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Classic CRISCO® Pie Crust

 Classic CRISCO® Pie Crust
Provided to you by Crisco®
1 Servings

Ingredients

  • SINGLE CRUST:
  • 1 1/3 cups Pillsbury BEST® All Purpose Flour
  • 1/2 teaspoon salt
  • 1/2 stick well-chilled Crisco® Baking Sticks All-Vegetable Shortening or 1/2 cup well-chilled Crisco® All-Vegetable Shortening
  • 3 to 6 tablespoons ice cold water
  • DOUBLE CRUST:
  • 2 cups Pillsbury BEST® All Purpose Flour
  • 1 teaspoon salt
  • 3/4 stick well-chilled Crisco® Baking Sticks All-Vegetable Shortening or 3/4 cup well-chilled Crisco® All-Vegetable Shortening
  • 4 to 8 tablespoons ice cold water
  • DEEP DISH DOUBLE CRUST:
  • 2 2/3 cups Pillsbury BEST® All Purpose Flour
  • 1 teaspoon salt
  • 1 stick well-chilled Crisco® Baking Sticks All-Vegetable Shortening or 1 cup well-chilled Crisco® All-Vegetable Shortening
  • 6 to 10 tablespoons ice cold water

Directions

  • Blend flour and salt in medium mixing bowl.
  • Cut chilled shortening into 1/2-inch cubes. Cut in chilled shortening
  • cubes into flour mixture, using a pastry blender, in an up and down
  • chopping motion, until mixture resembles coarse crumbs with some
  • small pea-sized pieces remaining.

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Classic CRISCO® Pie Crust (continued)

Directions (continued)

  • Sprinkle half the maximum recommended amount of ice cold water over
  • the flour mixture. Using a fork, stir and draw flour from bottom of
  • bowl to the top, distributing moisture evenly into flour. Press
  • chunks down to bottom of bowl with fork. Add more water by the
  • tablespoon, until dough is moist enough to hold together when
  • pressed together.TIP Test dough for proper moistness by squeezing a
  • marble-sized ball of dough in your hand. If it holds together
  • firmly, do not add any additional water. If the dough crumbles, add
  • more water by the tablespoonful, until dough is moist enough to form
  • a smooth ball when pressed together.
  • Shape dough into a ball for single pie crust. Divide dough in two for
  • double crust or double deep dish crust, one ball slightly larger
  • than the other. Flatten ball(s) into 1/2-inch thick round
  • disk(s).TIP For ease in rolling, wrap dough in plastic wrap. Chill
  • for 30 minutes or up to 2 days.
  • Roll dough (larger ball of dough for double crust pie) from center
  • outward with steady pressure on a lightly floured work surface (or
  • between two sheets of wax or parchment paper) into a circle 2-inches
  • wider than pie plate for the bottom crust. Transfer dough to pie
  • plate by loosely rolling around rolling pin. Center the rolling pin
  • over the pie plate, and then unroll, easing dough into pie plate.
  • For a SINGLE pie crust, trim edges of dough leaving a 3/4-inch
  • overhang. Fold edge under. Flute dough as desired. Bake according to
  • specific recipe directions.
  • For a DOUBLE pie crust, roll larger disk for bottom crust, trimming
  • edges of dough even with outer edge of pie plate. Fill unbaked pie
  • crust according to recipe directions. Roll out smaller dough disk.
  • Transfer dough carefully onto filled pie. Trim edges of dough
  • leaving a 3/4-inch overhang. Fold top edge under bottom crust. Press
  • edges together to seal and flute as desired. Cut slits in top crust
  • or prick with fork to vent steam. Bake according to specific recipe
  • directions.Two Methods for Pre-baking Pie Crusts (Cream Pies)
  • Pre-baking without weights: Thoroughly prick bottom and sides of
  • unbaked pie dough with fork (50 times) to prevent it from blistering
  • or rising. Bake crust in lower third of oven, at 425°F, 10-12
  • minutes or until edges and bottom are golden brown.
  • Pre-baking with weights: Thoroughly prick bottom and sides of unbaked
  • pie dough with fork (50 times) to prevent it from blistering or
  • rising. Chill or freeze for 30 minutes. Line pie dough snugly with
  • foil or parchment paper. Fill with dried beans or pie weights. Bake
  • at 375°F for 20 minutes. Remove foil and weights. Reduce oven to
  • 350°F. Bake 5-10 minutes or until edges and bottom are golden

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Classic CRISCO® Pie Crust (continued)

Directions (continued)

  • brown.