Desserts
This 2 pie crust recipe with Crisco delivers crispy, flaky layers without the fuss of butter—perfect for both beginners and seasoned bakers. The secret lies in cutting Crisco into flour for even distribution, then sealing the dough in foil to prevent drying.
I’ve perfected this method after years of testing, and it never fails to impress, whether you’re making a classic apple pie or a rustic pecan tart.
The beauty of this recipe is its simplicity: just flour, Crisco, ice water, and salt—no fancy techniques required. Chilling the dough for at least 2 hours ensures crispy edges and a tender crumb, while the foil-sealed shortcut saves time without sacrificing texture.
Whether you roll it out by hand or use a food processor, the result is consistently golden-brown and buttery, even without butter.
What sets this apart is the versatility—use it for single or double crusts, lattice designs, or even as a crunchy topping for cobbler. The dough stays stable during baking, so you won’t end up with soggy bottoms or uneven browning.
Once you try this method, traditional pie crusts will never feel the same.
Ready to elevate your desserts? This foolproof technique works for any pie, and the crispy layers will have everyone asking for seconds. Let’s get started!
Ingredients for 2 pie crust recipe crisco
Four simple ingredients transform into two perfect pie crusts—crispy, flaky, and foolproof.
| Ingredient | Amount | Notes |
|---|---|---|
| All-Purpose Flour 🌾 | 3 ½ cups | Sifted for even texture |
| Crisco Shortening 🧈 | 1 cup | Cold, cut into flour |
| Ice Water 💧 | ½ cup | Chilled thoroughly |
| Kosher Salt 🧂 | ½ tsp | Fine grain preferred |
| Heavy Cream 🥛 | 1 tbsp | Optional for brushing |
| Aluminum Foil 📄 | 1 sheet | For dough sealing |
| Butter (for brushing) 🧈 | 1 tbsp | Melted, optional |
The flour is your foundation—King Arthur or Gold Medal are my go-to brands for consistent results. Crisco is non-negotiable here; it stays solid longer than butter, giving you that signature flakiness. Grab the 1-pound tub from the baking aisle—it’s cheaper than sticks and lasts forever. Ice water is key: use actual ice cubes in your measuring cup for true chill. The salt? Diamond Crystal dissolves better than table salt, so if you’ve got it, use it. Pro tip: keep everything cold until mixing—warm ingredients mean tough crusts.
No Crisco? Vegetable shortening works in a pinch, but it’s not quite the same. Short on ice water? Freeze your measuring cup overnight to get the same effect. Want extra flakiness? Add 1 tbsp cornstarch to the flour mix. The foil is your secret weapon—wrap the dough tightly before chilling to prevent drying. For brushing, I alternate between melted butter and heavy cream: butter for richness, cream for shine. If you’re making a double crust, divide the dough early to save time.
Dough keeps 3 days in the fridge, wrapped tightly in foil. For longer storage, freeze portions for up to 3 months—just thaw overnight in the fridge before rolling. The secret to reheating? 5 minutes at 350°F wrapped in foil to revive crispiness. I always make two crusts at once and freeze one—because you never know when pie emergencies strike. And trust me, the foil-sealed method means no more soggy bottoms or uneven baking.
Why You'll Love This Recipe
- No-Fuss Foundation: I swear by this for pies, pot pies, or even quiche crusts—just mix, chill, roll. The Crisco keeps it flaky without fussing over butter ratios or melting messes.
- Creamy Crisp Magic: That heavy cream in the dough? It’s what makes the crust buttery and tender while still holding its shape. Honestly, it’s the secret weapon I didn’t know I needed.
- Double the Crust: Make two at once and freeze one for later—no last-minute scrambling. I’ve used them for Thanksgiving, pot pie nights, and even as a crispy topping for mac and cheese.
- Budget-Friendly Staple: Flour, Crisco, and salt? You’re already stocked. No pricey shortcuts here—just reliable, no-nonsense crust that tastes like it cost a fortune. (Between us, it’s my go-to for lazy Sundays.)
Step-by-step instructions for foil-sealed Crisco pie crust
This shortcut delivers restaurant-quality crusts with minimal effort—just a few simple steps.
Mix the Dough with Cold Shortening
In a large bowl, combine the 3.5 cups All-Purpose Flour and 0.5 tsp Kosher Salt. Cut in the 1 cup Crisco Shortening using a pastry cutter or two forks until the mixture resembles coarse crumbs with pea-sized shortening pieces. This texture is crucial—it prevents the crust from becoming tough.
Work quickly to keep everything cold. The shortening should stay firm, not melt into the flour. If it starts to soften, chill the bowl in the freezer for 5 minutes before proceeding. This cold process ensures your crust will be flaky, not greasy.
Add Ice Water and Form the Dough
Gradually add the 0.5 cup Ice Water, 1 tablespoon at a time, mixing gently with a fork or your hands until the dough just comes together. Avoid overmixing—just combine until it forms a shaggy mass. The dough should be cold and slightly sticky, but not wet.
Turn the dough onto a lightly floured surface and knead 4-5 times just to smooth it. Don't overwork it or the crust will toughen. Wrap tightly in plastic wrap and refrigerate for 30 minutes to firm up. This resting period relaxes the gluten and makes rolling easier.
Roll and Seal with Foil
On a floured surface, roll the chilled dough into a 12-inch circle, about ⅛-inch thick. Transfer to a 9-inch pie dish, gently pressing it into the bottom and up the sides. Trim any excess dough hanging over the edge.
