A perfect pie crust recipe, including a video how-to, for how you too can make a tender, flaky, no fail pie crust using #Crisco. These techniques will help you to make the perfect pie crust for your holiday feasts!
If you follow me on Instagram, you’ve probably witnessed my sheer excitement over my new pie crust recipe and pie making this past week! You see, I have struggled to make a good pie crust for as long as I’ve can remember. Nothing…I mean NOTHING…would get me cursing up a storm like pie crust making. (Ok maybe my supposedly “wireless printer” and the fact that it NEVER works when I need it to gets me cussing more, but pie crust has been a close second!)
That’s why I thought it was rather comical when the folks at Crisco called me to be a part of their Crisco Pie and Baking hotline and blogger team. I literally laughed on the phone and remember saying something like “I can make the insides of pies that are amazing. I can make meringue with perfect peaks. I, for the life of me, cannot make a pie crust!” But then I said… “You know what would be cool? My friend, DeLynn, is a county fair champion pie making expert. She’s been prodding me for years now to let her teach me how to make a great pie! Wouldn’t it be fun to have DeLynn teach us how and then if she’s successful, I could hopefully give hope to the pie crust making hopeless – like me?”
So pie challenged friends, thanks to my friend DeLynn, I am here to give you hope. That pretty pie crust up there? I made it myself. And since learning from DeLynn last week, I’ve made 4 more! I am officially in the it’s “easy as pie” camp, and I think you can be too!
I’m going to start by sharing a video I took of DeLynn kind of last minute at our pie making party/class walking through the steps of making her perfect pie crust recipe. She’s a whiz, and taught me so many little techniques I never knew for perfect pie crust making! The video is about 10 minutes long (and it was unplanned, so sorry for the oven timers going off and the distractions in the background here and there… we were baking tons of pies together that day!) 10 minutes is about how long it has taken me this week to make the pie crusts I have. So, watch the video…definitely do it…then look below for some of DeLynn’s tips and tricks for making a perfect pie crust! Her pie crust recipe is at the very bottom of this post.
DeLynn’s Tips for Perfect Pie Crust (and her Pie Crust Recipe)
- DeLynn swears by Crisco for her pie crusts. In fact she took a pie making class years ago and her instructor said to not even use an off brand. Always use Crisco.
- DeLynn prefers the older pastry blenders with the flexible wires to the stiff ones usually we find today. She’ll hunt the flexible kind down at flea markets or places like Goodwill or estate sales.
- You’ll see in the video and the recipe below that DeLynn removes 1/3 cup flour from her initial 2 cups and then later adds ice water to that 1/3 cup and stirs it together to make a paste. I think this was KEY to me in making my pie crust form together nicely and be so tender and flaky!
- You can get fancy mats and things for rolling out your pie dough to the perfect size, but they aren’t necessary. DeLynn simply inverts her pie plate onto the floured surface before adding the dough, then uses her finger to draw a ring in the flour around the edge of the pie plate so she knows where to roll it out to. She typically rolls the dough just a tad bit past that drawing in the flour.
- Roll your dough out in a clockwise motion…start at noon and then go around to each hour, then keep repeating. This helps your dough to roll out into an even circle.
- Use your rolling pin to gently roll your dough off of the floured board, then use it again to roll the dough into the pie plate.
- DeLynn uses the two knuckle, one knuckle technique for crimping her pies. I don’t know why I have never tried it that way, but it was so easy!
- Instead of buying a fancy pie ring to keep your crust edges from burning in the oven, simply cut a ring of foil out the size of your pie plate and place it around the crust edge during the initial baking time!
- This was one reason I have had a horrible time with pie… I had all deep dish pie pans! Make sure you give yourself a little more dough or you buy a small, non-deep dish pie plate for perfect pie making! It was so much less frustrating when I had a pie pan equivalent to the amount of dough I had! No wonder I could never get it to work for me!
Make sure you watch the video for all of her tips and techniques, including how to work the dough, pre-paste, and how to work it afterwards. It makes a difference!
Now it’s show off time! Look at the pies my friends Terri, Whitney and DeLynn made! I’ll be sharing my pie and recipe this week… it’s banana cream! You’ll want to come back for that!
