Classic CRISCO® Pie Crust

Classic CRISCO® Pie Crust

37

"For a crust that will satisfy even the most picky pie aficionado, follow this recipe."
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Ingredients

servings 279 cals
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Original recipe yields 8 servings

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Nutrition

  • Calories:
  • 279 kcal
  • 14%
  • Fat:
  • 18.3 g
  • 28%
  • Carbs:
  • 23.8g
  • 8%
  • Protein:
  • 3.2 g
  • 6%
  • Cholesterol:
  • 0 mg
  • 0%
  • Sodium:
  • 292 mg
  • 12%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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Directions

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  1. Spoon flour into measuring cup and level. Mix flour and salt in medium bowl. Cut in CRISCO(R) All-Vegetable Shortening or CRISCO(R) Stick using pastry blender (or 2 knives) until all flour is blended in to form pea-size chunks. Sprinkle with water, one tablespoon at a time. Toss lightly with fork until dough will form ball.
  2. Divide dough in half. Press between hands to form two 5 to 6-inch pancakes. Flour dough lightly. Peel off top sheet for bottom crust. Transfer bottom crust to pie plate. Remove other sheet and press pastry to fit. Trim edge even with pie plate.
  3. Add desired filling to unbaked pie crust. Remove top sheet from top crust. Lift top crust onto filled pie. Remove other sheet. Trim to 1/2-inch beyond edge of pie plate. Fold top edge under bottom crust. Flute. Cut slits in top crust to allow steam to escape. Bake according to specific recipe instructions.

Reviews

37
  1. 40 Ratings

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Most helpful positive review

I've used this recipe for many years. The dry crumbly dough problem is easily solved by adding additional water, a teaspoon or so at a time. The type of flour used, as well as the method used ...

Most helpful critical review

Crisco's pastry has been my "go to" recipe for years. So, I just looked this up as a reminder of the ingredients & amounts since I'm traveling & don't have my cookbook with me. That being said, ...

I've used this recipe for many years. The dry crumbly dough problem is easily solved by adding additional water, a teaspoon or so at a time. The type of flour used, as well as the method used ...

I've been making piecrusts for a LONG time and this is the best one I've ever made. Makes a perfect deepdish 9" crust.

Easy, and pretty good pie crust. I halved the recipe and went from there. For people who believe there is too little water; just be aware that since flour absorbs humidity, sometimes you need ...

Crisco's pastry has been my "go to" recipe for years. So, I just looked this up as a reminder of the ingredients & amounts since I'm traveling & don't have my cookbook with me. That being said, ...

My FIRST homemade piecrust! It was my first Thanksgiving as a married lady and I thought I'd make everything from scratch (figured it would make for good stories down the road, haha) Everyone ...

This is wonderful! I've been using this Crisco recipe for many, many years & am not disappointed. It makes a flaky crust that is very easy. I keep my Crisco in the refrigerator (other shorten...

Impossible to work with. I agree that it is a waste of good ingredients.

I have been using this recipe for over 25 years and makes the BEST pie crust ever, as with everything you have to practice to make good pie crust. People who say is waste of good ingredients pro...

It was very hard to work with. It was dry and crumbly.It was a waste if time & ingredients.