Description
This flaky pie crust recipe using Crisco shortening delivers a tender, golden, and perfectly flaky base ideal for both sweet and savory pies. Beginner-friendly and foolproof, this crust combines the right balance of ingredients and chilling techniques to achieve excellent texture and flavor every time.
Ingredients
Dry Ingredients
- 2 ½ cups all-purpose flour, sifted
- 1 teaspoon salt
- 1 tablespoon sugar (optional, recommended for sweet pies)
Fat
- 1 cup Crisco shortening, cold and cut into cubes
Liquids
- 6–8 tablespoons ice water (chilled with ice cubes), add gradually
- 1 teaspoon white vinegar
Instructions
- Combine dry ingredients: In a large mixing bowl, sift together the flour, salt, and sugar (if using). This ensures even distribution and a finer texture for the crust.
- Cut in shortening: Using a pastry cutter or two forks, cut the cold Crisco shortening into the flour mixture until it resembles coarse crumbs with pea-sized pieces. This step helps create the flaky layers in the crust.
- Add liquids: Drizzle in the ice water and white vinegar gradually, mixing gently until the dough just begins to clump together. Avoid overworking the dough to maintain flakiness.
- Form and chill dough: Gather the dough into a ball, shape it into a flat disk, wrap it tightly with plastic wrap or parchment paper, and refrigerate for at least 30 minutes to relax the gluten and firm up the shortening.
- Roll out dough: Lightly flour a clean surface and rolling pin. Roll the chilled dough into a 12-inch circle to ensure it fits a 9-inch pie pan with some overhang for trimming.
- Fit dough into pie pan: Carefully transfer the dough circle to the pie pan, gently pressing it into the edges. Trim excess dough using a sharp knife and crimp the edges as desired.
- Chill before baking: Place the prepared crust back into the refrigerator and chill for 15 minutes before baking to prevent shrinking and help maintain its shape.
- Bake with filling: Follow your specific pie filling recipe for baking times and temperatures to complete your pie.
Notes
- Use cold Crisco and ice water to achieve maximum flakiness.
- Chilling the dough twice (before rolling and after fitting in the pan) is critical for tender crust.
- The vinegar tenderizes the gluten, resulting in a more delicate texture.
- Adjust water quantity slightly depending on humidity and flour absorption.
- Optional sugar is best for sweet pies; omit for savory variations.
- Nutrition values are approximate and can vary based on exact ingredients used.
- Prep Time: 15 minutes
- Cook Time: Varies (depending on pie filling recipe)
- Category: Dessert, Pie Crust
- Method: Stovetop (mixing and preparation), Baking (final cooking step with pie filling in oven)
- Cuisine: American
