Desserts
This 9-inch pie crust recipe using Crisco delivers the perfect foundation for any pie—flaky, golden layers that stay crisp all day. The secret lies in chilled butter and proper handling, ensuring tender yet sturdy crusts every time.
Whether you're baking an apple pie or a savory quiche, this method guarantees professional results without shortcuts.
Crisco's high melting point creates rich, buttery flavor while preventing soggy crusts, a common issue with traditional butter-only recipes. The dough comes together in minutes but requires patience during chilling and rolling. For best results, keep everything cold—this is non-negotiable for that signature flakiness.
What sets this recipe apart is its versatility. Use it for sweet pies, savory tarts, or even pot pies, all while maintaining that perfect golden-brown finish. The crust holds up beautifully during baking and stays crisp even after hours at room temperature. No more mushy bottoms or uneven browning.
Ready in just 30 minutes of prep time (plus chilling), this crust requires no special equipment beyond a rolling pin and pie dish. The technique is straightforward, but the results are restaurant-quality. Let's get started on your perfect pie foundation.
Ingredients for 9 inch pie crust recipe crisco
Buttery flakiness starts with these seven ingredients—Crisco's magic meets classic pie crust technique.
| Ingredient | Amount | Notes |
|---|---|---|
| All-Purpose Flour 🌾 | 2 ½ cups | Sifted for light texture |
| Crisco Shortening 🧈 | 1 cup | High melting point for flakiness |
| Unsalted Butter 🧈 | ½ cup | Cold, cubed for richness |
| Ice Water 💧 | ⅓ cup | Chilled for precise hydration |
| Diamond Crystal Kosher Salt 🧂 | ½ tsp | Fine grain for even distribution |
| Granulated Sugar 🍚 | 2 tbsp | Balances richness |
| White Vinegar 🍶 | 1 tsp | Enhances tenderness |
The Crisco is non-negotiable here—its high melting point creates those signature golden layers while preventing soggy crusts. Grab the 1-pound tub from any grocery store's baking aisle; it's the same stuff bakeries use. For the butter, European-style brands like Plugrá melt slower, giving even more flakiness, but regular unsalted works perfectly fine. Keep both shortening and butter firmly chilled in the fridge until ready to use—this is your secret weapon for that professional flake. The flour? King Arthur or Gold Medal are my go-tos for consistent results, but any all-purpose will do.
No Crisco? Lard or vegetable shortening works in a pinch, but the flavor won't be quite the same. Short on butter? Use all shortening—just know the crust will be slightly less rich. The vinegar might seem odd, but it boosts gluten development for a more sturdy crust. For the salt, Diamond Crystal dissolves more easily than Morton's, but use whatever you have. Pro tip: Toast your flour briefly in a dry pan before mixing—this deepens the flavor and prevents gumminess. And if your kitchen's humid? Chill the dough longer—up to 48 hours if needed—for that perfect texture.
This dough keeps up to 3 days wrapped tightly in plastic in the fridge, or 3 months frozen between parchment paper. For best results, roll it out between two sheets of parchment—no sticking, no stress. Once baked, it stays crisp for hours at room temperature, making it perfect for pot pies or quiches. Portion and freeze unbaked crusts if you're prepping ahead—just thaw before filling. And trust me, the extra 10 minutes chilling the dough before rolling is worth every golden flake.
Why You'll Love This Recipe
- No-Fuss Assembly: I swear by this crust because it’s three ingredients plus ice water—no standing mixer, no overworking the dough. The Crisco and butter combo cuts in like butter (literally), and the flour just needs a quick toss with salt before you fold it together. Honestly, it’s the kind of recipe that makes me feel like a baking pro without the stress.
- Golden Edge Magic: That crispy, flaky shatter you get from chilling the dough? It’s all in the ice water and the way the Crisco keeps it tender while the butter adds that melt-in-your-mouth layer. (Yes, even on a Tuesday night.) The salt? Just a pinch—Diamond Crystal’s got the perfect balance so it doesn’t overpower, just enhances.
- Pie or Pot Pie: This crust is my secret weapon for both classic apple pie and that cheesy pot pie my kids beg for. Same dough, different fillings—no need to reinvent the wheel. Between us, I’ve even used it for savory hand pies when I’m lazy. (Shh, don’t tell my grandma.)
