Email to Stella      

Recipe Categories: Stella's HOME PAGEAPPETIZERS BAKING_SITES BBQ BEAUTY BEEF BEVERAGES BIOGRAPHY BREAD BREAKFAST BROWNIESandBARS BUTTERS_SPREADS CAKES CANDY CANNING_PRESERVING CASSEROLES CELEBRITY CHEESECAKES CHOCOHOLICS_ANONYMOUS COMFORT_FOOD COOKIES COOKING_FOR_2 COPYCAT CRAFT_RECIPES CROCKPOT DESSERTS DIABETIC DIETS ENTERTAINING ETHNIC FISHandSEAFOOD FONDUE FREEZER_FRIENDLY FROSTINGandFILLING FRUIT FUDGE GIFT_BASKET GIFT_JARS GLUTEN_FREE GRILL HINTSandTIPS HOLIDAYS HOMEMADE_PRODUCTS ICE_CREAM JAMSandJELLIES KIDDIE_MENU LOWFAT LOW_CARB MARINADES_RUBS MINUTE_MEALS MUFFINS OAMC PASTA PASTRIES PET_FOOD pHBalance PICNICandCAMPING PIES PIZZA POLITICIAN_FAVORITES PORK POULTRY PRESSURECOOKER QUANTITY_COOKING SALADandDRESSING SANDWICHES SAUCES SEWING_CRAFTS SIDE_DISHES SNACKS SOUPS_STEWS_CHOWDER_CHILI SOUTH_BEACH_DIET STATE_RECIPES TOP_TEN VEGETABLES VEGETARIAN

Crust: Classic Crisco Pie Crust




Source of Recipe


Crisco Posted by Kitty at RecipeCircus


List of Ingredients




Single Crust

1 1/3 level cups all-purpose flour
1/2 level teaspoon salt
1/2 Crisco Stick or 1/2 level cup Crisco all-vegetable shortening
3 tablespoons cold water

Double Crust

2 level cups all-purpose flour
1 level teaspoon salt
3/4 Crisco Stick or 3/4 level cup Crisco all-vegetable shortening
5 tablespoons cold water

9-inch Deep Dish Double Crust or Two 10-inch Double Crust

2 2/3 cups all-purpose flour
1 teaspoon salt
1 cup Crisco all-vegetable shortening
7 to 8 tablespoons cold water







Recipe




Spoon flour into measuring cup and level. Mix flour and salt in medium bowl. Cut in Crisco using pastry blender (or 2 knives) until all flour is blended in to form pea-size chunks. Sprinkle with water, one tablespoon at a time. Toss lightly with fork until dough will form ball. Divide dough in half, if making double crust. Press between hands to form one or two 5 to 6-inch pancakes.
Flour dough lightly. Roll into circle between sheets of waxed paper on dampened countertop. Peel off top sheet.

For single crust, trim one inch larger than inverted 9-inch pie plate. Flip into pie plate. Remove other sheet and press pastry to fit. Fold edge under. Flute.

For double crust, flour each half of dough lightly. Roll into circles between sheets of waxed paper on dampened countertop. Peel off top sheet for bottom crust. Transfer bottom crust to pie plate. Remove other sheet and press pastry to fit. Trim edge even with pie plate. Add desired filling to unbaked pie crust. Remove top sheet from top crust. Lift top crust onto filled pie. Remove other sheet. Trim to 1/2-inch beyond edge of pie plate. Fold top edge under bottom crust. Flute. Cut slits in top crust to allow steam to escape.
Bake according to specific recipe instructions.

For single baked pie shell, heat oven to 425ºF. Thoroughly prick bottom and sides with fork (50 times) to prevent shrinking. Bake at 425ºF for 10 to 15 minutes or until lightly browned.

For recipe calling for unbaked pie shell, follow baking directions given in that recipe.