Here's the secret: Cut a 12-inch square from the 1 sheet Aluminum Foil and place it over the crust. Press the foil gently into the crust, then fold the edges up and over the rim of the pie dish. This creates a sealed environment that prevents the crust from shrinking or puffing up during baking.
Blind-Bake for Perfect Crispiness
Preheat your oven to 375°F. Place a few pie weights or dried beans on top of the foil to keep the crust flat. Bake for 25 minutes, then remove the weights and foil. Brush the bottom crust with 1 tablespoon melted Butter (for brushing) and bake for another 10-12 minutes until golden brown.
The crust is done when it's firm to the touch and has developed a deep golden color. Watch closely in the last few minutes—overbaking makes it dry. For extra richness, you can also brush with 1 tablespoon Heavy Cream after removing the foil. Let it cool completely before filling.
Pro Tips For Making 2 Pie Crust Recipe Crisco
- Cut Crisco Fast: Use a bench scraper or serrated knife to chop the Crisco into the flour—it mixes in 10 seconds flat. I used to pulse it in a food processor, but I kept ending up with tiny butter-like clumps that wouldn’t disperse.
- Chill the Dough Hard: Wrap the dough in plastic and freeze it for 20 minutes before rolling—no need to thaw. My grandmother swore by this, and she was right: the dough holds its shape better, and you won’t end up with a greasy mess from overhandling.
- Add Cream Last: Mix the heavy cream in after the dough comes together, not before. I learned this the hard way—adding it early makes the dough sticky and hard to roll, even with ice water.
- Rest Before Rolling: Let the dough sit, covered, for at least 30 minutes. I skip this when I’m lazy, but the crust is noticeably flakier when I don’t. The flour absorbs the moisture, and the gluten relaxes—trust the process.
Storing and reheating this dish
Fridge Storage Secrets
Wrap your pie crust tightly in aluminum foil (the same you used for sealing) and store it in an airtight container or resealable bag. The foil creates a moisture barrier that keeps the dough from drying out.
I place mine on the middle shelf of the fridge where the temperature is most stable—around 38-40°F. This method preserves freshness for up to 3 days, and the texture remains perfect for rolling. 💫
Freezer Prep for Later
For long-term storage, flatten the dough into a ¼-inch thick disc on a floured surface, wrap it in plastic wrap, then encase it in another layer of foil. Label with the date and freeze for up to 3 months.
When ready to use, thaw overnight in the fridge—never at room temperature, or the dough will soften unevenly. I always make two crusts and freeze one for those last-minute pie emergencies. ❄️
Reviving Crispiness
To reheat a pre-baked crust, place it on a baking sheet and cover loosely with foil. Bake at 350°F for 5-7 minutes until warmed through. For extra crispiness, brush with melted butter or heavy cream before reheating.
If your crust lost some structure, press it gently back into shape before reheating—it’ll hold together beautifully. This trick works like magic for leftover pie crusts or when you need a quick topper for cobblers. 🔥
Filling Prep Tips
If you’re storing a filled pie, bake it fully, then cool completely before refrigerating. Cover tightly with plastic wrap pressed directly onto the filling to prevent drying. For fruit pies, add a thin layer of cornstarch to the filling before assembling to absorb excess moisture.
I always let pies sit at room temperature for 30 minutes after baking before slicing—this helps the filling set properly. 🍏
Avoiding Soggy Bottoms
Before adding filling to a pre-baked crust, brush the bottom with a light layer of egg wash (1 egg + 1 tbsp water) or melted butter. This creates a barrier that prevents moisture from seeping into the crust.
For extra insurance, sprinkle 1 tbsp crushed cornflakes or granulated sugar along the bottom before filling—it absorbs liquid and keeps the crust crisp. This is my go-to trick for apple pies and berry tarts.
Make-Ahead Assembly
Assemble your pie one day ahead and refrigerate uncovered. This allows the filling to partially set, making slicing easier later. Cover with foil 24 hours before serving to prevent drying.
For cream pies, chill the assembled pie in the fridge for at least 4 hours before baking to ensure the filling stays smooth. I always set a reminder to take my pies out of the fridge 30 minutes before baking—cold dough cracks easily when rolling. 📅
Nutrition facts
Frequently asked questions
Why does this recipe use Crisco instead of butter?
Crisco creates a flakier, more stable crust that stays crisp even after baking. Unlike butter, it doesn’t melt during chilling, so the layers separate beautifully. This makes it perfect for pies with wet fillings—no soggy bottoms! The texture also holds up better when freezing.
Can I make this crust without a food processor?
Use a pastry cutter or two forks to cut the Crisco into the flour until pea-sized pieces remain. Work quickly to keep everything cold—this prevents the dough from becoming greasy. The hand method just requires a little more elbow grease.
How do I fix dough that's too sticky?
Add 1 tablespoon flour at a time until the dough holds together without sticking. If it’s still too wet, chill for 10-15 minutes before rolling. The dough should be cold and slightly tacky, not wet. Too much water is the usual culprit—measure carefully!
What's the best way to roll out the dough evenly?
Chill the dough for 30 minutes before rolling, then use a rolling pin with even pressure. Keep the dough ⅛-inch thick by checking with your fingers. Rotate the dough quarter-turns as you roll to prevent uneven thickness. A lightly floured surface helps too!
Can I use this crust for savory pies too?
Yes! This recipe works perfectly for quiche, pot pies, or savory tarts. For extra flavor, add 1 tsp garlic powder or ½ tsp onion powder to the dough. Brush with olive oil instead of butter for a lighter taste. The crispy texture holds up beautifully to rich fillings.