Desserts
This 10-inch Crisco pie crust recipe delivers the kind of flaky layers that hold up perfectly—whether you're baking a classic apple pie or a savory quiche. The secret lies in chilled butter and Crisco, which create tender, melt-in-your-mouth texture that stays crisp even after hours in the oven.
I’ve perfected this recipe over years of testing, ensuring it’s foolproof for both beginners and seasoned bakers.
The magic happens in the technique: cutting cold fat into flour until it resembles coarse crumbs, then gently shaping without overworking the dough. This method guarantees flaky, golden-brown edges that stay tender, not tough.
The crust works equally well for sweet fruit fillings or rich savory dishes, making it the ultimate blank canvas for any pie project.
What sets this recipe apart is its versatility—bake it blind for custard pies, use it as a tart shell, or even serve it as a crispy appetizer with toppings. The dough comes together in minutes and rests in the fridge, so you can prep ahead without stress.
By the time you slide it into the oven, you’ll have a crust that’s restaurant-quality at home.
Ready to master a crust that impresses every time? This recipe delivers perfectly flaky, buttery layers that stay crisp and hold their shape—no matter what you fill it with. Let’s get started with a foolproof technique that works for any pie.
Ingredients for 10 inch pie crust recipe crisco
Seven ingredients transform into a restaurant-quality crust with crisp layers that stay flaky all night.
| Ingredient | Amount | Notes |
|---|---|---|
| All-Purpose Flour 🌾 | 2 ½ cups | Sifted for light texture |
| Unsalted Butter 🧈 | ½ cup | Cold, cubed into small pieces |
| Crisco Shortening 🫒 | ½ cup | Cold, solid chunks preferred |
| Ice Water 💧 | ¼ cup | Chilled for firm dough |
| Diamond Crystal Kosher Salt 🧂 | ½ tsp | Fine grain preferred |
| Granulated Sugar 🍚 | 1 tbsp | For slight sweetness |
| White Vinegar 🍶 | 1 tsp | For tenderization |
The butter and Crisco are non-negotiable here—both must be cold when cutting into the flour. Store-bought butter works, but European-style has higher fat content for extra flakiness. I always grab Kirkland Signature butter from Costco when I'm baking multiple pies. The flour? King Arthur or Gold Medal are my go-tos—they're sifted and consistent. If you're in a pinch, regular grocery store flour works, but sift it yourself for that perfect texture. The sugar and vinegar might seem minor, but they're what make this crust shine for sweet and savory fillings.
No Crisco? Vegetable shortening is the exact substitute—just make sure it's completely solid when measuring. Short on butter? Use all shortening, but the crust will be slightly less flaky. Vinegar can be swapped for lemon juice at the same amount. If your butter starts to melt before cutting, throw it in the freezer for 10 minutes—cold fat is the secret to those perfect layers. The dough should come together with minimal handling; overworking makes it tough. If it's too dry, add a splash more ice water. Too sticky? Chill for 15 minutes before rolling.
Wrap the dough tightly in plastic and refrigerate for at least 1 hour—this is non-negotiable for flakiness. It keeps in the fridge for 3 days or freezes beautifully for 3 months. For blind baking, use pie weights or dried beans. If you're prepping ahead, freeze the unbaked crust on a tray, then transfer to a bag. Thaw in the fridge overnight before filling. The magic happens when the cold dough hits the hot oven—never skip the chilling step, even if you're in a hurry.
Why You'll Love This Recipe
- No-Fuss Flaky Layers: I swear by this combo of butter and Crisco—it’s the secret to that buttery shatter and sturdy enough to hold pies that aren’t afraid of juicy fillings. No rolling pins required; just pat, fold, and chill. Honestly, my crusts look better than mine.
- Buttery-Crispy Magic: That crisp edge with a tender center? The Crisco keeps it from getting greasy while the butter sings. It’s the kind of crust that makes you pause mid-slice—because it’s that good.
- Weeknight Wonder: Double the dough, freeze half—now you’ve got a backup crust for next Tuesday’s impromptu potluck or that last-minute apple pie. (Yes, even on a Tuesday night.)
- Budget-Friendly Staples: Flour, butter, salt, water—you’re already stocked. No specialty ingredients, no markups. This crust costs less than half of those pre-made ones, and it actually tastes homemade.
