crisco pie crust recipe

If using tart pan trim pastry even with pan edge. HEAT oven to 425F.

Crisco Ad 1914 Vintage Recipes Retro Recipes Crisco Pie Crust

Unroll into 9-inch pie pan or 10-inch tart pan.

. Thoroughly prick bottom and sides of unbaked pie crust with fork. MIX flour and salt in large mixing bowl. Add thee cubes to the flour mixture. Turn dough out onto a cutting board and divide in two.

Place the larger rolled out portion into a greased pie pan and press up the sides. To make a single crust simply halve the below recipe. PRESS into bottom and sides of 9-inch pie plate. Bake on lowest rack in oven 15 minutes or until golden brown.

HEAT oven to 475ºF. In a small bowl whisk together the water egg and vinegar. Whisk to mix gently until combined. Cut in shortening with pastry blender or 2 knives until mixture resembles coarse crumbs.

Cut several 1 2 -inch slits in top crust to vent steam. Roll the smaller portion the top crust and lay over filled pie. 1 cup flour 12 tsp. For One-Crust Baked Pie Shell Unfilled.

Place them in the fridge to chill for at least one hour or up to overnight. HEAT oven to recipe directions. Fit evenly into pan. Beat shortening and cream cheese in large bowl with electric mixer on medium speed until fluffy.

Place discs to warm at room temperature for 15-30 minutes before rolling out. Now using a pastry blender or flat beater you should mix the shortening and flour well so that the consistency of the flour should resemble breadcrumbs. Measure out and chill the vegetable shortening for at least 1 hour in the freezer before starting the recipe. MEASURE amount of mix for pie crust into a bowl.

Add 5 tablespoons of cold water 1 tablespoon of white vinegar and 1 teaspoon of salt. Mix flour and salt. Add water 1 tablespoon at a time and process until dough comes together and forms a ball. Transfer dough carefully onto filled pie.

Trim edges of dough leaving a 3 4 -inch overhang. This recipe will make a singular double-crust pie in a 9 pie plate or two single crusts. Scatter chilled cubes over flour mixture. Store in covered container.

Bake according to specific recipe directions. PULSE flour and salt in processor bowl fitted with steel blade several times. Shortening and 2-3 tbsp. Divide into 2 parts.

Recipes like pudding pies often require a pre-baked pie shell. Pinch edges together and cutdiscard excess dough from the circumference of the pie. For One-Crust Filled Pie. Cut slits in top crust or prick with fork to vent steam.

In a food processor add flour and salt and pulse until combined. Fill unbaked pie crust according to recipe directions. Cut in Crisco until flour is just blended into pea sized chunks. Beat in flour and salt until dough forms.

FILL and bake according to recipe directions. Add Crisco to the bowl and pulse until the dough resembles small crumbles. Add the 2 cups of all-purpose flour to a large bowl. Sprinkle with water 1 tablespoon at a time.

No refrigeration is needed. In a large mixing bowl combine flour and salt. Shape the pieces into rough discs and wrap them tightly in plastic wrap. An apple pie is an example of a double-crust pie whereas a pumpkin pie is an example of a single-crust pie.

Pulse in 1-second bursts about 5-7 times for a single crust 7-9 times for a double crust or just until mixture resembles coarse crumbs with some pea-sized pieces. Roll out smaller dough disk. Fill and bake as directed in pie recipe. Pour the wet ingredients over the flour mixture.

In a small bowl beat an egg with a fork and then pour it into the flourshortening mixture. If using pie pan fold edge under to form standing rim. If you like your crust very thin you could make two double crusts 4 singles. Flute edges as desired.

Toss with fork until dough will form a ball. In a large bowl with a pastry cutter gradually work the Crisco into the flour for about 3 or 4 minutes until it resembles a coarse meal. To make one make a single crust recipe then bake in the oven for 8-10 minutes or until golden brown at 450 degrees. Fold top edge under bottom crust.

Coat the hands with flour and squeeze the dough together to form a tighter ball of dough. Press edges together to seal and flute as desired. Cool completely on wire rack before filling. Poke holes for steam to escape using a knife or a fork in any pattern you like.

CUT chilled shortening into 1 2 -inch cubes. Using a rubber spatula fold the wet ingredients into the flour and fat until a loose ball forms. Add the shortening into the flour mixture and begin to work it in using a large fork pastry cutter or Danish whisk. Sprinkle water over mix a Tbsp.

Salt 13 cups 1 tbsp. Cover the ball of dough in plastic wrap and. The exact amounts are. Toss lightly with a fork until mixture comes together to form a ball.

A double crust pie has a bottom crust and a top crust. Cut the cold Crisco shortening into cubes that are about ½ inches each. Roll dough on a lightly floured surface. Roll out and prepare for filling.

Bake at 350 degrees until lightly browned.

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