When it comes to making a delicious and flaky pie crust, using Crisco as your shortening is a game-changer. Whether you’re baking an apple pie or a savory pot pie, this recipe will guide you through every step to ensure you get the perfect texture every time.
In this article, we’ll cover everything you need to know about making a Crisco pie crust, from choosing ingredients to avoiding common mistakes. By the end, you’ll be confident in creating your own homemade pie crust that’ll impress family and friends.
Why Choose Crisco for Your Pie Crust?
Crisco has been a staple in baking since it was introduced in 1911. Many bakers choose it over butter or lard for its unique ability to create a tender, flaky crust that’s easy to handle. Here’s why:
1. Texture and Flakiness
One of the biggest advantages of using Crisco in pie dough is the texture it delivers. The hydrogenated vegetable shortening doesn’t melt as quickly as butter, allowing the dough to hold its shape while baking, which results in flaky layers.
2. Neutral Flavor
Crisco has a neutral taste, meaning it won’t overpower the flavors of your pie filling. This is particularly useful when you want your pie filling, whether sweet or savory, to be the star of the dish.
3. Easy to Work With
Crisco-based dough is easy to handle because it stays pliable even when cold, unlike butter, which can stiffen up too quickly. This makes it easier to roll out your crust evenly.
Ingredients for a Classic Crisco Pie Crust
For this Crisco pie crust recipe, you’ll need only a few simple ingredients, most of which you probably already have in your kitchen. Here’s what you’ll need:
- 2 cups all-purpose flour
- 1 teaspoon salt
- 3/4 cup Crisco shortening (You can use butter-flavored Crisco for a richer taste if desired.)
- 4-6 tablespoons cold water
How to Make a Crisco Pie Crust: Step-by-Step
This step-by-step guide will help you create the perfect pie crust from scratch, whether you’re a beginner or an experienced baker.
Step 1: Mix the Dry Ingredients
IIn a large bowl, combine the flour and salt by whisking them together. This ensures that the salt is evenly distributed throughout the dough, giving it consistent flavor.
Step 2: Cut in the Crisco
Using a pastry blender or two knives, cut the Crisco into the flour mixture until the dough resembles coarse crumbs. The key here is not to overwork the dough—leaving some pea-sized pieces of Crisco will help create flaky layers when baked.
Step 3: Add Cold Water
Gradually sprinkle cold water over the flour-Crisco mixture. Add just enough water for the dough to hold together when pressed without being sticky. Handle the dough as little as possible to keep it from becoming tough.
Step 4: Form the Dough into a Ball
Once the dough comes together, divide it in half and shape each half into a disc. Wrap each disc in plastic wrap and chill it in the refrigerator for at least 30 minutes before rolling out.
Secrets to Making a Flaky Crisco Pie Crust
A flaky pie crust can seem elusive, but following these tips will ensure success every time:
- Keep Everything Cold: Cold Crisco and water are crucial to prevent the fat from melting too early, which helps create the desired flaky texture.
- Don’t Overwork the Dough: The more you handle the dough, the tougher it will become. Be gentle and quick when mixing and rolling.
- Rest the Dough: Letting the dough rest in the fridge before rolling it out helps the gluten relax, making it easier to roll and preventing shrinkage during baking.
Avoiding Common Mistakes in Crisco Pie Crust
While making pie crust isn’t complicated, certain mistakes can lead to a less-than-perfect result. Here are the most common pitfalls and how to avoid them:
1. Overmixing the Dough
When you overwork the dough, the gluten in the flour becomes too developed, leading to a tough crust. To prevent this, mix the ingredients only until they are just combined.
2. Adding Too Much Water
While it’s important to add enough water for the dough to hold together, too much water will make the crust heavy and dense. Stick to the recommended amount, and add water gradually.
3. Not Chilling the Dough
Skipping the chilling step can result in a crust that shrinks or becomes misshapen in the oven. Be sure to chill the dough for a minimum of 30 minutes before rolling it out.
Rolling and Baking Your Crisco Pie Crust
Now that you’ve prepared and chilled your dough, it’s time to roll it out and bake it to perfection. Follow these steps to ensure your Crisco pie crust comes out just right:
Step 5: Rolling Out the Dough
- Lightly flour your work surface and rolling pin: This prevents sticking without adding too much flour to the dough, which could make the crust tough.
- Roll from the center outward: Start rolling from the center of the dough and work your way outward, turning the dough a quarter turn every few rolls to keep it even and round.
- Keep it about 1/8-inch thick: For most pies, a crust that’s 1/8-inch thick is ideal. You want it thin enough to be flaky but thick enough to hold up to the filling.
