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Let’s just get one thing out of the way—if you walked into my kitchen while I was making pie, you’d probably hear me humming and see a telltale dusting of flour on my jeans. There’s something so soothing about making a homemade pie crust from scratch, and my go-to, can’t-fail, every-time Flaky Crisco Pie Crust is about as comforting as food gets. I mean, forget store-bought! Pie crust used to stress me out (I’ve got stories…), but this recipe totally changed my tune. Every Thanksgiving, my family asks, “You’re making the crust, right?” and I just wink. This is that exact recipe—the one I reach for when I want something foolproof, flaky, and flat-out delicious.
Why You’ll Love This
- Classic flakiness from the Crisco—no more sad, tough crusts!
- Unbeatable buttery flavor (yep, there’s a bit of butter in there, too!)
- Crazy easy—no fancy gadgets, and you don’t have to be a pro baker
- Perfect for sweet pies and savory dishes (chicken pot pie, anyone?)
- You can make it ahead. Prep day = stress-free baking day
- Versatile—pairs with fruit, cream, or even chocolate (just sayin’)
Ingredient Notes & Tips
Crisco Shortening: This is the secret to the iconic flaky texture. I always use vegetable Crisco, but butter-flavored works too if you want extra richness. (And nope, you really can’t skip it—the shortening is what makes those gorgeous layers!)
Butter: Cold, unsalted butter is best. Butter gives the crust that classic, craveable flavor. If you only have salted, just use less salt later on. I dice it up and pop it in the freezer for 10 minutes before starting.
All-purpose flour: Stick to the standard and you can’t go wrong. I’ve used both King Arthur and store-brand—it’s pretty forgiving.
Salt: Just a pinch, but don’t leave it out. It makes the flavors pop.
Ice water: The colder, the better! Fill a bowl with water and ice, then measure it out as needed. This keeps that butter from melting before you want it to (science!).
Optional: Sugar (1-2 teaspoons) if you’re making a dessert pastry. I skip it for savory fillings like chicken pot pie, but add it for fruit pies or tarts.
Tip: SO many people forget this: Don’t overwork the dough! Stop mixing once it sticks together—little bits of butter and shortening showing mean good things are coming (promise!).
Step-by-Step Directions
1. Prep Your Ingredients
Start by cutting up your butter into small cubes and measuring out the Crisco. Pop both in the freezer for 10 minutes. Mix your flour and salt (plus sugar, if using) in a big bowl. Take a deep breath—this is the only “work” part!
2. Cut in the Shortening and Butter
Scatter the cold butter and Crisco over the flour mixture. Use a pastry cutter or your fingers (clean hands, of course…unless you want “crust as perfume” for the day) to work the fats into the flour until you have chunkiest crumbs—think small peas and even a few larger marble-sized bits. Those visible pieces turn into layers = flake city.
3. Add Ice Water
Drizzle in about 4 tablespoons of ice-cold water to start. Use a fork to toss the dough. Keep adding water, one tablespoon at a time, just until it holds together when you squeeze it. Don’t panic if it looks scraggly!
4. Bring It Together
Gently gather everything into a ball—no kneading, just pressing together. Divide into two flat discs if you’re making a double crust, wrap each in plastic wrap, and chill for at least 1 hour (or up to two days). Sometimes I make it a week ahead and freeze; thaw overnight in the fridge.
5. Roll and Fill
Dust your surface and rolling pin with flour. Let dough sit out for five minutes so it isn’t rock-hard. Roll gently, rotating often, until it’s about 1/8” thick and 2 inches wider than your pie pan. Transfer to your pan (if it tears, just patch it—no one will notice…especially after baking!).
6. Blind Bake, If Needed
For custard or cream pies, line with parchment and fill with beans or weights. Bake at 400°F for about 15 minutes; then remove weights and finish until just golden. If you’re making a two-crust pie, fill, top with the other disc, trim and crimp the edges, and cut a few vents for steam.
Easy Variations & Flavor Twists
Add Herbs: A teaspoon of chopped fresh thyme or rosemary makes this crust totally lovely for savory pies—even quiche. (Trust me on rosemary + chicken.)
Whole Wheat: Swap up to half of the all-purpose flour for white whole wheat flour. The crust is a tad more rustic but still plenty flaky!
Cheesy Crust: Stir in 1/2 cup finely grated sharp cheddar before you add the liquid—especially good for tomato or onion pie.
Sugar-Kissed Dessert Crust: Add 2 tablespoons sugar and 1/2 teaspoon cinnamon with the flour for extra cozy vibes. My kids think this tastes like snickerdoodle pie.
Dairy-Free: Use all Crisco (no butter), and splash in a little more ice water if needed. I’ve done this for friends who are dairy-sensitive, and it’s still mega-flaky.
How to Store & Reheat
Make-Ahead: Dough keeps great in the fridge for up to two days, or freeze the disc (well wrapped!) for up to three months. Thaw in the fridge overnight before rolling. And if you’ve got extra dough, keep it for hand pies or savory tarts—no waste!
Baked Crust: Once the pie is baked and cooled, keep it loosely covered at room temperature for a day or so (if it lasts that long). Need to make it ahead? Wrap tightly with foil and freeze for up to a month. To bring back fresh-baked flavor, pop slices in the oven at 325°F for about 10 minutes.
Pro Tip: Crusts can soften if they’re filled too early with wet custard or fruit fillings. If you need to bake ahead, a light brush of egg white before blind baking helps keep things crispy.
A Little Pie Crust Pep Talk
If you’re new to pie crust, or you’ve had some, ahem, interesting results (I see you), remember: this is truly one of those recipes where practice brings the magic. The combo of Crisco and butter makes for perfect texture every time—flaky, tender, and that homemade crumb we all crave. And Pie Season? Well, in my house, that’s all year round. So grab your flour, don’t be afraid of a little mess, and give it a go. Can’t wait to hear what you fill yours with—drop your questions below and let’s bake something cozy together!
Flaky Crisco Pie Crust
Ingredients
- Crisco Shortening vegetable Crisco recommended
- Butter cold, unsalted
- All-purpose flour
- Salt
- Ice water
- Optional: Sugar
Instructions
- Start by cutting up your butter into small cubes and measuring out the Crisco. Mix your flour and salt in a big bowl. Pop both fats in the freezer for 10 minutes.
- Work the butter and Crisco into the flour mixture until you have chunky crumbs.
- Drizzle in ice-cold water, one tablespoon at a time, until the dough holds together.
- Gather the dough into a ball, divide into disks, wrap, and chill for at least 1 hour.
- Roll out the dough, transfer to your pie pan, and fill as desired.
- For certain pies, blind bake the crust before adding fillings.
