Crisco Pie Dough Recipe
Crisco Pie Dough Recipe
Table of Contents
Crisco Pie Dough Recipe
This classic Crisco pie dough recipe delivers a tender, flaky crust that is perfect for any pie. Whether you’re baking a sweet apple pie or a savory quiche, this versatile dough will elevate your baking game. With simple ingredients and straightforward instructions, you’ll achieve bakery quality results every time.
Description
The secret to a perfect pie crust lies in its texture and flavor, and this Crisco pie dough recipe excels in both. Crisco, a vegetable shortening, has long been a favorite ingredient for creating light, flaky pastries. Unlike butter, Crisco remains stable at room temperature, making it easier to handle and yielding consistent results.
This Crisco Pie Dough Recipe is incredibly versatile and works well with both sweet and savory fillings. Its light, flaky texture comes from the careful combination of flour, Crisco, and water, while a touch of salt enhances the flavor. With detailed step by step instructions, even novice bakers can create a crust that’s sure to impress.
In this recipe, we’ll cover everything you need to know, from choosing the right ingredients to rolling out the dough and fitting it into your pie dish. Whether you’re preparing a holiday dessert or a comforting weeknight dinner, this Crisco pie dough recipe will become your go to choice for all your baking needs.
Ingredients
- 2 1/2 cups all purpose flour
- 1 teaspoon salt
- 1 cup Crisco shortening (cold)
- 6 to 8 tablespoons ice cold water
Instructions
1.Prepare the Ingredients: In a large mixing bowl, combine the all purpose flour and salt. Mix well to ensure the salt is evenly distributed. Cut the cold Crisco shortening into small cubes. This makes it easier to incorporate into the flour mixture.
2.Combine the Flour and Crisco: Add the Crisco cubes to the flour mixture. Using a pastry cutter or your fingertips, work the shortening into the flour until the mixture resembles coarse crumbs. Be careful not to overmix; small pea sized lumps of Crisco are ideal for a flaky crust.
3.Add the Water: Gradually add the ice cold water, one tablespoon at a time, to the flour mixture. Use a fork to gently mix after each addition. Stop adding water when the dough begins to come together. It should be slightly sticky but not wet.
4.Form the Dough: Gather the dough into a ball, then divide it in half if making a double crust pie. Flatten each portion into a disc, wrap tightly in plastic wrap, and refrigerate for at least 30 minutes. Chilling the dough helps relax the gluten and keeps the Crisco firm, resulting in a flakier crust.
5.Roll Out the Dough: Lightly flour a clean work surface and rolling pin. Remove one disc of dough from the refrigerator and roll it out to a 12-inch circle, about 1/8 inch thick. Carefully transfer the dough to a 9-inch pie dish, pressing it gently into the bottom and sides.
6.Finish the Crust: Trim any excess dough, leaving about 1/2 inch hanging over the edge. For a single crust pie, fold the edges under and crimp as desired. For a double crust pie, add the filling, cover with the second rolled out dough, and seal the edges.
7.Bake as Needed: Follow the specific baking instructions for your chosen pie recipe. Pre baking (blind baking) the crust may be necessary for certain fillings.
Notes
- Chilling is crucial: Always keep the Crisco and water cold for the best results.
- Customize your crust: Add a teaspoon of sugar for a slightly sweet crust or substitute part of the flour with whole wheat flour for a nuttier flavor.
- Blind baking tips: Use pie weights or dried beans to prevent the crust from puffing up during pre baking.
- Storage: Wrapped dough can be stored in the refrigerator for up to 3 days or frozen for up to 3 months.
Crisco Pie Dough Recipe
Ingredients
- 2 1/2 cups all purpose flour
- 1 teaspoon salt
- 1 cup Crisco shortening cold
- 6 to 8 tablespoons ice cold water
Instructions
- 1.Prepare the Ingredients: In a large mixing bowl, combine the all purpose flour and salt. Mix well to ensure the salt is evenly distributed. Cut the cold Crisco shortening into small cubes. This makes it easier to incorporate into the flour mixture.
- 2.Combine the Flour and Crisco: Add the Crisco cubes to the flour mixture. Using a pastry cutter or your fingertips, work the shortening into the flour until the mixture resembles coarse crumbs. Be careful not to overmix; small pea sized lumps of Crisco are ideal for a flaky crust.
- 3.Add the Water: Gradually add the ice cold water, one tablespoon at a time, to the flour mixture. Use a fork to gently mix after each addition. Stop adding water when the dough begins to come together. It should be slightly sticky but not wet.
- 4.Form the Dough: Gather the dough into a ball, then divide it in half if making a double crust pie. Flatten each portion into a disc, wrap tightly in plastic wrap, and refrigerate for at least 30 minutes. Chilling the dough helps relax the gluten and keeps the Crisco firm, resulting in a flakier crust.
- 5.Roll Out the Dough: Lightly flour a clean work surface and rolling pin. Remove one disc of dough from the refrigerator and roll it out to a 12-inch circle, about 1/8 inch thick. Carefully transfer the dough to a 9-inch pie dish, pressing it gently into the bottom and sides.
- 6.Finish the Crust: Trim any excess dough, leaving about 1/2 inch hanging over the edge. For a single crust pie, fold the edges under and crimp as desired. For a double crust pie, add the filling, cover with the second rolled out dough, and seal the edges.
- 7.Bake as Needed: Follow the specific baking instructions for your chosen pie recipe. Pre baking (blind baking) the crust may be necessary for certain fillings.
Notes
- Chilling is crucial: Always keep the Crisco and water cold for the best results.
- Customize your crust: Add a teaspoon of sugar for a slightly sweet crust or substitute part of the flour with whole wheat flour for a nuttier flavor.
- Blind baking tips: Use pie weights or dried beans to prevent the crust from puffing up during pre baking.
- Storage: Wrapped dough can be stored in the refrigerator for up to 3 days or frozen for up to 3 months.
