Classic CRISCO® Pie Crust

Classic CRISCO® Pie Crust

37

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

Ingredients

{{adjustedServings}} servings 279 cals
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Original recipe yields 8 servings

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Nutrition

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  • 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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Directions

  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.
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Reviews

37
  1. 40 Ratings

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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 ...