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Crisco Pie Crust




Source of Recipe


Crisco


List of Ingredients




2 Cups All-purpose Flour
1 Teaspoon Salt
3/4 Cup Crisco Shortening
5 Tablespoons Cold Water

Recipe



Combine flour and salt in a bowl. Cut Crisco into flour using pastry blender to form pea-size chunks. Sprinkle water, one tablespoon at a time, over flour mixture. Toss lightly with fork until dough forms ball. Divide dough in half.

Press to form two 5 to 6 inch "pancakes". flour each side. Slide one into a 2 gallon (13x15") plastic food storage bag or between sheets of wax paper. Do not close bag. Center "pancake".

Place on dampened counter top. Roll dough into circle, 1 inch large than upside-down pie plate. (Sprinkle flour on pastry if it sticks.) Turn for even rolling. Repeat for other pie crust.

Slit bag on all 3 sides. Remove top sheet. Peel off plastic and press into pie plate. Trim edge even with pie plate. Add filling and moisten edge. Cover with top crust and trim 1 inch larger than pie plate. Fold under and flute.

Vent and bake according to recipe.

YIELD: 8 or 9 inch double crust