classic crisco pie crust
(1 rating)
This recipe is great for the novice pie crust maker. This is one of my favorite crust to make- works every time- it's the ICE water.
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(1 rating)
yield
serving(s)
prep time
10 Min
cook time
30 Min
method
Bake
Ingredients For classic crisco pie crust
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2 cpillsbury best all purpose flour
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1 tspsalt
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3/4 cwell chilled crisco butter flavor shortening sticks or from the can of butter flavor shortening
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4-8 Tbspice cold water
How To Make classic crisco pie crust
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1Blend flour and slat in mixing bowl. Cut cubed chilled shortening into flour mixture using a pastry blender until mixture resembles coarse crumbs with pea-sized pieces remaining. SPRINKLE half the maximum amount of ice water over flour mixture; mix gently with a fork. Add more water by the Tablespoon, mixing until dough holds together. DIVIDE dough into two with one ball slightly larger than the other. Flatten dough into 1/2 inch thick round disks, wrap in plastic wrap; refrigerate at least 30 minutes. PLACE larger disk of dough on lightly floured surface. With floured rolling pin, roll dough outward from center into circle 2-inches wider than pie plate. Ease bottom crust into pie plate and trim evenly around plate. Fill unbaked pie crust according to recipe directions. ROLL top pie crust; lift onto filled pie. Trim dough with 3/4-inch overhang; fold top edge under bottom crust. Press edges together and flute. Cut slits in top crust. BAKE pie according to recipe directions.
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