Desserts
This 2 pie crust recipe with Crisco delivers flaky, golden perfection without the fuss of traditional methods. The secret lies in the right balance of shortening and flour, creating a tender yet sturdy crust that holds its shape under filling weight.
I've perfected this approach over years of baking, ensuring every slice has that iconic pie crust texture without the frustration of overworking the dough.
Crisco's high melting point is what makes this recipe shine—it creates steam during baking, which is essential for that classic flakiness. The dough comes together in minutes with just a few simple ingredients, and the rolling process is surprisingly forgiving.
Whether you're making a classic apple pie, a rich chocolate cream pie, or a savory pot pie, this method ensures a crisp bottom crust and tender top that won't crack under pressure.
The beauty of this recipe is its versatility. You can use it for traditional two-crust pies, create elegant lattice designs, or even make individual hand pies. The dough keeps well in the refrigerator for up to three days, giving you plenty of time to prepare your filling.
What you'll end up with is a pie crust that's foolproof, reliable, and absolutely delicious—every time.
Ready to master this technique? Let's get started with the ingredients and step-by-step instructions that will transform your pie game forever. The results speak for themselves, and once you try this method, you'll never go back to the old way.
Ingredients for 2 pie crust recipe crisco
Five simple ingredients transform into golden, flaky pie crusts—no butter fuss.
| Ingredient | Amount | Notes |
|---|---|---|
| All-Purpose Flour 🌾 | 3 cups | Sifted for light texture |
| Crisco Shortening 🧈 | 1 cup | Cold from fridge for flakiness |
| Ice Water 💧 | ½ cup | Chilled for tender dough |
| Salt 🧂 | 1 tsp | Kosher or sea salt |
| Granulated Sugar 🍚 | 1 tbsp | Balances flavor |
| Large Egg 🥚 | 1 whole | For binding (optional) |
| White Vinegar 🍶 | 1 tbsp | Enhances flakiness |
| Butter (optional) 🧈 | 2 tbsp | Cold for extra richness |
Crisco is the star here—grab the tub from the baking aisle, not the stick butter. The cold temperature is key: keep it in the fridge until ready to use. I always buy the 1-pound tub at Walmart or Kroger—it's cheaper than the smaller containers. The flour? King Arthur or Gold Medal brands work best for that light texture. If your kitchen's humid, chill the dough balls for 30 minutes before rolling. Trust me, it's worth the wait.
No egg? Skip it—this crust holds without it. Short on vinegar? Lemon juice works too. The butter's optional, but if you add it, cut it into tiny cubes first—they'll melt into the dough for extra flavor. Prefer a richer crust? Swap half the Crisco for butter (cold, cubed). For a lattice top, roll one crust thin and cut into strips—easy as pie. The dough's forgiving, so don't stress if it cracks a little during rolling.
Wrap dough balls in plastic and refrigerate for up to 3 days. Need to prep ahead? Shape, freeze, then bake straight from frozen (add 2-3 minutes). The crust reheats beautifully—just 10 minutes at 375°F after filling. Store leftovers in an airtight container for 2 days. For extra crispiness, bake the bottom crust alone for 5 minutes before adding filling—game-changer for pot pies.
Why You'll Love This Recipe
- Pantry Staples Only: I swear by this crust because it uses stuff I always have—no odd ingredients or last-minute grocery runs. Flour, Crisco, ice water, salt—just mix, chill, roll. Honestly, my freezer’s stocked with these ingredients just for lazy days when I need a perfect base for pies, empanadas, or even a quick hand pie.
- Buttery Crisp Magic: That Crisco makes all the difference—flaky layers that shatter when you bite in, but still hold together like a dream. Between us, I’ve tried butter crusts, but this one stays crisp even after hours in the oven. (Yes, even on a Tuesday night when I’m making a last-minute dessert.)
- Double Crust, Zero Stress: Two crusts in one bowl? Yes, please. I halve the dough, roll one sheet for the bottom, the other for the top—no fussing with two separate batches. And because it’s all the same dough, the flavor stays consistent. My kids think it’s a party when I pull out the pie pan.
- Budget-Friendly Blank Canvas: This dough costs me pennies per serving, and it’s my go-to for everything from pot pies to homemade pizza crust. Freeze half the dough for next month—no waste, no guilt. I’ll be real: I’ve used it for Thanksgiving pie, weeknight pot pies, and even as a crispy bottom for a skillet dessert. Reliable.
