Easy (and Foolproof) Pie Crust Recipe

  • 1 1/3 Cups Flour
  • 1/2 Teaspoon Salt
  • 1/2 Cup CRISCO Vegetable Shortening
  • 4-6 Tablespoons Cold Water
To Make:
  1. Mix flour and salt in medium to large bowl.
  2. ‘Cut’ in CRISCO with a fork or pastry blender – keep going until mix looks like very fine, dry crumbs.
  3. Add in water 2 tablespoons at a time and mix with a spoon until it forms a soft – but NOT sticky – ball of dough.
  4. Roll out dough on floured surface, sprinkling with more flour as needed.
  5. Flip pie pan or other type of pan upside-down and place on dough; cut about 1/2 inch out around the edges and then flip pan over.
  6. Fit dough to pan, then use a fork to mark the edges.

NOTE: CRISCO works best at room temperature, so do not refrigerate. Finished dough is freezer-friendly.

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