This 2 pie crust recipe using Crisco proves you can skip the chill time and still achieve a perfect, flaky result. This two-crust recipe delivers the perfect balance of crispy, golden layers with minimal effort, using a simple technique that replaces butter with Crisco for unmatched flakiness.
The result? A pie crust so tender it practically melts in your mouth, yet sturdy enough to hold any filling without sogging.
What sets this recipe apart is the Crisco’s role in creating those signature flaky layers. Unlike butter, which can melt unevenly and compromise texture, Crisco maintains its shape during baking, ensuring consistent flakiness every time.
The dough comes together in just 10 minutes, with no need for the usual 30-minute or overnight chilling—ideal for last-minute dessert cravings or busy weeknights.
Once baked, the crust achieves a golden brown hue with a crisp exterior and tender interior, ready to be filled with anything from classic apple pie to savory chicken pot pie.
The versatility doesn’t stop there—this crust works equally well for quiches, hand pies, or even as a base for individual tarts. No special tools or advanced skills are required, just patience and a steady hand.
Serve the pie warm with a scoop of vanilla ice cream or a dollop of whipped cream for the ultimate dessert experience. The crisp, buttery (or rather, Crisco-infused) layers will leave everyone asking for seconds. Let’s get started on creating your perfect pie crust!
Ingredients for 2 pie crust recipe crisco
Six ingredients, two perfect crusts—no chill time needed for this game-changing recipe.
| Ingredient | Amount | Notes |
|---|---|---|
| All-Purpose Flour 🌾 | 4 cups | Sifted for light texture |
| Crisco Shortening 🧈 | 1 cup | Cold and cubed for flakiness |
| Ice Water 💧 | ½ cup | Chilled for better mixing |
| Salt 🧂 | 1 tsp | Kosher or sea salt |
| Granulated Sugar 🍚 | 2 tbsp | For subtle sweetness |
| Vanilla Extract 🌸 | 1 tsp | Optional for aroma |
Crisco is the secret weapon here. Grab the tub from the baking aisle—it’s cheaper than butter and delivers that signature flakiness without melting. Look for the classic yellow tub, not the vegetable oil kind. The flour? King Arthur or Gold Medal are my go-tos—they’ve got that consistent protein level for reliable results. If you’re baking in a humid kitchen, chill your flour for 30 minutes first to prevent a gummy dough. And that ice water? Use a glass measuring cup so you can see the water level clearly—no guesswork allowed.
No Crisco? Lard or vegetable shortening works in a pinch, but Crisco’s neutral flavor and firm texture make it ideal. Swapping sugar? Brown sugar at half the amount adds moisture, but you’ll lose that subtle sweetness. Short on vanilla? Almond extract at half the quantity gives a different but delicious twist. The dough gets very tender when it warms up, so handle it gently—don’t overwork it. If your kitchen’s warm, work on a chilled surface or even a baking sheet to keep things cool. And trust me, don’t skip the sifting—it makes all the difference for that light, airy texture.
This dough keeps beautifully. Wrap tightly in plastic and refrigerate for up to 4 days—it actually tastes better after resting. For longer storage, freeze portions for up to 3 months. I like to roll one crust ahead and freeze it between parchment paper, then bake straight from frozen by adding 5 minutes to the cook time. The best part? You can make both crusts in advance and assemble the pie right before baking. Just let everything come to room temp for 10 minutes before rolling—it saves your arms from a workout!
Why You’ll Love This Recipe
- Four-Ingredient Magic: I swear by this—just flour, Crisco, ice water, and salt. That’s it. No butter fussing, no waiting for it to chill. The Crisco cuts in like butter but stays stable, so you’re rolling dough in minutes, not hours.
- Buttery Without Butter: Honestly, the flavor wins me over every time. The Crisco gives that rich, flaky texture without the mess of melted butter, and the sugar? Just enough to keep it tender without overpowering. It’s the kind of crust that makes you forget it’s “shortening-based.”
