Crisco Pie Crust

B&G Foods, an American company, introduced the brand of Crisco shortening in 1911. In those days, this was the first ever shortening brand to use vegetable oil, which was cottonseed oil. The company acquired the patent rights to hydrogenate this oil in 1903.

This process was known as shortening. In this process, the oil’s fat remains in the solid state even at room temperature. After the company won the patents for this process, it came up with many names to market it and finally settled on Crisco, which can also be considered the short name of crystallized cottonseed oil.

Crisco Pie Shortening

Shortening is used for baking short doughs that don’t need the presence of gluten to stretch them. The gluten in the bread stops it from becoming flaky, thereby messing up the pie crust. Since a shortening agent keeps fat in its solid state even at room temperature, it doesn’t react with water nor activate any compounds that form gluten.

Though the main ingredient of this recipe is Crisco shortening, we would also like to tell you that you can substitute shortening with butter or margarine. However, you have to add about two tablespoons of extra butter or margarine for every cup of shortening you use.

For example, for 1 cup of shortening, you should use 1 cup of butter (or margarine) plus two tablespoons of butter to get a flaky crust. Some people switch to butter or margarine, as shortening agents have unhealthy trans-fatty acids in them.

However, there is no harm in some sinful indulgence at times. So, here is a simple pie crust recipe that you can make at home using the classic Crisco shortening. This recipe helps you prepare flaky and fresh pie crusts that you can use as the base to prepare tasty pumpkin or apple pies or just about any pie of your choice.

Crisco Pie Crust Recipe

Ingredients

• All-purpose flour – 2 cups
• Salt – ¾ teaspoon
• Crisco shortening – ¾ cup (use cold shortening)
• Cold Water – 3 to 6 tablespoons

Instructions

1. Prepare Flour and Shortening Mixture:

• Add 2 cups of all-purpose flour to a large bowl.
• Cut cold Crisco shortening into ½-inch cubes and add to flour.
• Use a pastry blender or flat beater to mix until it resembles breadcrumbs.

2. Forming the Dough:

• Gradually add cold water, mixing continuously. Ensure all flour is moistened.
• Test the dough: Squeeze a small piece. If it holds, it’s ready; if it crumbles, add a bit more water and retest.
• Note: Achieve a dough that’s not too dry or too moist for a crispy crust.

3. Chill the Dough:

• Divide the dough into 2 or 3 discs.
• Chill for at least 15 minutes. For optimal results, chill for 4-5 hours.

4. Roll Out the Dough:

• Roll each dough ball between parchment papers into a 1/8-inch thick disc.
• Ensure each disc is larger than your pie plate.

5. Place in Pie Plate:

• Fold the disc into quarters and gently place it in the pie plate.
• Press into the plate and trim edges, leaving ¾ inch overhang.

6. Bake Your Pie:

• Your crust is ready for fillings and toppings.
• Follow the baking instructions specific to the pie recipe you’re using.

Pin the image below if you like this Crisco Pie Crust!

Some points to note for Crisco Pie Crust

For making cream pies and other sweet pies, you have to make a pastry shell and preheat it. For this purpose, after inserting the dough into the pie plate, prick the bottom and sides of the dough about 5o times (using a fork) and then bake them for about 10 to 12 minutes at 425 degrees F. This way, the crust will turn golden brown nicely without blistering or rising.

The recipe that we mentioned above is for a single crust. You can also use the same ingredients but in double their original quantities for a double pie crust. After rolling the dough into the pie plate as per our recipe, you can fill the unbaked pie with the fillings of your choice.

Now, carefully transfer the smaller disc (for a double crust, you have to roll two discs – one bigger and one smaller) over the filling. Seal the dough carefully and cut off the edges.  You can now bake the dough as per the instructions for that pie.