Recipe Classic CRISCO® Pie Crust (Pie)

Required Ingredients:

• Double Crust:
• 2 cups all-purpose flour
• 1 teaspoon salt
• 3/4 cup CRISCO® All-Vegetable Shortening or CRISCO® Stick
• 5 tablespoons cold water

Preparing/Cooking:

• Spoon flour into measuring cup and level.
• Mix flour and salt in medium bowl.
• Cut in CRISCO® All-Vegetable Shortening or CRISCO® Stick 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.
• Press between hands to form two 5 to 6-inch pancakes.
• Flour dough lightly.
• 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.

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