CLASSIC CRISCO PIE CRUST
This recipe is great for the novice pie crust maker. This is one of my favorite crust to make- works every time- it's the ICE water.
Provided by Pat Duran
Categories Pies
Time 40m
Number Of Ingredients 4
Steps:
- 1. Blend flour and slat in mixing bowl. Cut cubed chilled shortening into flour mixture using a pastry blender until mixture resembles coarse crumbs with pea-sized pieces remaining. SPRINKLE half the maximum amount of ice water over flour mixture; mix gently with a fork. Add more water by the Tablespoon, mixing until dough holds together. DIVIDE dough into two with one ball slightly larger than the other. Flatten dough into 1/2 inch thick round disks, wrap in plastic wrap; refrigerate at least 30 minutes. PLACE larger disk of dough on lightly floured surface. With floured rolling pin, roll dough outward from center into circle 2-inches wider than pie plate. Ease bottom crust into pie plate and trim evenly around plate. Fill unbaked pie crust according to recipe directions. ROLL top pie crust; lift onto filled pie. Trim dough with 3/4-inch overhang; fold top edge under bottom crust. Press edges together and flute. Cut slits in top crust. BAKE pie according to recipe directions.
CLASSIC CRISCO PIE CRUST
Make and share this Classic Crisco Pie Crust recipe from Food.com.
Provided by Crisco Recipes
Categories Dessert
Time 10m
Yield 1 pie
Number Of Ingredients 12
Steps:
- 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.
- 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.
- 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).
- 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 brown.
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- Measure out the flour into a LARGE bowl first. Place the shortening on the top of the flour, then sprinkle the salt all around. *DO NOT put the water in yet!
- Use your fingers to very delicately sift the shortening and flour mixture together. Gently break up the shortening into a few separate chunks. Scoop your hands deep into the flour. Wiggle your thumbs and fingers back and forth to break the shortening into the flour. DO NOT SMASH the ingredients together. The goal is to get the whole mixture into pea sized chunks. Quit sifting as soon as you get there.
- Add the lesser amount of water on top of the mixture. Gently lift and mix until it is all sticking together. It’s okay to do a little smashing together now. If it is not sticking together, go ahead and put in a little more water until it is adhering well. (I usually end up adding the greater amount of water. It all depends on the moisture content of your flour and your air.)
- Break the dough up into six equal balls. Then roll out your crusts as needed. If you don’t want to make that many pies, just put each ball into a freezer bag, and freeze it ‘til you need it.
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