Pie. It’s a simple little word that but often brings me a bit of anxiety. I can cook and bake a lot of things but pie has never been one I would say I’m very good at. In fact, I avoid making pie unless it involves squishing up some graham cracker crumbs and tossing pudding on them. And it’s not even the pie itself that gives me problems, it’s the crust. I’ve always thought of the mixing, rolling and shaping as an incredibly difficult task. Perhaps it was an overreaction because thanks to Crisco, I now have a ‘no fail’ pie crust recipe.
And it was easy to make!
All you really need are a few basic ingredients, a pastry blender (or food processor) and my secret weapon … the Paula Deen wood pie board (which also is my cutting board and background for many food photos). It has pie rings carved right into the surface so you can roll and measure pie dough all at the same time, taking the guesswork out of getting the perfect sized slab of dough for the pie plate.
Like I said, very few ingredients involved here. One I would recommend though is to get yourself a few packs of the measured Crisco sticks and stock up since they’re typically on sale this time of year. There’s nothing worse than trying to dig Crisco shortening out of a measuring cup.
Once cut, rolled and chilled, the pie crust fit beautifully in my dish, which was later filled with an abundance of apples and cranberries. (Recipe coming soon!)
With this recipe, you’ll have no problems whipping up your holiday favorites whether they be pumpkin pie, pecan pie, apple pie or my personal favorite, French Silk pie.
- 1-1/3 cups all purpose flour
- ½ teaspoon salt
- ½ stick chilled Crisco Baking Sticks All-Vegetable Shortening (or ½ cup)
- 3 to 6 tablespoons ice cold water
- 2 cups all purpose flour
- 1 teaspoon salt
- ¾ stick chilled Crisco Baking Sticks All-Vegetable Shortening (or ¾ cup)
- 4 - 8 tablespoons ice cold water
- 2-2/3 cups all purpose flour
- 1 teaspoon salt
- 1 stick chilled Crisco Baking Sticks All-Vegetable Shortening (or 1 cup)
- 6 - 10 tablespoons ice cold water
- In a medium bowl, whisk together the flour and salt.
- Cut the chilled Crisco into small cubes and blend into the flour using a up/down chopping motion (or combine in a food processor) until it resembles coarse crumbs.
- Sprinkle half of the water over the flour mixture and use a fork to distribute the moisture evenly into the flour, pressing the chunks to the bottom of the bowl.
- Add more water as needed until the dough holds together firmly without crumbling.
- Shape the dough into a ball and wrap in plastic wrap, pressing the ball into a disc about ½ inch thick.
- Chill for 30 minutes to 2 days until ready to use.
Got a Holiday Baking Question? Call The Crisco Pie Hotline
This year, the pros at the Crisco® Pie Hotline are back to serve up expert pie baking advice, recipes and the latest pie making tips and trends to help achieve pie-baking perfection:
- Live pie experts can be reached Monday through Friday (9:00 a.m. to 7:00 p.m. EST) by calling 1-877-FOR-PIE-TIPS (1-877-367-7438).
- During the busy holiday season, the hotline offers extended hours (8:00 a.m. to 8:00 p.m. EST) from November 12-21 and (8:00 a.m. to 7:00 p.m. EST) from December 12-21, 2012.
- For more information visit Crisco.com and find Crisco on Facebook and Pinterest.
Home bakers can also tap-in to tips and tricks from pie expert and author, Michele Stuart the owner of Michele’s Pies in Westport and Norwalk, CT. and the author of the best-selling cookbook Perfect Pies including:
- Double Duty Pie Crust: Use leftover pie dough to make a variety of savory appetizers. Dust with cinnamon and sugar, sprinkle with savory flavors like Parmesan cheese, fill with salsa or mashed potatoes or even roll into tantalizing fruit empanadas.
- Less is More: The miniature trend is still going strong and it’s a fun way to sample a variety of pie favorites during the holiday season. Instead of making one 12-inch pie, let guests sample from a diverse variety of small 5-inch pies.
*Crisco provided the recipe and hotline information.