Classic Crisco Single Crust
Master the art of pie-making with this foolproof Classic Crisco Single Crust recipe, perfect for your favorite sweet or savory creations. Featuring just four simple ingredients—flour, salt, chilled water, and Crisco shortening—this recipe delivers a buttery, flaky crust every time. With an easy-to-follow method that includes cutting the shortening into the flour for those signature tender layers and chilling the dough for optimal texture, this crust is ideal for quiches, tarts, or classic fruit pies. Whether you're pre-baking for a no-bake filling or finishing off a luscious baked dessert, this versatile single crust is your go-to for reliable, bakery-quality results. Make your next pie unforgettable with this quick, 15-minute recipe that serves up to eight!
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Recipe Information
Ingredients
- 1.33 cups All-purpose flour
- 0.5 teaspoons Salt
- 0.5 cups Crisco shortening
- 3 tablespoons Cold water
Instructions
In a medium mixing bowl, combine the flour and salt using a whisk or fork to ensure even distribution.
Add the Crisco shortening to the flour mixture. Use a pastry blender or two knives to cut the shortening into the flour until the mixture resembles coarse crumbs.
Sprinkle one tablespoon of cold water over the mixture. Gently toss with a fork. Repeat this process, adding one tablespoon of water at a time, until the dough holds together when pressed (usually around 3 tablespoons). Be careful not to add too much water, as this can make the crust tough.
Gather the dough into a ball and flatten it into a disk. Wrap the dough in plastic wrap and let it chill in the refrigerator for at least 30 minutes before rolling out.
On a lightly floured surface, roll the chilled dough into a circle approximately 1/8 inch thick and large enough to fit your pie pan (about 1-2 inches larger than the pan's diameter).
Carefully transfer the rolled-out dough to the pie pan by gently rolling it onto the rolling pin and then unrolling it over the pan.
Press the dough lightly into the pan and trim off any excess dough, leaving about 1/2 inch around the edges. Fold the edges under and crimp or flute them as desired.
If your recipe requires a pre-baked crust, prick the bottom and sides of the dough with a fork, line it with parchment paper, and fill it with pie weights or dried beans. Bake in a preheated oven as directed by your pie filling recipe.
Nutrition Facts
Calories |
1646 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 120.1 g | 154% | |
| Saturated Fat | 32.7 g | 164% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 1184 mg | 51% | |
| Total Carbohydrate | 121.8 g | 44% | |
| Dietary Fiber | 4.3 g | 15% | |
| Total Sugars | 0.3 g | ||
| Protein | 16.5 g | 33% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 24 mg | 2% | |
| Iron | 7.4 mg | 41% | |
| Potassium | 171 mg | 4% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