- Pantry Staple Savings: Crisco and flour last forever, and butter? Well, you’re probably buying it anyway. The dough makes two 9-inch crusts for the price of a fancy pre-made one, and leftovers? Freeze them—just thaw and roll. I’ll be real: it’s the kind of recipe that makes me feel like I’m winning at life while spending less.
Step-by-step instructions for perfect 9-Inch pie crust with Crisco
This buttery, flaky crust stays golden and crisp all day—here's how to make it flawless every time.
Cut and Chill the Fat for Optimal Flakiness
Cut the 1 cup Crisco Shortening and 0.5 cup Unsalted Butter into ¼-inch cubes and place them on a chilled plate. Pop everything in the freezer for 15 minutes—this ensures the fat stays cold and creates those signature flaky layers. I like to work quickly here because cold ingredients warm up fast in the kitchen.
While the fat chills, measure out the 2.5 cups All-Purpose Flour in a bowl and sift it gently to aerate. Add the 0.5 tsp Diamond Crystal Kosher Salt and 2 tbsp Granulated Sugar, whisking until evenly distributed. This pre-mixing prevents lumps and ensures consistent flavor throughout the crust.
Combine Dry Ingredients with Cold Fat
Place the chilled fat cubes in the bowl with the flour mixture. Use your fingers to work the fat into the flour until you achieve a coarse crumb texture—think of it like making a sandy beach. The goal is to distribute the fat evenly without creating any large clumps, which would lead to tough spots in your crust.
Add the 1 tsp White Vinegar to the bowl and mix lightly with a fork. The vinegar helps tenderize the gluten, preventing the crust from shrinking during baking. At this stage, the mixture should resemble coarse sand with some pea-sized fat pieces still visible—this is perfect for maximum flakiness.
Add Ice Water Gradually for Precision Hydration
Fill a small bowl with the 0.33 cup Ice Water and add it to the flour mixture 1 tablespoon at a time. Use a fork to gently mix after each addition until the dough begins to come together. The ice water is crucial—it keeps the fat cold longer, ensuring those beautiful layers when baked.
Once the dough forms a shaggy mass, turn it out onto a lightly floured surface and gently shape it into a disk. Wrap it tightly in plastic wrap and refrigerate for at least 1 hour (I prefer 2 hours for best results). This resting period allows the gluten to relax and the fat to firm up, making rolling out the dough much easier.
Roll and Fit the Crust into the Pan
On a lightly floured surface, roll the chilled dough into a 9-inch circle, about ⅛-inch thick. I like to keep the dough wrapped in plastic until the last moment to prevent it from warming up. Gently transfer the rolled crust to a 9-inch pie dish, letting it drape over the edges slightly.
Press the dough gently into the pan, using your fingers to smooth it out. Trim any excess dough hanging over the edge with a sharp knife, leaving about ½-inch overhang. Fold the overhang under itself to create a neat edge. This technique prevents the crust from shrinking during baking and creates a professional-looking finish.
Blind-Bake for a Perfect Foundation
Preheat your oven to 375°F. Line the crust with parchment paper and fill it with dried beans or pie weights to prevent puffing. Bake for 15 minutes, then remove the weights and bake for another 10-12 minutes until the edges are light golden brown and the crust is set.
For extra richness, brush the bottom crust with a thin layer of melted butter after removing it from the oven. This step adds incredible flavor and helps create that signature buttery taste. Let the crust cool slightly before adding your filling—this prevents soggy bottoms and ensures your pie stays golden and crisp all day.
Pro Tips For Making 9 Inch Pie Crust Recipe Crisco
- Cut the Crisco Cold: Use ice-cold Crisco straight from the fridge—it’s non-negotiable. I learned this after making a flaky mess with room-temperature shortening that turned my dough greasy instead of tender. Wrap the tub in a damp towel and freeze it 10 minutes if your kitchen’s warm.
- Chill the Butter Too: Mix the unsalted butter into the flour cold—don’t soften it first. I used to skip this, and the crust ended up dense. Cut the butter into tiny cubes, toss them into the flour, and pulse in the food processor until it looks like coarse crumbs. No butter peeking through = no soggy bottom.
