Crisco Pie Crust Recipe
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Ingredients: |
Ingredients: Crust Size: 6" double 8" double 10" double
8" single 9" double
9" single 10" single
Sifted enriched flour: 1½ cups 2 cups 3 cups
Salt: ½ teaspoon 1 teaspoon 1½ teaspoons
Crisco shortening: ½ cup ¾ cup 1 cup + 2 tablespoons
Water: 3 tablespoons 4 tablespoons 6 tablespoons
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Directions: |
Directions:Combine flour and salt in bowl. Cut in Crisco until mixture is uniform and very fine. Sprinkle water over this mixtures, a tablespoon at a time, tossing lightly with a fork. Work dough into firm ball. FOR DOUBLE CRUST, divide dough in half. Roll dough about ⅛ inch thick on lightly floured surface. Place in pie plate and trim even with edge of plate. Add filling. Roll other half of dough in same manner and place over filling. Trim edges about ½ inch beyond edge of plate. Fold under edge of bottom crust and flute to seal. Cut small steam vents in top crust. Bake at temperature required for filling.
For Pastry Shell: Place rolled dough in pie plate. Trim ½ inch beyond edge of plate. Fold edge under and flute. Prick generously with a fork over bottom and sides. Bake at 425º for 12 to 15 minutes or until lightly browned. |
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