Crisco Double-Crust Pastry
Source of Recipe
Crisco
Recipe Introduction
Makes one 9" double-crust shell or two 9" shells
List of Ingredients
2 Cups all-purpose flour*
3/4 Tsp salt
1 Cup Crisco Shortening*
approx 4 tb cold waterRecipe
* for cakes and pastry flour use 2 1/4 cups flour and 3/4 cup Crisco Shortening. Combine flour and salt in mixing bowl. Cut room temperature Crisco Shortening into flour with pastry blender or two knives until mixture is uniform and shortening resembles large peas. Sprinkle with cold water, one spoonful at a time, mixing lightly with a fork. Add just enough water to form dough into a firm ball with a minimum of handling.
Wrap and chill dough 15 minutes for easier rolling. Divide dough in half and shape each into a ball. Flatten each into a circle about 4". Dust rolling pin and work surface lightly with flour. Roll dough to a uniform thickness in spoke fashion from center to edge with light even strokes. If dough sticks, dust lightly with flour. Roll to about 1 inch larger than upside down pie plate. Fit pastry into pie plate, being careful not to stretch pastry.
Double-Crust Pie: Trim dough 1/2" beyond edge of pan. Repeat rolling with remaining pastry for top crust. Fill pie and cover with top crust. Fold top crust under bottom crust. Seal and flute edge with fingers or a fork. Prick or slash top crust for steam to escape. Bake as directed.
Single-Crust Pie: Trim dough 1" beyond edge of pan. Fold edge under and flute with fingers or a fork. Baked Shell: Thoroughly prick bottom and sides of pastry with a fork (about 50 times) to prevent shrinkage. Chill 30 minutes or freeze 10 minutes before baking. Bake at 425ºF for 10-15 minutes, or until light brown. Cool thoroughly before filing. Unbaked Shell: Do not prick or chill pastry. Fill and bake as directed.
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