"There is one thing more exasperating than a wife who can cook and won't, and that's a wife who can't cook and will."--Robert Frost

Classic CriscoŽ Pie Crust Recipe

  Tried it? Rate this Recipe:
 

 

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

Contributor:  
Contributor:  
Teresa Lanum
Added: Saturday, September 5, 2009

Category:
Category:

Ingredients:  
Ingredients:  
SINGLE CRUST
1 1/3 cups All Purpose Flour
1/2 teaspoon salt
1/2 stick well-chilled CriscoŽ All-Vegetable Shortening Sticks
OR 1/2 cup well-chilled CriscoŽ All-Vegetable Shortening
3 to 6 tablespoons ice cold water

DOUBLE CRUST
2 cups All Purpose Flour
1 teaspoon salt
3/4 stick well-chilled CriscoŽ All-Vegetable Shortening Sticks
OR 3/4 cup well-chilled CriscoŽ All-Vegetable Shortening
4 to 8 tablespoons ice cold water

DEEP DISH DOUBLE CRUST
2 2/3 cups All Purpose Flour
1 teaspoon salt
1 stick well-chilled CriscoŽ All-Vegetable Shortening Sticks
OR 1 cup well-chilled CriscoŽ All-Vegetable Shortening
6 to 10 tablespoons ice cold water

Directions:
Directions:
1.BLEND flour and salt in medium mixing bowl.

2.CUT chilled shortening into 1/2-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.

3.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.

4.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 1/2-inch thick round disk(s).

TIPFor ease in rolling, wrap dough in plastic wrap. Chill for 30 minutes or up to 2 days.

5.ROLL dough (larger ball of dough for double crust pie) from center outward with steady pressure on a lightly floured work surface (or between two sheets of wax or parchment paper) into a circle 2-inches wider than pie plate for the bottom crust. Transfer dough to pie plate by loosely rolling around rolling pin. Center the rolling pin over the pie plate, and then unroll, easing dough into pie plate.

6.For a SINGLE pie crust, trim edges of dough leaving a 3/4-inch overhang. Fold edge under. Flute dough as desired. Bake according to specific recipe directions.

7.For a DOUBLE pie crust, roll larger 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 smaller dough disk. Transfer dough carefully onto filled pie. Trim edges of dough leaving a 3/4-inch overhang. Fold top edge under bottom crust. Press edges together to seal and flute as desired. Cut slits in top crust or prick with fork to vent steam. Bake according to specific recipe directions.

Two Methods for Pre-baking Pie Crusts (Cream Pies)

1.Pre-baking without weights: Thoroughly prick bottom and sides of unbaked pie dough with fork (50 times) to prevent it from blistering or rising. Bake crust in lower third of oven, at 425°F, 10-12 minutes or until edges and bottom are golden brown.

2.Pre-baking with weights: Thoroughly prick bottom and sides of unbaked pie dough with fork (50 times) to prevent it from blistering or rising. Chill or freeze for 30 minutes. Line pie dough snugly with foil or parchment paper. Fill with dried beans or pie weights. Bake at 375°F for 20 minutes. Remove foil and weights. Reduce oven to 350°F. Bake 5-10 minutes or until edges and bottom are golden brown.

Personal Notes:
Personal Notes:
Extra dough can be brushed with milk and topped with sugar and cinnamon and baked. The kids love to eat these pie dough cookies.

 

 

 

Learn more about the process to create a cookbook -- or
Start your own personal family cookbook right now!  Here's to good eating!

Search for more great recipes here from over 500,000 in our family cookbooks!

 

Bookmark and Share

 

 

172W  

Cookbooks are great for Holiday Gifts, Wedding Gifts, Bridal Shower ideas and Family Reunions!

*Recipes and photos entered into the Family Cookbook Project are provided by the submitting contributors. All rights are retained by the contributor. Please contact us if you believe copyright violations have occurred.


Search for more great recipes here from over 500,000 in our family cookbooks!