It’s that time of year – time to fire up the oven, grab the rolling pin and get ready to bake the most delicious pie ever! Baking pies, in my opinion, is a bit of an art. But I think the more the practice, the easier it gets. And having the Perfect Pie Crust Recipe is a good start!
This post is brought to you by Crisco. I’m thrilled to be a Crisco Pie Partner.
With just a few simple ingredients, you can make your own perfect pie crust too! There are a few different methods to making a Pie Crust. Today I’m sharing how to use your Food Processor. If you don’t have a Food Processor, you can learn more from Michele Stuart in the Crisco Kitchen. Before you begin, be sure that your Crisco shortening is chilled and the water is ice cold.
For the Food Processor method – first combine the flour and salt.
Next, cut the chilled Crisco into pieces.
Add the Crisco cubes to the Food Processor and pulse until mixture resembles coarse crumbs with some pea-sized pieces remaining.
Add half of the recommended amount of ice water, pulse until well combined. If too dry, add more water 1 tablespoon at a time.
Wrap dough in plastic and form a disk. Chill in refrigerator for 30 minutes or up to 2 days.
Call the Crisco Pie Hotline for holiday pie baking help – Dial 1-877-FOR-PIE-TIPS for Tips and Tricks to Help Achieve Pie Baking Perfection, visit Crisco.com and Pinterest.com/CriscoRecipes for holiday pie recipes. And for a chance to win a Michele Stuart baking bundle visit the Holiday Rate & Review Promotion.
One lucky reader will win a Crisco Pie Prize Pack including the following…
- Crisco Shortening & Shortening Sticks
- Pie Pop Maker
- Breville Personal Pie Maker
- Pie Dish 5” and 9”
- Lattice Pie Cutter
- Pie Pop Sticks
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- 1⅓ cups Pillsbury BEST® All Purpose Flour
- ½ teaspoon salt
- ½ stick well-chilled Crisco® Baking Sticks All-Vegetable Shortening
- OR ½ cup well-chilled Crisco® All-Vegetable Shortening
- 3 to 6 tablespoons ice cold water
- 2 cups Pillsbury BEST® All Purpose Flour
- 1 teaspoon salt
- ¾ stick well-chilled Crisco® Baking Sticks All-Vegetable Shortening
- OR ¾ cup well-chilled Crisco® All-Vegetable Shortening
- 4 to 8 tablespoons ice cold water
- 2⅔ cups Pillsbury BEST® All Purpose Flour
- 1 teaspoon salt
- 1 stick well-chilled Crisco® Baking Sticks All-Vegetable Shortening
- OR 1 cup well-chilled Crisco® All-Vegetable Shortening
- 6 to 10 tablespoons ice cold water
- Blend flour and salt in food processor or medium mixing bowl
- Cut chilled shortening into ½-inch cubes. Cut in chilled shortening cubes into flour mixture, using a pastry blender, in an up and down chopping motion, until mixture resembles coarse crumbs with some small pea-sized pieces remaining
- Sprinkle half the maximum recommended amount of ice cold water over the flour mixture. Using a fork, stir and draw flour from bottom of bowl to the top, distributing moisture evenly into flour. Press chunks down to bottom of bowl with fork. Add more water by the tablespoon, until dough is moist enough to hold together when pressed together.
- Shape dough into a ball for single pie crust. Divide dough in two for double crust or double deep dish crust, one ball slightly larger than the other. Flatten ball(s) into ½-inch thick round disk(s).
- Wrap dough in plastic wrap. Chill for 30 minutes or up to 2 days.
- Roll dough (larger ball of dough for double crust pie) from center outward with steady pressure on a lightly floured work surface (or between two sheets of wax or parchment paper) into a circle 2-inches wider than pie plate for the bottom crust. Transfer dough to pie plate by loosely rolling around rolling pin. Center the rolling pin over the pie plate, and then unroll, easing dough into pie plate.
- Trim edges of dough leaving a ¾-inch overhang. Fold edge under. Flute dough as desired. Bake according to specific recipe directions.
- Roll larger disk for bottom crust, trimming edges of dough even with outer edge of pie plate. Fill unbaked pie crust according to recipe directions. Roll out smaller dough disk. Transfer dough carefully onto filled pie. Trim edges of dough leaving a ¾-inch overhang. Fold top edge under bottom crust. Press edges together to seal and flute as desired. Cut slits in top crust or prick with fork to vent steam. Bake according to specific recipe directions.