A little history about vegetable shortening and why I use it occasionally (actually, ONLY for this pie crust) even though I am a 100% butter fat gal. Crisco brand started in 1911 its’ claim to fame from other brands was it contained 100% vegetable and plant based fat and nothing else. This is appealing for those with certain dietary restrictions. Unlike lard, Crisco remains neutral in taste. Unlike butter, it lasts for years on the shelf (a little perturbing, I know). Unlike olive oil, it attains a high smoking temperature for frying. For all the bad rap it has in our “all natural food” world today, I still find a tiny bitty corner for this pantry item. In the 1950’s when my husband’s grandmother, Rhea, whipped out pies like no ones business- she used this tried and true recipe. This is still the recipe that all the Davis family uses today, and for a good reason. It is also the first pie crust my husband and I started using for our pies. You won’t notice that crazy marbling as you do with our Ultimate All Butter Pie Crust, instead you will see a uniform and smooth to the touch appearance. Cooking with Crisco is also less temperamental than butter as you don’t have to worry about the melting temperature when you touch the dough. This crust tastes like none I’ve ever tasted, countless people say the same. It is tender, flaky, mild, versatile for sweet and savory pies, and will leave you wanting more after every bite. It’s a must try for your next pie! If you need pie ideas there are plenty in my Sweetly Recipes category.

Made with Amore,

Elena and Grandma Rhea

pie crust, Crisco, Vegetable shortening, pie, American pie, Best pie crust, all pies, how to make pie crust,

Grandma Rhea’s Crisco Crust ( for al all butter pie crust: Ultimate All Butter Pie Crust)

INGREDIENTS

2 C flour (remove 1/3 C set aside)

1/2 tsp salt

3/4 C Crisco (vegetable shortening)

1/4 C cold water

DIRECTIONS

  1. Remove 1/3 cup of flour from 2 cups of flour and set aside in a small mixing bowl
  2. Mix the remaining flour and salt together in a medium to large mixing bowl
  3. Add crisco to the flour mixture – mix together thoroughly with hands until all of the crisco is well incorporated into the flour mixture (“over mixing” the dough is actually what you want to do here, which is the opposite of what you do when making dough for a butter crust)
  4. Add cold water to the 1/3 cup of flour and whisk together with a fork to form a paste
  5. Add this mixture to the dough and mix with your hands until fully incorporated and just until dough is not sticky anymore.
  6. Separate dough into 2 equal sized balls
  7. Roll out each ball between two sheets of plastic wrap.

To blind bake:

  1. Place the dough in a pie plate or tin.
  2. Poke bottom with fork several times to avoid air bubbles.
  3. Line the dough with tinfoil and fill with plain white sugar (this is your weight- it will not touch the crust- do not reuse the sugar for eating but you may reuse for blind baking).
  4. Bake at 425 degrees Fahrenheit for 8-10 minutes. It is not supposed to brown. It will have a slight gold tint.
pie crust, Crisco, Vegetable shortening, pie, American pie, Best pie crust, all pies, how to make pie crust,

It’s a must try for your next pie! If you need pie ideas there are plenty in my Sweetly Recipes category.

If you make this recipe please write a comment to tell me your thoughts! I want to connect with all of you through your experience with my recipes.

Love, Elena

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Grandam Rhea’s Pie Crust- Vegan

Grandam Rhea’s Pie Crust

  • Author: Elena
  • Prep Time: 15 minutes
  • Cook Time: 15 minutes
  • Total Time: 30 minutes
  • Yield: 1 1x
  • Category: Baking

Description

This crust tastes like none I’ve ever tasted, countless people say the same. It is tender, flaky, mild, versatile for sweet and savory pies, and will leave you wanting more after every bite. It’s a must try for your next pie!


Scale

Ingredients

2 C flour (remove 1/3 C set aside)

1/2 tsp salt

3/4 C Crisco (vegetable shortening)

1/4 C cold water


Instructions

  1. Remove 1/3 cup of flour from 2 cups of flour and set aside in a small mixing bowl
  2. Mix the remaining flour and salt together in a medium to large mixing bowl
  3. Add crisco to the flour mixture – mix together thoroughly with hands until all of the crisco is well incorporated into the flour mixture (“over mixing” the dough is actually what you want to do here, which is the opposite of what you do when making dough for a butter crust)
  4. Add cold water to the 1/3 cup of flour and whisk together with a fork to form a paste
  5. Add this mixture to the dough and mix with your hands until fully incorporated and just until dough is not sticky anymore.
  6. Separate dough into 2 equal sized balls
  7. Roll out each ball between two sheets of plastic wrap.

To blind bake:

  1. Place the dough in a pie plate or tin.
  2. Poke bottom with fork several times to avoid air bubbles.
  3. Line the dough with tinfoil and fill with plain white sugar (this is your weight- it will not touch the crust- do not reuse the sugar for eating but you may reuse for blind baking).
  4. Bake at 425 degrees Fahrenheit for 8-10 minutes. It is not supposed to brown. It will have a slight gold tint.