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.

★★★★★ 1 vote
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

How to Make Classic Crisco Pie Crust


  • 1Blend 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.

Printable Recipe Card

About Classic Crisco Pie Crust

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