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 to2
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.