Classic Crisco Crust(10-Inch Double Crust)
A flaky, buttery double crust perfect for fruit pies or savory fillings, offering a tender texture and classic flavor that appeals to bakers of all skill levels.
Ingredients
Instructions
- Combine flour and salt in a bowl.
- Cut in Crisco shortening with a pastry blender until all flour is blended in to form pea-size chunks.
- Sprinkle cold water 1 tablespoon at a time over the mixture.
- Toss lightly with a fork until the dough can form a ball.
- Divide the dough in half.
- Roll each crust separately into a circle.
- Press each dough ball between hands to form a 5 to 6-inch 'pancake'.
- Lightly flour the rolling surface and rolling pin.
- Roll each dough into a circle.
- Trim the dough 1 inch larger than the upside-down pie plate.
- Carefully loosen the dough.
- Fold the dough in quarters.
- Unfold and press into the pie plate.
- Trim the edge to be even with the pie plate.
- Moisten the pastry edge with water.
- Add desired filling to the unbaked pie shell.
- Roll out the top crust the same way as the bottom and place on top of the filled pie.
- Trim the top crust 1/2 inch beyond the edge of the pie plate.
- Fold the top edge under the bottom crust and flute.
- Cut slits in the top crust or prick with a fork before baking.
Tips & Substitutions
For a flakier crust, ensure the Crisco shortening is cold before cutting it into the flour. If you don't have Crisco, you can substitute with butter or margarine, but the texture may vary. Adding a teaspoon of vinegar to the water can also help tenderize the dough. Remember not to overwork the dough; mix just until combined for best results.
Serving Suggestions
This classic crust pairs beautifully with a variety of fillings, from sweet fruit pies to savory quiches. Serve warm or at room temperature, and consider accompanying it with a scoop of vanilla ice cream or a dollop of whipped cream for dessert. For a refreshing side, try pairing it with Easy Pickled Peaches to complement the flavors.
Storage & Reheating
Store any leftover pie in the refrigerator, tightly covered, for up to 3 days. If you want to freeze the unbaked pie, wrap it well in plastic wrap and then aluminum foil. To reheat, bake the pie in a preheated oven at 350°F for about 20-30 minutes or until heated through.
Nutrition & Diet Analysis (per serving)
Each serving of Classic Crisco Crust(10-Inch Double Crust) contains roughly 1634 calories, with 6g protein, 46g carbohydrates, and 161g fat. It is a good source of iron (16% of the Daily Value) and protein (12% of the Daily Value). Note that it is relatively high in sodium, at 1745mg per serving (76% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I make the crust ahead of time?
Yes, you can prepare the dough a day in advance. Wrap it tightly in plastic wrap and refrigerate. When ready to use, let it sit at room temperature for about 15 minutes before rolling out. This will make it easier to handle and roll out smoothly.
What can I do if my dough is too crumbly?
If your dough is too crumbly and won't hold together, try adding an extra tablespoon of cold water at a time until it comes together. Be careful not to add too much liquid, as this can make the crust tough. Aim for a texture that holds together but isn't sticky.
How do I prevent my crust from getting soggy?
To prevent a soggy crust, consider pre-baking the bottom crust for about 10-15 minutes before adding the filling, especially for wet fillings. You can also brush the crust with a beaten egg before adding the filling to create a moisture barrier.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).