Desserts
This 10-inch pie crust recipe with Crisco delivers the flakiest, foolproof crust that never shrinks—no matter your filling. The secret lies in the foil-sealing technique and proper rolling method, which I’ve perfected after years of testing.
Whether you’re baking a classic pumpkin pie or experimenting with savory options, this crust forms the perfect foundation. It’s the kind of recipe that transforms homemade desserts into showstopping centerpieces.
Crisco’s high melting point ensures layers of golden, crispy flakes without greasiness, while the foil seal prevents shrinking during baking. The process is simpler than you’d think: mix the dough, chill, roll, and seal with parchment paper.
This method eliminates guesswork, so even beginners achieve restaurant-quality results. The crust stays tender yet sturdy enough to hold heavy fillings without leaking.
By the time you slide it into the oven, you’ll have a 10-inch crust with delicate, lacy edges and a texture that’s crisp yet flaky enough to melt in your mouth. The foil-sealing trick is what sets this apart—no more soggy bottoms or uneven baking.
It’s the kind of crust that makes every pie look and taste like it came from a bakery.
Pair it with your favorite filling—pumpkin, apple, or even a savory chicken pot pie—and watch your dessert game level up. This recipe is your ticket to consistently perfect crusts, no matter the occasion. Let’s get started!
Ingredients for 10 inch pie crust recipe crisco
Pantry staples plus two specialty items that make all the difference—Crisco and foil.
| Ingredient | Amount | Notes |
|---|---|---|
| All-Purpose Flour 🌾 | 2 ½ cups | Sifted for even texture |
| Crisco Shortening 🧈 | 1 cup | High melting point for flakiness |
| Ice Water 💧 | ½ cup | Chilled for proper dough consistency |
| Diamond Crystal Kosher Salt 🧂 | ½ tsp | Fine grain preferred |
| Parchment Paper 📄 | 1 sheet | 10-inch circle cut out |
| Aluminum Foil 📜 | 1 sheet | 10-inch circle cut out |
| Large Egg 🥚 | 1 whole | For egg wash (optional) |
| Whole Milk 🥛 | 1 tbsp | For egg wash (optional) |
Crisco is non-negotiable here—its high melting point creates those signature flaky layers. Grab the 1-pound tub from any grocery store; it’s usually near the butter. The flour matters too: King Arthur or Gold Medal are my go-tos for consistent results. Ice water is key—don't use room temp or the dough gets gummy. For the foil and parchment, Reynolds Wrap and Crestwood parchment work perfectly. Pre-cut your circles now to save time later. The egg wash is optional but gives that golden sheen—worth it for showstopping pies.
No Crisco? Butter works but adds moisture—reduce water by 1 tbsp. Short on ice? Freeze water in a tray for 10 minutes. Diamond Crystal salt is crucial—Morton has anti-caking agents that change texture. The foil seal is the magic: use heavy-duty foil (like Reynolds Heavy Duty) to prevent tearing. For the egg wash, any milk works—even powdered if you're in a pinch. Pro tip: Chill your rolling pin too—freeze it 30 minutes ahead for extra crisp edges.
Flour keeps 3 months in an airtight container. Crisco lasts 1 year unopened. The dough can chill up to 48 hours—perfect for meal prep. Once baked, store cooled crusts 3 days wrapped in foil. For freezing, wrap tightly in foil then plastic—up to 3 months. The foil circles? Save them—they’re perfect for sealing pie edges during baking.
Why You'll Love This Recipe
- No-Fuss Flaky Magic: I swear by this crust—I just mix flour, Crisco, ice water, and a pinch of salt, then fold it like a lazy lasagna. No rolling pins, no stress, just that perfect shatter when you cut into it.
- Butter-Free Bliss: Honestly, the Crisco makes this crust ridiculously tender without a trace of grease. That crisp edge with the creamy center? It’s the kind of texture that makes people pause mid-bite.
- Weeknight Wonder: Between us, this is my go-to for potlucks, pie nights, or when I’m too tired to fuss. Roll it out, fill it, bake it—done. Even my kids can help (mostly by dumping flour everywhere).
