Simple Pie Crust Recipe

Want to know the secret to a flaky, buttery, light and delicious homemade pie crust? My grandma's famous simple pie crust recipe is surprisingly easy and cooks up perfectly! The secret is making a pie crust with shortening! Follow along and discover all my extra tips and tricks so you too can make a flaky pie crust for all your sweet and savory pies!

We're kind of pie experts around here thanks to my grandma sharing her recipe with me! Now I'm sharing it with you so you can make up the best pie crusts with Crisco and shortening! I promise you, it's the best.

Why You Will Love This Crisco Pie Crust

• Works With all Kinds of Pie Fillings. Use it to make a savory pie like our Homemade Pot Pie, or sweet pies like this Razzleberry Pie or Apple Pie.
• Easier to Make Than You Think! Once you understand how to work with dough any level cook can make a homemade pie crust.
• Simple ingredients. All you need are four simple ingredients plus ice water!
• Versatile Pie Crust. You can easily use this recipe to make single crust pies, double crust pies, slab pie, fun and decorative top crusts.

Ingredients to Make Pie Crust with Shortening

Let's look at the ingredients you will need to make our pie crust recipe. It's important that you stick closely with these ingredients as listed for the best results.

• Flour: The central ingredient for pie crust. Make sure you use a quality of brand of flour that is good for baking.
• Salt and Sugar: Both are required to lightly flavor your pie crust.
• Shortening: You can use regular or butter flavored to make your Crisco pie crust.  Shortening is what helps the crust rise and gives it the buttery flaky texture everyone loves.
• Water: You will want to use ICE COLD water! This is non-negotiable when it comes to making the best pie crust.

How to Make the Best Flaky Pie Crust Recipe

Gather together your ingredients and let's get started! Here's an overview of the steps for making a homemade pie crust.

Step 1: Mix the Dry Ingredients

1. Add the flour to a large mixing bowl.
2. Add the salt.
3. Add the sugar.
4. Stir together with a whisk.

Step 2: Cutting the Shortening

5. Add the shortening to the bowl.
6. Use two knives or a pastry cutter to cut the shortening into the flour dry ingredients.
7. Add in the ice water while continue to cutting into the dough. Continue this process of cutting in until it forms a ball and the mix pulls away from the sides of the bowl.
8. Keep cutting and adding small amounts of water until the dough forms a firm ball.

PRO TIP: It is VERY important to use cold water. ICE water. You want a nice cold dough.

Step 3: Rolling Out the Shortening Pie Crust

9. Roll out each dough ball one at a time.
10. Fold the dough into 4ths or roll onto rolling pin to transfer it to your baking pan.
11. Gently unfold the dough to cover your pie plate evenly and gently press it into your pie pan eliminating any air bubbles.
12. Trim off any excess dough -- you want about a one inch overhang.

PRO-TIP:  You also want to handle the dough very little. Don't do any unnecessary kneading or tossing as your rolling out the dough. All you need to do is flour your work surface, roll it out, and place it in the pie plate. Remember the dough needs to remain very cold. It's also easier to work with when it is cold. While you are working with one ball, refrigerate, or freeze remaining dough balls while you work with one dough ball at a time.

13. Add the filling to your pie.
14. Add the top crust and press the edges to seal. Crimp or flute the edges depending on the look you want.
15. Brush the top of your pie with egg wash.
16. Bake following the instructions for your double crust pie or bake your bottom pie crust following the directions in the recipe card.

What is Blind Baking a Pie Crust?

The term blind baking or bake blind refers to baking an empty pie shell before filling it. We use this method to make our favorite banana cream pie.

After the placing the pie crust in your pan, it's important to prick the bottom with a fork. This prevents it from puffing up when it cooks. Some bakers recommend topping the pie crust with a piece of parchment and weighing it down with beans or pie weights. Though, I don't often find it necessary.

The pie shell may be partially baked if you will be cooking it again after you add the filling such as when you make a pumpkin pie. If you are using it for a custard pie which isn't cooked again you will want to cook the pie crust all the way through.

After the pie shell is baked you allow it to cool and then add your pie filling.

How to Use Your Shortening Pie Crust

Here are some tips for using your pie crust after you've made the dough!

• This recipe makes enough for FOUR balls. This means you will get enough for four single crust pies or two double pie crusts. Another option is to use one or more of any extra dough balls to make beautiful decorations on top and around the circumference.
• Use an 8-inch or 9-inch pan to make your pies.
• This pie crust is versatile so you can use it for sweet and savory preparations.
• You can use extra dough or extra dough balls to make your crusts more decorative! I love pie cutters for the seasons.
• Smaller balls will make thinner crusts which we recommend using for the top crust.
• Making a slab pie? Our slab pie uses the entire recipe to make enough for the top and bottom crust.
• Want to make a decorative pie crust using cutouts? Check out our cherry pie recipe and for ideas and how to do it or you can create a lattice topped crust like our apple pie recipe. See exactly how to make a lattice crustin our fresh strawberry pie.

How to Store Pie Dough and Crust

• Pie Dough: It's important to keep your pie dough chilled until you're ready to use it. Make sure it's wrapped up tightly to keep any air from drying it out. Store in the fridge for up to three days or in the freezer for up to two months.
• Baked Pie Shell: If you bake your pie shells in advance and aren't using them right away you can store them a container to keep them from getting damaged and place them in the freezer for up to a month.

Can I make this pie crust recipe with Crisco ahead of time?

Yes! you can make pie dough ahead of time. You can even roll it out, place plastic wrap around, and store in the fridge. Make sure that it is air tight so it is not drying out while storing.

Expert Tips

• Keep the dough chilled until you're ready to use it. It's also easier to work with when it is cold. While you are working with one ball, refrigerate or freeze remaining dough balls while you work with one dough ball at a time.
• Don't handle the dough too much. You want to work with it just enough to roll it out and shape it but too much activity may cause it to toughen up.
• Ice cold water is essential. It keeps the shortening chilled so that it mixes with the flour just enough to be crumbly. You should be able to see the little pieces of shortening in your pie crust. As you cook your pie crust it will melt and form little pockets of air which is what makes your crust flaky.

Recipe FAQs

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