Pie Crust Recipe and Tips

The following recipe was taken from

American Pie Celebration by Crisco.

Classic Crisco Crust

10-Inch double crust
(I use this for a double 9-in pie)

2 2/3 c. all-purpose flour
1 tsp. salt
1 c. Crisco Shortening
7 to 8 TBSP cold water

1. Combine flour and salt in bowl.

2. Cut in Crisco using two knives (or pastry blender), until all flour is blended in to form pea-size chunks.

I always cut in crisco with 2 butter knives

3. Sprinkle water, one TBSP at a time. Toss lightly with fork until dough will form a ball.

4. Spread two pieces of wax paper side by side and lightly coat with flour. Coat rolling pin with flour was well.

(The following directions are not part of the original recipe)

5. Cut dough in half and roll each into a circle. (Make sure your circle is big enough by holding your pie plate upside down over it.)

(Sis. Ruth Blaschke gave me a great tip in getting your pie crust off of the wax paper and into the pie plate, in one piece!)

6. Pick up one edge of wax paper and let dough fold over your other hand. Transfer dough into pie plate.

7. Heap in pie filling.


8. Cover with top crust, and fold edges under.


9. Cut slits into crust.

10. Cook at 425 degrees until crust is golden and no longer doughy (30-45 minutes), or as directed by filling recipe.

Crust Tips:


~ For flaky crusts, don't overly cut crisco into flour.


~ Only use cold water, and keep dough as cool as possible (don't roll out dough on top of hot oven)


~ To prevent crust from drying out, make filling before starting crust.

~ If top and bottom crust edges won't stick together edges may be too dry; dip your finger in water and dab top and bottom crust then continue folding.

~ Cover top crust with a thin layer of butter before cooking for extra golden color.

~ For potpies, add a dash of garlic powder into flour before cutting in crisco.

~ For apple pie, add a dash of cinnamon into flour before cutting in crisco.

~ For other sweet pies, add a bit of powdered sugar into flour before cutting in crisco.

~ For sweet pies, sprinkle sugar on top crust before cooking.

Venison and Veggie Potpie

(made with Sunday leftovers)

Easy Potpie Tips:


~ Sunday roast and veggies leftovers make excellent potpie filling!


~ Add shredded cheese with meat and veggies for extra flavor!

~ Meat Variations (must be fully cooked):

*Chicken
*Beef
*Venison
*You name it!

~ Veggie Variations:

*leftovers (no need to warm them up before adding to pie shell)

*frozen (cook until just tender before adding to pie shell)

*canned (no need to warm up before adding to pie shell)

*fresh (chop into bite size piece and cook until tender)