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

FAQs

Why is my Crisco pie crust falling apart? ›

To correct the problem you'll need to add more moisture by incorporating an additional teaspoon or so of water into the pie dough, being careful not to add too much otherwise the baked crust will be more bread-like in texture rather than the desirable layers of flakiness.

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.

“My preferred fat for pie crusts will always be butter. To me, it is all about flavor, and no other fat gives flavor to a crust like butter does. Other fats, even though they have great pros, lack flavor,” De Sa Martins said. “The more flavorful the butter, the more flavor your pie crust will have,” Huntsberger added.

Problem: Your Pastry is Crumbly

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.

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.

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.

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.

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

For Flaky Pie Crust, Keep Everything COLD, Especially Your Butter. If your kitchen is above 73°F, you can refrigerate all of your ingredients and equipment including your bowl, rolling pin, and pie plate until it's between 65-70°F (dip an instant-read thermometer into your flour to gauge the temperature).

Pre-baking is a must if you're looking for a flaky pie crust. It's especially helpful for recipes with a wet center. Recipes for most tarts, pies, and quiches call for pre-baking to ensure that the final product doesn't end up soggy.

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.