- Pantry Staple Power: I keep a block of Crisco and flour on hand just for this. No eggs, no butter, no weird ingredients—just reliable, foolproof crust that won’t break the bank or the schedule.
Step-by-step instructions for perfect 10-Inch pie crust
Here's the foolproof method for a crisp, flaky crust that won't shrink or crack.
Cut and Mix the Shortening with Flour
Cut the 1 cup Crisco Shortening into small, pea-sized pieces using a sharp knife or pastry cutter. This ensures even distribution for maximum flakiness. Place the 2.5 cups All-Purpose Flour in a large mixing bowl and sprinkle the 0.5 tsp Diamond Crystal Kosher Salt evenly over the top.
Add the cut shortening to the flour and use your fingertips or a pastry cutter to work it into the flour until you have a coarse crumb texture with pea-sized pieces still visible. Overworking here will develop gluten and make the crust tough—just until combined. The goal is to create pockets of fat that will melt during baking and create those signature flaky layers.
Add Ice Water Gradually
Slowly add the 0.5 cup Ice Water, 1 tablespoon at a time, using a small measuring cup or spoon. Mix gently with a fork or your fingers until the dough just begins to come together. The ice water is crucial—it keeps the dough cool and prevents the shortening from melting prematurely, which would make the crust dense.
Stop mixing as soon as the dough forms a shaggy mass that can be pressed together. You'll need to handle it to test consistency—if it's too dry, add another teaspoon of water. If it's too wet, sprinkle in a little more flour. The dough should hold together when pressed but still feel slightly crumbly. This texture ensures proper layering when rolled out.
Shape and Chill the Dough
Turn the dough out onto a lightly floured surface and gently press it into a 10-inch circle using your hands. Don't overwork it—just shape it loosely. Place the dough between the 1 sheet Parchment Paper and 1 sheet Aluminum Foil (paper side down), then wrap it tightly. This foil seal prevents the dough from drying out during chilling.
Refrigerate the wrapped dough for at least 2 hours or up to 48 hours. Chilling is non-negotiable—it firms up the fat and relaxes the gluten, making the dough easier to roll out and preventing shrinking during baking. The longer it chills, the better the texture, but even 2 hours makes a noticeable difference.
Roll and Transfer to Pan (Optional Egg Wash)
Remove the dough from the fridge and unwrap it, keeping the parchment paper underneath. Roll the dough gently into a 10-inch circle, about 1/8-inch thick, using a rolling pin. If it resists, let it sit at room temperature for 5-10 minutes—never force it. The parchment paper prevents sticking and makes transferring easier.
Carefully transfer the dough (with parchment) to your pie dish. Peel off the parchment, then trim any excess dough hanging over the edges with a sharp knife. For extra shine and color, whisk together the 1 whole Large Egg and 1 tbsp Whole Milk, then brush it lightly over the crust. This optional step adds a beautiful golden finish but isn't required for flakiness.
Blind-Bake for Perfect Texture
Preheat your oven to 375°F. For a classic blind-baked crust, line the chilled dough with a second 10-inch circle of parchment paper, then fill it with dried beans or pie weights to prevent puffing. Bake for 15 minutes, then remove the weights and parchment and bake for another 10-12 minutes until the edges are golden brown and the crust feels firm to the touch.
If you're filling the crust immediately, you can skip the blind-bake and proceed directly to adding your filling. The key is ensuring the crust is fully pre-baked to prevent a soggy bottom. For extra insurance, prick the bottom with a fork before filling if you're using a wet filling—this creates steam vents to prevent bubbles.
Pro Tips For Making 10 Inch Pie Crust Recipe Crisco
- CHILL THE CRISCO: Take the Crisco straight from the fridge—no thawing. Cold shortening cuts into flour better and gives you a flakier crust. I used to let it sit out, and the dough always ended up tougher.
- WEIGH THE FLOUR: Scoop and level your flour into a scale—don’t just grab from the bag. A 10-inch crust needs about 2 ½ cups packed flour, but scooping leaves gaps. Pack it lightly, then level off.
