Crisco Single Pie Crust

If you have had trouble making a pie crust or just never tried, start with this one. It really is the easiest and only one I have ever made.
To see the step by step directions with pictures and a printable recipe card click HERE.
It’s great to have a go-to pie crust recipe you know won’t let you down! Happy pie making!
LikeLike
I agree, my mom used this recipe for years and offered to make the pumpkin pie this year. Imagine my shock when she said she couldn’t find the brand name refrigerated crust at the store and she had to buy generic! She never bought pie crust before but she is in her 80’s now. If I knew that I would have made the pies!
LikeLiked by 2 people
Well, in your 80s, I guess you can cut a corner!
LikeLike
Absolutely! I just found out today she’s making the pumpkin pie and the others she bought frozen, easier yet!
LikeLiked by 1 person
My grandmother always made a Crisco pie crust. She would also melt Crisco to fry chicken.
LikeLike
My mom did too Julia. Back then the Crisco containers were made of some sort of metal can because my mom use to pour the hot melted grease back into the can.
LikeLiked by 2 people
Now that you say that, I do recall my grandmothers pouring the melted Crisco back into the can for reuse for frying. They had a can for baking and a can fro frying.
LikeLike
Reblogged this on OPENED HERE >> https:/BOOKS.ESLARN-NET.DE.
LikeLike
Thanks Michael!
LikeLike
Thanks for sharing, Diane! As someone who always uses pre-made pie crust, I’ll have to give this a try one day.
Is this a hint of what you’re making for Thanksgiving?
LikeLike
Oh no what I am making is so simple. I’m making the cheese and bacon beer bread too.
LikeLike
Thank you so much!
LikeLike
Beautiful pie crust.
Redgards
LikeLike
Thanks so much Ultra!
LikeLike
Thanks!
LikeLike
You’re welcome! ❤️
LikeLiked by 1 person
A really quick and easy pie crust recipe, always hands to have something like this if you need to rustle something up in a hurry
LikeLike
I agree Paul thank you!
LikeLiked by 1 person
Diane, when I was growing up my mother always used the Crisco recipe and her pie crust was great, always light and flaky, but inevitably it would always make my face break out. Even in my advanced non-teenage middle age. She doesn’t bake anymore and I buy my crust – generic grocery store brand.
LikeLike
Awe what a shame Joni but I think the pie is about what is put in the crust that makes the pie. Although I think this is the best pie crust I wish we could make it with just the filling. Lol I wonder what it is that you are sensitive too? So you don’t have any problem with the generic brand?
LikeLiked by 1 person
Yea, it’s strange, but Crisco is pure lard, whereas the generic pre-made filling is more canola oil I think – I’ll have to check the list out more when I buy one next. It said Simple ingredients on the packaging.
LikeLike
Interesting!
LikeLiked by 1 person
PS. You’re right the filling is the key! Lately I’ve been making apple pies with just the top crust to cut down on the cholesterol and don’t notice much difference. Kind of like making crustless quiche.
LikeLike
No way! So you don’t put anything on the bottom but the filling? How does it come out of the pan? I love this idea.
LikeLiked by 1 person
I grease the pie plate with a bit of butter, add the apples and sugar and cinnamon and just put the top crust on, after defrosting it, fluting it to the edge of the pie plate. You don’t even miss the bottom crust. For the quiche I don’t bother with any crust, top or bottom, I just put on the ingredients in the quiche pan. Same thing, no one misses the crust, unless I guess you’re a crust person. I had my cholesterol tested in June and it was borderline, so I find ways to cut corners, plus it justifies adding a small scoop of vanilla ice cream to the warm pie!
LikeLike
It looks like I am going to do some experimenting. I just never thought of not using the dough. It is worth it to get the ice cream!
LikeLike
Let me know what you think if you try it!
LikeLike
Oh if it works for me I will post it. Won’t be until next year I have so many sweets to make this month.
LikeLiked by 1 person
PS. I use spy apples and there’s so much juice in them that there’s no problem getting it out of the pan with that spatula/triangle/flipper thing. I couldn’t find spies this year, so used Ida Red’s and Empire and they were just as good.
LikeLike
I won’t tell a soul! Thanks for sharing that Joni! 💕
LikeLiked by 1 person
My Mom always made a Crisco crust! And that what I do toooooo!
Happy Thanksgiving!
LikeLike
There is no better crust, my mom made it too. It has to be the best to be around as long as it has been. Happy Thanksgiving Nancy.
LikeLiked by 1 person
Pie crusts sometimes can be scary to make them at home! Great recipe 😉
LikeLike
I used to think so but this recipe has never failed me. Have a great day. 💞
LikeLiked by 1 person
Diane – you aim to make us bakers and cooks in time for Turkey Day!
LikeLike
That is my plan Linda! 🦃 lol
LikeLiked by 1 person