Master the art of pie-making with this original Crisco pie crust recipe. Known for its perfect flakiness and tender texture, this crust is a timeless favorite that complements any filling. Whether you’re baking a sweet dessert pie or a savory quiche, this versatile crust will elevate your baking to new heights. Ready to create a pie crust that’s as good as grandma’s?
Ingredients:
- 2 cups all-purpose flour
- 1 teaspoon salt
- 3/4 cup Crisco shortening, chilled
- 5-7 tablespoons ice water
Directions:
- Prepare the dry ingredients: In a large mixing bowl, combine the all-purpose flour and salt.
- Cut in the shortening: Add the chilled Crisco shortening to the flour mixture. Using a pastry cutter or your fingers, cut the shortening into the flour until the mixture resembles coarse crumbs.
- Add the ice water: Gradually add the ice water, 1 tablespoon at a time, mixing gently with a fork until the dough begins to come together. The dough should be moist enough to hold together but not sticky.
- Form the dough: Divide the dough in half, shape each half into a disc, and wrap in plastic wrap. Refrigerate for at least 30 minutes before rolling out.
- Roll out the dough: On a lightly floured surface, roll out one disc of dough to fit a 9-inch pie dish, leaving about 1 inch of overhang. Transfer the dough to the pie dish and trim any excess. Roll out the second disc of dough for the top crust, if your recipe calls for it.
- Prepare the crust for baking: If making a single-crust pie, fold the overhang under and crimp the edges. For a double-crust pie, add your filling, cover with the top crust, trim the excess dough, and crimp the edges to seal. Cut a few small slits in the top crust to allow steam to escape.
- Bake as directed: Follow the baking instructions for your specific pie recipe, typically preheating the oven to 425°F (220°C) and baking until the crust is golden brown and the filling is bubbly.
Conclusion and Tips: This original Crisco pie crust recipe is a go-to for creating perfectly flaky and tender pies every time. For added flavor, try mixing in a teaspoon of sugar for sweet pies or a pinch of herbs for savory pies. Always keep the shortening and water very cold to ensure the flakiest crust. We’d love to hear how this classic recipe becomes a staple in your baking!
Do you have a special twist on this Crisco pie crust? Share your tips and variations in the comments below. Let’s bake the perfect pie together!