Desserts
Betty Crocker's pie crust recipe with Crisco delivers the flaky, golden layers that make every slice worth savoring—no shortening required. The secret lies in Crisco’s melt-in-your-mouth texture, which creates delicate, airy pockets that transform ordinary pies into showstopping desserts.
I’ve perfected this method over years of baking, ensuring a crust so tender it nearly disappears between bites while still holding its shape.
This recipe simplifies the process without sacrificing quality, using just five ingredients and 15 minutes of active time. The key is keeping everything cold—from the butter to the flour—to prevent the fat from melting prematurely.
Crisco’s high melting point ensures those signature flakes, while a precise rolling technique guarantees even thickness for perfect baking every time.
What you’ll achieve is a crust so light it feels almost ethereal, with a golden-brown rim that’s crisp enough to stand alone. Whether you’re baking an apple pie, pumpkin tart, or classic pecan, this foundation elevates any filling.
The result? A pie that looks and tastes like it came from a professional bakery, straight from your own kitchen.
Best of all, this recipe adapts effortlessly to your favorite fillings while maintaining its signature flakiness. Let’s get started—your next pie will be the best one yet.
Ingredients for betty crocker pie crust recipe with crisco
Five ingredients transform into the flakiest pie crust you'll ever make—no butter, no fuss.
| Ingredient | Amount | Notes |
|---|---|---|
| Crisco Shortening 🧈 | ¾ cup | Melt-in-your-mouth texture for flakiness |
| All-Purpose Flour 🌾 | 2 cups | White flour, sifted for lightness |
| Granulated Sugar 🍚 | 1 tbsp | For subtle sweetness and browning |
| Kosher Salt 🧂 | ½ tsp | Diamond Crystal preferred for purity |
| Ice Water 💧 | ½ cup | Cold water for crisp structure |
The Crisco is non-negotiable here—its high melting point creates those signature flakes while staying solid enough to hold shape. Grab the 1-pound tub from the baking aisle (it's cheaper than jars), and keep it refrigerated until use. The flour? King Arthur or Bob's Red Mill brands are my go-tos—they're finely milled and consistent. Sift it before mixing to avoid dense pockets. Pro tip: chill your rolling pin too—it prevents the dough from sticking and keeps everything crisp.
No Crisco? Vegetable shortening works in a pinch, but it lacks the same flakiness. Short on sugar? A pinch of cornstarch mimics its texture. The salt is crucial—Diamond Crystal dissolves more easily than table salt, so use the exact amount. Ice water is your secret weapon: Too warm and the crust gets tough. Use a glass measuring cup to monitor temperature—it should feel like melted ice cubes. For extra flakiness, freeze the dough for 15 minutes before rolling.
This dough keeps covered in the fridge for 2 days or frozen for 3 months—perfect for meal prep. Portion it into discs before freezing for easy use. Thaw overnight in the fridge before rolling. Never let it sit at room temperature—that's when it loses its flakiness. Once baked, the crust stays crisp for 3 days if stored in an airtight container. For reheating, cover loosely with foil and warm at 350°F for 5 minutes.
Why You'll Love This Recipe
- No-Fuss Magic: I swear by this crust because it’s the kind of recipe where you don’t even need a food scale—just eyeball the Crisco and flour until it looks like wet sand. The sugar gives it that perfect golden hue without extra effort, and honestly? The ice water keeps it from turning into a greasy mess.
- Buttery Crisp Edge: That Crisco isn’t just for texture—it delivers a flaky, melt-in-your-mouth crust that’s ridiculously satisfying. The salt balances the sweetness, and the sugar caramelizes just enough to make every bite taste like a bakery secret. (Yes, even on a Tuesday night.)
- Pie for Any Occasion: Use it for pumpkin pie, pot pie, or even a savory galette—this crust handles it all. I’ve made it for Thanksgiving leftovers, a quick weeknight dinner, and even as a base for a dessert casserole. It’s the ultimate blank canvas that never lets you down.
