Classic Crisco Pie Crust
This is one of my favorite crust to make- works every time- it's the ICE water.
- 2 c
- pillsbury best all purpose flour
- 1 tsp
- 3/4 c
- well chilled crisco butter flavor shortening sticks or from the can of butter flavor shortening
- 4-8 Tbsp
- ice cold water
How to Make Classic Crisco Pie Crust
- 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.