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Receta Classic Crisco Pie Crust
by Global Cookbook

Classic Crisco Pie Crust
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Ingredientes

  • 1 1/3 x level c. all-purpose flour
  • 1/2 x level tsp. salt
  • 1/2 x Crisco Stick or possibly 1/2 level c. Crisco all-vegetable shortening
  • 3 Tbsp. cool water
  • 2 x level c. all-purpose flour
  • 1 x level tsp. salt
  • 3/4 x Crisco Stick or possibly 3/4 level c. Crisco all-vegetable shortening
  • 5 Tbsp. cool water

Direcciones

  1. Spoon flour into measuring c. and level. Mix flour and salt in medium bowl. Cut in Crisco using pastry blender (or possibly 2 knives) till all flour is blended in to create pea-size chunks. Sprinkle with water, one Tbsp. at a time. Toss lightly with fork till dough will form ball. Divide dough in half, if making double crust. Press between hands to create one or possibly two 5 to 6-inch pancakes.
  2. Flour dough lightly. Roll into circle between sheets of waxed paper on dampened countertop. Peel off top sheet. For single crust, trim one inch larger than inverted 9-inch pie plate. Flip into pie plate. Remove other sheet and press pastry to fit. Fold edge under. Flute. For double crust, flour each half of dough lightly. Roll into circles between sheets of waxed paper on dampened countertop. 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 in 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.
  3. Bake according to specific recipe instructions.
  4. For single baked pie shell, heat oven to 425F. Thoroughly prick bottom and sides with fork (50 times) to prevent shrinking. Bake at 425F for 10 to 15 min or possibly till lightly browned. For recipe calling for unbaked pie shell, follow baking directions given in which recipe.