Crisco Pie Crust (Double)
This easy Crisco pie crust recipe uses frozen butter-flavored shortening and a food processor to create a flaky, buttery crust. Made with just five simple ingredients, it yields two 9-inch pie crusts, perfect for your favorite sweet or savory pies.
Servings: 16
Calories: 135kcal
Ingredients
- 2 cups All Purpose Flour
- ½ teaspoon Fine Sea Salt (or 1 teaspoon of Kosher Salt)
- 1 tablespoon Granulated Sugar
- ⅔ cup Crisco Butter Flavored Shortening (frozen)
- 6 tablespoons Ice Water (6-7 tablespoons. Go by texture)
Instructions
- Place shortening in freezer to harden. Place ice cubes in water and set aside. Measure out all other ingredients. Combine the dry ingredients: Add the flour, salt, and sugar to a food processor. Pulse 2-3 times until combined.Tip: Those quick pulses spread the salt and sugar evenly, so every slice of this food processor pie crust tastes the same.
- Add the shortening: Scatter the frozen shortening over the flour mixture. Process for about 15 seconds, or until the mixture begins forming a coarse paste with no dry flour remaining.Tip: Scatter the shortening in small spoonfuls so it blends evenly while it's still frozen.
- Add the ice water: Scrape down the sides of the food processor bowl. Pulse in 6 tablespoons of ice water until the mixture forms large, moist clumps. Pinch a small amount of dough between your fingers, if it holds together, it's ready. If it feels dry and crumbly, add 1 tablespoon of additional ice water at a time until the dough comes together.Tip: Measure the water from a glass of ice water, leaving the cubes behind, so you add exactly 6 tablespoons to start.
- Turn the dough onto a clean work surface and gently shape it into a ball. Divide it evenly into two portions and flatten each into a 1-inch-thick disk.
- Chill: Wrap each disk tightly in plastic wrap and refrigerate for at least 1 hour before rolling. The dough can be refrigerated for up to 3 days or frozen for up to 3 months. Thaw overnight in the refrigerator before using.
- Remove one dough disk from the refrigerator and let it rest at room temperature for about 5 minutes. Place it between two sheets of parchment paper to prevent sticking. Using a rolling pin, roll the dough into a 12-inch circle, rotating it a quarter turn every few rolls to maintain an even thickness. If needed, lightly dust with flour to prevent sticking.
- Remove the top sheet of parchment paper. Place a 9-inch pie dish upside down over the dough, then carefully flip everything over. Peel away the remaining parchment paper and gently press the dough into the bottom and sides of the pie dish without stretching it.
- Fold any excess dough underneath itself to create a thicker border around the edge. Crimp using your fingers or your preferred decorative method. Leave the bottom crust uncrimped.
- To finish your pie crust, you have a few options. You can fill the pie with a filling of your choice, roll out the second dough disk, place it over the filling, trim any excess dough, then crimp the top and bottom crusts together. Refrigerate the prepared pie crust for at least 30 minutes before baking. Enjoy!
Notes
Storage
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Refrigerator - Wrapped dough will keep for up to 3 days.
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Freezer - Freeze tightly wrapped dough for up to 3 months. Thaw overnight in the refrigerator before rolling out.
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Freeze the shortening before making the dough for an extra flaky crust.
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Use ice-cold water to keep the fat from melting.
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Avoid overworking the dough, which can make the crust tough.
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Chilling the dough before rolling and again before baking helps prevent shrinking in the oven.
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Rolling the dough between parchment paper makes transferring it to the pie dish much easier and minimizes sticking.
Nutrition
Calories: 135kcal | Carbohydrates: 13g | Protein: 2g | Fat: 9g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 4g | Trans Fat: 1g | Sodium: 74mg | Potassium: 17mg | Fiber: 0.4g | Sugar: 1g | Calcium: 3mg | Iron: 1mg