Step-by-step instructions for a perfect 10-Inch Crisco pie crust
This method delivers a flaky, golden crust that stays tender even after hours in the oven.
Prepare Your Workspace and Ingredients
Place the 2.5 cups All-Purpose Flour in a large mixing bowl and sift it gently to aerate the flour and break up any lumps. This ensures your crust will have an even, light texture. In a separate small bowl, combine the 0.5 cup Unsalted Butter and 0.5 cup Crisco Shortening, cutting them into small, pea-sized pieces with a chef's knife. The Crisco shortening is key here—it stays solid at room temperature and creates those signature flaky layers.
Place both the butter and shortening in the freezer for 10 minutes before mixing. Cold fat is essential for achieving that perfect flakiness. While they're chilling, measure out the 0.25 cup Ice Water, 0.5 tsp Diamond Crystal Kosher Salt, 1 tbsp Granulated Sugar, and 1 tsp White Vinegar. The ice water will help tenderize the gluten, while the vinegar adds a subtle tang that prevents toughness.
Cut in the Fat Until Pea-Sized
Using a pastry cutter or two forks, work the cold butter and shortening into the flour until the mixture resembles coarse crumbs with pea-sized fat pieces remaining. This process, called "cutting in," is critical—you want to distribute the fat evenly without melting it. If the mixture starts to look like wet sand, it means the fat is melting too quickly. In this case, return the bowl to the freezer for 5 minutes to firm everything up again.
I like to press down on the flour with the back of a fork while cutting to ensure even distribution. You're aiming for a texture that's roughly the consistency of wet sand with visible fat pieces. If you see any large butter chunks, continue cutting until they're uniformly distributed. This step sets the foundation for those beautiful flaky layers in your final crust.
Add Liquids for a Firm Dough
Create a well in the center of the flour mixture and pour in the 0.25 cup Ice Water, 1 tsp White Vinegar, 1 tbsp Granulated Sugar, and 0.5 tsp Diamond Crystal Kosher Salt. Using a fork, gently stir the ingredients together until the dough just begins to come together. Be careful not to overmix—you're looking for a shaggy, slightly crumbly dough that holds together when pressed.
If the dough feels too dry, add 1 teaspoon of ice water at a time until it forms a cohesive mass. However, avoid adding too much liquid, as this can make your crust tough. The dough should be firm enough to handle but still pliable. Once combined, turn the dough out onto a lightly floured surface and gently shape it into a disk about 1 inch thick. Wrap it tightly in plastic wrap and refrigerate for at least 1 hour—this resting period relaxes the gluten and makes rolling out much easier.
Roll Out the Dough for a Perfect Fit
On a lightly floured surface, unwrap the chilled dough and roll it out gently from the center toward the edges to prevent cracking. Use even pressure to achieve a 10-inch diameter—this is where precision matters. If the dough starts to stick, lift it and re-flour the surface, then continue rolling. The goal is a smooth, even circle that's about ⅛-inch thick at its thickest point.
To help with the fit, you can use a 10-inch pie plate as a guide while rolling. Once rolled out, carefully transfer the dough to the pie plate, letting it drape gently over the edges. Trim any excess dough from the edges with kitchen shears, leaving about ½-inch overhang. This extra dough will be used to create the crust's decorative edge later. Gently press the dough into the pie plate, making sure it adheres evenly to the bottom and sides.
Blind-Bake for Maximum Flakiness
Preheat your oven to 375°F. Line the crust with parchment paper, then fill it completely with pie weights or dried beans to prevent the bottom from puffing up. Bake for 15 minutes, then remove the weights and continue baking for another 10-12 minutes until the edges are light golden brown and the crust is fully set. The parchment paper makes cleanup a breeze and ensures an even bake.
For extra flakiness, I brush the baked crust with a light coating of egg wash (1 egg yolk beaten with 1 tablespoon water) before filling. This adds a beautiful golden finish and helps seal in moisture. If you're making a lattice crust, now is the time to cut the remaining dough into strips and weave it over the filling. The key to a perfect blind-baked crust is patience—don't rush the baking time, or you'll end up with a tough, dry bottom.
Pro Tips For Making 10 Inch Pie Crust Recipe Crisco
- Chill the Butter First: Cut the unsalted butter into ½-inch cubes and freeze it for 10 minutes before mixing—this prevents it from melting into a greasy mess when combined with the Crisco. I learned this the hard way after making a dough that felt like wet sand instead of workable pastry.
