Classic Crisco Pie Crust Recipe
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Category: |
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Ingredients: |
Ingredients: Single crust:
1⅓ c. all purpose flour
½ c. cold shortening (do not use butter)
3 - 6 T. ice water
½ tsp. salt
Double crust:
2 c. flour
¾ tsp. salt
¾ c. cold shortening
4 - 8 T. cold water
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Directions: |
Directions:Stir flour and salt in large bowl until blended. Cut shortening into flour mixture using a pastry blender or fork until shortening pieces are the size of peas. Gradually stir in water, 1 tablespoon at a time, stirring with fork just until dough holds together and forms a smooth ball.
Shape dough into a ball for single pie crust. Divide dough in half and shape into two balls for double crust pie. Flatten into ½" thick disks. Wrap each in plastic wrap. Chill 30 minutes or up to 2 days.
Roll out dough on lightly floured surface, rolling from center outward. Roll out to 2" larger than your pie plate. Transfer dough into pie plate. Gently fit crust to pie plate taking care not to stretch it. To do so will cause it to shrink down the side of the pie plate upon baking. For a single crust, trim the edges to a little more than twice the width of the edge of the pie plate. Fold under the excess all around. Flute the edge by pinching it between your thumb and the side of your pointer finger or using a fork.
Chill until ready to use. Before baking prick the sides and bottom of the shell with a fork about every two inches. Bake at 425º for 10 to 12 minutes. |
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