Spectrum Shortening Pie Crust Recipes

PART-BUTTER/PART-SHORTENING EASY PIE DOUGH

Steps:

• In the bowl of a food processor fitted with the blade attachment, pulse together the flour, sugar, salt, butter and shortening until the mixture resembles cornmeal but there are still pea-sized chunks of fat.
• In a small bowl, stir together the ice water and lemon juice. Slowly add the liquid to the flour mixture, pulsing, until the dough just comes together. Squeeze a small piece of dough between your thumb and index finger to make sure it holds its shape.
• Turn the dough out onto a lightly floured surface and divide it in half. Gently turn over each piece of dough a few times so that any dry bits are incorporated. Form each piece into a loose disk, cover the dough with plastic wrap and let it rest in the refrigerator for at least 20 minutes.

OLD-FASHIONED SHORTENING PIE DOUGH

Steps:

• Combine the flour, sugar (if using), and salt in a large bowl; refrigerate for 15 minutes.
• Add the shortening to the dry ingredients and toss it with your hands to coat, then break it up into smaller pieces. Using a pastry blender, cut the shortening into the dry ingredients until the pieces of fat are roughly the size of small peas and everything looks like it has been touched by the fat. There should be no dry, floury areas.
• Mound the ingredients in the center of the bowl. Drizzle about half of the water down the sides of the bowl, turning the bowl as you pour so the water doesn't end up in one spot. Using a large fork, lightly mix the dough, tossing it from the perimeter toward the center of the bowl. Drizzle most of the remaining water here and there over the dough and toss again.
• Mix the dough vigorously now. The dough should start to gather in large clumps, but if it is dry in places, stir in the rest of the water.
• Turn the dough out onto a lightly floured work surface and pack it into a ball, then knead it several times to smooth it out. Put the dough on a sheet of plastic wrap and flatten it into a ¾-inch-thick disk. Wrap the disk and refrigerate for about 1 hour before rolling.

BEST EVER PIE CRUST

Steps:

• In a large bowl, combine flour and salt. Cut in shortening until mixture resembles coarse crumbs. Stir in water until mixture forms a ball. Divide dough in half, and shape into balls. Wrap in plastic, and refrigerate for 4 hours or overnight.
• Roll out dough on a floured counter. Don't over work it. Use as directed in pie recipe.

ALL-PURPOSE EASY SHORTENING PIE DOUGH

Steps:

• Combine the flour and salt in a medium bowl.
• Using a pastry blender, cut in the shortening until the mixture is crumbly, with a few pea-sized pieces of shortening.
• Sprinkle in the water and mix with a fork, adding just enough until the mixture is moistened and begins to clump together.
• Gather up the dough and form into a flat disk.
• You can use this dough immediately or proceed to the next step.
• Wrap the dough in wax paper or plastic wrap.
• Refrigerate for atleast 20 minutes or up to overnight.
• If chilled until hard, let the dough stand at room temperature for about 10 minutes to soften slightly before rolling.
• ********Double-CrustShortening Pie Dough*********.
• Use all-purpose flour, salt, vegetable shortening and ice-cold water.
• Divide the dough into 2 equal pieces.