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"The most remarkable thing about my mother is that for thirty years she served the family nothing but leftovers. The original meal has never been found."--Calvin Trillin

Crisco Single Crust Recipe

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This recipe for Crisco Single Crust is from The Extended Hargrove 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:
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 425º. 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 425º for 10-15 minutes or until brown as desired.

 

 

 

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