This pie crust is a basic pie crust recipe found on the back of shortening labels. But I have a couple of little tricks that make it so, so yummy!
This recipe is for 2 pie crusts.
1 cup Butter Flavored Crisco Shortening (I use the sticks)
2 2/3 cups Flour
6 Tbsp. Cold Water
1 tsp. Salt
Using a fork or pastry blender, mix shortening, flour, and salt until it forms a crumbly mixture. Add in water, and blend until the mixture forms a soft dough. Form the dough into 2 equal-sized balls.
Roll out each ball of dough into a circular shape. For two 1-crust pies, lay the circular sheets of dough in two 9" pie plates, forming them to the plates and finishing off the edges.
You can also make 1 double-crust pie with this recipe. Lay the bottom crust in the pie plate, pressing it into the shape of the pie plate. Leave the edges as they are. Mix up pie filling of choice and pour into the bottom crust. Lay top crust over filling. Roll the edges of the two crusts together to form a thick, rolled edge, and then finish them off as desired. You can simply press them with a fork or use your fingers to make a variety of pinched designs.
Bake according to pie directions.
If making a cream pie or other pie that requires a pre-baked crust, poke the crust all over with a fork, including along the bottom, where the sides of the pan meet the bottom, and all along the sides. This prevents too much shrinkage. Bake at 425 for 10 minutes. If it is not quite as golden brown as desired, continue baking, checking it every 2 minutes to prevent it from burning.
Charity's Tips and Tricks:
-Brush the top crust of fruit pies with milk, then sprinkle cinnamon sugar over them.
-Sprinkle a little cinnamon or cinnamon sugar mixture onto rolled-out dough for pumpkin pies.
-Brush crust edge with egg whites for extra shine and crispiness.
-For cream pies, add a tsp. of vanilla to your crust mixture when adding the cold water, reducing the water by 1 tsp.
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