Classic Crisco Single Crust
photo by PalatablePastime
- Ready In:
- 35mins
- Ingredients:
- 4
- Yields:
-
1 pie crust
ingredients
- 1 1⁄3 cups sifted all-purpose flour
- 1⁄2 teaspoon salt
- 1⁄2 cup Crisco shortening
- 3 tablespoons cold water
directions
- Spoon flour into measuring cup and level.
- Combine flour and salt in medium bowl.
- Cut in shortening using pastry blender or 2 knives until all flour is blended to form pea-size chunks.
- Sprinkle with water, 1 tablespoon at a time.
- Toss lightly with fork until dough forms a ball.
- Press dough between hands to form 5- to 6-inch"pancake".
- Flour rolling surface and rolling pin lightly Roll dough into circle.
- Trim circle 1 inch larger than upside-down pie plate.
- Carefully remove trimmed dough.
- Set aside to reroll and use for pastry cutout garnish, if desired.
- Fold dough into quarters.
- Unfold and press into pie plate.
- Fold edge under.
- Flute.
- For recipes using a baked pie crust, heat oven to 425°F.
- Prick bottom and side thoroughly with fork (50 times) to prevent shrinkage.
- Bake at 425°F for 10 to 15 minutes or until lightly browned.
- For recipes using an unbaked pie crust, follow directions given for that recipe.
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Reviews
-
Wonderful recipe! I have used this recipe for many years with much success. It makes such a nice flaky crust! I do use the butter-flavored crisco in mine just for that extra touch. This is one of those recipes that is never-fail, and just can't be improved upon much, if at all. I used this in a banana cream pie for the pic, where the crust was baked before filling. Quite enjoyable! Thanks for posting!
RECIPE SUBMITTED BY
RecipeNut
Smithfield, Rhode Island