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Classic CRISCO® Pie Crust

Provided to you by Crisco®

1 Servings

Ingredients

SINGLE CRUST:
1 1/3 cups Pillsbury BEST® All Purpose Flour
1/2 teaspoon salt
1/2 stick well-chilled Crisco® Baking Sticks All-Vegetable Shortening or 1/2 cup well-chilled Crisco® All-Vegetable Shortening
3 to 6 tablespoons ice cold water
DOUBLE CRUST:
2 cups Pillsbury BEST® All Purpose Flour
1 teaspoon salt
3/4 stick well-chilled Crisco® Baking Sticks All-Vegetable Shortening or 3/4 cup well-chilled Crisco® All-Vegetable Shortening
4 to 8 tablespoons ice cold water
DEEP DISH DOUBLE CRUST:
2 2/3 cups Pillsbury BEST® All Purpose Flour
1 teaspoon salt
1 stick well-chilled Crisco® Baking Sticks All-Vegetable Shortening or 1 cup well-chilled Crisco® All-Vegetable Shortening
6 to 10 tablespoons ice cold water

Directions

Blend flour and salt in medium mixing bowl.
Cut chilled shortening into 1/2-inch cubes. Cut in chilled shortening
cubes into flour mixture, using a pastry blender, in an up and down
chopping motion, until mixture resembles coarse crumbs with some
small pea-sized pieces remaining.

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Classic CRISCO® Pie Crust (continued)

Directions (continued)

Sprinkle half the maximum recommended amount of ice cold water over
the flour mixture. Using a fork, stir and draw flour from bottom of
bowl to the top, distributing moisture evenly into flour. Press
chunks down to bottom of bowl with fork. Add more water by the
tablespoon, until dough is moist enough to hold together when
pressed together.TIP Test dough for proper moistness by squeezing a
marble-sized ball of dough in your hand. If it holds together
firmly, do not add any additional water. If the dough crumbles, add
more water by the tablespoonful, until dough is moist enough to form
a smooth ball when pressed together.
Shape dough into a ball for single pie crust. Divide dough in two for
double crust or double deep dish crust, one ball slightly larger
than the other. Flatten ball(s) into 1/2-inch thick round
disk(s).TIP For ease in rolling, wrap dough in plastic wrap. Chill
for 30 minutes or up to 2 days.
Roll dough (larger ball of dough for double crust pie) from center
outward with steady pressure on a lightly floured work surface (or
between two sheets of wax or parchment paper) into a circle 2-inches
wider than pie plate for the bottom crust. Transfer dough to pie
plate by loosely rolling around rolling pin. Center the rolling pin
over the pie plate, and then unroll, easing dough into pie plate.
For a SINGLE pie crust, trim edges of dough leaving a 3/4-inch
overhang. Fold edge under. Flute dough as desired. Bake according to
specific recipe directions.
For a DOUBLE pie crust, roll larger disk for bottom crust, trimming
edges of dough even with outer edge of pie plate. Fill unbaked pie
crust according to recipe directions. Roll out smaller dough disk.
Transfer dough carefully onto filled pie. Trim edges of dough
leaving a 3/4-inch overhang. Fold top edge under bottom crust. Press
edges together to seal and flute as desired. Cut slits in top crust
or prick with fork to vent steam. Bake according to specific recipe
directions.Two Methods for Pre-baking Pie Crusts (Cream Pies)
Pre-baking without weights: Thoroughly prick bottom and sides of
unbaked pie dough with fork (50 times) to prevent it from blistering
or rising. Bake crust in lower third of oven, at 425°F, 10-12
minutes or until edges and bottom are golden brown.
Pre-baking with weights: Thoroughly prick bottom and sides of unbaked
pie dough with fork (50 times) to prevent it from blistering or
rising. Chill or freeze for 30 minutes. Line pie dough snugly with
foil or parchment paper. Fill with dried beans or pie weights. Bake
at 375°F for 20 minutes. Remove foil and weights. Reduce oven to
350°F. Bake 5-10 minutes or until edges and bottom are golden

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Classic CRISCO® Pie Crust (continued)

Directions (continued)

brown.