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Crisco Single Crust Recipe

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

Contributor:  
Contributor:  

Added: Sunday, June 11, 2006

Category:
Category:

Ingredients:  
Ingredients:  
1 1/3 cups sifted regular flour
1/2 teaspoon salt
1/2 cup Crisco
3 tablespoons water

Directions:
Directions:
Preheat oven to 425. Sift flour before measuring; spoon lightly into measuring cup and level without shaking or packing down. Combine flour and salt in a mixing bowl. With a pastry blender or two knives, cut in Crisco until uniform; mixture should be fairly coarse. Sprinkle with water, a tablespoon at a time; toss with a fork. Work dough into a firm ball with your hands.

Press dough into a flat circle with smooth edges. On a lightly floured surface, roll dough to a circle about 1 1/2 inches larger than a inverted pie plate.

Gently ease dough into plate. Be careful not to stretch the dough. Trim 1/2 inch beyond edge of plate; fold under to make a double thickness of dough around rim and flute with fingers or fork.

For a single crust baked with filling, bake according to time and temperature recommended for filling used. For single crust baked without filling, prick bottom and sides thoroughly with a fork. Bake at 425 for 10-15 minutes or until brown as desired.

 

 

 

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