on Oct 9th, 2007Classic Crisco pie crust
The word “classic” certainly applies here. Crisco was introduced in 1911 and millions of us grew up on this crust — also a classic pate brisee — and now that Crisco’s been reformulated (see Pie Crust, Crisco & Trans Fat), I’ve rediscovered it. Conventional wisdom among my mom and her friends was that nothing made a flaky crust like Crisco or lard and yes, sometimes Mom was right.
I’m making this recipe today for a new and somewhat unusual autumn pie, but instead of my pathetic photos I can send you to a professional resource which is especially valuable for beginners and those who’ve never made crust in a food processor. You’ll find step-by-step illustrations along with a good video at Crisco’s website.
The link to Crisco includes the brief instructions for making this crust in the processor; I’ll provide Crisco’s directions for making it by hand. To make it in a stand mixer, use my directions here as a guide.
Classic Crisco Pie Crust
Single Crust
1 1/3 level cups PILLSBURY BEST® All-Purpose Flour
1/2 level teaspoon salt
1/2 Crisco® All-Vegetable Shortening Stick or 1/2 level cup Crisco® All-Vegetable Shortening
3 tablespoons cold water
Double Crust
2 level cups PILLSBURY BEST® All-Purpose Flour
1 level teaspoon salt
3/4 Crisco® All-Vegetable Shortening Stick or 3/4 level cup Crisco® All-Vegetable Shortening
5 tablespoons cold water
9-inch Deep Dish Double Crust or Two 10-inch Double Crust
2 2/3 cups PILLSBURY BEST® All-Purpose Flour
1 teaspoon salt
1 cup Crisco® All-Vegetable Shortening
7 to 8 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.
Pillsbury is a trademark of The Pillsbury Company.
Related: Who Makes Pillsbury Flour? Chill. And Other Pie Crust Tips Pie Making Tools
Sphere: Related Content
[…] pastry for one deep dish […]
That is my mom’s pie crust recipe. She always stressed not to use any other shortening for pie crust but Crisco.
I do use butter in my crust, but I also listen to my mother and strictly use Crisco for the rest of the shortening.
That recipe is the epitome of tried and true, and our moms were on the same page.
I’m finding it a little odd to get used to Crisco crusts again. I mainly use a French pin and I feel the dough a lot — I’m a very tactile baker, lol — and it feels soooo different. Maybe by spring I’ll be used to it again.