This was a really good flaky crust!!!
Classic
Crisco Pie Crust
Ingredients:
·
1
1/3 cups all-purpose flour
·
½
tsp. salt
·
½
Crisco stick or ½ cup Crisco all-vegetable shortening
·
3
tbsp. cold water
Directions:
1. BLEND flour and salt in medium mixing bowl.
2. 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. 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.
TIP: 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.
4. 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).
TIP: For ease in rolling, wrap dough in plastic wrap. Chill for 30 minutes
or up to 2 days.
5. 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.
6. 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.
7. 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.
Two Methods for Pre-baking Pie Crusts (Cream Pies)
1. Pre-baking without weights: Thoroughly prick bottom and sides of
unbaked pie dough with fork (50 times) to prevent it from blistering or rising.
Bake crust in lower third of oven, at 425°F, 10-12 minutes or until edges and
bottom are golden brown.
2. Pre-baking with weights: Thoroughly prick bottom and sides of unbaked
pie dough with fork (50 times) to prevent it from blistering or rising. Chill
or freeze for 30 minutes. Line pie dough snugly with foil or parchment paper.
Fill with dried beans or pie weights. Bake at 375°F for 20 minutes. Remove foil
and weights. Reduce oven to 350°F. Bake 5-10 minutes or until edges and bottom
are golden brown.
