Easy as pie crisco IMAGE Author: Canadian Living Credits: Easy as pie crisco IMAGE

Pie from scratch: No problem. Making this classic dessert is easier than ever with Crisco? One Cup Stick. No measuring, no mess: The all-vegetable shortening comes pre-measured with the perfect amount required to make baking mistake-proof and speedy. Pair it with Canadian Living's test-kitchen-approved pie filling recipe and you're guaranteed delicious, flaky, no-fail pies every time.

  • Credits : Canadian Living Magazine: October 2014


Classic Cinnamon Apple Pie Filling:
  • 8 cooking apples (such as Golden Delicious)
  • 3/4 cups granulated sugar
  • 2 tablespoons cornstarch
  • 1 teaspoon cinnamon
  • pinch each salt
  • pinch each nutmeg
  • 2 tablespoons unsalted butter softened
  • 1 egg yolk
  • 1 tablespoon coarse sugar
Crisco® No Fail Pie Crust:
  • 2 cups Robin Hood Original All Purpose Flour
  • 3/4 teaspoons salt
  • 1 cup Crisco All-Vegetable Shortening
  • 1 egg
  • 2 tablespoons cold water
  • 1 tablespoon vinegar


Crisco? No Fail Pie Crust:
Makes one double-crust pie or two 9” (23 cm) pie shells

Step 1: Combine flour and salt in mixing bowl. Cut room temperature shortening into flour with pastry blender or two knives until mixture is uniform and shortening resembles coarse crumbs.

Step 2: Beat egg, water and vinegar together to blend. Pour all the liquid over flour mixture. Stir with fork until mixture is moistened.

Step 3: Divide dough in half and shape into a ball. Flatten each into a circle about 4" (10 cm). Wrap and chill dough 15 minutes for easier rolling.

Step 4: Roll out half of the dough on a floured surface into a circle 2" (5 cm) wider than a 9" (23 cm) pie plate.

Step 5: Ease into pie plate without stretching. Repeat rolling with remaining pastry for top. Trim, flute and bake according to your filling recipe.

Classic Cinnamon Apple Pie Filling:
Step 1: Peel and core apples; cut into 1/4-inch (5mm) thick slices and place in large bowl.

Step 2: Toss together sugar, cornstarch, cinnamon, salt and nutmeg; toss with apples to coat.

Step 3: Scrape filling into pie shell packing down firmly; dot with butter.

Step 4: Brush top with remaining egg wash; sprinkle with sugar. Cut steam vents in top.

Step 5: Bake on bottom rack of 425F (220F) oven for 20 minutes. Reduce heat to 350F (180C); bake until bottom is golden and filling is bubbly, 60 to 65 minutes. Let cool on rack.
Share X

Classic Cinnamon Apple Pie With Crisco? No Fail Pie Crust