Crisco Pastry Pie Crust
A flaky, buttery pastry crust made with Crisco, perfect for pies and tarts, offering a tender texture and rich flavor that complements sweet and savory fillings.
Ingredients
Instructions
- Cut flour, salt, and Crisco with a pastry blender until the mixture is uniform.
- Sprinkle with cold water, one tablespoon at a time, tossing lightly with a fork after each addition.
- Work the mixture into a firm, cohesive ball.
Tips & Substitutions
For a flakier crust, make sure your Crisco is very cold before mixing. You can substitute half of the all-purpose flour with whole wheat flour for a nuttier flavor. If you need a vegan option, consider using a plant-based shortening instead of Crisco. Always handle the dough gently to avoid toughening the crust.
Serving Suggestions
This pastry pie crust is perfect for both sweet and savory pies. Serve it with your favorite fillings, such as fruit or custard. It pairs beautifully with Coney Island Hot Dogs (Milder Than Most 'Coneys' With A Peppy, Tomato-Chili Flavor.) for a delightful dinner. Consider serving with a side of Marge'S Cole Slaw for a balanced meal.
Storage & Reheating
Store any leftover pie crust dough wrapped tightly in plastic wrap in the refrigerator for up to three days. If you want to save it longer, freeze the dough in an airtight container for up to three months. When ready to use, thaw it in the refrigerator overnight and roll out as needed.
Nutrition & Diet Analysis (per serving)
Each serving of Crisco Pastry Pie Crust contains roughly 47 calories, with 2g protein, 10g carbohydrates, and 0g fat. Note that it is relatively high in sodium, at 1746mg 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 use butter instead of Crisco in this recipe?
Yes, you can substitute butter for Crisco, but keep in mind that the texture may change slightly. Butter will give the crust a richer flavor, but it might not be as flaky. If you choose butter, use cold, unsalted butter and cut it into the flour just like you would with Crisco.
How can I tell when the crust is done baking?
The crust is done when it turns a light golden brown color. If you're blind baking, it should be slightly firm to the touch. If you're adding a filling, bake it until the edges are set and golden, ensuring that the filling is also fully cooked as per your recipe.
What can I do if my dough is too crumbly?
If your dough is crumbly, it might be too dry. Add cold water, one teaspoon at a time, until it holds together better. Be careful not to overwork the dough, as this can make it tough. Proper mixing and adding moisture gradually will help achieve the right consistency.
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).