I want to thank my friends at Crisco for giving me just the push I needed to finally learn how to tackle pie crust making! I promise you, with the right pie crust recipe and DeLynn’s techniques, pie crust making is not as hard as it seems. We’re in this together… you CAN do it!
And if you need extra pie baking help, the Crisco Pie and Baking Hotline is now open for calls, with extended hours through the holiday season! I think it is so awesome that they have experts at the ready to help you with your baking questions. Even if you don’t need help, you should still call in… you may, just may, hear a familiar voice!
Please oh please let me know how pie crust making is going for you this year. I know you can do it!
Now, here’s the recipe!
Perfect Pie Crust Recipe
Ingredients
- 2 cups flour divided (reserve 1/3 cup)
- 3/4 cup Crisco brand shortening
- 1/2 teaspoon Kosher salt
- 1/4 cup ice cold water
Instructions
- Place 2 cups flour into a medium mixing bowl. Remove 1/3 cup and set aside for later.
- Add 3/4 cup Crisco and salt to the flour. Using a pastry blender, blend the Crisco and flour together until it starts to form small "pea" shaped pieces. This will take several minutes.
- Using a fork, blend together the remaining 1/3 flour and ice water in a bowl. Scrape the "paste" into the dough mixture and combine together, using a fork. Once dough is able to form a ball, stop stirring and use your hands to create a ball.
- Let the dough ball sit in the bowl for a few minutes so the Gluten can work it's magic.
- Cut the ball of dough in half.
- Place one half of the dough on a floured surface and shape into a round disc, using your hands. Sprinkle a small amount of flour on top of the disc. Using your rolling pin, roll out in a clockwise motion, starting at the center and then moving out (12:00, 1:00, 2:00, etc). Stop after two rotations and carefully flip the dough over, adding a small amount of flour to the top. Continue rolling until your dough is 2-inches wider than pie plate you are using. Transfer dough to pie plate. (See DeLynn's techniques in the video for this recipe).
- For baking, follow pie recipe according to specific directions.
Disclosure: A special thanks to Crisco for sponsoring this post and for providing compensation and product for my pie crust recipe making party! Thank you for support the brands that help make Dine & Dish possible!
Also a VERY special thanks to my friend DeLynn and my friends Terri and Whitney for joining me in the pie baking fun!
Carole says
I’ve been making pie crust for years but I picked up some tips here so thank you for posting this! I especially love the tip about drawing a ring in the flour to know how big to roll out the crust. Brilliant!
Kristen says
I’m so glad – I thought her tip about the ring in the flour was brilliant and so easy! It was one of those “why didn’t I think of that” momenets!
Maureen | Orgasmic Chef says
I love pie and I’ve always used Kenji Lopez Alt’s science of pie recipe but this sounds even easier. I’ve always used butter because Crisco isn’t easy to come by in Australia but I think I’ll order some. I’m dying for pie now.
Kristen says
Now I’m going to have to look up Kenji Lopez Alt’s method! Curious!
Sues says
This is a great guide! I never bake with Crisco, but I know some people totally swear by it!! Your crusts look perfect!
Kristen says
I feel like it was so much easier to work with than the butter crust! I had no idea it really made a difference!
Anna @ Crunchy Creamy Sweet says
I am still working on my pie crust so this is super helpful! Saving it for the next time I want to make a pie! Thank you for sharing, Kristen!
Kristen says
Thanks for your comment, Anna! I hope it is helpful for you!
gretchen | kumquat says
delynn has awesome pie crust tips and one adorable apron. seriously, i’ll be remembering all of these words of crust wisdom when making my thanksgiving pies soon. thank you both!
Kristen says
I am so in love with her apron – I think a friend made it for her!!
Meagan @ A Zesty Bite says
LOVED this post. DeLynn did a great job and I will definitely put her tips to use the next time I bake a pie.
Kristen says
She was so helpful!
Johnna says
I am so excited about your pie crust making adventure! I really enjoyed the tip on rolling dough out to the right size. When I went gluten-free, pie crust worried me. I had always made great pie crust (with Crisco, I’m a believer!) and was concerned homemade pie crust would be a thing of the past. Thankfully it’s not.
Kristen says
A life without pie crust would be sad… I’m so glad you didn’t have to give up pie! Do you use a gluten free pie crust recipe or how do you still enjoy the crust?