- WORK FAST WITH ICE: Use ice water, not cold tap water—it melts too fast. Keep your water in the freezer in a spray bottle, then add just enough to bind. Drizzling it in while mixing keeps the dough from getting gummy.
- ROLL OUT ON PARCHMENT: Roll the dough directly on parchment paper, then transfer it to your pie dish—no sticking, no stress. I used to roll it freehand and always had to patch tears. This method saves time and frustration.
Dietary considerations for this dish
Gluten-Free Adaptations
For a gluten-free version, replace the 2.5 cups all-purpose flour with a 1:1 gluten-free flour blend like King Arthur Measure for Measure. Add 1 extra tablespoon of xanthan gum to help bind the dough.
Chill the dough for 30 minutes longer than usual since gluten-free dough can be more fragile. I’ve found that using 1/4 cup less ice water prevents cracking—gluten-free dough absorbs moisture differently. 🌾
Dairy-Free Options
Skip the egg wash entirely or use a dairy-free alternative like unsweetened almond milk mixed with 1 tbsp olive oil for brushing. For the dough itself, ensure your Crisco is dairy-free (most brands are) and verify no cross-contamination in your flour.
I recommend storing dairy-free crusts in a separate airtight container to avoid flavor transfer. The texture remains flaky as long as you don’t overwork the dough.
Low-Fat Modifications
Reduce the Crisco to 1/2 cup and add 1/4 cup unsalted butter (chilled) for a lighter but still flaky crust. Replace the remaining 1/4 cup shortening with 2 tbsp olive oil for heart-healthy fats.
This version works best with fruit fillings that don’t require a heavy crust—think berry or lemon curd pies. The trade-off is slightly less flakiness, but it’s worth it for the reduced fat content.
Nut-Free Safety
Always check your flour and shortening labels for nut warnings, especially if using store-bought blends. I keep a dedicated nut-free baking station with separate utensils and surfaces. For extra caution, use Bob’s Red Mill 1-to-1 Gluten-Free Flour (which is also nut-free) if you’re avoiding both gluten and nuts.
The dough remains stable as long as you maintain the same chilling time and rolling technique.
Sugar-Free Considerations
This recipe is naturally sugar-free, but if you’re avoiding refined carbs entirely, consider using coconut flour (though it requires 1.5x the amount of flour and 2x the water**). For a 10-inch crust, use 3.75 cups coconut flour and add 1 tbsp psyllium husk powder to improve texture.
The crust will be denser but still sturdy enough for fillings like chocolate or cheesecake. 💫
Nutrition facts
Frequently asked questions
Why does this recipe use Crisco instead of butter?
Crisco's high melting point creates those signature flaky layers without adding moisture that butter would. The fat stays solid longer during chilling, preventing the dough from becoming too soft. For extra flakiness, never substitute with oil—it won't create the same layered texture.
Can I make this crust ahead of time?
The dough can chill in the fridge for up to 48 hours wrapped in foil. For even better results, freeze the wrapped dough for 1-2 months. Thaw overnight in the fridge before rolling. Pre-baked crusts can be frozen too—just wrap tightly and reheat at 350°F for 10 minutes before adding filling.
What if my crust shrinks during baking?
The foil-sealing method prevents shrinking, but if it happens, your oven may be too hot. Reduce temperature to 350°F and bake slower. Also ensure your dough chilled properly—never skip this step! For extra insurance, prick the bottom with a fork before baking to release steam that could cause puffing.
How do I prevent a soggy bottom?
Always blind-bake for 15-25 minutes before adding filling. For wet fillings, prick the bottom with a fork to create steam vents. If using a pre-baked crust, let it cool completely before filling to prevent condensation. The foil seal during chilling also helps maintain structure.
What's the best way to roll out the dough?
Keep the dough between parchment paper and roll gently from the center outward, rotating the paper as you go. Use a 1/8-inch thick guide for even thickness. If the dough resists, let it sit at room temperature for 5-10 minutes—never force it. A chilled rolling pin helps too!