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Homemade Crisco pie crust with hand-crimped edges, a flaky texture, and slight imperfections, sitting in a glass pie dish. Lightly dusted with flour for an authentic, homemade look.

Simple Crisco Pie Crust Recipe

A foolproof, flaky, and tender Crisco pie crust recipe that requires no chilling and delivers bakery-quality results every time.
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Prep Time 14 minutes
Cook Time 10 minutes
Rest Time 30 minutes
Total Time 46 minutes
Servings: 8
Course: Baking, Dessert
Cuisine: American, Classic
Calories: 180
Ingredients Equipment Method

Ingredients
  

  • 1 ¼ cups All-purpose flour Unbleached for best results
  • ½ teaspoon Salt Fine sea salt preferred
  • ½ cup Crisco shortening Regular or butter-flavored
  • 3-5 tablespoons Ice wate Add gradually

Equipment

  • 1 Rolling Pin For rolling the dough evenly
  • 1 Pastry blender To cut Crisco into the flour
  • 1 Mixing bowl Large enough to mix ingredients easily
  • 1 Measuring cups For dry ingredients and water
  • 1 Measuring spoons For salt and optional sugar
  • 1 Plastic wrap For resting or storing dough
  • 1 Pie plate 9-inch size recommended
  • 1 Sharp knife To trim excess dough
  • 1 1Bench scraper Optional, helps with cleanup

Method
 

Measure Ingredients
  1. Ensure all ingredients are measured accurately.
Cut Crisco Into Flour
  1. Use a pastry blender or fork to mix until the mixture resembles coarse crumbs.
Add Ice Water Gradually
  1. Stir in 1 tablespoon at a time until dough just holds together.
Form Dough Ball
  1. Gather into a ball, press lightly, and let it rest for 10 minutes.
Roll Out Dough
  1. Lightly flour surface, roll from center outward, and rotate frequently.
Transfer to Pie Plate
  1. Gently lift dough, fit into pie plate, and trim excess.
Crimp Edges
  1. Pinch or press with a fork for a decorative finish.
Use as Needed
  1. Fill with pie filling or blind bake as required.