Ingredients Jump to Instructions ↓

  1. 9 Single crust: - ¥(9 to 10)

  2. 1 1/3 cups 83g / 2.9oz All-purpose flour

  3. 1/2 teaspoon 2 1/2ml Salt

  4. 1/2 cup 99g / 3 1/2oz Crisco shortening

  5. 3 tablespoons 45ml Cold water

  6. 8 Double Crust: - ¥(8 to 9)

  7. 2 cups 125g / 4.4oz All-purpose flour

  8. 3/4 cup 148g / 5 1/5oz Crisco Shortening

  9. 5 Cold water

  10. 10 Double Crust:

  11. 2 2/3 cups 166g / 5.9oz All-purpose flour

  12. 1 teaspoon 5ml Salt

  13. 1 cup 198g / 7oz Crisco Shortening

  14. 8 Cold water

Instructions Jump to Ingredients ↑

  1. Recipe Instructions Combine flour and salt in bowl. Cut in Crisco 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 a ball. For single crust: Press dough ball between hands to form 5 to 6-inch "pancake." Flour rolling surface and rolling pin lightly. Roll dough into circle. Trim 1 inch larger than upside-down pie plate. Loosen dough carefully. Fold into quarters. Unfold and press into pie plate. Fold edge under and flute. For recipe calling for unbaked pie shell, follow baking directions given in that recipe. For recipe calling for baked pie shell, heat oven to 425F. F. Prick bottom and sides thoroughly with fork (50 times) to prevent shrinkage. Bake at 425F. F for 10 to 15 minutes. For double crust: Do the same as for single crust, except divide dough in half. Roll each crust separately and transfer bottom crust to pie plate as described above. Trim edge even with pie plate. Moisten pastry edge with water. Add desired filling to unbaked pie shell. Lift top crust onto filled pie. Trim 1/2 inch beyond edge of pie plate. Fold top edge under bottom crust and flute. Cut slits in top crust for escape of steam. Bake according to recipe. Alternate Rolling Technique: Roll each dough "pancake" between unfloured sheets of waxed paper or plastic wrap. Peel off top sheet. Flip into pie plate. Remove other sheet.


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