Classic Crisco Flaky 9-Inch Double Pie Crust
A classic flaky pie crust with buttery layers, perfect for sweet or savory pies. Suitable for bakers seeking a tender, golden crust with homemade appeal.
Ingredients
Instructions
- Combine flour and salt in a medium bowl.
- Cut in Crisco using a pastry blender or two knives until the mixture resembles pea-sized chunks.
- Sprinkle cold water, one tablespoon at a time, over the mixture.
- Toss lightly with a fork until the dough comes together into a ball.
- Divide the dough into two equal parts.
- Press each part into a 5 to 6 inch pancake shape with your hands.
- Lightly flour both sides of each pancake.
- Roll out each pancake between sheets of waxed paper or plastic wrap on a dampened countertop.
- Peel off the top sheet of the rolled crust.
- Trim the crust to be one inch larger than the inverted 9-inch pie plate.
- Flip the crust into the pie plate.
- Remove the top sheet of plastic or waxed paper.
- Trim the crust edge to be even with the pie plate.
- Moisten the edge of the pastry with water and add your filling.
- Roll out the second crust the same way as the bottom.
- Peel off the top sheet of the second crust.
- Flip the top crust onto the filled pie.
- Remove the sheet from the top crust.
- Trim the top crust to be 1/2 inch beyond the edge of the pie plate.
- Fold the top edge under the bottom crust.
- Flute the edges to seal.
- Cut slits in the top crust to allow steam escape.
- Bake according to your pie filling recipe.
Tips & Substitutions
For a flakier crust, ensure your Crisco and water are very cold. You can substitute half of the all-purpose flour with whole wheat flour for a nuttier flavor. If you need a dairy-free option, consider using vegan shortening. When rolling out the dough, use a light touch to avoid toughening it. For additional flavor, mix in a teaspoon of sugar or a dash of cinnamon if making a sweet pie.
Serving Suggestions
This flaky pie crust is perfect for both sweet and savory fillings, making it incredibly versatile. Serve your pie with a scoop of vanilla ice cream or a dollop of whipped cream for dessert. For savory options, try it with a hearty chicken pot pie or a quiche. Pair it with a refreshing drink like Sparkling Ale Punch for a delightful meal experience.
Storage & Reheating
If you have leftover pie, store it in the refrigerator covered with plastic wrap or aluminum foil for up to 3 days. To reheat, place individual slices in an oven at 350°F for about 10-15 minutes, which will help maintain the crust's flakiness. For longer storage, consider freezing the pie, where it can last for up to 3 months.
Nutrition & Diet Analysis (per serving)
Each serving of Classic Crisco Flaky 9-Inch Double Pie Crust contains roughly 4362 calories, with 4g protein, 25g carbohydrates, and 481g fat. It is a good source of dietary fiber (18% of the Daily Value) and calcium (11% of the Daily Value). Note that it is relatively high in sodium, at 3000mg per serving (130% 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 this pie crust ahead of time?
Yes, you can prepare the crust ahead of time. Wrap the formed dough in plastic wrap and refrigerate for up to 2 days, or freeze for up to 3 months. If frozen, allow it to thaw in the refrigerator overnight before rolling it out.
What if my pie crust shrinks while baking?
Shrinking can occur if the dough is overworked or not chilled properly. To prevent this, ensure that you chill your dough after mixing and before rolling it out. Additionally, allow the crust to rest for at least 30 minutes in the refrigerator before baking.
How can I tell when the pie crust is done baking?
The pie crust is done when it is golden brown and has a slightly firm texture. If you're blind baking, check for a dry, flaky surface with no wet spots. If your filling browns too quickly, cover it with foil to prevent burning while the crust finishes baking.
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).