Step 6: Fitting the Dough into the Pie Pan
- Gently lift the rolled-out dough and center it over your pie pan. Avoid stretching it, as this could cause it to shrink during baking.
- Gently press the dough into the bottom and along the sides of the pan. Trim any excess dough, leaving about a 1-inch overhang for crimping or fluting the edges.
Blind Baking Your Crisco Pie Crust
For pies with no-bake fillings or custard-based pies, you’ll want to blind bake your crust. Here’s how:
- Preheat the oven to 375°F (190°C).
- Dock the crust: Poke small holes in the bottom of the crust with a fork. This allows steam to escape, preventing air pockets.
- Add pie weights: Line the crust with parchment paper or aluminum foil and fill it with pie weights (or dried beans) to prevent it from puffing up.
- Bake for 15-20 minutes, then remove the weights and bake for another 10-15 minutes, until golden brown.
Deep Dish Crisco Pie Crust Recipe
If you’re planning to make a deep-dish pie, this Crisco pie crust recipe can easily be adapted by increasing the ingredient quantities. Here’s how:
- Ingredients for Deep Dish:
- 3 cups all-purpose flour
- 1 teaspoon salt
- 1 cup Crisco shortening
- 6-8 tablespoons cold water
Follow the same process as the standard recipe, but roll the dough slightly thicker to support the heavier filling. This ensures that your pie crust stays sturdy without losing its flaky texture.
Pie Crust Storage and Freezing Tips
Making your Crisco pie crust ahead of time can save you stress when preparing for big events. Here’s how to store and freeze it properly:
1. Storing in the Refrigerator
- Wrap the unbaked pie dough tightly in plastic wrap and store it in the fridge for up to 3 days. Be sure to let it come to room temperature for 10-15 minutes before rolling it out.
2. Freezing Pie Dough
- Pie dough freezes very well! Wrap each dough disc tightly in plastic wrap, then place it in a freezer bag.It can be stored in the freezer for up to 3 months. When ready to use, thaw it in the fridge overnight and let it come to room temperature before rolling.
3. Freezing Baked Crust
- You can also freeze a fully baked Crisco pie crust. Once it’s cooled completely, wrap it tightly in plastic wrap and freeze it for up to 2 months. To use, let it thaw at room temperature before filling.
Looking for more tips on making the perfect pie? Check out our guide on How to Thicken Pot Pie Filling
Variations of Crisco Pie Crust
While the classic Crisco pie crust recipe is perfect on its own, there are a few variations you can try to suit different pie types and flavors:
1. Butter-Flavored Crisco Pie Crust
For a richer, more buttery flavor, you can use butter-flavored Crisco instead of the regular version. This still gives you the flaky texture you love while adding a hint of buttery taste.
2. Whole Wheat Crisco Pie Crust
If you’re looking for a more wholesome option, try substituting half of the all-purpose flour with whole wheat flour. The result is a slightly heartier crust that pairs well with fruit pies.
3. Gluten-Free Crisco Pie Crust
To make a gluten-free version, use a gluten-free all-purpose flour blend. Keep in mind that gluten-free flours can behave differently, so you may need to add a bit more water to help the dough come together.
FAQ: Common Questions About Crisco Pie Crust
To further help you master the Crisco pie crust recipe, here are answers to some frequently asked questions:
1. What is the secret to a good pie crust?
The key to a good pie crust is keeping everything cold, handling the dough as little as possible, and not overworking it. Cold fat (like Crisco) helps create those flaky layers.
2. Is Crisco or butter better for pie crust?
Both Crisco and butter have their advantages. Crisco creates a flakier texture, while butter adds a rich flavor. You can even use a combination of both for the best of both worlds.
3. How do I keep my pie crust from shrinking?
To prevent your crust from shrinking during baking, make sure to chill the dough before baking. Also, avoid stretching the dough when fitting it into the pan.
4. Can I substitute butter for Crisco in pie crust?
Yes, you can substitute butter for Crisco, but keep in mind that the texture will be slightly different. Butter will give your crust a richer flavor, but it may not be as flaky as a Crisco crust.
5. How long should pie dough rest before rolling it out?
For the best results, let your pie dough rest in the refrigerator for at least 30 minutes before rolling it out. This allows the gluten to relax, making the dough easier to handle and roll out.
Conclusion
Mastering the Crisco pie crust recipe is all about technique and a few key tips. With its perfect flakiness and easy-to-work-with texture, Crisco is a great choice for both beginner and experienced bakers. Whether you’re making a classic apple pie or experimenting with a deep dish variation, this guide gives you all the tools to succeed.