Grandma’s Crisco Pie Crust (Freeze Ahead)
There’s nothing quite like the taste of a homemade pie with a flaky, tender crust. Grandma’s Crisco Pie Crust recipe is a tried-and-true classic that has been passed down through generations. With its perfect texture and ability to freeze ahead, this recipe is a lifesaver for anyone who loves to bake but doesn’t always have the time.
Why Choose Grandma’s Crisco Pie Crust?
- Flaky Perfection: The cold Crisco vegetable shortening ensures an irresistibly flaky crust.
- Make-Ahead Convenience: This recipe makes six portions, perfect for freezing and having on hand whenever the pie craving strikes.
- Versatile: Works beautifully for sweet or savory pies.
Ingredients You’ll Need
- 2 ½ cups cold Crisco vegetable shortening
- 5 cups flour
- 3 teaspoons salt
- 1 teaspoon vinegar
- 1 large egg
- Water
How to Make Grandma’s Crisco Pie Crust
- Mix the Dry Ingredients
In a large mixing bowl, combine the flour and salt. Add the cold Crisco, and use a pastry cutter or fork to work the shortening into the flour until the mixture resembles coarse crumbs. - Prepare the Wet Ingredients
Crack the egg into a measuring cup. Add 1 teaspoon of vinegar, then fill the cup with water until it reaches the 1-cup mark. Whisk the mixture until fully combined. - Combine Wet and Dry Ingredients
Gradually add the wet mixture to the dry ingredients. Use a fork to mix, handling the dough as little as possible to keep the shortening cold and ensure a flaky crust. - Divide and Store
Once the dough comes together, divide it into six equal portions. Form each portion into a ball. - Freeze for Later
Place the dough balls in an airtight container or wrap them tightly in plastic wrap. Store in the freezer for up to 3 months. To use, simply thaw in the refrigerator overnight.
Tips for Perfect Pie Crust Every Time
- Keep Ingredients Cold: Cold Crisco and minimal handling are the secrets to a flaky crust.
- Use a Pastry Cutter: This tool helps incorporate the shortening without warming it up.
- Chill Before Rolling: If the dough feels too soft, refrigerate it for 30 minutes before rolling it out.
Why This Recipe is a Game-Changer
Having ready-to-use pie crust dough in your freezer means you’re always prepared for last-minute desserts or savory pies. Whether it’s a summer fruit pie, a holiday pumpkin pie, or a comforting chicken pot pie, Grandma’s Crisco Pie Crust ensures your creations will be a hit every time.
Bake Like A Grandma and Savor Every Bite
This Crisco pie crust recipe is more than just a method—it’s a piece of baking history that delivers consistent results. Try it for yourself, and you’ll see why it’s been a family favorite for decades. Happy baking! 🥧✨
Grandma’s Crisco Pie Crust Recipe (Freeze Ahead)
Ingredients
- 2.5 Cups of Cold Crisco vegetable shortening
- 5 Cups Flour
- 3 Teaspoons of Salt
- 1 Teaspoon of Vinegar
- 1 Egg
- Water
Instructions
- Add flour, salt and the 2 1/2 cups of cold crisco to a mixing bowl. Crack the egg into a measuring cup, add 1 teaspoon of vinegar and fill the cup to the one cup mark.
- Use a fork or pastry cutter to work the ingredients into a dough. Do not handle any more than possible. Your hands will heat the shortening in the dough and affect the crust.
- Once mixed, divide into 6 balls and at this point you can freeze them. Simply thaw to use.
Nutrition
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