- Work Fast, Rest Longer: Once the dough comes together, don’t overhandle it—just 10-12 strokes max. Then, flatten it into a disk, wrap it tightly in plastic, and refrigerate at least 2 hours (overnight is better). I rushed this once and ended up with a crust that shrank like a sad balloon in the oven.
- Use a Mixer, Not Your Hands: Skip the kneading—this isn’t bread dough. Pulse the flour, Crisco, butter, and salt in a food processor until it resembles wet sand. Add ice water one tablespoon at a time until it just holds together when pressed. Hand-mixing leads to uneven texture, and nobody wants a pie crust that fights back.
Storing and reheating your leftovers
Refrigerator Storage
Wrap your unbaked pie crust tightly in plastic wrap or place it in an airtight container to prevent drying. Store it in the fridge for up to 3 days—this is perfect for meal prep when you're planning ahead.
I like to label the container with the date so I don’t forget. The longer it rests, the easier it is to roll out and the more flaky the final crust will be. 💫
Freezer Prep
For longer storage, wrap the dough in plastic wrap and place it between two sheets of parchment paper to prevent sticking. Freeze for up to 3 months—just thaw overnight in the fridge before rolling.
I often make extra crusts and freeze them for quick pies later. When ready to use, let it sit at room temperature for 20-30 minutes to soften slightly before handling. ❄️
Reheating Baked Crusts
If you’ve already baked your crust and want to reheat it (like for a pot pie), place it on a baking sheet and warm in a 350°F oven for 5-7 minutes. This keeps it crisp instead of soggy.
For individual slices, pop them in the oven for 3-4 minutes—just enough to restore that golden crunch. Avoid microwaving, as it turns the crust rubbery. 🔥
Reviving Stale Crusts
Got a crust that’s lost its crispness? Brush it with melted butter and bake at 375°F for 8-10 minutes until golden again. This works wonders for leftover pie crusts—just add a sprinkle of granulated sugar for extra crispiness.
I’ve even revived crusts that were left out overnight this way. The butter melts into the flaky layers, bringing back that fresh-baked flavor. ✨
Filling Prep Tips
If you’re storing a filled pie, let it cool completely before refrigerating to prevent condensation from making the crust soggy. For best results, store filled pies in the fridge for up to 4 days or freeze for 2 months.
When reheating, cover loosely with foil and bake at 350°F for 20-30 minutes until heated through. This keeps the crust crisp while warming the filling evenly. 💡
Nutrition facts
Frequently asked questions
Can I substitute Crisco with butter for this crust?
You can use all butter, but the texture will be slightly different. For a 1:1 swap, replace the 1 cup Crisco with 1 cup cold butter, but expect less flakiness since butter has a lower melting point. For maximum flakiness, use ½ cup Crisco + ½ cup butter—this gives you the best of both worlds: rich flavor and golden layers.
Why does my crust turn out tough instead of flaky?
Overworking the dough or letting it warm up before rolling are the most common culprits. Keep everything cold, handle the dough gently, and avoid excessive flour. Also, ensure your fat pieces stay pea-sized—not too large or too small. If the dough feels sticky, it needs more flour; if it crumbles, it needs more ice water. Patience is key—chill the dough properly!
How do I prevent a soggy bottom in my pie?
Always pre-bake (blind-bake) the crust for 10-12 minutes before adding filling. For extra insurance, brush the hot crust with a thin layer of egg wash or melted butter after blind-baking. Let the filling cool slightly before adding it to the crust, and avoid overfilling—leave ½-inch headspace for expansion.
Can I make this crust in a food processor?
Yes! Pulse the flour, salt, and sugar first, then add the cold fat pieces and pulse until the mixture resembles coarse crumbs. Add ice water 1 tablespoon at a time until the dough comes together. Just be careful not to overmix—stop as soon as it forms a shaggy mass. Transfer to a chilled surface and proceed with rolling.
What’s the best way to roll out the dough without it sticking?
Work on a lightly floured surface, and keep the dough wrapped in plastic until the last moment. Use a rolling pin to roll from the center outward, rotating the dough as you go. For extra insurance, place a second sheet of parchment paper under the dough before rolling—this prevents sticking and makes transferring to the pie dish effortless.