Crisco Pie Crust Rolled for a Flaky Shell

Set out all-purpose flour or pastry flour, kosher salt, and Crisco vegetable shortening frozen before you start Crisco Pie Crust Rolled for a Flaky Shell. The batch is written for 12 Slices.

Count on 15 minutes of prep, about 15 minutes from the first measurement to the plate.

Ingredients Method

What goes in the bowl

• 2 ¼ cup all-purpose flour or pastry flour
• 1 teaspoon kosher salt
• 14 tablespoons Crisco vegetable shortening frozen (14 T = ¾ cup + 2 Tbsp)
• ⅓ cup water Ice cold

How the cooking goes

1. In a medium bowl mix flour and salt. Cut frozen shortening into cubes or spoon into chunks, then add to flour mixture.
2. Cut the shortening into the flour with a pastry blender, bench scraper or in the bowl of a electric mixer fitted with the paddle attachment until the mixture resembles coarse crumbs. There will be no visible shortening.
3. Put cold water 1 tablespoon at a time and blend with a fork until the dough just holds together and is no longer crumbly.
4. If you are making two single crust pies, split the dough in half. For double crust pies it helps to split the dough 2/3 and 1/3. Refrigerate the dough for at least 30 minutes before rolling.
5. Roll the chilled dough to 1/8th inch and line a pie dish. You find it easier to line immediately rather than chilling as you do with all-butter crusts.
6. Either chill the lined pie tin if making a double crust pie or roll under the edges and crimp decoratively.

After it comes off the heat

Wait until the loaf is cool before slicing. Wrap it at room temperature, and freeze slices you will not eat in a couple of days.

If you want another plate from Pie crust, open Pate Sucree for the Dessert Plate and Vodka Pie Crust Rolled for a Flaky Shell.