Classic Crisco Pie Crust

Pie crust used for these blackberry pies

Ingredients:

 

For a 9" Double Crust Pie or 2 Open Faced Pies

• 2 cups all purpose flour
• 1 tsp salt
• 3/4 cup well chilled Crisco baking sticks, or regular Crisco shortening well chilled
• 4-8 TBS cold water

 Directions:

• Blend flour and salt in mixing bowl; add to food processor with chopping blade on.
• Cut shortening into small cubes or spoonfuls and add to chopper.
• PULSE with the chopper until mixture resembles coarse crumbs (DO NOT OVER PULSE it will heat the mixture and ruin the crust.
• Remove from processor back to mixing bowl.
• Sprinkle with 4 TBS of the water and mix gently with fork. Add more water by the tablespoonful, mixing until dough holds together.
• Divide dough into two, with one ball slightly larger than other (if making two single crust open faced pies, divide them equally).
• Flatten dough into 1/2" thick round disks, wrap in plastic wrap; refrigerate at least 30 minutes.
• Place larger disk of dough on lightly floured surface, or floured pastry cloth. With flour rolling pin (I use a floured cover for mine), Roll dough outward from center  into circle 2" large than pie pan.
• Ease bottom crust into pie pan & trim around edges.
• Fill unbaked pie crust according to directions of recipe you are making.
• Roll top pie crust; lift onto filled pie. Trim excess dough with a 3/4" overhang; fold top edge under bottom crust.
• Press together & flute or use trim closer to edge & press with a fork, you decide.
• Cut slits on top of crust; bake.

Top Options:

Shiny top:

• Brush the crust lightly with milk before baking.

Sugar Top:

• Moisten crust lightly with water, then sprinkle on a little sugar.

Glazed Top:

• Brush lightly with beaten egg (or yolk mixed with water).

Cook Temp: 450°F

Cook Time: 7 Minutes for open crusted pies that you fill later. For crusts that are filled with pie and then baked, see individual recipe you are using for cook  time/temp.

Serve With:

Notes: I used this for my pumpkin, berry, strawberry & apple pies. Also can be used for pot pies.

Yields: 9" Double Crust Pie or 2 Open Faced Pies