If you feel stressed or rushed during the holidays when it comes to making pies, you might want to consider making Pie Crumbs. You can make them ahead of time, refrigerate, and use them as needed to make a pie crust.

Pie Crumbs.

If you’re like me, you’re extremely busy the week of Thanksgiving and Christmas trying to do all your baking at one time. When I discovered pie crumbs, I just had to make them and give them a try before the busy holidays get here. I’m so glad I did!

Years ago my sister Nancy would make big batches of pie crumbs and use them as needed on the holidays. I had forgotten about her doing this, until I came across her recipe a while back. I decided to made a small batch of them and try them in my spare time, before the busy holiday season.

A small batch of these pie crumbs makes 10 cups, enough for 5 single crusts. I made a few minor adjustments to the original recipe. I increased the amount of liquid, and I tried it with both milk and water. The original recipe called for milk. I honestly couldn’t tell much difference between the two, so I’m sticking with ice water. After the first crust, I realized I could roll the dough out thinner for this recipe. It doesn’t shrink at all.

Feel free to make a small batch of these pie crumbs before the holidays get here, and see how you like using them. They certainly will save you time.

Pie Crumb Ingredients

All-Purpose Flour – Make sure to use all-purpose flour for this recipe. The salt and baking powder are added separately.

Crisco Solid Shortening – Don’t skimp on shortening. Use Crisco if you possibly can. Once Crisco has been opened, it starts to become strong if placed on a shelf. I always refrigerate my Crisco once it’s opened. This recipe for pie crumbs is not different. It contains Crisco. Therefore make sure to refrigerate it.

Salt – 1 tablespoon of salt is added to this recipe. It might sound like too much, however this batch of pie crumbs makes several pie crusts.

Baking Powder – Baking powder actually promotes expansion of the crust, thus preventing shrinkage. It also promotes browning of the crust.

How to make pie crumbs

Pie Crumbs.
  • Sift the flour, salt and baking powder into a large bowl.
  • Add 1/2 of the Crisco, and using a pastry blender, keep cutting through the Crisco and flour until it’s almost the size of cornmeal.
  • Add the remaining 1/2 of Crisco and use the pastry blender again.
  • Cut through the Crisco and flour, until it’s the size of small peas.
Pie Crumbs.
  • Place the crumbs in an airtight container.
  • Store the container in the refrigerator until ready to use. Do not store it in your pantry. The Crisco will become strong in taste and smell.

Pie Dough Recipe with Pie Crumbs

  • 2 cups lightly packed pie crumbs
  • 5 to 6 tablespoons of very cold milk or ice water
Pie Crumbs.
  • Measure out 2 cups of pie crumbs into a medium bowl. Add very cold milk or water. Start with 5 tablespoons of liquid.
  • Using your hands, mix the liquid into the crumbs. The mixture should be slightly moist, not dry and crumbly. If it’s still dry, add more liquid.
Pie Crumbs.
  • Form the dough into a disc. If it breaks apart, it still needs more liquid. It should be pliable and easy to form into a disc.
  • Roll the dough out into a large 12-inch circle and transfer to a 9-inch deep pie dish such as pyrex. I prefer rolling this dough on the thin side. It doesn’t shrink.

If you’re making a double crust pie, simply double the recipe above.

Some pie recipes call for par-baking the pie crust first, then filling it. You can find out when you should par-bake (pre-bake) a pie crust here.

Pro Tips

  • Make sure to refrigerate your pie crumbs and keep them in a sealed container. Crisco becomes strong once opened and kept on a shelf.
  • I suggest rolling this dough out on the thin side. It doesn’t shrink. I like to roll the dough out thin for the bottom and sides of the pie dish.
  • Whether you use milk or water in this recipe, make sure it’s very cold.

If you make this recipe please rate it, and leave a comment below on how you liked it. I love hearing from you! 🙂

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Pie Crumbs.

Pie Crumbs

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  • Author: Cindy @mycountrytable
  • Prep Time: 15 minutes
  • Total Time: 15 minutes
  • Yield: 10 cups of crumbs 1x
  • Category: Pies
  • Method: Mix
  • Cuisine: American
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Description

These pie crumbs come in handy during the busy holiday season. Simply make them and keep them in the fridge. All you do is add ice cold milk or water when ready to make a pie crust. How easy!

Ingredients

Units Scale
  • 7 cups all-purpose flour, spoon and level, then sift
  • 1 tablespoon salt
  • 1 teaspoon baking powder
  • 1 small can of Crisco solid shortening, 1 pound

Instructions

  1. Sift the flour, salt and baking powder into a large bowl.
  2. Add 1/2 of the Crisco, and using a pastry blender, keep cutting through the Crisco and flour until it’s almost the size of cornmeal.
  3. Add the remaining 1/2 of Crisco and use the pastry blender again to cut through the Crisco and flour, until it’s the size of small peas.
  4. Add the pie crumbs to a large sealed container and refrigerate until ready to use.
  5. For pie crust: Mix 2 cups of pie crumbs with 5 tablespoons of ice water and form pie dough into a disc. Roll out into a 12-inch circle and fit into pie dish. 

Notes

  • To make a large batch of pie crumbs, use a 3 pound can of Crisco, and a 5 pound bag plus 2 cups of all-purpose flour.