How To Make Easy Pie Crust With Crisco

If you love flaky crust on your pies you are in luck. This recipe will give you an easy and fun way to make your very own homemade pie crusts that are flaky and delicious. These pie crusts can also be frozen, stored, and then thawed to be used later, so that they come out even flakier!

Flakiness in pie crust can be an elusive trait that is difficult to achieve. Every pie crust recipe promises a magical level of flaky that will elevate your pie to the next level. You may have tried many before that guaranteed great results, but this may be the last pie crust recipe that you will ever need! Let’s get to making this pie crust, so you can see for yourself!

Here is what you will need to make this simple and flaky pie crust.

  • Crisco (vegetable shortening)
  • Flour
  • Salt
  • Water
  • Vinegar
  • Egg

No complicated list of ingredients here, just the good ol’ standbys that you already know work! They are the perfect cast for a pie crust symphony.

  1. Your first step is to measure and place 3 cups of all-purpose flour into a large mixing bowl.
  2. The next thing you will need to do is to prepare 1 and ½ cups of Crisco. Do not try to use a substitute here, Crisco is the only one for this job. Add Crisco to the flour and use your pastry cutter to work the Crisco into the flour. This process can be slow and may take up to 4 minutes. Just keep your eye on the pies!

  3. Some people say that you can use two knives to mix these ingredients together, but that is more trouble than it’s worth. The pastry cutter is the ideal tool for this job and will have your ingredients mixed and meshed together with far less headache and mess than any other method. But to each their own, so if you have a method that you prefer, have at it!
  4. Keep working the mixture together until there are no more large chunks of shortening left and that all of the flour is integrated with  the Crisco. 
  5. In another bowl, crack an egg and beat it with a fork. After it is well beaten, mix the egg into the Crisco and flour batter along with 5 tablespoons of cold water, one tablespoon of white vinegar, and one teaspoon of salt. 
  6. Stir all of these ingredients together slowly and gently. Don’t go rough or beat them together; take it easy, and just get the ingredients all mixed together and friendly in the bowl.

  7. After the ingredients are all well acquainted, separate the dough into three equal sized balls. Place these balls into separate ziplock bags and flatten them out with a rolling pin. This will make them easier for rolling out later. Now you can freeze those bad boys for a day when you need them! Remember, freezing just makes this crust flakier!  
  8. When you are ready for your pie crust you can take the dough out and let it thaw. It should only take about fifteen minutes before the dough is soft enough to roll out. You don’t want the dough completely thawed out, so fifteen minutes is the perfect amount of time to leave the dough just firm enough.
  9. Flour your working surface, sprinkle a bit of flour on the top of your dough and roll it out. Always roll from the center outward and try not to use a back and forth rolling motion. The back and forth roll is something that pie crust hates. Be gentle and patient with your dough, it may take some time.

  10. When the dough cracks, use your hands to mold it back into shape. When the bottom starts to show signs of sticking, flour the top again and gently flip the dough over. Keep rolling it out until the crust is spread about ½ inch bigger than the pan you plan on using. 
  11. Gently set the crust into the pan and press the crust in so that it is lining the pan snugly. You can either rip off the excess crust or you can tuck the remainder under the rim, whichever suits your personal style.
  12. Fill the pan with your choice of fillings and bake to your heart’s delight! Enjoy your flaky and delicious pie crust.


  • 1 ½ cup crisco
  • 3 cups all purpose flour
  • 1 whole egg
  • 5 tablespoons cold water
  • 1 tablespoon white vinegar
  • 1 teaspoon salt

View the original recipe here.

Helen Harris

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