Monday, July 28, 2014

Crisco Pie Crust


1 1/2 cups flour
1/2 tsp salt
1/2 cup Crisco shortening, chilled in freezer
4 - 8 tablespoons of ice cold water or milk


2 cups flour
1/2 tsp salt
2/3 cup Crisco shortening, chilled in freezer
5 - 10 tablespoons ice cold milk or water

Combine flour and salt in large bowl.  Cut in shortening (I use party cutter and my fingers) until mixture resembles coarse crumbs.

Sprinkle 1 tablespoon water/milk over mixture.  Toss with fork.  Repeat adding ONLY as much liquid as needed to form dough into a ball.  The dough should hold together when picked up and pressed (it should not crumble).

For one-crust pie, flatten ball of dough into a disk.  For two-crust pie, divide dough in half and press into two disks.  Wrap in plastic wrap and refrigerate 30 minutes to overnight.

Remove one disk at a time from the frig.  Place on a large piece of parchment paper, waxed paper, or plastic wrap.  Dust surface (and rolling pin) with flour.  Place another sheet of paper/wrap over disk (optional).  Roll dough gently from the inside out toward the edges, forming a thin circle of dough (TIP: turn dough 45 degrees between each roll to keep it round).

Peel top layer of paper/wrap off.  Flip pie dough into 9 inch pie plate, and peel off remaining layer of paper/wrap.

Smooth the dough into the pie plate (remove air bubbles) Trim edge of pastry to 1/2 inch.  Use small pieces of trimmings to repair any holes, cracks or tears in pie shell.  Roll edges and crimp with a fork to secure.

For baked crust, prick the entire shell, bottom and side with a fork to prevent bubbles.  Bake at 425 for 10 - 12 minutes.  I use a pie shield to protect the edges from becoming too dark.

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