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 4.828 out of 5 by 93.
Rated 5 out of 5 by from Fantastic crust I add about 2 extra tablespoons of Crisco and use ice cold water comes out perfect every time
Date published: 2016-05-09
Rated 5 out of 5 by from Use Fresh Ingredients. JUst a tip. Anyone who says the pie crust tastes terrible, it's possible that your Crisco is too old. Check the date. I gave someone a recipe and they said it tasted terrible. I asked them to check the date on their Crisco, and it was over ten years old and yellowing. It was rancid after all that time. Always use FRESH ingredients in any recipe you make.
Date published: 2016-04-07
Rated 5 out of 5 by from LOVE CRISCO FOR PIES I have used Crisco for all of my pies, however, I see Crisco has taken off the pie crust recipe off of the Large Can of Crisco... Disappointing as I now have to come to here to find it. Also, I always thought they wanted Vinegar and an Egg in their pie crust recipe.... Anyways no one complains about my crust its flaky.
Date published: 2016-01-16
Rated 1 out of 5 by from Horrible taste! I followed all the instructions to a point and the crust tasted horrible, i then tried the recipe again and followed some of the tips given in the comments and it still turned out bad and all my friends agreed. I use this sit a lot and was disappointed that such a bad recipe was given such a good review.
Date published: 2016-01-07
Rated 5 out of 5 by from Just like mamaw used to make Mamaw Edna was known for her pies and biscuits but never measured anything so trying to duplicate her baking was always elusive to me. This pie crust recipe is the best I've tried. I'm making a cookbook of family recipes for my only grandaughter. This recipe will definately be added.
Date published: 2015-12-24
Rated 5 out of 5 by from County fair winner I have been entering my pies and baked goods in the Centreville Fair for almost all the years we have lived here - 17 1/2 years. I have always made everything with Crisco Shortening and probably for the last 10 years I have been using Crisco buttery shortening even for my pie crusts. I have consistently won in the top 3 for my entries. I'll always use Crisco. My family and friends are happy with my baking too! They get to eat the fruits of my labour...apple, raisin, cherry and pumpkin. Thanks for making such a great product.
Date published: 2015-12-16
Rated 5 out of 5 by from Breezy I used the Butter Flavor sticks for my pie crust. I have made MANY attempts at different pie crusts over the years. Some fell apart, and some were to tough to cut. I tried this time using all Butter flavor shortening to make my pumpkin pie this year. This resulted in what I believe to be the best pie crust I have ever made by far. I am going to attempt it again today for a Lemon Meringue pie. When you are done gently rolling out your crust, gently roll it up around the rolling pin to lift it, and set it into your pie pan to shape. It makes it so much easier. AND the only difference in prep this time, is I put everything in my freezer for about 15 minutes to get extra cold before assembling. and used cold ice water. In a weeks' time, I ate the whole pie myself. Ha, ha. It was that good.
Date published: 2015-12-05
Rated 5 out of 5 by from Best Ever I have used this same recipe sincehigh school... always gets kudos...
Date published: 2015-12-05