The Foundation for Every Good Pie: Great Crust!
My grandma and mom are famous for their pies. Iâ€™ve been making pies with their help since age four. Everyone always asks us about our crusts, and weâ€™re not shy about sharing our recipes, so we tell everyone â€“ we use the Classic CriscoÂ® Pie Crust recipe about 90% of the time!
With nearly all our trademark pies, weâ€™re using the recipe below. It works beautifully for apple, pumpkin, banana cream, pecan, chocolate, berry, peach, lemon meringue, whatever you please! Fall and winter are big pie seasons for our families, so Iâ€™m sharing the recipe now so weâ€™ll have it handy for all the pies that are coming up this seasonâ€¦
Classic CriscoÂ® Pie Crust
Makes two 9-inch pie crusts. You can cut this recipe in half for a pie that does not need a top â€“ or make the whole and stick the other in the freezer for next time!
2 c. all purpose flour
1 tsp. salt
3/4 CriscoÂ® shortening
4-8 tbsp. ice cold water
- Blend flour and salt in mixing bowl. Cut cubed shortening into flour mixture using a pastry blender until mixture resembles course crumbs with pea-sized pieces remaining.
- Sprinkle half the maximum amount of ice water over flour mixture; mix gently with a fork. Add more water by the tablespoon, mixing until dough holds together.
- Divide dough into two balls (note: make one ball slightly larger than the other if using for pie crust, top and bottom). Flatten dough into 1/2 inch thick round disks, wrap in plastic wrap; refrigerate at least 30 minutes before use.
- Place dough on lightly floured surface. With floured rolling pin, roll dough outward from center into circle to fit your pie pan. Place gently in pie pan. Bake as your pie recipe indicates.
So now you’ve just got great pie crust, but you need the pie! Fear not. Each time I post a pie recipe, I will link to this pie crust post! Apple pie is in the very near future…