Grandma’s Crisco Pie Crust (Flaky & Foolproof)

Grandma’s Crisco pie crust is a classic flaky pie dough made with vegetable shortening, all-purpose flour, and ice water. This easy homemade pie crust recipe rolls out smoothly, holds its shape while baking, and works perfectly for single-crust and double-crust pies. Ideal for fruit pies, cream pies, and savory quiches, it can be blind baked, frozen, and prepared ahead for reliable results every time.

Ingredients

• 3 cups all-purpose flour
• 1 teaspoon salt
• 2 tablespoons sugar (omit for savory pies)
• 1 cup plus 2 tablespoons cold vegetable shortening
• ¼ cup plus 2 tablespoons ice water, as needed

Instructions

1. In a large bowl, whisk together the flour, salt, and sugar (if using).
2. Add the cold shortening and cut it into the flour using a pastry cutter or fork until the mixture resembles large peas.
3. Gradually add the ice water, mixing gently with a spatula just until the dough begins to come together. Add more water 1 tablespoon at a time only if needed.
4. Gently press the dough into a cohesive mass. It should hold together without being sticky. Do not overmix.
5. Divide the dough into two equal portions, shape into discs, wrap tightly in plastic wrap, and refrigerate for at least 30 minutes or up to 2 days. Freeze for up to 6 months if needed.

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How to Roll Out the Dough

1. Place one chilled dough disc between two sheets of wax paper on a flat surface.
2. Roll from the center outward, rotating the dough 90° every few rolls to maintain a round shape.
3. Roll to about 12 inches in diameter (roughly 7–8 cm larger than your pie plate).
4. Remove the top wax paper, flip the dough into the pie plate, then gently peel off the remaining paper.
5. Press the dough into the plate without stretching.

For a Single Crust:
Tuck excess dough under and crimp the edges. Proceed with filling or blind baking.

For a Double Crust:
Roll out the second disc the same way. Add filling, place the top crust over, seal edges, crimp, cut vents, brush with egg wash, and bake or freeze (up to 3 months).

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How to Blind Bake (Single Crust)

1. Freeze the shaped crust for at least 30 minutes to prevent shrinkage.
2. Preheat oven to 375°F (190°C).
3. Line the crust with parchment or foil and fill with pie weights or dried beans.
4. Bake for 20 minutes. Remove weights and parchment.
5. For a fully baked crust, prick the bottom with a fork and bake another 15–20 minutes until golden.

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How to Bake a Double Crust Pie

1. Preheat oven to 425°F (220°C). Position the rack in the lower third of the oven.
2. Brush the pie with egg wash and place on a parchment-lined baking sheet.
3. Bake for 20 minutes, then reduce temperature to 350°F (175°C).
4. Continue baking 45–60 minutes, until deeply golden and the filling bubbles through the vents.

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Tips

• Keep all ingredients cold for the flakiest texture.
• If the dough cracks while rolling, let it rest for 5 minutes, then continue.
• Avoid stretching the dough when fitting it into the pie plate.

Variations and Substitutions

• Replace sugar with honey powder for lightly sweet crusts.
• Use butter-flavored shortening for richer taste.
• Add 1 teaspoon vinegar or lemon juice for extra tenderness.

FAQs

Why is my dough tough?
Overmixing or adding too much water can develop gluten and toughen the crust.

Can I make this by hand without tools?
Yes, a fork or even your fingers can be used, working quickly to keep the fat cold.

Can this dough be frozen?
Yes, wrapped tightly, it freezes well for up to 6 months.

Serving Suggestions

• Perfect for fruit pies, cream pies, custard pies, and savory quiches.
• Works equally well for lattice-top or decorative-edge pies.

Why You’ll Love This Recipe

• Reliable, old-fashioned method with consistent results
• Exceptionally flaky and tender texture
• Easy to handle and forgiving for beginners
• Versatile for both sweet and savory pies