Recipe

Crisco Pie Crust

A classic all-shortening crust that rolls easily, bakes up flaky, and stays tender for sweet or savory pies.

By Matt Campbell

•

4.8

A 9-inch pie dish lined with rolled Crisco pie crust dough on a warm wood counter, with a rolling pin and a small bowl of flour nearby

If you want a pie crust that rolls like a dream and forgives a slightly chaotic kitchen, this is your crust. Crisco (aka vegetable shortening) makes dough that stays flexible longer than butter, which means fewer cracks, fewer panic patches, and a lot more confidence when you lift that circle of dough into the pan.

This recipe is my go-to when I need a dependable crust for pumpkin pie, apple, chicken pot pie, quiche, or anything that needs a clean slice and crisp edges. It is classic, simple, and built for real life. Flour on the counter, music on, taste your filling, and let the crust do its thing.

Measured flour, salt, cold vegetable shortening, ice water, and a mixing bowl arranged on a bright kitchen counter

Why It Works

Flaky layers without fuss: Shortening coats flour efficiently, which helps create tender, flaky structure once it hits the oven.
Easy to roll and transfer: This dough stays pliable, so you can roll thinner and still move it into the pan without tearing.
Neutral flavor that lets filling shine: Perfect for sweet pies and savory bakes. Add a touch of sugar for dessert crusts if you want a hint of sweetness.
Beginner-friendly timing: You can mix it quickly, chill it briefly for best results, and it is very patchable if you need to fix a crack.

Hands using a pastry cutter to cut cold vegetable shortening into flour in a large bowl until pea-size crumbs form

Pairs Well With

Storage Tips

Make-ahead and storage

Unbaked dough

Refrigerator: Wrap each disc tightly in plastic wrap and refrigerate up to 3 days.
Freezer: Wrap, then place in a freezer bag. Freeze up to 3 months. Thaw overnight in the fridge.

Unbaked crust in the pie dish

Refrigerator: Cover well and chill up to 24 hours. Great for next-day pie assembly.
Freezer: Freeze the lined pie dish until firm, then wrap tightly. Freeze up to 1 month. You can blind bake from frozen, just add a few minutes.

Baked pie crust (blind baked)

Room temp: Cool completely, then cover and store 1 day.
Freezer: Wrap well and freeze up to 2 months. Thaw at room temp, then crisp in a 350°F oven for 5 to 8 minutes.

Two discs of pie dough wrapped tightly in plastic wrap on a plate in a refrigerator shelf

Common Questions

Common questions

Do I have to chill the dough?

You do not have to, but chilling for 20 to 30 minutes makes the crust flakier and helps prevent shrinkage. If your kitchen is warm or the dough feels soft, chill it.

Why is my Crisco pie crust tough?

Usually it is either too much water or too much mixing. Add ice water a tablespoon at a time, stop once the dough holds together when squeezed, and mix just until combined.

Why does my crust shrink down the sides?

Two main culprits: the dough was stretched when you fit it into the pan, or it was not chilled before baking. Lay the dough in gently, trim, crimp, then chill. For blind baking, use pie weights all the way up the sides.

How do I fix cracks when rolling?

Patch it, no stress. Dab the crack with a tiny bit of water, lay a small piece of dough over it, and press to seal. Once it bakes, nobody is filing a complaint.

Can I use this for a savory pie?

Absolutely. Skip the optional sugar. For extra savory vibes, add 1/4 teaspoon black pepper or a pinch of dried thyme to the flour.

Can I substitute butter for Crisco?

This recipe is written for all shortening. If you want butter flavor, a common swap is half shortening and half cold butter by weight, but the dough will be a bit more delicate and may need extra chilling.

I only have kosher salt. What should I do?

This recipe uses fine salt. If you are using kosher salt, start with 1 1/2 teaspoons (and adjust to taste next time). Different brands vary, so treat it as a range.

Close-up of a raw pie crust edge neatly crimped around a ceramic pie dish on a kitchen counter

Matt Campbell

I have always had a huge passion for the culinary arts, people, working as a team, and so on. I wanted to pursue my love for cooking initially at Virginia Commonwealth University with a culinary arts degree; however, I instead decided to apply myself and acquire more practical skills. My end goal is to eventually open my own restaurant or similar establishment.

Kitchen Essentials

Measuring cups and spoons
Large mixing bowl
Pastry cutter or two forks
Plastic wrap
Rolling pin
9-inch pie dish
Bench scraper (optional but handy)
Pie weights or dried beans (for blind baking)
Parchment paper or foil (for blind baking)

I was the kid who loved the idea of pie crust but hated the drama. Butter crusts are incredible, but they can be a little high-maintenance when you are just trying to get dessert on the table without turning your kitchen into a sauna of stress. The first time I made a Crisco crust that rolled smoothly and slid into the pan without ripping, I was sold. It felt like the crust was on my team.

