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Crisco Pie Crust Recipe

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This recipe for Crisco Pie Crust is from Our Families Cooking with Love, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
2 c flour
1 tsp salt
3/4 stick Crisco shortening Sticks or 3/4 c shortening
4-8 T ice cold water
Directions:
Directions:
This recipe make 2- 9 inch deep dish pies or 2 crusts.

Blend together flour, and salt, cut in cubed, chilled shortening with a pastry blender, until pastry resembles coarse crumbs. Sprinkle 4 tablespoons of ice cold water, over the mixture and blend gently, with a folk. Add more water by the tablespoon, mixing well until dough holds together.

Divide dough into two balls, one slightly larger than the other. Flatten dough into 1/2 inch round disks, wrap in plastic wrap; refrigerate at least 30 minutes.

Place larger disc of dough on a lightly floured surface and roll out 2-inches wider than the pie plate. Roll to about 1/8 inch thick or thinner to fit. Fold rolled dough into quarters and ease into the bottom of the pie plate. Unfold and press into the bottom and sides of the pie plate.

Follow directions for pie filling. Fill pie shell.

Roll second pie shell the same, trim edges to 3/4 inch over hang. Fold top crust under bottom crust and pinch together. Press the edges with a folk to seal edges.

 

 

 

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