Grandma's Crisco Pie Crust (Printable Version)
# What You'll Need:
→ Crust Base
01 -
3 cups all-purpose flour
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1 tsp salt
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2 tablespoons sugar (omit for savory pies)
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1 cup cold vegetable shortening
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½ cup plus 2 tablespoons ice water (adjust amount as needed)
# How to Make It:
01 -
Combine the flour, salt and sugar (omit sugar for savory pies) in a medium bowl. Add the cold shortening, then use a pastry cutter or fork to cut it into the flour until it becomes the size of large peas. Add the water and mix gently with a rubber spatula until the dough just starts to form a shaggy mass. Add more water one teaspoon at a time only if needed.
02 -
Gently press the dough until it just barely comes together. The dough should not be sticky. Avoid over-mixing or it will become tough. Split the dough into two sections, then gently shape them into discs and wrap in plastic. Refrigerate for a minimum of 30 minutes or up to two days.
03 -
When ready to assemble your pie, remove one disc at a time from the refrigerator, unwrap and place on a piece of wax paper on a large work surface. Place another piece of wax paper on top and begin to roll out the dough by starting at the bottom and rolling the pin away from your body. Rotate the dough 90 degrees after every 1-2 rolls to help keep it round. Roll the dough out to about 12 inches around or roughly 3 inches larger than the pie plate.
04 -
Remove the top piece of wax paper, then place the palm of your hand beneath the bottom piece of wax paper and transfer it to the pie plate wax paper side up. Carefully remove the remaining piece of wax paper and gently press the dough in to fit.
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For a single crust pie, tuck the loose pieces under, then use your fingers or a fork to crimp the edges and proceed with your recipe.
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For a double crust pie, remove the second piece of dough from the refrigerator and roll it out the same way as the first. Add your filling to the bottom crust, then transfer the rolled out dough on top. Use your fingers to pinch the top and bottom crusts together to seal in the filling. Tuck and roll the overhang under, then use your fingers or a fork to crimp the edges. Cut a few slits to vent the top, then brush all over with egg wash.
07 -
To blind bake a single crust pie, transfer the rolled out pie dough to a pie plate and crimp the edges with your fingers or a fork, then place in the freezer for a minimum of 30 minutes before baking to prevent shrinkage.
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Preheat the oven to 375°F. Line the frozen crust with a layer of parchment paper or foil, then fill with either dried beans or pie weights, making sure they are evenly distributed. Bake for 20 minutes, then remove the parchment and weights and let cool. It's now partially baked and ready to fill and continue baking.
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For a fully baked crust, prick the bottom all over with a fork after removing weights, then bake for another 20 minutes or until golden brown all over.
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Preheat the oven to 425°F and move the oven rack to the bottom third of the oven with enough space to fit the pie. Brush the pie all over with egg wash, then place on a parchment lined baking sheet to catch any drips. Make sure there are a few vents in the top of the pie to allow steam to escape. Bake for 20 minutes, then lower to 350°F and bake for an additional 45 minutes to an hour. It should be golden brown all over with the filling bubbling up out of the vents.
# Handy Tips:
01 -
Can be made and frozen up to 3 months in advance.
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If you want to double or triple this recipe, make each batch separately for best results.
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Keep all ingredients cold at all times. If the dough starts getting warm, place the bowl in the freezer or refrigerator for a few minutes before continuing.
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Run hands under cold water or hold ice cubes prior to handling the dough to help keep it cold.
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The amount of water needed will vary based on humidity. Start with less and add more gradually until the dough forms.
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Don't over mix the dough or it could get tough - once it just barely comes together wrap and refrigerate.