Classic Crisco Single Crust

Classic Crisco Single Crust

  • Prep Time: 20 mins
  • Total Time: 35 mins
  • Yield: 1pie crust

    • Ingredients

  • 1 1/3 cupssifted all-purpose flour
  • 1/2 teaspoonsalt
  • 1/2 cupCrisco shortening
  • 3tablespoonscold water

    • Directions

  • Spoon flour into measuring cup and level.
  • Combine flour and salt in medium bowl.
  • Cut in shortening using pastry blender or 2 knives until all flour is blended to form pea-size chunks.
  • Sprinkle with water, 1 tablespoon at a time.
  • Toss lightly with fork until dough forms a ball.
  • Press dough between hands to form 5- to 6-inch”pancake”.
  • Flour rolling surface and rolling pin lightly Roll dough into circle.
  • Trim circle 1 inch larger than upside-down pie plate.
  • Carefully remove trimmed dough.
  • Set aside to reroll and use for pastry cutout garnish, if desired.
  • Fold dough into quarters.
  • Unfold and press into pie plate.
  • Fold edge under.
  • Flute.
  • For recipes using a baked pie crust, heat oven to 425°F.
  • Prick bottom and side thoroughly with fork (50 times) to prevent shrinkage.
  • Bake at 425°F for 10 to 15 minutes or until lightly browned.
  • For recipes using an unbaked pie crust, follow directions given for that recipe.

    • Reviews

  • “Perfect! and makes the perfect amount too! I used margarine instead of shortening and it came out buttery and flaky. Just right! Thank you!”

  • “The BEST! Makes the best crust I have ever tasted. Actually I replace real butter for the shortening to cut out the trans-fats.Also, use extremely cold water. Big glass of ice filled with water. Then measure out the water in measuring spoons. This is good every single time. Consistently!”

  • “Simple to make and the finished product is flaky & delicious.”

  • “Thanks so much for posting. The pie shell turned out perfect.I had this recipe years ago and misplaced it. I have tried many since and nothing compares to this one. Thanks again.”

  • “Wonderful recipe! I have used this recipe for many years with much success. It makes such a nice flaky crust! I do use the butter-flavored crisco in mine just for that extra touch. This is one of those recipes that is never-fail, and just can’t be improved upon much, if at all. I used this in a banana cream pie for the pic, where the crust was baked before filling. Quite enjoyable! Thanks for posting!”

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