Pie Crust

Written by on in Desserts, Pies

Fifty years ago, I purchased a cookbook titled ” Crisco presents Favorite Family Foods”. Through the years, I have turned to this book for its pie crust recipe. Although I have tried many others, I always come back to this one, as it is tasty, easy to roll out and has never failed! Well, the binding on this book has taken a beating and the pages are starting to fall out. So, before I lose this recipe, I figured it’s time to post it for all to enjoy. I’m listing the ingredients for both a single 9 inch crust and a double crust (which I use for a pie with a lattice top).

Pie Crust
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Pie Crust

Recipe by Diane BeckerCourse: Uncategorized
Servings

1

servings

Ingredients

  • Single Crust

  • 1 1/3 cups flour

  • ½ teaspoon salt

  • ½ cup Crisco shortening

  • 3 Tablespoons cold water

  • Double Crust

  • 2 cups flour

  • 1 teaspoon salt

  • ¾ cup Crisco

  • ¼ cup cold water

Directions

  • Combine flour & salt in a mixing bowl.
  • Cut in the shortening with a pastry cutter or two knives until mixture is uniform (mixture should be fairly coarse).
  • Sprinkle with the water, a Tablespoon at a time, tossing lightly with a fork.
  • When all water has been added, work dough into a firm ball.
  • On a lightly floured board, press the dough into a flat circle with smooth edges.
  • Roll out the dough into a circle 1/8th inch thick and about 1 ½ inches larger than your pie plate.
  • Transfer the crust to the pie plate and fold under the edges.
  • Flute the edges.
  • To bake without filling, preheat oven to 425 degrees. Prick bottom and sides with a fork and bake for 10-15 minutes.
  • *To bake with a filling, preheat oven to temperature stated in your recipe. Do not prick the dough. Bake according to your pie recipe.

Notes

  • DO NOT overwork the dough as it will get tough!

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