My mother‑in‑law made this pie crust for her chocolate cream pie — the one she baked for my husband’s birthdays every year. It was her signature: tender, flaky, and always just right. This past holiday, he asked for it with a pumpkin pie, so I lovingly adapted her recipe from the family index. That’s when I discovered it’s the very same crust printed on the Crisco tub.

Unbaked pie crust pressed into a pie dish with crimped edges.

Why this crust works

This recipe makes two crusts; I used one for the pie and the other for a delicious quiche. It’s a simple recipe and great for both sweet and savory dishes. I am all about semi-scratch, but this flaky crust is worth the time.

Flaky texture: Solid vegetable shortening creates layers that bake up crisp and light.
Easy to roll: The dough stays soft and pliable, even for beginners like me.
Sweet or Savory: It has a neutral flavor and can be adapted for any recipe. For sweetness, add 1 tablespoon sugar; for a savory flavor boost, add 1 teaspoon dried thyme, 1/4 teaspoon pepper, and 1 tablespoon grated Parmesan.
Make‑ahead friendly: The dough chills beautifully and freezes well.

Ball of pie dough on a floured baking matt between a small and longer rolling pins.

Equipment

Ingredients

2 cups King Arthur All-Purpose Flour
1 tsp salt
3/4 cup Crisco All-Vegetable Shortening, chilled
4 – 8 tablespoons ice-cold water

Instructions

Sift flour and salt in a large bowl.
Chill the shortening for an hour, then cut it into the flour mixture using a pastry cutter or fork until it resembles coarse crumbs.
Stir in enough water with a fork just until the dough holds together.
Divide the dough in half. Shape into two 1/2-inch thick disks. Wrap in plastic wrap. Chill for 30 minutes.
Roll out each disk 2 inches larger than the pie plate on a lightly floured surface.
Line a pie plate with 1 unbaked pie crust. Fill the crust according to the recipe directions. Top with the remaining unbaked pie crust. Bake according to recipe directions.

Notes

After preparing the dough and fitting it into your pie dish, blind-bake the crust to ensure a crisp, flaky base that holds up well to quiche custard. Blind‑Bake Instructions for Homemade Crisco Crust:

Chill the shaped crust. This prevents shrinking and helps the edges hold their shape.
Line with parchment. Place a sheet of parchment over the crust and gently press it into the corners.
Add pie weights. Fill the lined crust with pie weights, dried beans, or rice. This keeps the bottom from puffing and the sides from collapsing.
Bake at 375°F for 15–18 minutes. The edges should look set but not fully browned.
Remove weights + parchment. Carefully lift them out once the crust is partially baked.
Bake 5–7 more minutes. The bottom should look dry, lightly golden, and no longer doughy.
Cool slightly before filling. A warm crust + warm custard = even baking and a crisp bottom.

Blind-bake prior to assembling the quiche.

unbaked quiche showing egg-cream custard and spinach filling inside a blind-baked pie crust.

The Shop

walfos

French Rolling Pin Set

Bredominant

Silicone Baking Mat

Umite Chef

Mixing Bowls

malacasa

9″ Pie Pan

Did you make this recipe?

This pie crust is easy and oh-so flaky- it’s worth the time and effort. I hope you’ll forgo the store-bought and give it a try. Leave a comment below and let me know how it turns out. Craving more? Follow along with me on Instagram, Facebook, and Pinterest for more delicious recipes & meal ideas!