It’s that time of year again—the air is crisp, the leaves are crunchy and the kitchen smells amazing. That’s right, it’s pie season. There’s no better time to elevate your pie game with trusted advice from the crust experts at Crisco. Whether you’re baking a classic apple pie or trying out a new savory tart, these easy pie crust tips for Crisco pie crust will help you achieve flaky, golden, beautifully textured crusts every time.
Why Crisco Shortening Makes a Difference
Using Crisco shortening gives you a crust that’s stable, easy to work with and reliably flaky. One of the key steps in perfecting pie crust is to use cold ingredients, including even chilled or frozen shortening. This higher-melting fat helps keep pockets of shortening intact during rolling and baking, which translates into flakiness in each bite.
Six Crisco Pie Crust Pro Tips
1. Keep Everything Cold
Chill the shortening and use ice-cold water for the dough. Cold ingredients prevent the fat from melting prematurely, which is a key to better crusts. When the fat stays in distinct pieces throughout the dough, it creates steam pockets as it bakes, which is what gives the crust its tender, flaky layers. So after mixing, wrap the dough and chill for 30 minutes to two days before rolling.
2. Measure Wisely
Measure flour by lightly spooning into a measuring cup and leveling off. Avoid scooping directly from the container. If you’re using a measuring cup for the shortening, pack it fully, or better yet measure by weight. Accurate measuring ensures the right fat-to-flour ratio, which affects texture and structure.
3. “Cut in” the Shortening Properly
Cut or pulse the shortening into the flour/salt mixture until the bits are about pea-sized. Avoid using your hands for this step (your body heat melts the fat too much). If you’re using a food processor, use the “pulse” feature to avoid over-mixing; you want coarse crumbs with visible bits of shortening for flakiness.
4. Add Water Slowly and Test the Dough
Add ice-cold water a tablespoon at a time, gently stirring after each addition.
A good way to test this is by squeezing a small bit of dough. If it holds together, stop adding water. The dough should look a bit “mosaic,” with small visible bits of shortening remaining in the mixture. Using too much water can lead to tough crusts.
5. Rolling & Repairing the Dough
Roll the dough on a lightly floured surface (or between sheets of wax/ parchment paper) so it doesn’t stick. Avoid adding too much flour. When cracks appear: take a small piece from the dough edge, press it into the crack, dust lightly with flour, then roll again.
For double-crust pies, roll the bottom crust and trim leaving a ¾-inch overhang. Roll the top crust, place over filling, trim and seal & flute edges; then cut vent slits.
6. Baking or Blind-Baking
“Blind baking” is the process of baking an unfilled crust. Prick the bottom and sides with a fork (~50 times) to prevent blistering. Line the crust with parchment/foil, fill with weights (beans, rice or sugar), bake at 375 °F for about 20 mins. Remove weights, then finish 5-10 mins at 350 °F until golden.
For filled pies, chill the dough prior to baking, transfer to a pie plate, fill and bake as your recipe directs.
Let’s Put It Into Practice with our Classic Crisco Pie Crust
Here’s a quick summary of Crisco’s go-to recipe:
- Single crust: 1 ½ cups all-purpose flour (195g/6.9 oz.)+ ½ tsp salt + ½ cup cold Crisco shortening (96g/6.9 oz.) + 3-6 Tbsp ice water
- Double crust: 2 cups flour + ¾ tsp salt + ¾ cup cold Crisco shortening + 4-8 Tbsp ice water
- Combine flour & salt, cut in shortening until pea-sized, gradually add water until dough holds together. Shape into disk(s), wrap & chill, then roll & bake or fill per instructions.
Whether you’re baking a sweet fruit pie or a savory pot-pie, starting with a well-made crust sets the tone.
Why This Matters for Your Baking
When you follow these Crisco tips:
- The crust is flaky rather than tough or dense
- It holds up better under fillings, especially juicy fruit
- The outside rim and edge will brown evenly and look professional
- You’ll have fewer problems with cracking, sticking, over-working or collapsing crusts
Try customizing the crust (for example, a lattice top) once you’re comfortable with the base technique. When you bake, pay attention to how the dough behaves. The cold shortening and gradual water addition make a difference you can see and taste.
Browse a whole library of fall-inspired pies and crust ideas: Crisco Fall Recipes, a curated collection of recipes that celebrate the best of fall, all crafted with the quality you can count on.
Enjoy your baking, and may your next pie crust turn out as flaky, golden-brown, and delicious as you imagine! Happy pie season!
