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    Crisco Single-Crust Pastry


    Source of Recipe


    Crisco

    Recipe Introduction


    Makes one 9" pie shell

    List of Ingredients




    1 1/4 Cups all-purpose flour
    1/2 Tsp salt
    1/2 Cup Crisco Shortening
    approx 3 tb cold water

    Recipe



    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.

    Flatten ball of dough into a circle about 4" . Wrap and chill dough 15 minutes for easier rolling. 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 a circle about 1" larger than upside down pie plate. Fit pastry into pie plate, being careful not to stretch pastry. Trim dough 1" beyond edge of pan. Fold edge under and flute with fingers or a fork. Chill 30 minutes or freeze 10 minutes before baking.

    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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