Johnna says
I spent a good amount of time developing a gluten-free flour blend that would weigh the same per cup as all-purpose flour and would have similar qualities. (And would also be inexpensive compared to store bought gluten-free flour blends.) Then I just use it in the pie crust recipe I’ve always used, the one taught to me by my home economics teacher Sylvia Anderson. Pretty basic pie crust recipe, simple switch of flour, pie for everyone!
merry lu says
Thanks! I am going to do a Tupperware holiday baking party where we bake up lots of goodies, and one thing we will make is pie crust. I wanted to have something printed to handout and this will be perfect!
Kristen says
Yay!! I need to take a look at your tupperware again!
merry lu says
They are always coming up with somethibg new, I will try to remember to send you a new catalog.
Barbara @ Barbara Bakes says
I’ve never seen anyone make a paste before. I’ll have to give that a try.
Kristen says
That was totally new to me too – it worked really well!
TidyMom says
oh I love this post!! I’ll have to try some of these techniques nest time – I actually made a video a few months of me making pie crust, but I never shared it because the pie flopped lol……the crust was awesome, but I made banana cream pie, my favorite, and it turned out very runny and I wasn’t happy with the meringue –
all these pies are GORGEOUS!!
Kristen says
I’m posting my banana cream pie recipe (my favorite too) tomorrow! Stay tuned 🙂
And thank you!
Abby @ The Frosted Vegan says
I struggled with being afraid of pie crust for so long, but now I know it’s really not scary at all! The tip about inverting the pie plate and tracing around it? GENIUS.
Kristen says
I agree – I think once it finally clicks it becomes super easy to see what you were maybe doing wrong before! I’m so happy with how my crusts have turned out now!
naomi says
I love pie, but don’t love making the crust. This post – so many great tips to ease the pain!
Kristen says
I used to be the same way!!
Nicole says
Thanks! I needed a pie making champion to teach me too! Great tips. Bring on the holiday desserts!
Kristen says
It was so so so helpful… I’m glad she took the time out to teach me!
Jennifer @ Show Me the Yummy says
Can’t wait to try this…it seriously looks like perfection!!
Kristen says
I hope you will!
Cathy Pollak ~ Noble Pig says
That’s it. You’re moving in to my house now and you will be called PIE WOMAN…and we will say it with respect. Tell your family good-bye, they can visit you during school breaks.
Kristen says
Hahaha! If you supply the mojitos, I am so down with this plan 🙂
Whitney says
LOVED being a part of the class! Thanks Kristen!!
Whitney says
Could your assistants have been more distracting?!? Good lord, had no clue we were being that loud!!!
Kristen says
Hahaha – I had no idea my oven timer was so loud!!
Jamie | Jamie's Recipes says
i am with you. I can total make a delicious but the perfect pie crust always eluded me. I can’t wait to give these tips a try!
Cookin' Canuck says
I have an irrational fear of pie crusts and really need DeLynn to come to my house. Does she do traveling classes? 🙂 Great tutorial!
Phi @ The Sweetphi Blog says
This post is so adorable! I love making pie crusts and alway use Crisco, so I new this post was going to be spot on. Also loved the tips, I did learn a little something new as well 🙂 I’ll be following along on your Instagram to see all your beautious pie creations!
Cyndi @ My Kitchen Craze says
Thank you , thank you, thank you. I am horrible at making pie crusts and this tutorial is amazing. Totally going to use it and the recipe when I make my pecan pie later this week. Pinned!
Liz says
Does DeLynn make house calls? I’m getting better…and always have Crisco on hand for my crusts, too…but will use some of your terrific tips when rolling out that pumpkin pie crust 🙂
Amanda says
This is EXACTLY what I needed! Like you, I had not mastered the pie crust. I think with this useful post and tips and help from Crisco I will be ALL SET!
amanda @ fake ginger says
Okay, drawing a circle around the pie plate is GENIUS. I can’t believe I’ve never thought to do that. Great tips – I hate making crusts but I’m going to use all these tips next time I do it!
Stephanie @ Eat. Drink. Love. says
I so need these tips! My crusts never turn out right!
