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
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.
My mom uses this still today too. I like the way you split the recipe. Thank you for your comment!
It’s sort of like the way I keep going back to the Toll House cookie recipe on the bag!
Right Dorothy, I still use Toll House recipe too. My family would have a fit if I made any other. Lol
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!
Looking forward to it!
I think part of the problem is the readily available ready-made alternatives but you just can’t beat home made
Absolutely Sheree! 🥰
Thanks for the reminder to buy Crisco. Aldi usually carries it at this time of year.
You’re welcome LOL I always have it because I season my cast iron pans with it after I use them.
Another blast from the past! Crisco was a staple in every kitchen in the country for sooo long! This is mastery at its finest!
I grew up with it too. It’s all my mom ever used. Wasn’t the can metal back then? I seem to remember my mom pouring the hot grease back in the can when it was still hot. Thank you JC❣️
Thank you Yernasia!
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.
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.
I’m one of those – LOL!
Hahaha then you have to try this! You won’t believe how easy it really is.
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!
This post is for people like you! Hahaha
In my opinion, the filling for a pie is totally optional, the crust is the best part!
Hahaha I love the way you think!
Reblogged this on NEW BLOG HERE >> https:/BOOKS.ESLARN-NET.DE.
Thanks so much Michael! 💕
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Crisco does assist in creating the best pie crusts!
This is the same recipe my mom used when I was a kid, MANY years ago!
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.
Score Linda! I have to admit (Don’t tell anyone) I have used them on occasion too and they are quite good.
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.
I think once we get older it’s just easier and some of the store bought products are really delicious.