Name: Practically Perfect Pie Crust Recipe
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 2
Cuisine: American
Ingredients: 4 cups All Purpose Flour; 1 3/4 cups Shortening; 1 Tablespoon Sugar; 1 Teaspoon Salt; 1/2 cup water; 1 Tablespoon White Vinegar; 1 egg, beaten

This easy Crisco pie crust recipe is my family’s recipe that is always requested when we make our famous apple pie. This double crust recipe is great for fruit pies, savory pies, pumpkin pie, and meringue pies. It is my go-to pie crust for all recipes sweet and savory.

baked lattice topped apple pie on a blue towel

Why is Crisco used in this recipe?

While butter is delicious in pie crusts I find that the use of Crisco in this recipe makes the dough easier to handle, is more forgiving when you mess up and it still has the flakiness of a butter crust.

Can this pie dough be frozen?

Freezing this pie dough for future use is the great family debate. My mom has good luck with it when is frozen and then thawed but my sister and I don’t have much luck. So the answer is, it is up to you!

Can lard or store brand vegetable shortening be substituted in this recipe?

I have found that using Crisco will yield the best results for this recipe. I have tried other brands but Crisco is king for this one.

How many pie crusts will this recipe make?

This recipe will make a double crust, pie in a 9″ pie plate or two single crusts.

What is a double crust pie?

A double crust pie has a bottom crust and a top crust. An apple pie is an example of a double crust pie whereas a pumpkin pie is an example of a single crust pie.

Can this pie dough be made in a food processor?

I have made this dough in a food processor and it was not as successful as when it was made by hand. I found that the food processor creams the Crisco and the flour too much. This dough is best when the fat is cut into the flour, instead of being creamed. A creamed dough will result in a dense crust where a crust that has been cut in properly will result in a flaky crust.

pie dough rolled out on a floured surface with a marble rolling pin to the side.

What kind of rolling pin is best for rolling out pie dough?

I found that a marble rolling pin will give you the best results when rolling out pie dough. The weight of the marble pin easily rolls out the dough to an even thickness with minimal effort.

What recipes can this pie dough be used in?

Pie Crust Ingredients

All-Purpose Flour
Shortening
Sugar
Salt
water
White Vinegar
egg

flour and crisco cut together for pie dough, pastry blender with red handle

How do you make Crisco pie crust?

In a large bowl, whisk together the flour, sugar and salt.
Measure out the crisco and add to the flour mixture.
Using a pastry cutter, cut the fat into the flour until the flour and fat has formed pea sized balls.
In a small bowl, whisk together the water, egg and vinegar.
Pour the wet ingredients over the flour mixture.
Using a rubber spatula, fold the wet ingredients into the flour and fat until a loose ball forms.
Coat your hands with flour and squeeze the dough together to form a tighter ball of dough.
Cover the ball of dough in plastic wrap and chill in the refrigerator for at least 30 minutes or even over night.
When rolling out the pie dough, be sure to roll the dough on a lightly floured surface and add flour sparingly if the dough is sticky.

Pin to Pinterest:

baked apple pie with lattice top with text at the bottom for pinterest

Yield: (2) 2 crust pie

Practically Perfect Pie Crust Recipe

This easy pie crust recipe made, with crisco, is my family recipe that is always requested when we make our famous apple pie. This double crust recipe is great for fruit pies, savory pies, pumpkin pie and meringue pies.

Prep Time 10 minutes

chill time 30 minutes

Total Time 40 minutes

Ingredients

4 cups All Purpose Flour
1 3/4 cups Shortening
1 Tablespoon Sugar
1 Teaspoon Salt
1/2 cup water
1 Tablespoon White Vinegar
1 egg, beaten

Instructions

In a large bowl, whisk together the flour, sugar and salt.
Measure out the crisco and add to the flour mixture.
Using a pastry cutter, cut the fat into the flour until the flour and fat has formed pea sized balls.
In a small bowl, whisk together the water, egg and vinegar.
Pour the wet ingredients over the flour mixture.
Using a rubber spatula, fold the wet ingredients into the flour and fat until a loose ball forms.
Coat your hands with flour and squeeze the dough together to form a tighter ball of dough.
Cover the ball of dough in plastic wrap and chill in the refrigerator for at least 30 minutes or even over night.
When rolling out the pie dough, be sure to roll the dough on a lightly floured surface and add flour sparingly if the dough is sticky.