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on April 7, 2022
This Crisco pie crust is perfect for those who enjoy a flaky pie crust (and who doesn't?). The standard crisco pie crust recipes are included, as well as an adaptation for deep-dish pies...
pie crust made with Crisco
The crust is a touch asymmetrical, having a thicker side on one side and a thinner side on the other. But then the pragmatic part of me kicks in and asks, "Who cares"?!? In the end, all that matters is that it tastes good!" What's more, you know what? That is correct. We're not aiming for any blue ribbons, and keeping it genuine in the kitchen means exploring new things and having a good time while doing it. You'll get it right every now and then! And It will occasionally flip severely...
Recipe for Crisco pie crust
Are you ready to give it a go? This is the Crisco pie crust recipe that my family has always used, especially for my handmade pumpkin pies at Thanksgiving.
Instructions
- Sift the flour and salt into a mixing basin. Cut 4 or 5 slices of cooled Crisco shortening into a stand mixer bowl.
- Turn the flat beater to stir speed and chop the shortening into the flour until small pea-sized particles form for about 30 seconds.
- One spoonful at a time, add ice-cold water until all particles are wet. Only use enough water to make a ball out of the pastry. You may not need the entire quantity or may require slightly more depending on a variety of circumstances. Overmixing will result in a tough crust, so keep an eye on the dough.
- Form dough into two discs of similar size and refrigerate for at least 15 minutes.
- Between sections, roll to a thickness of 1/8"
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