Crisco Pie Crust

Pie Crust is one thing a lot of people are afraid to make. This recipe came right off the Crisco Shortening can. After you master this easy recipe, try other recipes until you find the one that is good for you like I did, however, I still came back to this recipe as my favorite.

To see my step by step directions with pictures and a printable recipe card click HERE.

http://www.InDianesKitchen.com

Categories: Crusts, Flour, Pies

Tagged as: ,

31 Comments »

  1. This is the recipe I learned from my grandmother and mother, and still use. I don’t even have to measure any more; I can turn one of these out lickety-split. I was interested to see your comment in another post about doubling for a two-crust pie not working so well for you. I solved that problem by splitting the flour/Crisco mixture first, then adding the ice water to each half of the mixture separately.

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  2. Now see, that’s the problem … ‘enough’ water (you sound like my grandma – when I have asked her how much of an ingredient, she would have said “you know, a little bit of this and a little bit of that”) 😁. But my biggest problem with your recipe will be to find Crisco! Which is confirmation … I’ll have to come and visit you!

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  3. I am one of the cowardly pie crust makers – thank goodness for frozen. But, your directions are so easy to follow, I might just step out of my comfort zone. Happy Thanksgiving Dianne to you and yours.

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    • Even if it breaks, just wet your finger with water and pinch it back together. I can’t tell you how many times I’ve done that. Besides, who see’s the bottom of the pie crust anyway. 🤣 I hope you had a wonderful Thanksgiving Bernadette.

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  4. I have to say that I buy my pie crusts from the store. I find it too intimidating to make. Good to know there’s an easy to make recipe if I ever muster up the courage to try it!

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  5. My mom made homemade crusts for years and the last few years I finally convinced her to try Pillsbury crusts. It was a game changer as she made her meat pies more often after that.

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      • That’s the way to go sometimes Diane – save yourself some effort. I convinced my mom in later years to use pre-baked tart shells. For years at Christmastime she made three kinds of tarts with the cream cheese pie crusts. Then I was in a produce market once and saw ready-made tart shells and a product that was lemon cream pie/tart filler that was already made up to fill the tarts with. Yes, not like hers, but saved her time/effort.

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