Sunday, May 24, 2009


This is the best flaky crust. It's really a classic Crisco Crust. I've used it for years with great
results. This crust has always received great reviews from the pie judges at the New Mexico State Fair but more importantly from my family and friends. I've always baked for my family and friends first, their satisfaction as they enjoy one of my pies is more important to me than any
award or blue ribbon.

Don't forget, that baking with all your heart and soul, is the best secret!

Classic Pie Crust

8,9 or 10 inch single crust:

1-1/3 cups all-propose flour
1/2 teaspoon salt
1/2 cup butter flavored shortening
3 tablespoons ice cold water

8 or 9 inch double crust:

2 cups all-propose flour
1 teaspoons salt
3/4 cup butter flavored shortening
5 tablespoon ice cold water

10 inch double crust:

2-2/3 cup all-propose flour
1 teaspoon salt
1 cup butter flavored shortening
7 to 8 tablespoons ice cold water

In a medium bowl, combine flour and salt.

Cut in shortening using a pastry blender or a fork, until flour is blended to form pea-size chunks.

Sprinkle with water, one tablespoon at a time. Toss lightly with a fork or with fingertips until dough forms a ball. DON'T over work dough. For a double crust divide in half.

Roll dough out on a lightly floured surface, in a circle 3 inches larger than the pie plate you plan on using. Fold dough into quarters. Unfold and press into pie plate.

For a single pie crust, trim 1/2 inch beyond edge of pie plate. Fold edge under and flute edge.

For a double crust, trim edge evenly with pie plate. Moisten pastry edge with water, pour desired filling into unbaked pie crust. Lift top crust onto filled pie plate. Trim 1/2 inch beyond edge of pie plate. Fold edge under bottom crust. Flute edge.

For recipes using a baked pie crust, heat oven to 425 F. Prick bottom and sides thoroughly with a fork to prevent shrinkage. Bake for 10 to 15 minutes or until crust is a golden brown.

For unbaked pie crust, bake according to specific recipe directions.

Helpful Hints;

Always use ice water.
If your kitchen is hot put shortening in the refrigerator.
Depending on the moisture in the flour you may need to use more or less water.
Always use a pastry blender or a fork to blend flour. The heat in your fingers and hands will break down shortening to soon.

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