Description
This Grandma’s Crisco Pie Crust recipe delivers a flaky and foolproof pie crust that’s perfect for both sweet and savory pies. Using cold vegetable shortening, this crust is easy to prepare and yields a tender, buttery texture that’s ideal for any pie filling.
Ingredients
Scale
Pie Crust Ingredients
- 3 cups all-purpose flour
- 1 teaspoon salt
- 2 tablespoons sugar (omit for savory pies)
- 1 cup plus 2 tablespoons cold vegetable shortening
- ¼ cup plus 2 tablespoons ice water, as needed
Instructions
- Mix Dry Ingredients: In a large bowl, whisk together the flour, salt, and sugar if using. This ensures that the ingredients are evenly combined for a consistent dough.
- Incorporate Shortening: Add the cold vegetable shortening to the flour mixture. Use a pastry cutter or fork to cut the shortening into the flour until the mixture resembles large peas, which helps to create a flaky texture in the final crust.
- Add Ice Water Gradually: Slowly add the ice water in small increments, mixing gently with a spatula just until the dough begins to form. Only add more water by tablespoons if necessary to avoid a sticky dough.
- Form the Dough: Carefully press the dough into a cohesive ball without overmixing. The dough should hold together well but remain non-sticky to keep the crust tender and flaky.
- Chill the Dough: Divide the dough into two equal portions, shape each into a disc, wrap tightly in plastic wrap, and refrigerate for at least 30 minutes or up to 2 days. Alternatively, freeze up to 6 months for longer storage.
Notes
- For savory pies, omit the sugar to avoid sweetness.
- Use cold shortening and ice water to ensure the crust stays flaky.
- Do not overmix the dough to prevent toughness.
- Chilling the dough is essential for easier rolling and a better crust texture.
- If freezing, thaw in the refrigerator overnight before using.
