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Crisco Double-Crust Pastry




Source of Recipe


Internet


List of Ingredients




Double-Crust:
Makes one 9" double-crust
shell or two pie shells.
2 Cups all-purpose flour*
3/4 Tsp salt
1 Cup Crisco Shortening*
approx 4 tb cold water


Recipe



* for cakes and pastry flour use 2 1/4 cups flour and 3/4 cup Crisco Shortening
1. 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.

2. 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.

3. Divide dough in half and shape each into a ball.
Flatten each into a circle about 4".

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 425F (220C) 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.