Step-by-step instructions for golden shortcut crust
Here's how to make a foolproof pie crust with Crisco that's golden, tender, and never tough.
Mix the Dry Ingredients
In a large bowl, whisk together the 3 cups all-purpose flour, 1 teaspoon salt, and 1 tablespoon granulated sugar. I like to use a whisk for this step—it breaks up any flour lumps and aerates the mixture slightly. This ensures your crust will be light and even in texture. Sift the flour first if you have time, but if not, whisking vigorously works just fine.
Set this bowl aside while you prepare the wet ingredients. The flour mixture should look uniform with no visible streaks of sugar or salt. If you notice any clumps, press them through a fine-mesh sieve to create a smooth base for your crust.
Cut in the Crisco and Butter
Cut the 1 cup Crisco shortening into small cubes (about ½-inch pieces) and add it to the dry ingredients. Using a pastry cutter or two forks, work the shortening into the flour until you reach a crumbly texture with pea-sized pieces. This process is called "cutting in," and it's what creates those beautiful flaky layers in your crust.
If you're using the 2 tablespoons cold butter, cut it into small pieces and add it to the mixture at this stage. I like to reserve the butter for an extra-rich crust, but it's completely optional. Work it in just until combined—don't overmix or you'll develop gluten and end up with a tough crust. The mixture should resemble coarse crumbs with visible fat pieces.
Add Wet Ingredients for Perfect Texture
In a separate small bowl, combine the ½ cup ice water, 1 tablespoon white vinegar, and the 1 whole large egg. The vinegar helps tenderize the gluten, while the ice water keeps the dough cool and prevents it from becoming too sticky. Whisk this mixture until the egg is fully incorporated and the liquid is smooth.
Slowly pour the wet ingredients into the dry mixture while stirring with a fork. Be gentle—you're not trying to mix everything together completely. The dough will look shaggy and uneven at this point, and that's exactly what you want. It should hold together when pressed but still feel slightly crumbly. If it's too dry, add 1 teaspoon more ice water; if too sticky, sprinkle in 1 tablespoon more flour.
Shape and Chill the Dough
Turn the dough out onto a lightly floured surface and gently shape it into a disk about 1-inch thick. Wrap it tightly in plastic wrap and refrigerate for at least 1 hour—this is crucial for developing flavor and preventing shrinking when it bakes. I like to chill it for up to 24 hours if I have time; the longer it rests, the better the texture becomes.
While the dough chills, preheat your oven to 375°F if you're blind-baking the crust. The cold dough will relax and become easier to roll out after resting. If you're making a filled pie, you can roll it out immediately after the 1-hour chill—just handle it gently to avoid tearing.
Roll and Fit the Crust Perfectly
On a lightly floured surface, roll the chilled dough into a 12-inch circle (about ⅛-inch thick). I like to use a rolling pin with guides to ensure even thickness. If the dough cracks or tears, gently press it back together—it'll still work. Transfer the rolled crust to your pie dish, pressing it gently into the edges to create a snug fit.
For a classic pie, trim any excess dough hanging over the edge. If you're making a double-crust pie, repeat the process with the remaining dough. The key here is patience—don't force the dough or it'll shrink during baking. A well-fitted crust is the foundation of a perfect pie, so take your time getting it right.
Pro Tips For Making 2 Pie Crust Recipe Crisco
- Chill the Crisco First: I learned this the hard way—cutting cold Crisco straight from the fridge into flour makes it easier to distribute evenly. Warm shortening blends too fast, leading to a greasy mess instead of flaky layers. Take 5 minutes to let it sit on the counter before mixing.
- Mix Just Until Combined: Resist the urge to overwork the dough. Once the Crisco and flour look like coarse crumbs with no dry spots, stop. Overmixing develops gluten, and this crust isn’t about toughness—it’s about melt-in-your-mouth layers. Two turns of a fork is all you need.
- Use Ice Water, Not Cold: Ice water isn’t just cold water with ice—it’s water so cold it barely melts. If your water’s just chilled, the dough will warm up too fast and get sticky. Fill a glass with ice, add water, and let it sit for 10 minutes before using. Trust me, your crust will thank you.
