Crisco Butter Flavored Pie Crust Recipes

CLASSIC CRISCO PIE CRUST

Steps:

• 1. Blend flour and slat in mixing bowl. Cut cubed chilled shortening into flour mixture using a pastry blender until mixture resembles coarse crumbs with pea-sized pieces remaining. SPRINKLE half the maximum amount of ice water over flour mixture; mix gently with a fork. Add more water by the Tablespoon, mixing until dough holds together. DIVIDE dough into two with one ball slightly larger than the other. Flatten dough into 1/2 inch thick round disks, wrap in plastic wrap; refrigerate at least 30 minutes. PLACE larger disk of dough on lightly floured surface. With floured rolling pin, roll dough outward from center into circle 2-inches wider than pie plate. Ease bottom crust into pie plate and trim evenly around plate. Fill unbaked pie crust according to recipe directions. ROLL top pie crust; lift onto filled pie. Trim dough with 3/4-inch overhang; fold top edge under bottom crust. Press edges together and flute. Cut slits in top crust. BAKE pie according to recipe directions.

ORIGINAL CRISCO PIE CRUST RECIPE FROM THE 1940S

Steps:

• 1. Mix up the flour and salt in a medium mixing bowl. Remove 1/4 cup and put that in a small bowl.
• 2. Cut the Crisco into the flour/salt mixture until it resembles fine crumbs.
• 3. Make a paste of the ice water and the reserved flour/salt mixture. Stir it well with a fork until it is smooth.
• 4. Using a rubber/silicone spatula, scrape the paste onto the flour/salt/Crisco mixture. Mix with a fork, and then gently with your clean hands. Refrigerate for about an hour.
• 5. Dust your work surface with flour. Pat the dough into an evenly thick round, then use a rolling pin and beginning at the center roll outward, turn the dough a quarter turn, roll out again and repeat. Roll evenly until the dough is about 11" in diameter.
• 6. Roll the dough up onto the rolling pin and lay gently into a 9" pie pan. Press gently into the bottom and sides of the pan, allow about a 1" overhang. Turn under the overhang and flute the edges. Using the tines of the fork, prick the bottom and sides of the dough. This helps keep the dough from shrinking while baking. Refrigerate the crust for one hour before baking. This helps give it a flaky texture when baked. Bake for 20 minutes at 400 degrees F.