Desserts
This 2 pie crust recipe with Crisco delivers the flakiest, most foolproof crust you'll ever make—no butter, no fuss, just restaurant-quality layers every time. The secret lies in proper handling and a foolproof sealing technique that locks in flavor while creating those signature shatteringly thin layers. I've perfected this method after years of pie-making mishaps, and it never fails to impress.
Crisco shortening plays a crucial role here, creating tender yet crisp edges that hold up perfectly during baking. The dough must stay cold throughout the process—warm dough is the enemy of flakiness. We'll use a foil-sealed method to prevent melting while chilling, ensuring even thickness when you roll it out.
This recipe makes enough for both top and bottom crusts, with minimal effort and maximum results.
What you'll achieve is a pie crust so perfectly balanced—crisp yet tender, golden yet not burnt—that even experienced bakers will be impressed. The key techniques we'll cover include proper mixing, chilling, rolling, and handling to avoid common pitfalls like shrinking or cracking.
No more soggy bottoms or tough crusts—just foolproof perfection that works for sweet or savory pies.
Once mastered, this method becomes your go-to for any pie recipe. The same techniques apply whether you're making classic apple pie, rich chocolate cream pie, or even savory quiche. Let's get started on creating the foundation for your next perfect pie.
Ingredients for 2 pie crust recipe crisco
The secret to foolproof pie crust lies in these 10 ingredients—flour, Crisco, and ice water are non-negotiable.
| Ingredient | Amount | Notes |
|---|---|---|
| All-Purpose Flour 🌾 | 4 cups | Sifted for even texture |
| Crisco Shortening 🧈 | 1 cup | Cold, cut into small pieces |
| Ice Water 💧 | ½ cup | Chilled thoroughly |
| Diamond Crystal Kosher Salt 🧂 | 1 tsp | Fine grain preferred |
| Granulated Sugar 🍚 | 1 tbsp | For subtle sweetness |
| White Vinegar 🍶 | 1 tsp | For tenderizing |
| Heavy Cream 🥛 | 1 tbsp | Optional, for extra richness |
| Aluminum Foil 📄 | 1 sheet | For sealing crust |
| Plastic Wrap 🎀 | 1 sheet | For airtight sealing |
| Cornmeal or Flour 🌾 | ¼ cup | For dusting rolling surface |
Crisco is the star here—grab the 1-pound tub from the baking aisle (not the smaller tubs, they're often cheaper per pound). The flour should be all-purpose, not self-rising, and King Arthur or Gold Medal brands are my go-tos for consistent results. Keep everything cold: pre-chill your mixing bowl and dough scraper in the freezer. The ice water is critical—freeze it overnight if you're worried about it warming up during mixing. That extra 1 tbsp heavy cream makes a noticeable difference in flakiness, but it's optional if you're watching calories.
No Crisco? Vegetable shortening works identically, but don't substitute butter—it contains water that will steam and ruin your layers. Short on ice water? Freeze your measuring cup of water overnight. The vinegar is a game-changer for tenderizing the dough—skip it at your own risk, but you'll notice a tougher crust. For the salt, Diamond Crystal is the gold standard—it dissolves more easily than Morton's. If you're making a savory pie, reduce the sugar to 1/2 tbsp or omit entirely. And yes, you can use this dough for pot pies too—just roll it out thinner for those delicate layers.
This dough must chill for at least 2 hours, preferably overnight. Wrap it tightly in plastic wrap, then seal with foil to prevent any moisture from seeping in. Store in the fridge until ready to use—it keeps for up to 3 days. For longer storage, freeze the dough logs between parchment paper for up to 3 months. When rolling out, keep the dough between two sheets of parchment to prevent sticking. The foil-sealed method mentioned in the intro? That's how you prevent the edges from melting during chilling—just wrap the dough log in foil before refrigerating.
Why You'll Love This Recipe
- No-Fuss Foundation: The moment I realized this crust only needs flour, Crisco, ice water, and salt? My stress levels dropped. No eggs, no butter fussing—just mix, chill, roll. That’s it. The Crisco keeps it flaky without the hassle of melted butter.
- Buttery Without Butter: Honestly, the Crisco makes this crust ridiculously rich—crispy edges, tender middle, no greasy aftertaste. Sprinkle that sugar in the dough? It caramelizes just enough to give every bite a subtle sweetness. (Yes, even on a Tuesday night.)
