Crisco Classic Pie Crust

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Ingredients

SINGLE-CRUST

    1 1/3 cup all-purpose flour
    1/2 tsp. salt
    1/2 cup cold Crisco All-Vegetable Shortening
    3 to 6 Tbsp ice cold water

DOUBLE-CRUST

    2 cup all-purpose flour
    3/4 tsp salt
    3/4 cup cold Crisco All-Vegetable Shortening
    4 to 8 Tbsp ice cold water

DEEP-DISH DOUBLE-CRUST

    2 2/3 cup all-purpose flour
    1 tsp. salt
    1 cup cold Crisco All-Vegetable Shortening OR 6 to 10 Tbsp ice cold water

Directions

Preparation
  • Heat oven to 425°.
Making

Step 1

  • Stir flour and salt in large bowl until blended. Cut shortening into flour mixture using pastry blender or fork until shortening pieces are the size of peas.
  • Gradually add just enough water, 1 Tbsp at a time, stirring with fork just until dough holds together and forms a smooth ball.

Step 2

SINGLE-CRUST

Shape dough into a ball for single pie crust.

DOUBLE-CRUST

Divide dough in half and shape into two balls for double crust pie.

  • Flatten into 1/2-inch thick disk(s). Wrap disk(s) in plastic wrap.
  • Chill 30 minutes or up to 2 days.

Step 3

  • Roll dough on lightly floured surface, rolling from center outward.
  • Transfer dough to pie plate.

For 9-inch pie plate, roll into an 11-inch circle. For 9 1/2-inch deep-dish pie plate, roll into a 12-inch circle.

Step 4

SINGLE-CRUST

  • Fold edge under and press to form a standing rim. Flute edge as desired. Chill until ready to use.

DOUBLE-CRUST

  • Roll disk for bottom crust, trimming edges of dough even with outer edge of pie plate.
  • Fill unbaked pie crust according to recipe directions. Roll out remaining dough disk. Place dough over filled pie crust. Trim edges of dough leaving a 3/4-inch overhang.
  • Fold top edge under bottom crust. Press edges together to seal. Flute edges as desired.
  • Cut several 1/2-inch slits in top crust to vent steam.
Baking
  • Thoroughly prick bottom and sides of unbaked pie crust with fork.
  • Bake on lowest rack in oven 15 minutes or until golden brown.
  • Cool completely on wire rack before filling.