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Homemade golden flaky pie crust made with Crisco on a white kitchen table, photographed from above with natural light.

Flaky Pie Crust (Crisco)

A perfectly tender, golden, flaky pie crust made with Crisco shortening — beginner-friendly and foolproof for sweet or savory pies.
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Course: baking, Dessert
Cuisine: American
Prep Time: 15 minutes
Cook Time: 20 minutes
Chill Time: 30 minutes
Total Time: 1 hour 5 minutes
Servings: 8
Calories: 310kcal
Cost: $3 – $5

Equipment

  • 1 Large mixing bowl Chill for 30 minutes before use for best flakiness
  • 1 set Measuring cups/spoons For accurate ingredient ratios
  • 1 Pastry cutter or 2 forks To cut shortening into flour
  • 1 Rolling pin Keep lightly floured
  • 1 Plastic wrap or parchment paper For chilling the dough
  • 1 9-inch pie pan Metal or glass
  • 1 Sharp knife For trimming edges
  • 1 Pastry brush For egg wash or finishing touches

Ingredients

  • 2 ½ cups All-purpose flour Sifted
  • 1 cup Crisco shortening Cold, cut into cubes
  • 1 teaspoon Salt Enhances flavor
  • 1 tablespoon Sugar Optional for sweet pies
  • 6–8 tablespoon Ice water Add gradually until dough forms
  • 1 teaspoon White vinegar Tenderizes gluten
  • Ice cubes For chilling water

Instructions

  • Combine flour, salt, and sugar in a large bowl
  • Work in Crisco until mixture resembles coarse crumbs
  • Drizzle in ice water + vinegar until dough clumps together
  • Gather dough, shape into a disk, wrap and chill
  • Roll out chilled dough to 12-inch circle
  • Place dough in pie pan, trim edges
  • Chill crust 15 min before baking
  • Follow your pie filling recipe for baking time

Notes

Nutrition information is automatically calculated, so should only be used as an approximation.

Nutrition

Serving: 65g | Calories: 310kcal | Carbohydrates: 32g | Protein: 3g | Fat: 19g | Saturated Fat: 6g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 8g | Sodium: 230mg | Potassium: 45mg | Fiber: 1g | Sugar: 1g | Calcium: 7mg | Iron: 1mg