Recipes and Tips for making Pie.
Crisco Pie Crust
- 1 1/3 cups Pillsbury BEST® All Purpose Flour
- ½ teaspoon salt
- ½ stick well-chilledCrisco® Baking Sticks All-Vegetable Shortening
- OR ½ cup well-chilledCrisco® All-Vegetable Shortening
- 3 to 6 tablespoons ice cold water
- 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.
- 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, and then unroll, easing dough into pie plate.
- Trim edges of dough leaving a ¾ inch overhang. Fold edge under. Flute dough as desired. Bake according to specific recipe directions.
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