender, flaky crust that’s easy to work with and doesn’t shrink. Butter gives more flavor and flakiness but is a bit fussier. I love both for different reasons!
Can I replace butter with shortening in any pie crust recipe?
Yes, in most cases. The texture will be softer and more tender. If you’re after that old-school grandma’s pie texture — shortening is the way to go.
Does Crisco pie crust brown the same as butter?
It doesn’t get quite as golden since there’s no milk solids like butter has. But it still bakes up beautifully, especially if you brush it with a little milk or egg wash.
Let me know how your pie turns out — or if you’ve got a pie crust memory to share, I’d love to hear it. Some of my best ones come from flour-dusted countertops and slightly lopsided lattice tops. That’s what baking at home is all about.
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