- Pie or Pastry Fix: Between us, this crust works for pies, pot pies, or even a quick hand pie. I’ve used it for apple galettes, savory tart shells, and even a last-minute quiche crust. The versatility is my secret weapon when I’m not in the mood to bake from scratch.
- Budget-Friendly Staple: I buy Crisco in bulk—it’s cheaper than butter, lasts forever, and never spoils. Plus, the dough keeps well in the fridge for days, so I’m never scrambling for a last-minute dessert or savory base. That’s practical cooking right there.
Step-by-step instructions for perfect Crisco pie crust
Here’s how to create restaurant-quality flaky layers without the usual chill time headache.
Cut in the Crisco Shortening for Maximum Flakiness
Place the 4 cups all-purpose flour in a large mixing bowl. Add the 1 tsp salt and 2 tbsp granulated sugar, then whisk lightly to distribute evenly. The sugar adds subtle sweetness while helping tenderize the crust.
Cut the 1 cup Crisco shortening into ½-inch cubes and chill in the freezer for 10 minutes—this prevents melting during cutting. Using two knives or a pastry cutter, cut the shortening into the flour mixture until you reach a pea-sized crumb texture with no large flour clumps remaining. This ensures even distribution for perfect flakiness.
For best results, work quickly but don’t rush. You want the shortening to coat every flour particle without developing any gluten. If the mixture starts sticking, use a bench scraper to break up clumps and maintain that ideal texture.
Add Ice Water for Perfect Moisture Balance
Create a well in the center of your flour mixture and pour in the ½ cup ice water all at once. The ice water is crucial—it keeps the dough cool during mixing, which prevents gluten development and maintains that tender, flaky texture.
Using a fork or wooden spoon, gently stir the mixture until it just begins to come together. You’ll see wet spots form, but don’t overmix—just until the dough forms a shaggy mass. At this point, it should hold together when pressed but still feel slightly crumbly.
This is where the magic happens. The ice water hydrates the flour just enough to bind everything without activating the gluten. If your dough feels too dry, add 1 teaspoon more ice water; if too wet, sprinkle in 1 tablespoon more flour. The goal is a dough that holds together when pressed but still feels slightly rough to the touch.
Form and Shape the Crust for Even Baking
Turn the dough out onto a lightly floured surface and gently shape it into a 1-inch thick disc. Be careful not to handle it too much—every fold and press develops gluten, which makes the crust tough. I like to use my hands, lightly dusted with flour, to gently press and shape.
Wrap the dough disc tightly in plastic wrap and press it flat against one side. This creates a smooth surface for rolling later. Let it rest at room temperature for 15 minutes—this brief rest helps relax any tension in the dough and makes it easier to roll out without cracking.
During this rest time, preheat your oven to 375°F and prepare your pie dish. The dough will be cooler than traditional butter crusts, but the Crisco shortening ensures that beautiful flaky texture even without chilling. This is the secret to getting great pie crust without the wait!
Roll Out and Transfer for Perfect Fit
On a lightly floured surface, roll the dough starting from the center outward, rotating the dough as you go. Aim for a ⅛-inch thickness—any thicker and it won’t brown properly; any thinner and it might shrink during baking. I like to use a pie crust roller for even thickness, but a rolling pin works too.
Carefully transfer the rolled crust to your prepared pie dish. For a classic double crust, fold the edges up and crimp decoratively using your fingers. For a single crust, press the edges firmly against the pie dish to create a nice rim. The dough will be cooler than butter crusts, so handle it gently to prevent shrinking.
Prick the bottom of the crust with a fork to prevent air bubbles from forming during baking. Line with parchment paper if making a double crust, then fill with your favorite pie filling. The Crisco shortening gives you that beautiful flaky texture even when you’re short on time!
