Classic Crisco® Pie Crust

Classic Crisco® Pie Crust



  • 1 1/3 cups Pillsbury BEST™ All Purpose Flour
  • 1/2 teaspoon salt
  • 1/2 stick well-chilled Crisco® Baking Sticks All-Vegetable Shortening
  • OR 1/2 cup well-chilled Crisco® All-Vegetable Shortening
  • 3 to 6 tablespoons ice cold water


  • 2 cups Pillsbury BEST™ All Purpose Flour
  • 1 teaspoon salt
  • 3/4 stick well-chilled Crisco® Baking Sticks All-Vegetable Shortening
  • OR 3/4 cup well-chilled Crisco® All-Vegetable Shortening
  • 4 to 8 tablespoons ice cold water


  • 2 2/3 cups Pillsbury BEST™ All Purpose Flour
  • 1 teaspoon salt
  • 1 stick well-chilled Crisco® Baking Sticks All-Vegetable Shortening
  • OR 1 cup well-chilled Crisco® All-Vegetable Shortening
  • 6 to 10 tablespoons ice cold water

Preparation Directions

  • BLEND flour and salt in large bowl. Cut shortening into flour mixture using pastry blender or fork. Stir in just enough water with fork until dough holds together.
  • TIP Test dough for proper moistness by squeezing a marble-sized ball of dough in your hand. If it holds together firmly, do not add any additional water. If the dough crumbles, add more water by the tablespoonful, until dough is moist enough to form a smooth ball when pressed together.
  • SHAPE dough into a ball for single pie crust. Divide dough in two for double crust. Flatten ball(s) into 1/2-inch thick round disk(s).
  • TIP For ease in rolling, wrap dough in plastic wrap. Chill for 30 minutes or up to 2 days.
  • ROLL dough (larger ball of dough for double crust pie) from center outward into a circle 2-inches wider than pie plate on lightly floured surface for the bottom crust. Transfer dough to pie plate.
  • For a SINGLE pie crust, trim edges of dough leaving a 3/4-inch overhang. Fold edge under. Flute dough as desired. Bake according to specific recipe directions.
  • For a DOUBLE pie crust, roll disk for bottom crust, trimming edges of dough even with outer edge of pie plate. Fill unbaked pie crust according to recipe directions. Roll out remaining dough disk. Transfer dough carefully onto filled pie. Trim edges of dough leaving a 3/4-inch overhang. Fold top edge under bottom crust. Press edges together to seal and flute as desired. Cut slits in top crust or prick with fork to vent steam. Bake according to specific recipe directions.

Pre-baking Pie Crusts (Cream Pies)

  • Thoroughly prick bottom and sides of unbaked pie dough with fork. Bake crust in lower third of oven, at 425°F, 10 to 12 minutes or until edges and bottom are golden brown.

Nutritional Information Per Serving

Serving Size (1/8 of double crust), Calories 280 (Calories from Fat 160), Total Fat 18g (Saturated Fat 5g, Trans Fat 0g), Cholesterol 0mg, Sodium 290mg, Total Carbohydrate 24g (Dietary Fiber 1g, Sugars 0g), Protein 3g; Percent Daily Value*: Vitamin A 0%, Vitamin C 0%, Calcium 0%, Iron 8%.

*Percent Daily Values are based on a 2,000 calorie diet.

Classic Crisco Pie Crust is rated 4.8 out of 5 by 105.
Rated 5 out of 5 by from Delicious and Flaky! Great just the way it is. Wish I'd sprinkled some sugar on it, though.
Date published: 2016-11-07
Rated 5 out of 5 by from my first pie ! To think I am 55 years old, this might be my very first home made pie ever! I bought Crisco both the sticks and the can, and decided to use the sticks on this attempt. Success! After making this crust, I used the All American Apple Pie recipe from this site, as well. In making my crust, I chilled the sticks in the frig and then gave them an extra few minutes in the freezer (but did not freeze them), just to speed the process, so I could get started on my pie. I used 2 cups of all purpose flour (another brand actually), and I had a glass of ice water handy. I made the double recipe (for two crusts) and wound up using more than the 8 tbsp. they suggested for ice cold water.....I just needed a bit more. I formed it into two portions and semi flattened them before chilling for 30-40 minutes. I took advantage on my new granite countertops which are fairly cold, similar to marble, which is nice when rolling dough. When I rolled the dough, I floured my pin and my granite surface and I folded the rolled dough a couple of times before the final rolling, and placement into the Pyrex pie dish. I used the trim off to fill in gaps on the bottom crust. As mentioned, I made the All American Pie recipe, minus the butter and egg, and it came out beautiful....not perfect like a factory pie, but abstract and a little askew, which I like. Point is, the crust is flaky and tastes just fine. I used an apple corer to cut 6 granny smith apples so each piece is even. I actually baked my pie about 50 minutes. It tastes great, but be aware that the corer slices the apples into thinner segments than some people might prefer. They were a tad softer than I would have liked. I used raw sugar instead of refined sugar, and I also added allspice and a 1/4 tsp if powdered ginger to the cinnamon mixture (this review actually speaks for both the crust and the specific pie recipe). Really good, thank you!
Date published: 2016-10-30
Rated 5 out of 5 by from pie crust Have used this recipe as my mother did.....always came out the best.....
Date published: 2016-10-30
Rated 5 out of 5 by from I have used this recipe for more than 50 years and recently lost my copy. I was so happy when I thought to google this and found my (actually your) recipe! Thanks for making my day and my holidays! THIS IS THE BEST PIE CRUST EVER!!
Date published: 2016-10-22
Rated 5 out of 5 by from Perfect ever time I've been using the Crisco Pie Crust formula without vinegar for 44 yrs. The crust is always flaky, golden and I always get rave reviews.
Date published: 2016-10-15
Rated 5 out of 5 by from Have used this recipe since grade eight "Home Ec" For years this tried and true recipe has helped me prepare the yummiest pies, whether sweet or savoury...they always turn out. Fewer ingredients, fail-proof recipe, ease of handling, and tasty. Who could ask for more?
Date published: 2016-10-09
Rated 2 out of 5 by from suggestions for new non-transfat formula I, too, have made wonderful, flaky crust for years with the traditional Crisco. However,with the new formation, I started having difficulty transferring the crust to the pie plate after rolling out, as it would tear easily. It also seemed greasier. Any suggestions?
Date published: 2016-09-27
Rated 5 out of 5 by from Always works well and tastes good!! Great recipe this is the cutting phase . Great taste as well
Date published: 2016-07-24