Classic Crisco Pie Crust Recipe (flaky)
User Reviews
5
Classic Crisco Pie Crust Recipe (flaky)
Description
This pie crust recipe calls for mixing all-purpose flour with salt and Crisco shortening, working the shortening thoroughly into the flour to create a crumbly, cohesive mixture. Separately, cold water is combined with a small portion of flour to make a paste that is then added back in to form the dough. This step enhances the dough's ability to hold together without becoming sticky.
The dough is divided into two balls and rolled out between plastic wrap sheets, which prevents sticking and allows for easy handling. One crust can serve as the base for baked fillings like apples or pumpkin, while the other can be shaped as a top crust or lattice. The dough's texture results in a tender, flaky crust upon baking due to the shortening fat distribution.
The recipe is versatile and works well for a range of pies, yielding a neutral-flavored crust that complements sweet or savory fillings. The method avoids overworking the dough to maintain flakiness and ensure the finished crust has a desirable light texture.
Blind baking instructions are noted but not fully detailed in the provided method. This dough method differs from butter crusts in its handling and fat type, which influences the texture.
Ingredients
- 2 cup flour remove 1/3 C set aside
- ½ teaspoon salt
- ¾ cup vegetable shortening vegetable shortening, brand Crisco
- ¼ cup water cold
Instructions
For the Dough
- Remove 1/3 cup of flour from 2 cups of flour and set aside in a small mixing bowl.
- Mix the remaining flour and salt together in a medium to large mixing bowl.
- Add Crisco to the flour mixture – mix together thoroughly with hands until all of the Crisco is well incorporated into the flour mixture (“over-mixing” the dough is actually what you want to do here, which is the opposite of what you do when making dough for a butter crust).
- Add cold water to the 1/3 cup of flour and whisk together with a fork to form a paste.
- Add this mixture to the dough and mix with your hands until fully incorporated and just until the dough is not sticky anymore.
- Separate dough into 2 equal-sized balls.
- Roll out each ball between two sheets of plastic wrap.
- For Baked Fillings (apple, pumpkin, etc.)
- Add filling to unbaked shell.
- Repeat step 9 with the other half to create a top crust or lattice, if desired. Bake according to your pie recipe.
To Blind Bake (for cream pies):
- Place the dough on a pie plate or tin.
- Poke the bottom with a fork several times to avoid air bubbles.
- Line the dough with tin foil and fill to the very TOP with plain white sugar (this is your weight- it will not touch the crust- do not reuse the sugar for eating but you may reuse it for blind baking).
- Bake at 425 degrees Fahrenheit for 8-10 minutes. It is not supposed to be brown. It will have a slight gold tint.
Notes
- This crust pairs well with fruit pies like blueberry, rhubarb, and apple as well as custard pies such as pumpkin and banana cream.
- Crisco shortening provides a flaky texture different from butter crusts and is handled with thorough mixing in this recipe.
- Rolling between plastic wrap helps prevent sticking and keeps dough manageable.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6-8 (1 pie crust)
Amount Per Serving
Calories 378 kcal
% Daily Value*
| Calories | 378kcal | 19% |
| Carbohydrates | 32g | 11% |
| Protein | 4g | 8% |
| Fat | 26g | 40% |
| Saturated Fat | 6g | 30% |
| Polyunsaturated Fat | 7g | 41% |
| Monounsaturated Fat | 11g | 55% |
| Trans Fat | 3g | 150% |
| Sodium | 196mg | 8% |
| Potassium | 45mg | 1% |
| Fiber | 1g | 4% |
| Sugar | 0.1g | 0% |
| Calcium | 7mg | 1% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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