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Crisco Single-Crust Pastry




Source of Recipe


Internet


List of Ingredients




Single-Crust
Makes one 9" (23cm) pie shell
1 1/4 Cups all-purpose flour
1/2 Tsp salt
1/2 Cup Crisco Shortening
approx 3 tb cold water


Recipe



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.

3. Flatten ball of dough into a circle about 4" .
Wrap and chill dough 15 minutes for easier rolling.

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 a circle about 1" larger than upside down pie plate.

5. 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 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.