Liz @ The Lemon Bowl says
I’m so book marking this!! Pie challenged is my middle name. 😉
Love CompassionateLee says
Excellent tips! Thanks DeLynn and Happy Tuesday, Kristen 🙂
Amanda says
Awesome tips!!!
Yvette (Muy Bueno) says
Beautiful looking pies and lots of super valuable tips! Excited that you are part of the Crisco blogger team too. Hope to meet you someday soon.
Shaina says
I’m so glad you had someone to give you a few tips and tricks so you can join the pie makers union. We work for turkey and dressing and goblets of wine for Thanksgiving and cookies in December. They look great!
Amy @ MomAdvice says
This tutorial is amazing. The pies are beautiful and I love the tip for removing a portion of the flour with water to help it all come together. Thank her from me! 🙂
Lori @ RecipeGirl says
Great tips! Nothing beats a great pie!
Christi @ Love From The Oven says
Such a great and helpful post, and wow, those pies speak for themselves, absolutely stunning! Her whole process reminds me of how my grandmothers would make pies, and I recall them always using Crisco. Love the pie rings of foil, I actually prefer them to the ones you buy, and my husband is the master at making those for me. 🙂 Thanks for such a helpful and timely post. (And I *adore* her cute apron!).
Sara says
Love this! This is the way my mother in law taught me. Luckily she was more than willing to teach me to make pies as she doesn’t have any daughters that enjoys making pie as much as she does and now as much as I do. I make at least 1 pie a week much to the detriment of my weight but it makes for a happy husband and daughter! Bake on!
Katie says
Nice to be able to see a video start to finish of the whole process. One suggestions; the sound on this video is somewhat difficult to hear, I had to turn the volume all the way up and still had some difficulty hearing what you were saying. What I had no trouble hearing was the background noise, clanking pans & dishes, thumping etc. Next video maybe your assistant can just sit and watch while you are taping,
Kristen says
Thanks for the feedback, Katie and I agree. As I mentioned in the blog post, doing the video was actually a very last minute thing and totally spontaneous! Next time I’ll think it through more. I’m definitely not a professional videoographer… just an at home cook who thought I’d try to capture what my friend was doing for others to see!
Vickie says
Sorry to say I do not like a Crisco pie crust.
A famous pastry chef from San Francisco told me the secret
“It’s the kind of butter you use, they wouldn’t dream of using Crisco”
Use the most expensive butter you can find, that’s what makes the best flakiest pie crust!
Donna says
Hi, I just finished making pie crusts for two 10″ pie pans, the tin foil kind. They weren’t deep dish. But the crust was super thin and was sticking to the rolling pin even though it was well flowered. They literally fell apart and I had to patch them like crazy all through the process, both in and out of the pie pans.
What did I do wrong? I used 2 Cups Unbleached all purpose flour. Gold medal. I used Crisco. Kosher salt in with the flour, since it doesn’t
say when. And mixed the ice cold water with the 1/3 Cup flour. I let it set a few minutes. In my neck of the woods, a few is 3-5 minutes. I am a bread maker and wondered about that, so checked the recipe.
Clarification would be nice on that please. The only pastry knives I could find has the fixed blades. When I couldn’t achieve the desired consistency with it, I used a fork and knive, which helped almost immediately.
The dough flattened immediately once the rolling began, so again I think a longer proofing time might be in order? The dough was paper thin and very fragile. I did have to add just a tiny bit extra water to the 1/3 cup flour for it to become the proper consistency. It is 42% humidity here today.
Could you also give the recipe for two deep dish crusts, and two 10″ crusts? I am not sure of the mathematical progression of it.
Also, many recipes don’t have how long or at what temperature the crusts should be baked at. So please give us general guidelines for time, temperature etc.. Such as refrigerating crust before baking, is that necessary? What about when using ceramic or Pyrex, will the rapid temperature change harm the plates?
And tricks like parchment and beans, rice or pie weights during initial baking cycle. Slicing bottom. Make custard vs fruits. When to cook before contents, and when to fill raw and bake with contents? Also I have heard an egg wash helps crusts not be impregnated by fluids.
I would love to be an accomplished pie maker for my church, friends and family. Please help
Thank you so much. Sorry, I learned by asking questions, especially if I have already failed at it.
Donna