food Classic CRISCO® Pie Crust recipe
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Classic CRISCO® Pie Crust recipe
    2 servings

Ingredients:

  • Double Crust:
  • 2 cups all-purpose flour
  • 1 teaspoon salt
  • 3/4 cup CRISCO® All-Vegetable Shortening or CRISCO® Stick
  • 5 tablespoons cold water

    Instructions:

  • Spoon flour into measuring cup and level.
  • Mix flour and salt in medium bowl.
  • Cut in CRISCO® All-Vegetable Shortening or CRISCO® Stick using pastry blender (or 2 knives) until all flour is blended in to form pea-size chunks.
  • Sprinkle with water, one tablespoon at a time.
  • Toss lightly with fork until dough will form ball.
  • Divide dough in half.
  • Press between hands to form two 5 to 6-inch pancakes.
  • Flour dough lightly.
  • 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.
  • 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.



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