- Double Duty Ready: I make two crusts at once, freeze one, and boom—homemade pie filling for dinner tonight, pot pie tomorrow. The frozen one thaws in 20 minutes straight from the freezer. No last-minute grocery runs, no stress.
- Budget-Friendly Staples: Flour, Crisco, salt—these are ingredients I already have. No specialty items, no pricey shortcuts. Between us, this is how I feed my family for under $2 a crust. (And the leftovers? Perfect for hand pies or quiche.)
Step-by-step instructions for foil-sealed pie crust with Crisco
Here's the method that guarantees a flaky, golden crust with that coveted Crisco richness every time.
Cut and Mix the Shortening Into the Flour
Place the 4 cups all-purpose flour in a large mixing bowl. Add the 1 cup cold Crisco shortening, cut into small pieces, and the 1 tsp Diamond Crystal kosher salt. Using a pastry cutter or your fingers, work the shortening into the flour until you achieve a texture resembling coarse crumbs with pea-sized pieces of fat remaining.
This step is crucial—you're creating pockets of fat that will melt during baking, creating steam for that signature flakiness. Work quickly but thoroughly; you want even distribution without overworking the dough. If using your fingers, rub the fat between your thumbs and fingers until you feel those tiny, evenly dispersed pieces throughout the flour.
Add Wet Ingredients and Form the Dough
In a separate small bowl, whisk together the 0.5 cup ice water, 1 tbsp granulated sugar, 1 tsp white vinegar, and 1 tbsp heavy cream (if using). With a wooden spoon, gradually pour the liquid mixture into the flour mixture while stirring gently. The dough will begin to come together as you add the liquid.
Once combined, turn the dough out onto a lightly floured surface and knead it just until it forms a smooth, cohesive ball—about 8-10 gentle turns. Avoid over-kneading, which develops gluten and makes the crust tough. The dough should be cool to the touch and hold together when pressed. If it feels too sticky, add 1-2 tablespoons more ice water as needed.
Divide, Chill, and Roll the Dough
Divide the dough into two equal portions, flatten each into a disk about 1 inch thick, and wrap each tightly in plastic wrap. Refrigerate for at least 2 hours or up to 2 days. Chilling is non-negotiable—it firms up the fat and makes rolling much easier. The dough should be cold but not rock-hard when you're ready to roll.
Working with one disk at a time, place it on a surface dusted with 0.25 cup cornmeal or flour. Roll it out to a 12-inch circle, about ⅛-inch thick, rotating the dough as you roll to maintain even thickness. The edges should be slightly thicker than the center—this helps prevent shrinking during baking. Keep the second disk wrapped until you're ready to use it.
Assemble and Seal the Crust
Transfer the rolled-out dough to a 9-inch pie dish, gently shaping it to fit the bottom and sides. Press the edges firmly against the dish to create a seal. For the top crust, roll out the second disk to the same size and place it over the pie filling. Trim any excess dough, leaving about ½ inch overhang. Fold the overhang under itself to create a neat edge.
Here's the secret: seal the edges by crimping them with a fork or your fingers. Then, place a 9-inch square of aluminum foil over the top crust and press it down firmly to create a tight seal. This foil "flavor lock" prevents moisture from escaping during baking, ensuring a crispy crust and juicy filling. Poke a few small holes in the foil to allow steam to escape—this prevents a soggy bottom.
Bake for Maximum Crispness
Preheat your oven to 375°F. Place a baking sheet on the lower rack to catch any drips. Bake the sealed pie for 45-50 minutes, until the crust is deep golden brown and the foil is crisp to the touch. The filling should be bubbling through the holes in the foil. Remove the foil and bake for an additional 10-15 minutes to achieve that perfect golden color.
Let the pie cool for at least 2 hours before slicing—this allows the filling to set and the crust to firm up. The result should be a crust that's crisp on the outside, tender on the inside, and perfectly golden all around. The foil-sealing technique ensures that every bite delivers that rich, buttery flavor without a single soggy spot.
Pro Tips For Making 2 Pie Crust Recipe Crisco
- CHILL THE CRISCO: Cut the Crisco into ½-inch cubes and refrigerate for 15 minutes before mixing—this keeps it firm enough to distribute evenly without melting into a greasy mess. (Yes, even if you're impatient like me, trust the process.)
- PULSE DON’T KNEAD: Use a food processor and pulse the flour, Crisco, salt, and sugar in 3-second bursts until it just starts to clump—overmixing turns the dough gummy. (I learned this the hard way after making a lumpy, sticky disaster.)
