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Crisco Pie Crust Recipe

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This recipe for Crisco Pie Crust, by , is from Family Favorites, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Tina Loftin Smith
Added: Tuesday, November 25, 2008

Category:
Category:

Ingredients:  
Ingredients:  
2 cups Flour
1 teaspoon salt
¾ stick well-chilled Crisco® All-Vegetable Shortening Sticks
OR
¾ cup well-chilled Crisco® All-Vegetable Shortening
4-8 tablespoons ice cold water

Directions:
Directions:
BLEND flour and salt in medium mixing bowl.
CUT chilled shortening into ½-inch cubes. Cut in chilled shortening cubes into flour mixture, using a pastry blender, in an up and down chopping motion, until mixture resembles coarse crumbs with some small pea-sized pieces remaining.
SPRINKLE half the maximum recommended amount of ice cold water over the flour mixture. Using a fork, stir and draw flour from bottom of bowl to the top, distributing moisture evenly into flour. Press chunks down to bottom of bowl with fork. Add more water by the tablespoon, until dough is moist enough to hold together when pressed together.
TIP
Test dough for proper moistness by squeezing a marble-sized ball of dough in your hand. If it holds together firmly, do not add any additional water. If the dough crumbles, add more water by the tablespoonful, until dough is moist enough to form a smooth ball when pressed together.
SHAPE dough into a ball for single pie crust. Divide dough in two for double crust or double deep dish crust, one ball slightly larger than the other. Flatten ball(s) into ½-inch thick round disk(s).
TIP
For ease in rolling, wrap dough in plastic wrap. Chill for 30 minutes or up to 2 days.

 

 

 

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