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"No man in the world has more courage than the man who can stop after eating one peanut."--Channing Pollock

CLASSIC CRISCO PIE CRUST Recipe

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This recipe for CLASSIC CRISCO PIE CRUST is from CHILBERG FAMILY COOKBOOK, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
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Ingredients:  
Ingredients:  
FOR DOUBLE CRUST 9 INCH PIE

2 CUPS PILLSBURY BEST ALL PURPOSE FLOUR

1 TEASPOON SALT

3/4 STICK WELL CHILLED CRISCO BAKING STICKS

ALL VEGETABLE SHORTENING or 3/4 CUP CRISCO ALL VEGETABLE SHORTENING

4-8 TABLESPOONS ICE COLD WATER
Directions:
Directions:
BLEND FLOUR & SALT IN MIXING BOWL. CUT CUBED, CHILLED SHORTENING INTO FLOUR MIXTURE USING A PASTRY BLENDER UNTIL MIXTURE RESEMBLES COARSE CRUMBS WITH PEA-SIZED PIECES REMAINING. SPRINKLE 4 TABLESPOONS OF ICE WATER OVER FLOUR MIXTURE. MIX GENTLY WITH A FORK. ADD MORE WATER BY THE TABLESPOON, MIXING UNTIL THE DOUGH HOLDS TOGETHER. DIVIDE DOUGH INTO TWO, WITH ONE BALL SLIGHTLY LARGER THAN THE OTHER. FLATTEN DOUGH INTO 1/2 INCH THICK ROUND DISCS. WRAP IN PLASTIC WRAP, & REFRIGERATE AT LEAST 30 MINUTES. PLACE LARGER DISC OF DOUGH ON LIGHTLY FLOURED SURFACE. WITH FLOURED ROLLING PIN, ROLL DOUGH OUTWARD FROM CENTER, INTO CIRCLE, TWO INCHES WIDER THAN THE PIE PLATE. EASE BOTTOM CRUST INTO PIE PLATE, AND TRIM EVENLY AROUND PLATE. FILL UNBAKED PIE CRUST ACCORDING TO RECIPE DIRECTIONS. ROLL TOP PIE CRUST. LIFT ONTO FILLED PIE. TRIM DOUGH WITH 3/4 INCH OVER HANG. FOLD TOP EDGE UNDER BOTTOM CRUST. PRESS EDGES TOGETHER, AND FLUTE. CUT SLITS IN TOP CRUST. BAKE PIE ACCORDING TO RECIPE DIRECTIONS.

 

 

 

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