Can I use butter instead of Crisco?

Yes, you can use butter instead of Crisco, but the texture will be slightly different. Crisco helps to create a flakier crust because of its higher fat content and solid consistency at room temperature. Butter, on the other hand, adds a richer flavor but can make the crust a bit more fragile. For the best of both worlds, you can use half butter and half Crisco.

Can I make this pie crust gluten-free?

Yes, you can make a gluten-free version of this pie crust. Simply substitute the all-purpose flour with a gluten-free flour blend that is designed for baking. Be sure to check that your Crisco or shortening is gluten-free, as some brands may contain traces of gluten.

How do I store leftover pie crust?

If you have leftover pie crust dough, you can wrap it tightly in plastic wrap and store it in the refrigerator for up to 3 days. If you want to store it for a longer period, freeze the dough for up to 3 months. To use frozen dough, thaw it in the refrigerator overnight before rolling it out.

Can I use this recipe for savory pies, like chicken pot pie?

Absolutely! This pie crust recipe is versatile and works well for both sweet and savory pies. The flakiness and richness of the dough make it the perfect base for hearty, savory fillings like chicken pot pie, quiche, or meat pies.

Why does my pie crust shrink when baking?

Pie crust shrinkage can happen when the dough is rolled out too thin or not chilled enough before baking. Be sure to roll the dough to an even thickness and let it chill thoroughly before baking. You can also try blind-baking the crust with pie weights to prevent shrinking.

Grandmother's Pie Crust Recipe

Ingredients

Scale

3 cups all-purpose flour
1/4 tsp cream of tartar
1 tsp salt
1 1/2 cups Crisco (vegetable shortening)
4 to 8 tablespoons very cold water
1 tablespoon vinegar
1 large egg, well beaten

Instructions

In a large bowl, mix flour, cream of tartar, and salt.
Cut in Crisco until the mixture resembles coarse crumbs.
In a small bowl, beat the egg. Add vinegar and cold water (start with 4 tablespoons).
Gradually add the wet mixture to the dry ingredients, mixing gently until the dough forms. Add more water if needed.
Divide dough into two disks, wrap in plastic, and chill for at least 30 minutes.
Roll out on a floured surface to desired thickness and use as needed for pie recipes.
Bake according to your specific pie recipe’s directions.

Notes

Keep ingredients cold for a flakier crust.
Do not overmix the dough to avoid a tough texture.
Can be stored in the fridge for 3 days or frozen for up to 3 months.
Works for both sweet and savory pies.
Substitute Crisco with half butter for a richer flavor if desired.

Author: Natalie
Prep Time: 15 minutes
Cook Time: 45 minutes
Category: Dessert
Method: Baking
Cuisine: American
Diet: Vegetarian

Nutrition

Serving Size: 1 pie crust (1/8 of a double crust pie)
Calories: 280 kcal
Sugar: 0.5 g
Sodium: 180mg
Fat: 22 g
Saturated Fat: 7g
Unsaturated Fat: 12g
Trans Fat: 0g
Carbohydrates: 18 g
Fiber: 0.5 g
Protein: 2.5 g
Cholesterol: 20 mg

Keywords: flaky pie crust, homemade pie dough, traditional pie crust, pie crust with cream of tartar, family pie crust recipe, tender pie crust