Classic Crisco Pie Crust

Pat Duran


This recipe is great for the novice pie crust maker.
This is one of my favorite crust to make- works every time- it's the ICE water.

pinch tips: How to Melt and Soften Butter



makes double crust for 9-inch pie


10 Min


30 Min




2 c
pillsbury best all purpose flour
1 tsp
3/4 c
well chilled crisco butter flavor shortening sticks or from the can of butter flavor shortening
4-8 Tbsp
ice cold water

Directions Step-By-Step

Blend flour and slat in mixing bowl. Cut cubed chilled shortening into flour mixture using a pastry blender until mixture resembles coarse crumbs with pea-sized pieces remaining.
SPRINKLE half the maximum amount of ice water over flour mixture; mix gently with a fork. Add more water by the Tablespoon, mixing until dough holds together.
DIVIDE dough into two with one ball slightly larger than the other. Flatten dough into 1/2 inch thick round disks, wrap in plastic wrap; refrigerate at least 30 minutes.
PLACE larger disk of dough on lightly floured surface. With floured rolling pin, roll dough outward from center into circle 2-inches wider than pie plate. Ease bottom crust into pie plate and trim evenly around plate. Fill unbaked pie crust according to recipe directions.
ROLL top pie crust; lift onto filled pie. Trim dough with 3/4-inch overhang; fold top edge under bottom crust. Press edges together and flute. Cut slits in top crust.
BAKE pie according to recipe directions.

About this Recipe

Course/Dish: Pies
Main Ingredient: Flour
Regional Style: American
Other Tags: Quick & Easy, Heirloom