Crisco Pie Crust
Servings: 2 crusts
Ingredients
- 2 2/3 cups all-purpose flour
- 1 teaspoon salt
- 1 cup Crisco vegetable shortening - chilled and diced
- 6-10 tablespoons ice water
Instructions
- In a food processor, add flour and salt and pulse until combined.
- Add Crisco to the bowl and pulse until the dough resembles small crumbles.
- Add water, 1 tablespoon at a time, and process until dough comes together and forms a ball.
- Divide ball in half and wrap each half in plastic wrap; Refrigerate for at least 30 minutes.
- Remove 1 ball of dough from the refrigerator and roll to desired thickness and shape.
- Place dough in pie plate and lightly press to fit the plate; form the edges and trim off any excess.
- Repeat rolling process with remaining dough. Use this portion as a topping for the pie you just formed or make another pie with it.
Notes
- Can be Doubled: More pies? Simply increase the ingredients proportionately and split it into pie dishes.
- Butter Crisco: Like that butter flavor? The butter flavored crisco works great in this recipe
- Lift: Pie experts say lifting and turning the dough while rolling will make a better crust.
- Over Roll: Make the dough a little bigger than the pie pan so that you can make a pretty edge.
- Type of Pie Dish: Metal, especially aluminum, is the better heat conductor.
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