Pro Tips For Making 2 Pie Crust Recipe Crisco
- Cut Crisco Fast: Use a bench scraper or pizza cutter to quickly chop the Crisco into the flour—no need to pulse a food processor. I tried grating it once, and it turned into a greasy mess that wouldn’t hold together.
- Chill the Dough Hard: Wrap the dough in plastic and freeze it for 30 minutes before rolling—this prevents it from sticking and makes handling easier. After burning my fingers on sticky dough too many times, I learned this trick.
- Measure Water Precisely: Use an ice cube tray to portion the water—fill it halfway for 1 tablespoon, then dump it into the bowl. Too much water makes the crust tough; too little makes it crumbly, and eyeballing it leads to both problems.
- Work Fast After Mixing: Roll out the dough immediately after mixing—don’t let it sit. The longer it waits, the more the gluten relaxes, and you’ll end up with a dense, chewy crust instead of the flaky one you want.
Storing and reheating this recipe
Short-Term Storage
Keep your freshly made Crisco pie crust dough wrapped tightly in plastic wrap and refrigerate for up to 4 days. The dough actually improves in flavor as it rests, developing deeper, more complex notes.
I like to store it on the middle shelf of my fridge where the temperature stays most consistent. For best results, place the dough disc flat in the wrap to maintain its shape. 💧
Freezer Prep Tips
For longer storage, divide your dough into two portions and wrap each tightly in plastic wrap, then place them in a freezer bag with all the air squeezed out. This method prevents freezer burn and keeps the dough fresh for 3 months.
I always label my bags with the date—trust me, you’ll forget if you don’t! When ready to use, thaw overnight in the fridge before rolling.
Reviving Thawed Dough
If you’ve frozen your dough, let it thaw completely in the fridge before handling. I recommend moving it to the counter for 10 minutes before rolling—this makes it more pliable and easier to work with.
The dough may feel slightly dry after freezing, so lightly mist it with ice water if needed to help it come together smoothly during assembly. 🧊
Reheating Baked Crusts
If you’ve pre-baked your crust (like for a quiche or pot pie), store it in an airtight container at room temperature for up to 2 days. To reheat, place the crust on a baking sheet and warm in a 350°F oven for 5-7 minutes until crisp again.
For microwave reheating, cover with a damp paper towel and heat in 30-second intervals until warmed through—this prevents sogginess.
Filling Prep Ahead
You can prep your pie filling separately and store it in the fridge for 2 days or freeze it for 1 month. When ready to bake, simply assemble your pie with the pre-baked crust and fresh filling.
The Crisco crust holds up beautifully to both hot and cold fillings, making it perfect for make-ahead desserts. Just be sure to bake immediately after adding the filling to maintain that perfect texture. 🍰
Nutrition facts
Frequently asked questions
Why does this recipe use Crisco instead of butter?
Crisco creates that signature flaky texture without melting during baking, unlike butter. The shortening maintains its shape, creating perfect layers even without chilling. Plus, it’s more stable in warm kitchens—no risk of greasy dough!
Can I make this crust ahead of time?
Wrap the dough tightly and refrigerate for up to 4 days or freeze for 3 months. The flavor actually improves with resting time. Just let it sit at room temperature for 15 minutes before rolling after freezing.
What if my dough feels too crumbly?
Add 1 teaspoon ice water at a time until it just holds together when pressed. Overworking it makes the crust tough, so handle gently. If too sticky, sprinkle 1 tablespoon flour—just enough to make it pliable.
Can I use this for savory pies too?
Perfect for savory pies! The Crisco crust holds up beautifully to chicken pot pie or quiche fillings. Just brush with egg wash before baking for extra crispiness. It works equally well for both sweet and savory applications.
How do I prevent a soggy bottom?
Pre-bake the bottom crust for 5 minutes at 375°F before adding filling. For double crusts, sprinkle dried cornmeal or crushed cookies between layers. The Crisco’s stability helps maintain crispness even with wet fillings.
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