Classic Crisco Double Pie Crust (For 8-10 inch pies)
Source: Crisco Shortening Label
2 2/3 cups flour
1 tsp salt
1 cup Crisco (solid vegetable shortening)
7-8 tbs cold water
Spoon flour into measuring cup and level. Combine flour and salt in medium bowl.
Cut in Crisco using pastry blender or two knives until all flour is blended to form pea-size chunks. Do not overblend or crust will not be flaky.
Sprinkle with water, 1 tbs at a time. Toss lightly with fork until dough forms a ball.
Divide dough in half. Roll each half separately.
Press dough between hands to form a 5-6 inch pancake. Roll dough into a circle between two sheets of wax paper with a rolling pin.
Unfold and press dough into pie plate. Trim edge even with pie plate.
Add desired filling to unbaked pie crust.
Moisten pastry edge with water. Lift top crust onto filled pie.
trim 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 recipe directions.
This pie crust is a flaky pie crust that my Mom and I have used for years.
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