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.
Print Pin Servings: 8
Calories: 180kcal
Cost: 3$
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)
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
Instructions
Measure Ingredients
- Ensure all ingredients are measured accurately.
Cut Crisco Into Flour
- Use a pastry blender or fork to mix until the mixture resembles coarse crumbs.
Add Ice Water Gradually
- Stir in 1 tablespoon at a time until dough just holds together.
Form Dough Ball
- Gather into a ball, press lightly, and let it rest for 10 minutes.
Roll Out Dough
- Lightly flour surface, roll from center outward, and rotate frequently.
Transfer to Pie Plate
- Gently lift dough, fit into pie plate, and trim excess.
Crimp Edges
- Pinch or press with a fork for a decorative finish.
Use as Needed
- Fill with pie filling or blind bake as required.
Nutrition
Serving: 40g | Calories: 180kcal (9%) | Carbohydrates: 14g (5%) | Protein: 2g (4%) | Fat: 12g (18%) | Saturated Fat: 3g (19%) | Polyunsaturated Fat: 3g | Monounsaturated Fat: 5g | Trans Fat: 0.5g | Sodium: 100mg (4%) | Potassium: 15mg | Fiber: 1g (4%) | Calcium: 5mg (1%) | Iron: 0.5mg (3%)