Classic Crisco Pie Crust Recipe

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Classic Crisco Pie Crust
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Ingredients
12
Count
Nutrition
1740
Calories
Total time
10
Minutes
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Ingredients:

Directions:

  1. BLEND flour and salt in medium mixing bowl.
  2. CUT chilled shortening into 1/2-inch cubes. Cut in chilled shortening cubes into flour mixture, using a pastry blender, in an up and down chopping motion, until mixture resembles coarse crumbs with some small pea-sized pieces remaining.
  3. SPRINKLE half the maximum recommended amount of ice cold water over the flour mixture. Using a fork, stir and draw flour from bottom of bowl to the top, distributing moisture evenly into flour. Press chunks down to bottom of bowl with fork. Add more water by the tablespoon, until dough is moist enough to hold together when pressed together.
  4. Test dough for proper moistness by squeezing a marble-sized ball of dough in your hand. If it holds together firmly, do not add any additional water. If the dough crumbles, add more water by the tablespoonful, until dough is moist enough to form a smooth ball when pressed together.
  5. SHAPE dough into a ball for single pie crust. Divide dough in two for double crust or double deep dish crust, one ball slightly larger than the other. Flatten ball(s) into 1/2-inch thick round disk(s).
  6. For ease in rolling, wrap dough in plastic wrap. Chill for 30 minutes or up to 2 days.
  7. ROLL dough (larger ball of dough for double crust pie) from center outward with steady pressure on a lightly floured work surface (or between two sheets of wax or parchment paper) into a circle 2-inches wider than pie plate for the bottom crust. Transfer dough to pie plate by loosely rolling around rolling pin. Center the rolling pin over the pie plate, and then unroll, easing dough into pie plate.
  8. For a SINGLE pie crust, trim edges of dough leaving a 3/4-inch overhang. Fold edge under. Flute dough as desired. Bake according to specific recipe directions.
  9. For a DOUBLE pie crust, roll larger disk for bottom crust, trimming edges of dough even with outer edge of pie plate. Fill unbaked pie crust according to recipe directions. Roll out smaller dough disk. Transfer dough carefully onto filled pie. Trim edges of dough leaving a 3/4-inch overhang. Fold top edge under bottom crust. Press edges together to seal and flute as desired. Cut slits in top crust or prick with fork to vent steam. Bake according to specific recipe directions.
  10. Two Methods for Pre-baking Pie Crusts (Cream Pies):.
  11. Pre-baking without weights: Thoroughly prick bottom and sides of unbaked pie dough with fork (50 times) to prevent it from blistering or rising. Bake crust in lower third of oven, at 425°F, 10-12 minutes or until edges and bottom are golden brown.
  12. Pre-baking with weights: Thoroughly prick bottom and sides of unbaked pie dough with fork (50 times) to prevent it from blistering or rising. Chill or freeze for 30 minutes. Line pie dough snugly with foil or parchment paper. Fill with dried beans or pie weights. Bake at 375°F for 20 minutes. Remove foil and weights. Reduce oven to 350°F Bake 5-10 minutes or until edges and bottom are golden brown.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 1740.16 Kcal (7286 kJ)
Calories from fat 1054.69 Kcal
% Daily Value*
Total Fat 117.19g 180%
Cholesterol 65.94mg 22%
Sodium 1498.93mg 62%
Potassium 335.77mg 7%
Total Carbs 145.92g 49%
Sugars 2.05g 8%
Dietary Fiber 6.31g 25%
Protein 20.12g 40%
Vitamin C 0.7mg 1%
Iron 2.6mg 14%
Calcium 116mg 12%
Amount Per 100 g
Calories 464.03 Kcal (1943 kJ)
Calories from fat 281.24 Kcal
% Daily Value*
Total Fat 31.25g 180%
Cholesterol 17.58mg 22%
Sodium 399.7mg 62%
Potassium 89.54mg 7%
Total Carbs 38.91g 49%
Sugars 0.55g 8%
Dietary Fiber 1.68g 25%
Protein 5.36g 40%
Vitamin C 0.2mg 1%
Iron 0.7mg 14%
Calcium 30.9mg 12%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 43.8
    Points
  • 47
    PointsPlus

Good Points

  • saturated fat free,
  • low cholesterol

Bad Points

  • High in Sodium,
  • High in Total Fat

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