Crisco Pie Crust

5 from 5 votes

Easy Crisco (shortening) style pie crust to make with any filling.

Prep Time20

Total Time30

Course: Dessert

Cuisine: American

Keyword: Crisco pie crust, pie crust, shortening pie crust

Servings: servings

Calories: 236kcal

Author: Erin

Cost: $1

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).

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.