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?

1. Flaky Perfection: The cold Crisco vegetable shortening ensures an irresistibly flaky crust.
2. Make-Ahead Convenience: This recipe makes six portions, perfect for freezing and having on hand whenever the pie craving strikes.
3. 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

1. 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.
2. 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.
3. 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.
4. Divide and Store
   Once the dough comes together, divide it into six equal portions. Form each portion into a ball.
5. 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)

Grandma's Crisco Pie Crust Recipe is a timeless classic that delivers a perfectly flaky and tender crust every time. Made with Crisco shortening, this recipe is easy to follow and ideal for both sweet and savory pies. Perfect for bringing a touch of nostalgia to your baking.

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Prep Time 10 minutes mins

Servings 6 single crust pies

Calories 361 kcal

Ingredients

 

US CustomaryMetric

 

1x2x3x

• 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

Calories: 361kcalCarbohydrates: 82gProtein: 4gFat: 1gSaturated Fat: 0.2gPolyunsaturated Fat: 0.1gMonounsaturated Fat: 0.3gTrans Fat: 0.003gCholesterol: 27mgSodium: 16mgPotassium: 31mgFiber: 2gSugar: 4gVitamin A: 40IUVitamin C: 5mgCalcium: 154mgIron: 6mg