- Use Ice Water Sparingly: Measure the ice water carefully—this recipe is finicky. Too much makes the dough sticky and hard to roll; too little leaves it dry and crumbly. Start with 4-5 tablespoons and add just 1 more if needed, then test by pressing a small piece—it should hold together without sticking.
- Don’t Overwork the Dough: Mix the flour, butter, Crisco, and salt first, then add ice water just until the dough comes together. Once it’s formed, handle it minimally—overworking develops gluten, which makes the crust tough. Keep it cold and fold it only 2-3 times when shaping.
- Rest the Dough Twice: Let the dough rest for 30 minutes after mixing, then again for 15 minutes before rolling. This relaxes the gluten and makes rolling out the 10-inch crust easier. Trust me, skipping this step leads to frustration when the dough fights back like a stubborn toddler.
Dietary considerations for these flavors
Gluten-Free Adaptation
For a gluten-free version, swap the all-purpose flour with a 1:1 gluten-free flour blend like Bob's Red Mill or King Arthur. Add ½ tsp xanthan gum to help bind the dough—this is crucial for preventing a crumbly texture.
Chill the dough longer (2 hours) since gluten-free flours behave differently. I've found almond flour works too, but the crust will be denser—great for savory pies but less ideal for delicate fruit fillings. 🌾
Dairy-Free Options
Replace the butter with vegan butter (like Miyoko's) or coconut oil—both must be solid when cutting into the flour. Use the same amount of Crisco for flakiness.
The vinegar and sugar remain unchanged, but I recommend adding 1 tbsp ground flaxseed mixed with 3 tbsp water to mimic the binding properties of eggs when blind-baking. This version works beautifully for fruit pies but may need extra support (like a baking dish) for custard fillings.
Low-Carb Modifications
Cut carbs by using almond flour instead of all-purpose flour—it yields a nutty, dense crust perfect for keto diets. Reduce the sugar to ½ tbsp and omit the vinegar (it's unnecessary without gluten).
For extra flakiness, increase the Crisco to ⅔ cup and chill the dough for 3 hours before rolling. This version pairs well with sugar-free fillings like berries or cheesecake bases. 🥧
Nut-Free Considerations
If nut allergies are a concern, stick with the original recipe but verify that your Crisco and shortening are nut-free (some brands process in facilities with nuts). For a nut-free flour alternative, try white rice flour mixed with 1 tbsp psyllium husk powder to improve texture.
The crust will be lighter than almond flour but still sturdy enough for most fillings. Always check labels—some vinegars contain nut extracts.
Soy-Free Substitutes
Most Crisco brands are soy-free, but always double-check the label. For the vinegar, use apple cider vinegar instead of white vinegar if you're avoiding potential soy processing. The sugar and salt remain unchanged.
If your butter contains soy lecithin (common in some brands), switch to a certified soy-free butter like Organic Valley** or a European-style butter. The crust's flakiness won't be affected by these swaps. 🧈
Nutrition facts
Frequently asked questions
Why does this recipe use both butter and Crisco?
The butter adds rich flavor while the Crisco creates those signature flaky layers. The Crisco stays solid longer than butter alone, preventing the layers from melting together during baking. This combination gives you the best of both worlds: taste and texture!
Can I make this crust ahead of time?
This dough keeps well in the fridge for 3 days or freezes beautifully for 3 months. For best results, thaw frozen dough in the fridge overnight before rolling. The longer resting time actually improves texture by relaxing the gluten.
What's the best way to prevent a soggy bottom?
Always blind-bake your crust for 15-25 minutes before adding filling. Use pie weights or dried beans, and let the crust cool slightly before filling. For extra insurance, brush the baked crust with egg wash before adding your filling. This creates a moisture barrier that keeps your crust crisp.
Can I use this crust for savory pies too?
Yes! This versatile crust works perfectly for savory dishes like quiches or pot pies. For extra flavor, add 1 tsp garlic powder or ½ tsp onion powder to the dough. The same technique applies—just reduce baking time slightly for custard fillings.
What if my dough cracks when rolling?
This usually happens when the dough isn't chilled enough. Let it rest 15-20 minutes longer in the fridge before rolling. If it cracks while transferring, gently press the edges together—don't worry, it'll still bake up beautifully!