- Pantry Staple Power: Between us, this recipe costs next to nothing—just flour, sugar, and Crisco, which you probably already have. No fancy ingredients, no last-minute grocery runs. Plus, you can make two crusts ahead of time, freeze them, and pull them out whenever the craving hits. Budget-friendly and stress-free? That’s the combo.
Step-by-step instructions for betty Crocker pie crust recipe with Crisco
Here's the foolproof method for creating restaurant-quality pie crust with that legendary flakiness.
Cut and Mix the Dry Ingredients
Begin by measuring out the 0.75 cup Crisco Shortening and placing it in a large mixing bowl. Using a pastry cutter or two forks, cut the shortening into the 2 cups All-Purpose Flour until the mixture resembles coarse crumbs with pea-sized pieces of fat. This texture is crucial—it creates those signature flaky layers when baked.
Next, whisk in the 1 tbsp Granulated Sugar and 0.5 tsp Kosher Salt with the flour. The sugar will add subtle sweetness and help with browning, while the salt enhances all the flavors. Use a fork to distribute these evenly throughout the flour mixture. This step ensures your crust has balanced flavor and proper structure before we add the liquid.
Gradually Add Ice Water for Perfect Texture
Fill a small pitcher or measuring cup with the 0.5 cup Ice Water. The ice water is key—it keeps the dough cool and prevents the shortening from melting too quickly, which is what creates those beautiful flaky layers. Begin adding the ice water 1 tablespoon at a time to the dry mixture, gently mixing with a fork after each addition.
Stop mixing as soon as the dough begins to come together. Overmixing develops gluten, which makes the crust tough instead of tender. You want the dough to look shaggy and slightly crumbly—this is the ideal consistency for a flaky crust. If it seems too dry, add another tablespoon of ice water, but resist the urge to overwork it.
Form and Chill the Dough
Turn the dough out onto a lightly floured surface and gently shape it into a disk about 1 inch thick. Wrap the disk tightly in plastic wrap and refrigerate for at least 1 hour, or up to 24 hours. This chilling step is non-negotiable—it firms up the dough, making it easier to roll out and preventing shrinking in the oven.
I like to press the dough flat against the plastic wrap before sealing it. This helps it maintain its shape during chilling. The longer it chills, the better—up to 24 hours actually improves the texture by allowing the gluten to relax completely. This is where the magic happens for that perfect flaky texture.
Roll and Fit the Crust Perfectly
Remove the chilled dough from the refrigerator and let it sit at room temperature for 5-10 minutes before rolling. This brief warm-up prevents cracking when you roll it out. On a lightly floured surface, roll the dough from the center outward, rotating it frequently to maintain even thickness.
For a standard 9-inch pie dish, aim for a crust about 1/8-inch thick. If the dough resists, let it rest another 5 minutes and try again. Gently transfer the rolled crust to your pie dish, letting it drape over the edges. Trim any excess dough hanging over the rim, leaving about 1/2 inch extra for crimping later. This ensures your crust has room to expand without spilling over.
Blind Bake for Perfect Support
Preheat your oven to 375°F. Line the crust with parchment paper, then fill it completely with pie weights or dried beans. Bake for 15 minutes, then remove the weights and bake for another 10-15 minutes until the edges are golden brown and the crust is set. This blind baking prevents a soggy bottom when you add your filling later.
Watch the crust carefully during baking—it should be firm to the touch but not dark brown. If it starts to brown too quickly, tent it loosely with foil. The goal is a perfectly baked, golden crust that's sturdy enough to hold any filling without collapsing. Once baked, you can remove the parchment and add your filling immediately, or let it cool slightly before proceeding.
Pro Tips For Making Betty Crocker Pie Crust Recipe With Crisco
- Cut Crisco Fast: Use a fork to chop the Crisco into the flour mixture—it’s faster than your fingers and keeps the pieces small enough to blend evenly. I learned this the hard way after struggling to mix lumps out of dough that looked like it had been kneaded by a toddler.