- ICE WATER BY THE TABLESPOON: Add ice water one tablespoon at a time, mixing gently with a fork, until the dough barely holds together when pressed. Too much water = tough crust; too little = crumbly. (Your future self will thank you.)
- REST IT TWICE: Chill the dough for 30 minutes after mixing, then roll it out and chill another 15 minutes before baking—this prevents shrinking and ensures even browning. (Sounds weird, but it works.)
Dietary considerations for this recipe
Gluten-Free Adaptations
For a gluten-free version, replace the 4 cups all-purpose flour with a 1:1 gluten-free flour blend like Bob's Red Mill or King Arthur. Add 1 tsp xanthan gum to mimic gluten's binding properties.
Keep the Crisco shortening and ice water measurements the same, but expect slightly more delicate handling during rolling. Chill the dough an extra 30 minutes to prevent cracking. 🌾
Dairy-Free Considerations
This recipe isn't naturally dairy-free due to the heavy cream, but you can easily substitute it with 1 tbsp coconut cream or omit entirely. The Crisco shortening remains dairy-free, making this a great option for those avoiding milk products.
Just be mindful that coconut cream may slightly alter the flavor profile—it adds a subtle sweetness that works well with fruit pies.
Lower-Calorie Modifications
To reduce calories without sacrificing texture, replace 1 tbsp of the Crisco shortening with 1 tbsp applesauce or mashed banana. This maintains moisture while cutting fat content. For the 1 tbsp heavy cream, use 1 tbsp fat-free Greek yogurt—it adds tanginess that complements savory pies beautifully.
The crust will still be flaky, just slightly lighter in texture.
Allergen-Friendly Tips
For nut allergies, ensure your all-purpose flour is processed in a nut-free facility (check labels). For egg allergies, this recipe is already safe—no eggs are used. If you must avoid white vinegar, substitute with 1 tsp lemon juice (reduce sugar by ½ tsp to balance acidity).
Always double-check ingredient labels, especially for pre-made flour blends that may contain hidden allergens.
Sugar-Free Options
Omit the 1 tbsp granulated sugar entirely for a sugar-free crust. The white vinegar still helps tenderize the dough without adding sweetness. For pies with sugar-free fillings, this works beautifully—just be prepared for a slightly more neutral flavor profile.
The Crisco shortening remains the star, delivering rich flavor without sugar's interference. 🍚
Storage Adjustments
When storing gluten-free or modified dough, use parchment paper between layers in the fridge to prevent sticking. For freezing, wrap individual disks tightly in plastic wrap, then place in a ziplock bag with all air removed.
Thaw overnight in the fridge before rolling—never at room temperature to avoid melting the Crisco. Modified doughs may require 5-10 extra minutes of baking time to achieve full crispness.
Nutrition facts
Frequently asked questions
Why does this recipe use Crisco instead of butter?
Crisco shortening creates a more tender, flaky crust because it contains no water—unlike butter—which prevents steam from forming during baking. The fat stays solid longer, creating those signature crisp layers. Plus, Crisco has a higher melting point than butter, so your crust holds its shape better during baking.
Can I make this dough ahead of time?
This dough keeps perfectly in the fridge for up to 3 days when wrapped tightly in plastic wrap and sealed with foil. For longer storage, freeze the dough logs between parchment paper for up to 3 months. Just thaw overnight in the fridge before rolling. Pre-chilling is actually ideal—it makes rolling much easier!
What's the secret to getting perfectly even thickness?
Roll the dough between two sheets of parchment paper to prevent sticking, and rotate it 180 degrees every few strokes for even thickness. Keep the dough cold by chilling your rolling pin in the freezer for 10 minutes before use. The edges should be slightly thicker than the center to prevent shrinking during baking.
Why does my crust turn out tough instead of flaky?
Overworking the dough develops gluten, making it tough. Work quickly and gently, and avoid over-kneading. Also, make sure your shortening is cold and evenly distributed—pea-sized pieces are ideal. If your kitchen gets warm, chill the dough an extra 30 minutes before rolling. Warm dough melts the fat too quickly, ruining flakiness.
Can I use this dough for pot pies or savory dishes?
Yes! This recipe works perfectly for pot pies and savory dishes. For a more neutral flavor, reduce the sugar to ½ tbsp or omit entirely. The Crisco-based crust handles rich fillings beautifully, and the foil-sealing technique prevents sogginess. Just be sure to pre-bake the bottom crust for 5 minutes before adding filling to create a barrier.