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  • pie crust

    1 1/3 level cups all-purpose flour

    1/2 level teaspoon salt

    1/2 Crisco Stick or 1/2 level cup Crisco all-vegetable shortening

    3 tablespoons cold water

    Spoon flour into measuring cup and level. Mix flour and salt in medium bowl. Cut in Crisco using pastry blender (or 2 knives) until all flour is blended in to form pea-size chunks. Sprinkle with water, one tablespoon at a time. Toss lightly with fork until dough will form ball. Divide dough in half, if making double crust. Press between hands to form one or two 5 to 6-inch pancakes.
    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 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.
    Bake according to specific recipe instructions.
    For single baked pie shell, heat oven to 425ºF. Thoroughly prick bottom and sides with fork (50 times) to prevent shrinking. Bake at 425ºF for 10 to 15 minutes or until lightly browned. For recipe calling for unbaked pie shell, follow baking directions given in that recipe.

    retrieved 11/1/06

  • #2
    That's a great basic recipe for SMALL pie crusts. I use the amounts of:
    3 cups flour
    1 t. salt
    1 cup Crisco
    about 1/3 cup COLD water

    This makes enough for two ample crusts (9-10 inch) with just a little left over. I highly suggest staying with real Crisco, generic brands make a softer dough that sticks more. Butter works too. I made a crust for Banana Cream pie this way and it was the BOMB!

    The water amount might vary according to your flour moisture content and/or humidity. If it looks kinda dry and falls apart a little, add more water.

    After forming your dough balls, I like to help it out by forming a patty shape by hand. And I never have good luck with the dough not sticking to wax paper. But if your dough is moist enough and you have a well floured counter top, it will work fine.

    If you don't have a rolling pin on hand or maybe cracked it over honey's head, use the sides of a large jar. Someone gave me a Tupperware pin that you fill with cold water. Works great. I just got a French rolling pin to use for Tortillas too, but it must need to be used a lot to get it seasoned. Or maybe I'll just rub some Crisco in it.

    If you want to be upscale, you can get a marble rolling pin and even a marble slab to roll the dough on. It keeps everything cooler so it won't stick. Heck, put in marble countertops and you're set! is what it is...


    • #3
      hey Wyo!! there's nothing like home-made pie crust especially with banana cream!

      I have a cloth covered rolling pin that I like to use for my pies. I used to reserve it only for bread and use my silicone covered pin, but the cloth works well with sticky dough.


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