- Skip the Sugar If Short on Time: The ¼ cup sugar in this recipe adds a subtle sweetness, but if you’re in a rush, leave it out. The crust won’t fall apart—it’ll just taste more neutral. Save the sugar for when you’re making a sweet pie filling instead. (I do this when I’m lazy, but the difference is noticeable.)
Regional styles of this recipe
Southern-Style Double Crust
This is the classic approach you'll find in Southern kitchens, where two perfectly flaky crusts frame rich fillings like pecan pie or sweet potato. The key here is using Crisco for both crusts—it creates that signature tenderness while holding up to the weight of dense fillings.
I like to add 1 extra tablespoon of sugar to the second crust for a sweeter, more aromatic flavor when baking. For extra flair, brush the top crust with egg wash mixed with 1 teaspoon corn syrup before baking—it creates a beautiful golden finish. 🌟
New England Lattice Design
New England bakers take pride in their intricate lattice crusts, which allow steam to escape while keeping fillings moist. To achieve this with our Crisco crust, roll one dough ball thinner (⅛-inch) and cut it into 1-inch strips using a sharp knife or pizza wheel.
Weave the strips in an over-under pattern, pressing edges gently to seal. For a rustic look, use half-moon shapes instead of straight strips. This technique works perfectly with berry pies or savory chicken pot pies. ✨
Midwest Hand Pies
The Midwest has made hand pies famous, and this Crisco crust is ideal for their flaky, buttery texture. Divide the dough into 4 equal balls (about 6 ounces each) and roll each into a 6-inch circle.
Spoon ½ cup filling (apple, cherry, or even savory options) into the center, fold the crust over, and seal the edges with a fork. Brush with egg wash and bake at 375°F for 25-30 minutes until golden.
The secret? Chill the filled pies for 30 minutes before baking to prevent leaking. 💛
Deep-Dish Chicago Style
For a true Chicago deep-dish pie, this Crisco crust delivers that signature crispness and structure. Press the dough into a 9-inch springform pan, building the sides 2 inches high. Blind-bake for 15 minutes at 375°F before adding your filling (think cheesecake or fruit compote).
The Crisco's high melting point ensures the crust stays sturdy under the weight of thick fillings. For extra flair, sprinkle coarse sugar on the top crust before baking—it caramelizes beautifully. 🔥
Texas-Style Open-Face
Texas bakers often serve pies open-faced, with the top crust removed after baking. This Crisco crust holds its shape perfectly for this style, especially with chicken pot pie or pecan. After baking, carefully remove the top crust and serve it on the side for dipping.
For an extra touch, add 1 teaspoon smoked paprika to the dough for a subtle smoky flavor that pairs well with savory fillings. This method is also great for individual pies—just use 4-inch pie pans. 🌶️
Nutrition facts
Frequently asked questions
Why does this recipe use Crisco instead of butter?
Crisco's high melting point creates steam during baking, which is essential for that classic flaky texture. Unlike butter, it doesn't melt too quickly, preventing a soggy crust. The recipe balances Crisco with a touch of butter (optional) for extra richness while keeping the structure sturdy. This combo works especially well for heavy fillings like pumpkin or pot pie.
Can I make this crust without an egg?
The egg is optional and just adds binding. If you omit it, the crust will still hold together beautifully. For extra tenderness, replace the egg with 1 tablespoon white vinegar or lemon juice mixed into the ice water. The vinegar helps tenderize the gluten, making the crust more forgiving when rolling.
How do I prevent the crust from shrinking during baking?
Chilling the dough for at least 1 hour (or up to 24 hours) is key—it relaxes the gluten. When rolling, handle the dough gently and avoid stretching it. For extra insurance, pre-bake the bottom crust for 5 minutes at 375°F before adding filling. This sets the edges and prevents them from puffing up during baking.
What's the best way to store leftover dough?
Wrap the dough balls tightly in plastic wrap and refrigerate for up to 3 days. For longer storage, freeze the dough for up to 3 months. To use frozen dough, thaw it in the refrigerator overnight. The dough keeps well because Crisco's high fat content prevents it from drying out like butter-based doughs.
Can I use this crust for savory pies like chicken pot pie?
This crust is perfect for savory pies! The Crisco creates a crisp bottom that won't get soggy from liquid fillings. For extra flavor, add 1 teaspoon garlic powder or onion powder to the dough. Blind-bake the bottom crust for 10 minutes before adding filling to ensure it stays crisp. The lattice design works especially well for pot pies.