Flaky Crisco Pie Crust
A foolproof and comforting homemade pie crust made with Crisco and butter, perfect for sweet and savory pies.
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.
Notes
Don't overwork the dough and remember to keep ingredients cold for best results.
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