A vegetable shortening-based pie crust. And a cousin of the Crisco Oil Pie Crust from Columbiaville, Michigan.
From the box of L.S. from Joplin, Missouri.
Crisco Pie Dough
(8 or 9 double)
2 c. flour
1 t. salt
3/4 c. Crisco
4 t. water
8″ or 9″ double
Crisco Pie Dough method (provided by Yesterdish)
Make sure your water and shortening are chilled before you start–give the shortening an hour in the fridge if it isn’t.
- Whisk or sift flour and salt together.
- Cut shortening into 1/2 inch cubes, then cut cubes into the flour mixture using a pastry blender, a fork, or a food processor.
- Sprinkle half the water over the mixture, then stir to distribute evenly. Test for consistency; if the dough holds together without crumbling when you squeeze it together, don’t add any more water. If it crumbles, add half of a tablespoon more at a time, until the dough holds together.
- If making two crusts, divide dough into two sections, with one slightly larger than the other, and form the sections into discs. If making one crust, obviously, form it into one disc. Wrap in plastic wrap and chill for at least half an hour.
- Roll out the crusts, making the slightly larger ball 2″ in diameter bigger than your pie plate. Use that as the bottom crust.
- If blind baking a single crust, chill; line with parchment paper; fill with weights; bake at 375 for 20 minutes, then remove weights and reduce heat to 350 for 5 minutes or until brown.