Email to Linda Carnation      

:Pie Crust #4

Source of Recipe

.


Recipe Link: www.crisco.com/recipes/from_scratch/classic_pie_crust.asp

from crisco

:Pie Crust #4

for 8, 9, or 10-Inch 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

for 8 or 9-Inch 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

for 9-Inch Deep Dish Double Crust or 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

1. Combine flour and salt in medium bowl.
2. Cut in Crisco using pastry blender (or 2 knives) until all flour is
blended in to form pea-size chunks.
3. Sprinkle water, one tablespoon at a time. Toss lightly with fork
until dough will form ball.
4. 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. (Or, if rolling without waxed paper, fold dough
into quarters. Then unfold and press into pie plate.)

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

6. For double crust, flour each half of dough. 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.

7. 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. If recipe calls for unbaked pie shell, follow baking directions
given in that recipe.