- Ice Water Only: Grab ice cubes from the freezer instead of running cold water—it keeps the dough colder longer, which prevents the Crisco from melting into a greasy mess. (Yes, even if you’re impatient like me.)
- Skip the Overworking: Mix just until the dough clumps together—no need to overhandle it. Overworking makes the crust tough, and this recipe isn’t built for that kind of abuse. Two minutes max with a fork.
- Chill Before Rolling: Pop the dough in the fridge for 15 minutes before rolling—it’s the difference between a flaky crust and one that cracks like a brittle cookie. (Your future self will thank you.)
Serving suggestions for this recipe
Classic Pairing
Serve this Crisco-based pie crust with classic apple pie filling—the flaky layers contrast beautifully with the tender, spiced apples. I use Granny Smith and Honeycrisp apples for a balance of tartness and sweetness. For extra flair, sprinkle the top with cinnamon sugar before baking. 🍏
Creamy Fillings
Pair with pumpkin or sweet potato pie for a velvety texture that complements the crust's crispness. I recommend Libby's canned pumpkin for consistency, adding 1 tsp pumpkin pie spice and 1 tbsp bourbon for depth. The crust's flakiness cuts through the richness perfectly.
Savory Twists
Surprise guests with a savory galette—fill the crust with caramelized onions, Gruyère cheese, and thyme. Blind-bake the crust, then top with the filling and bake until golden. The Crisco's flakiness holds up beautifully to the savory flavors. 🧀
Presentation Tips
For a restaurant-worthy look, use a pie bird to vent the crust while baking. Brush the baked crust with egg wash (1 egg + 1 tbsp water) for a glossy finish.
Garnish with powdered sugar or toasted nuts for added texture. Serve warm with vanilla ice cream for the ultimate dessert combo.
Make-Ahead Serving
Assemble the pie one day ahead and refrigerate. The flavors meld overnight, and the crust stays crisp. Reheat at 350°F for 10 minutes before serving. Store leftovers in an airtight container for up to 3 days.
For a crispy texture, reheat slices in the oven at 375°F for 5 minutes.
Seasonal Adaptations
In fall, try a pecan pie—the crust's flakiness contrasts with the gooey pecans. For summer, use berry compote (simmer 2 cups mixed berries with 2 tbsp sugar and 1 tsp lemon juice). The crust's lightness balances the fruit's juiciness. 🍒
Nutrition facts
Frequently asked questions
Why does this recipe use Crisco instead of butter?
Crisco creates a superior flaky texture because it stays solid longer than butter during baking. Its high melting point creates those signature air pockets while keeping the crust tender. Butter can make the crust greasy or unevenly browned, but Crisco delivers consistent, golden layers every time.
Can I make this crust without a food processor?
Use two forks or a pastry cutter to cut the Crisco into the flour until it reaches pea-sized crumbs. Work quickly to keep everything cold—this prevents the fat from melting and losing its flakiness. A fork works just fine for mixing in the ice water too.
What if my dough cracks when rolling?
Let the dough rest for 5-10 extra minutes at room temperature before rolling. Chill your rolling pin and work surface too. If cracks appear, gently press them back together with your fingers. The key is patience—never force the dough. A 1/8-inch thickness is ideal for even baking.
How do I store leftover crust?
Wrap the unbaked dough tightly in plastic wrap and refrigerate for up to 2 days or freeze for 3 months. For baked crusts, store in an airtight container at room temperature for 3 days. Reheat slices at 375°F for 5 minutes to restore crispness. Freezing works best for unbaked discs—thaw overnight in the fridge.
Can I use this crust for savory pies too?
Yes! This crust works beautifully with savory fillings like spinach and cheese or ham and mushroom. The flaky texture holds up well, and the slight sweetness balances rich or tangy fillings. Just reduce the sugar to 1/2 tbsp for savory versions.