Crisco Pie Crust
This Crisco Pie Crust Recipe is tender, flakey and easy!A professional pastry chef’s foolproof 3 ingredient pie crust recipe! It won’t shrink or be tough!
Servings: 12 Slices
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 mix flour and salt. Cut frozen shortening into cubes or spoon into chunks, and add to flour mixture.
- Cut the shortening into the flour with a pastry blender, bench scraper or in the bowl of a stand mixer fitted with the paddle attachment until the mixture resembles coarse crumbs. There will be no visible shortening.
- Add cold water 1 tablespoon at a time and blend with a fork until the dough just holds together and is no longer crumbly.
- If you are making two single crust pies, split the dough in half. For double crust pies I like to split the dough 2/3 and 1/3. Refrigerate the dough for at least 30 minutes before rolling.
- Roll the chilled dough to 1/8th inch and line a pie dish. I find it easier to line immediately rather than chilling as I do with all-butter crusts.
- Either chill the lined pie tin if making a double crust pie or roll under the edges and crimp decoratively.
Notes
Yield: Enough for 1, 9-inch Double Crust Pie, or single crust deep dish pie
Technique – Use frozen Crisco shortening for the most tender crust.
Variations – Add spices or citrus zest for an easy flavor variation.
Storage – Store prepared, unbaked pie crust in the refrigerator for up to 3 days or in the freezer for up to 2 months. Store baked pie crust at room temperature for up to a week or frozen for up to 2 months.
Nutrition
Calories: 217kcal | Carbohydrates: 18g | Protein: 2g | Fat: 15g | Saturated Fat: 4g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 6g | Trans Fat: 2g | Sodium: 195mg | Potassium: 25mg | Fiber: 1g | Sugar: 0.1g | Calcium: 4mg | Iron: 1mg