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 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 crust), Calories 190 (Calories from Fat 110), Total Fat 12g (Saturated Fat 3g, Trans Fat 0g), Cholesterol 0mg, Sodium 150mg, Total Carbohydrate 16g (Dietary Fiber 1g, Sugars 0g), Protein 2g; Percent Daily Value*: Vitamin A 0%, Vitamin C 0%, Calcium 0%, Iron 6%.

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

Classic Crisco Pie Crust is rated 4.913 out of 5 by 69.
Rated 5 out of 5 by from Old Time Tried and True! I've never had a problem, but with Recipe, you can always find a solution. I strain from my fryed potatoes, the oil. I use this flavor instead of ANIMAS FAT.. the taste is great.
Date published: 2015-05-26
Rated 5 out of 5 by from Perfect Results! I did't chill my Crisco shortening. Last minute baking. I didn't scoop my flour. I poured the flour into the measuring cups. My crust came out perfect. I can hardly wait to use it again.
Date published: 2015-05-18
Rated 5 out of 5 by from Have fixed pie crust using Classic Crisco Pie Crust recipe and have made it my go to crust for my pies. Thanks, Sue McKenzie
Date published: 2015-05-03
Rated 5 out of 5 by from The BEST Crust! I have been making pie crust all different ways to get it like my grandmothers, it just melted in your mouth perfect. I make the 2 2/3 cup flour 1 stick of crisco, salt and cold water. I leave crisco in frez over night and i chill my bowl. I use knifes to cut in. BEST Crust dough ever
Date published: 2015-04-24
Rated 5 out of 5 by from Best crust ever My mother taught me to make this crust over 50 years ago. It has always been the best recipe for me. I use a sheet of wax paper on the top of the crust while rolling it out. I was only 8 years old and mom did this for me to help me learn how to roll the crust evenly.
Date published: 2015-04-05
Rated 5 out of 5 by from The taste is incredible.. My mom used this recipe when I was growing up. I never gave it a thought when I married and used it myself. Like a lot of people, I thought store bought crust was just sooo much easier and faster. Tonight I used my old recipe again. The pastry came together quickly. I was really thankful I did. I will never buy another prefabricated crust again. The crust was delightful. It was tender, flakey, and it tastes ten times better than the bought.
Date published: 2015-02-24
Rated 5 out of 5 by from MY VARIATION SEE CRISCO now sells Coconut Oil which i have used in this recipe INSTEAD of shortening!ALSO i cheat a little & USE the Food Processor on pulse.Fantastic results with the healthier oil choice & ease ofblending~TRY IT you will not be sorry~GOOD for your heart also+Thanks for this wonderful recipe w/MY variations- wasn't sure if it would work BUT it surely did+
Date published: 2015-02-21
Rated 5 out of 5 by from Still works great after all these years All right so I'm a guy, who at 15 I began to show a growing interest in cooking. My Mom, a skeptic at first, watched as I flourished. My first pie crust was this same basic recipe. I'm sure Mom learned from her Mom.Keys to a great crust are that the ingredients, the bowl, and the pastry blender work their best CHILLED. That was Moms secret and to this day 55 years later I still chill everything.This crust has an incredible flaky appearance and the taste never disappoints. Have a little patience and soon you will be the premier family pie crust maker.My wife and I are both great cooks. We complement each other skills. One of my skills is not pie fillings.
Date published: 2014-12-28