Shortening based pie crust recipes, like this Crisco pie crust, result in the most tender pie crusts. The dough is pliable, and does not fall apart, making it perfect for any pie filling you desire.
This Crisco pie crust dough is so delicious and the flavor is perfect thanks to the addition of a bit of vinegar.
The pie crust dough can be made ahead of time and stored in the fridge for up to two days. I don't recommend freezing the dough.
The secret to this Crisco pie crust recipe is shortening. Like with biscuits, shortening works best over butter and results in a superior texture.
This Crisco pie crust recipe can be made with any type of shortening, I've had great results with all sorts of brands.
The vinegar in the recipe makes the pie crust more tender, but the taste cooks out.
However, it does leave behind a certain depth of flavor that will have you hooked on vinegar pie crust forever.
It also helps prevent the pie crust dough from oxidizing and turning gray, which is especially important if you plan on making this pie crust dough in advance.
Ingredients
Instructions
Combine the flour and salt in a large bowl until mixed.
Then, use a fork or pastry cutter, cut in the shortening until the the mixture resembles coarse crumbs.
Finally, add the vinegar and cold water and combine until a smooth dough forms.
If the dough appears too wet, sprinkle in more flour one tablespoon at a time.
If it appears too dry, add 1 tablespoon of water, mixing until it comes together.
Once the dough is formed, wrap it in plastic wrap and chill it in the refrigerator for one hour.
You can also chill it for up to two days in the fridge to roll out and use later in a pie.
Divide the dough into 2 portions.
The portions should be mostly equal, but use the larger portion for the bottom crust since it needs to also go up the sides of the pie pan.
Reserve the smaller portion for the top of the pie crust.
Sprinkle a small bit of flour over your work place.
Roll out the larger portion of dough into a circle that is approximately 4 inches larger than the diameter of your pie pan. It will come out to about ⅛th inch thick.
Carefully transfer that circular sheet of dough onto the pie pan, and allow it to settle into place. Use your finger tips to gently press it into the bottom of the pan.
Fill the bottom crust of the pie pan with your desired pie filling.
Roll out the other portion of dough the same way as the first, and transfer it over the top of the pie filling.
Trim the edges of excess dough, pinch together all the way around the pie pan to seal.
Pierce holes into the top crust several times with a fork, or slit with a knife.
Brush the top pie crust with a beaten egg, which will make the crust shiny, golden and beautiful.
Bake the pie according to the recipe you are using. For a fruit or berry pie, this typically means 30 to 40 minutes at 400 degrees Fahrenheit.
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Crisco Pie Crust
Ingredients
- 2 cups flour plus more for dusting
- ½ teaspoon salt
- ½ cup shortening
- 3 tablespoon water cold
- 1 tablespoon vinegar
- 1 egg beaten, for brushing (optional)
Instructions
- In a large bowl, or standing mixer, combine flour (2cups), salt (½ tsp) and shortening (½ cup) until mixture is crumbly.
- Add cold water (3 tbsp) and vinegar (1tbsp) and combine just until dough ball forms.
- Sprinkle the ball of dough with a bit of flour, and wrap in plastic wrap.
- Chill the dough in the fridge for a minimum of one hour, or up to two days.
- Divide into two portions, one slightly larger than the other, as the bottom crust will take slightly more dough to go up the sides of the pan.
- On a generously floured surface, roll both sections out with a rolling pin, working from the center of the dough and pushing outwards.
- Proceed to filling your pie as your recipe calls for.
- Place the larger, rolled out portion into a greased pie pan and press up the sides.
- Roll the smaller portion (the top crust) and lay over filled pie. Pinch edges together and cut/discard excess dough from the circumference of the pie.
- Poke holes for steam to escape, using a knife or a fork in any pattern you like.
- Brush with a beaten egg before baking for a shiny, golden finish.
- Proceed with baking the pie as your pie recipe calls for (usually around 1 hour).
Notes
- Pie crust recipe is to be used with any prepared pie filling, or pie filling recipe that calls for pie crust.
- Pie dough can be made ahead of time, and stored in the fridge for up to 2 days uncooked.
- Brushing with a beaten egg before baking, makes the crust golden and shiny.
Bj says
I want to try this with Zucchini flour
Erin says
I've never tried that, and I'm not sure if a 100% swap would work or not, maybe a max of 50% and then you might have to add something to substitute for the gluten too. If you try it, I'd love to know how what you did turbed out