Ingredients
-
-
1 1/3
-
1/2
-
1/2
-
3 - 6
-
-
2
-
1
-
3/4
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4 - 8
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-
-
-
-
Directions
Classic Crisco Pie Crust,Courtesy of Crisco,Is Crisco Hydrogenated?,use all the listed ingredients and suggested quantities but I do a few things differently. I don’t use dough cutters use my hands instead. I don’t chill anything at all use them right out of my cupboard and tap. All “chill” happens in the refrigerator after the dough is wrapped in plastic wrap. Martha Stewart would audibly gasp and maybe faint but this works very well. I test the dough differently. I take a small pinch and flatten it to the thickness I’ll be making the crust. Then I bend it in half and if the dough doesn’t show any cracks along the crease it’s good. If not add water and test again. The first time my wife saw me make this crust she was very ambivalent about how it would come out. She chilled everything and even used a chilled marble slab in her process. She’s had me make the pies ever since.
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Steps
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1
Done
|
Blend Flour and Salt in Medium Mixing Bowl. |
|
2
Done
|
Cut Chilled Shortening Into 1/2-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. |
|
3
Done
|
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. |
|
4
Done
|
Test Dough For Proper Moistness by Squeezing a Marble-Sized Ball of Dough in Your Hand. If It Holds Together Firmly, Do not Add Any Additional Water. If the Dough Crumbles, Add More Water by the Tablespoonful, Until Dough Is Moist Enough to Form a Smooth Ball When Pressed Together. |
|
5
Done
|
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 1/2-Inch Thick Round Disk(s). |
|
6
Done
|
For Ease in Rolling, Wrap Dough in Plastic Wrap. Chill For 30 Minutes or Up to 2 Days. |
|
7
Done
|
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. |
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8
Done
|
For a Single Pie Crust, Trim Edges of Dough Leaving a 3/4-Inch Overhang. Fold Edge Under. Flute Dough as Desired. Bake According to Specific Recipe Directions. |
|
9
Done
|
For a Double Pie Crust, Roll Larger Disk For Bottom Crust, Trimming Edges of Dough Even With Outer Edge of Pie Plate. Fill Unbaked Pie Crust According to Recipe Directions. Roll Out Smaller Dough Disk. Transfer Dough Carefully Onto Filled Pie. Trim Edges of Dough Leaving a 3/4-Inch Overhang. Fold Top Edge Under Bottom Crust. Press Edges Together to Seal and Flute as Desired. Cut Slits in Top Crust or Prick With Fork to Vent Steam. Bake According to Specific Recipe Directions. |
|
10
Done
|
Two Methods For Pre-Baking Pie Crusts (cream Pies): |
