Why is my Crisco pie crust falling apart?

You're probably not adding enough water . The dough needs to be moist enough to roll out without cracking. Flour will absorb different amounts of water, depending on the humidity in the air and the age of the flour. So try adding a little more water the next time you make the dough.

Has Crisco shortening changed?

In order to compete, Crisco had to change its recipe. Since 2007, the brand has eliminated nearly all of the trans fats in its Crisco products . The new Crisco recipe has removed cottonseed oil from the equation, and the easily recognizable tubs of Crisco are now filled with a mixture of soy and palm oils.

Does butter or Crisco make better pie crust?

Shortening is better at crumbly crust, butter is better at flaky . But you can get either from both. There are obvious differences in flavor, and butter can give you a very nice chewiness in a crust while still being tender. Butter also tends to shrink and lose shape/detail more when it bakes.

Why is my pastry falling apart?

Adding too much fat and overmixing or adding too little liquid can make the pastry crumbly. It is vital to weigh ingredients carefully and handle the dough gently.

Why did my pie fall apart?

Too much flour = dry pie dough. Once mixed, your dough should stick together when you pinch it between your fingers. If it doesn't, you need to add more moisture. Even if you think your pie dough resembles the Sahara desert, show some restraint when adding more water.

When did Crisco change its recipe?

2002 – PRESENT . Over the past decade and a half, the Crisco brand continues to evolve– like in 2007 when our all-vegetable shortening became 0g trans fat per serving. But we'll always be the original – all-vegetable shortening that transformed the way Americans cook and bake.

When did Crisco change its formula?

From January 24, 2007 , all Crisco shortening products were reformulated to contain less than one gram of trans fat per serving; the separately marketed trans fat-free version introduced in 2004 was consequently discontinued.

Which fat makes the flakiest pie crust?

This time, though, there was one very clear victor. Butter made a tastier, flakier, sturdier crust by far.

What is the secret to a good pie crust?

10 Tips for Making Perfect Pie Crust Use Very Cold Butter or Fat. ... Retain Some Chunks. ... Limit the Water. ... Chill the Dough. ... Roll the Dough, Turn the Dough. ... Think Curbs, Not Driveways. ... Let the Dough Fall Into the Pan. ... Chill the Lined Pie Pan. Oct 20, 2019

Should I bake the bottom pie crust first?

You do not need to pre-bake a pie crust for an apple pie or any baked fruit pie really, but we do freeze the dough to help it stay put. Pre-baking the pie crust is only required when making a custard pie OR when making a fresh fruit pie . you should probably get: Pie weights are super helpful to have for pre-baking.

How do you fix crumbling dough?

First, try adding more liquid to the dough . This can be milk, water, or even just a little bit of extra oil. If that doesn't work, you can try kneading the dough for a few minutes to help it come together. Lastly, if all else fails, you can always add in a few tablespoons of flour to help bind the dough together.

How do you keep store bought pie crust from breaking?

Don't use refrigerated pie crusts right from the refrigerator. Allow them to warm a bit before lining your pan or rolling . This will keep them from cracking. But do chill your crust before adding the filling and baking.

Classic Crisco Pie Crust Recipe + Deep Dish Adaptation

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If you adore a flaky pie crust (and who doesn’t?), then this Crisco pie crust is the one for you! Includes the classic Crisco pie crust recipe, as well as an adapted deep dish pie crust version…

Crisco Pie Crust

Making a simple pie crust should be easy, shouldn’t it? I mean this Crisco pie crust only calls for three uncomplicated ingredients: flour, Crisco shortening, and salt, plus some cold water. Then you fill it with something tasty and voila — a delicious pie!

3-Ingredient Pie Crust

So why do so many of us find this 3-ingredient pie crust so darn intimidating? For me, personally, it’s my inner perfectionist whispering that I didn’t roll it out just right.

It’s a little lopsided, with a thicker crust on one side and thinner on the other. Or perhaps it tore down the center as I was trying to situate it in the pie plate.

But then the practical side butts in and says, “Who really cares”?!? All that matters in the end is that it tastes good!” And you know what? It’s true.

Crisco Pie Crust Recipe

Ready to give it a shot? This is the Crisco pie crust recipe that we’ve traditionally used in my family, most often at Thanksgiving for my homemade pumpkin pies.

As an aside… I always thought it was my step-grandmother’s creation, so imagine my surprise when I recently saw the exact recipe printed inside a box of Crisco shortening sticks! I’ve included the original Crisco pie crust recipe, plus my adaptation which makes enough dough for two deep dish pie crusts.

Classic Crisco Pie Crust

Yield: 1 deep dish double pie crust

Prep Time: 10 minutes

Cook Time: 12 minutes

Total Time: 22 minutes

Ingredients

Classic Crisco Double Pie Crust

2 cups all-purpose flour, sifted
3/4 teaspoon salt
3/4 cup Crisco shortening, chilled
3-6 tablespoons ice cold water

Deep Dish Double Crisco Pie Crust

2 2/3 cups all-purpose flour, sifted
1 teaspoon salt
1 cup Crisco shortening, chilled
6-10 tablespoons ice cold water

Instructions

Blend flour and salt in a stand mixer bowl. Cut the chilled Crisco shortening into 4 or 5 pieces and add to the bowl.
Using the flat beater, turn to stir speed and cut shortening into the flour until the particles are size of small peas, about 30 seconds.
Gradually add ice cold water one tablespoon at a time until all particles are moistened. Use only enough water to make the pastry form a ball. Depending on a variety of factors, you may not need to use the full amount or you may need slightly more. Watch the dough closely as over mixing will result in a tough crust.
Form the dough into two equal size 1/2-inch thick disks and wrap with plastic wrap. Chill in the refrigerator for at least 30 minutes or up to 2 days.
Roll to 1/8" thickness between pieces of parchment paper until you have a circle slightly larger than the circumference of your pie plate.
Gently fold the pie pastry into quarters. Ease it into the pie plate and unfold, pressing firmly against bottom and side. Trim and crimp edges.
Fill and bake according to the specific pie recipe you're using. If your recipe calls for a pre-baked pie crust, see recipe notes for how to blind bake a crisco pie crust.

Notes

Crisco Pie Crust With Sugar

You can add a bit of sugar to this classic crisco pie crust recipe for a slightly sweet pie crust. For the classic double pie crust version, add 2 teaspoons of sugar to the flour and salt mixture. For the deep dish pie crust version, add 1 tablespoon.

Blind Bake Crisco Pie Crust

If your pie recipe calls for a pre-baked pie crust, it's easy to blind bake this pie crust. After plating the prepared pie pastry, prick the sides and bottom thoroughly with a fork. Bake at 425 degrees for 12-15 minutes, until light brown. Cool completely before filling.

Nutrition Information:

Yield: 8 servingsServing Size: 1/8 of double crust
Amount Per Serving:Calories: 280Total Fat: 18gSaturated Fat: 5gCholesterol: 0mgSodium: 290mgCarbohydrates: 24gFiber: 1gSugar: 0gProtein: 3g

Have you tried this recipe?

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Classic Crisco Pie Crust Recipe + Deep Dish Adaptation - Unsophisticook (2024)