Classic Crisco Pie Crust~
This recipe makes 1 double pie crust. It is flaky and has a nice appearance. It tied for second place in our Pie Crust Taste Challenge (2013)
Author: Crisco
Ingredients
- 2 cups
- 1 teaspoon salt
- ¾ Crisco Baking Stick, well chilled or ¾ cup Crisco all-vegetable shortening
- 4-8 tablespoons water, ice cold
Instructions
- A video of this dough being prepared is available at Crisco Kitchen.
- BLEND flour and salt in medium mixing bowl.
- CUT chilled shortening into ½-inch cubes. Cut in chilled shortening cubes into flour mixture, using a pastry blender, in an up and down chopping motion, until mixture resembles coarse crumbs with some small pea-sized pieces remaining.
- SPRINKLE half the maximum recommended amount of ice cold water over the flour mixture. Using a fork, stir and draw flour from bottom of bowl to the top, distributing moisture evenly into flour. Press chunks down to bottom of bowl with fork. Add more water by the tablespoon, until dough is moist enough to hold together when pressed together.
- SHAPE dough into a ball for single pie crust. Divide dough in two for double crust or double deep dish crust, one ball slightly larger than the other. Flatten ball(s) into ½-inch thick round disk(s). Chill for 30 minutes or up to 2 days.
- ROLL dough (larger ball of dough for double crust pie) from center outward with steady pressure on a lightly floured work surface (or between two sheets of wax or parchment paper) into a circle 2-inches wider than pie plate for the bottom crust. Transfer dough to pie plate by loosely rolling around rolling pin. Center the rolling pin over the pie plate, unroll, easing dough into pie plate.
Classic Crisco Pie Crust
