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Classic Crisco® Pie Crust

Yield:Crust for 1 pie


  • 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
  • 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
  • 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


  1. 1.
    BLEND flour and salt in large bowl. Cut shortening into flour mixture using pastry blender or fork. Stir in just enough water with fork until dough holds together.

  2. 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.

  3. 2.
    SHAPE dough into a ball for single pie crust. Divide dough in two for double crust. Flatten ball(s) into 1/2-inch thick round disk(s).

  4. TIP
    For ease in rolling, wrap dough in plastic wrap. Chill for 30 minutes or up to 2 days.

  5. 3.
    ROLL dough (larger ball of dough for double crust pie) from center outward into a circle 2-inches wider than pie plate on lightly floured surface for the bottom crust. Transfer dough to pie plate.

  6. 4.
    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.

  7. 5.
    For a DOUBLE pie crust, roll 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 remaining 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.

    Pre-baking Pie Crusts (Cream Pies)

  9. 1.
    Thoroughly prick bottom and sides of unbaked pie dough with fork. Bake crust in lower third of oven, at 425°F, 10 to 12 minutes or until edges and bottom are golden brown.


Serving Size (1/8 of double crust), Calories 280 (Calories from Fat 160), Total Fat 18g (Saturated Fat 5g), Cholesterol 0mg, Sodium 290mg, Total Carbohydrate 24g (Dietary Fiber 1g, Sugars 0g), Protein 3g; Percent Daily Value*: Vitamin A 0%, Vitamin C 0%, Calcium 0%, Iron 8%.

*Percent Daily Values are based on a 2,000 calorie diet.

Classic Crisco Pie Crust 4.9 5 44 46
This recipe is great This recipe is fantastic and very yummi and very easy and all my family loved it. March 27, 2013
Quick and Easy This was a quick and easy pie crust to make. I don't have a food processor, but easily made it without one. Used it with a Black Bottomed Strawberry pie recipe for a teenager's "pie party"! Turned out awesome! March 25, 2013
Home Made is better. I like this recipe. My mother in law and I make a lot of cakes, and pies over the holidays more specially. We could buy the ready made pie crust, but the home made is so much better. We even make this pie crust ahead of time and freeze it until we are ready to make the pies. And even after they have been frozen. The pies are so much better. And the crust stays light and fluffy. March 20, 2013
Classic Crisco Pie Crust Crisco is the only shortening my mother ever used for making pie crusts. I am 71 years old and it is the only shortening that I have ever used for making pie crusts. Now my daughter uses Crisco. My granddaughter lives in Germany and says her baking is not the same without Crisco. This recipe is excellent . I tripled it to make three pumpkin pies (my mother always did this). March 16, 2013
Variation I have an older version of the Crisco pie crust recipe that has a slight variation. You withhold 1/3 cup of the flour and salt mixture and add the cold water to that to form a paste. You then incorporate the paste into the remaining flour to make the dough. It's a much easier way of thoroughly mixing the water in. March 13, 2013
NONE BETTER!!!! I have never found a better pie crust that one made with Crisco Shortening. My mom taught me how to make it many years ago (50) when she was the baker in the school lunch program at my school when they still served "real" food made from scratch everyday. March 6, 2013
I love this recipe This crust is easy to make and tastes great. I have made it for years and it has always turned out tender and flaky. I always chilled the flour too. March 5, 2013
Great I am 72 (on March 17) and have made a few pie crusts in my life. I never have a crust turn out the same each time, so I have been making the crusts that are pre-made by pros and in the refrigerator in the markets. I tried this one and loved the way it comes out. The appearance is good ( for my 1st try) and it was easy to prepare. I would definitely recommend this recipe to my family and friends, because if mine came out this good, theirs' should be a cinch!! February 17, 2013
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Classic Crisco® Pie Crust

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