Now it is my reliable pick for holidays and for random Tuesdays when I want quiche and do not feel like negotiating with a crumbly dough. It is not fussy, it bakes up crisp, and it gives you that satisfying moment when the knife goes through with a clean, flaky crunch.

Crisco Pie Crust

(4.8 Reviews)

Prep Time 15 minutes

Cook Time 0 minutes (varies by pie)

Total Time 35 minutes (includes chilling)

Servings 1 double crust (2 x 9-inch) or 2 single crusts

Ingredients

2 1/2 cups all-purpose flour (about 300g), plus more for rolling
1 teaspoon fine salt
1 tablespoon granulated sugar (optional, for sweet pies)
1 cup cold Crisco vegetable shortening (about 190 to 200g), scooped and lightly packed
6 to 10 tablespoons ice water, as needed
1 teaspoon apple cider vinegar or white vinegar (optional, can help limit gluten development for a tender crust)

For blind baking (optional): parchment paper or foil, plus pie weights or dried beans.

A bowl of flour and salt beside a bowl of cold vegetable shortening and a glass of ice water on a clean kitchen counter

Instructions

Make the dough

Mix dry ingredients. In a large bowl, whisk together the flour, salt, and sugar if using.
Cut in the Crisco. Add the cold shortening. Use a pastry cutter (or two forks) to cut it into the flour until you have a mix of pea-size crumbs and a few slightly larger bits. Those bigger bits are future flakes.
Add water slowly. Stir the vinegar into 6 tablespoons ice water, then drizzle it into the bowl a tablespoon at a time, tossing with a fork. Stop when the dough looks shaggy but holds together when you squeeze a handful. If it cracks badly or looks dusty, add another tablespoon and reassess. If it starts to feel sticky, stop and chill the dough for 10 to 15 minutes.
Form discs and chill. Divide dough in half for a double crust. Gently press each half into a disc. Wrap tightly and chill 20 to 30 minutes.

A freshly mixed pie dough disc being wrapped tightly in plastic wrap on a wooden cutting board

Roll and fit the crust

Roll it out. On a lightly floured counter, roll one disc into a 12-inch circle, turning the dough a quarter turn every few rolls to prevent sticking. Dust with flour as needed, but do not bury it. For deep-dish pies, aim for closer to a 13-inch circle.
Transfer to the pie dish. Roll the dough gently around your rolling pin and unroll it over a 9-inch pie dish. Lift and settle it into the corners without stretching.
Trim and crimp. Trim overhang to about 1 inch, then fold the edge under itself so it sits on the rim. Crimp. Chill the shaped crust 10 to 15 minutes before filling or blind baking.

Single crust vs double crust: If you are making a double-crust pie, keep the second disc chilled while you roll the bottom crust and prep the filling. Roll the top crust right before you are ready to assemble so it stays easy to handle.

Hands rolling pie dough into a large circle with a rolling pin on a lightly floured kitchen counter

Optional: blind bake

Heat oven. Preheat to 425°F.
Dock and weigh. Line the chilled crust with parchment or foil, then fill with pie weights or dried beans, pressing weights up the sides.
Bake. Bake 15 to 17 minutes, until edges look set and just barely golden. Glass and some ceramic dishes can take a few minutes longer.
Remove weights and finish. Carefully lift out parchment and weights. Return crust to oven for 5 to 10 minutes, until the bottom looks matte and dry (not glossy or translucent) and is lightly golden. Cool completely before filling.

How much to blind bake: For quiche and many custard pies, a partially blind-baked crust is usually enough. For no-bake fillings, bake until the bottom is fully dry and lightly golden.

A pie crust lined with parchment paper and filled with ceramic pie weights on a baking sheet before going into the oven

Nutrition information is estimated.

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Crisco Pie Crust

Why It Works

Pairs Well With

Recommended

Quiche Crust

Egg Custard Pie

Southern Sweet Potato Pie

Coconut Custard Pie

Storage Tips

Make-ahead and storage

Unbaked dough

Unbaked crust in the pie dish

Baked pie crust (blind baked)

Common Questions

Common questions

Do I have to chill the dough?

Why is my Crisco pie crust tough?

Why does my crust shrink down the sides?

How do I fix cracks when rolling?

Can I use this for a savory pie?

Can I substitute butter for Crisco?

I only have kosher salt. What should I do?

Crisco Pie Crust

Ingredients

Instructions

Make the dough

Roll and fit the crust

Optional: blind bake