CRISCO DOUBLE PIE CRUST RECIPE RECIPES

Steps:

• BLEND flour and salt in medium mixing bowl.
• 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.
• 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.
• 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.
• 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).
• For ease in rolling, wrap dough in plastic wrap. Chill for 30 minutes or up to 2 days.
• 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.
• 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.
• 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.
• Two Methods for Pre-baking Pie Crusts (Cream Pies):.
• 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.
• 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.

Steps:

• Mix flour, sugar, and salt in a large bowl. Drop in butter and shortening. Using your hands, a fork, a pastry cutter, or two knives, work butter and shortening into the flour mixture until it resembles cornmeal with some small pea-size pieces.
• Using a fork, quickly stir in 1/2 cup ice water (mixture will not hold together). Turn dough and crumbs onto a clean surface. Knead just until dough starts to hold together but some bits still fall away, 5 to 10 times. Divide dough in half and pat each half into a 6-in. disk. Wrap each disk in plastic wrap and refrigerate at least 20 minutes and up to overnight.
• Pie Crust Without Fear: Even experienced cooks can find it intimidating to make pie pastry. The following tips will help you turn out a terrific crust with ease.
• Keep the dough cold and the butter chunky. For a flaky crust, keep the butter from melting into the dough before baking. Why? Those bits of butter, which should be roughly pea-size, are meant to melt in the oven, giving off steam that creates flaky pockets. If the dough seems to be softening too much as you're working with it, throw it in the refrigerator for 15 minutes. As you roll out the dough, you should see veins of butter running through it.
• Roll out from the center. It's much easier to roll dough into a circle if you work from the center out to the edge in all directions.
• Don't overdo it. Overworking the dough and using too much flour can make pie crust tough and dry. Try to keep a light hand with both, rolling just enough to reach your desired size and using only enough flour to keep the dough from sticking to the counter.
• Use a pie crust bag. This handy tool takes the strain out of rolling by providing a nonstick round frame for the dough as you roll it out, allowing you to use less flour and avoid shaggy edges. Simply put your chilled dough in the bag, zip it up, roll it out, and transfer it to your pan. The bags come in different sizes for regular and deep-dish pies and are available from many online sources (such as www.sugarcraft.com; $3 to $6 per bag).
• Use store-bought dough. If you're short on time (or patience), you can always use ready-made dough. In our tests, we preferred Pillsbury Just Unroll refrigerated pie crusts ($99), which have a nicely crisp texture (if slightly bland flavor) and Trader Joe's Gourmet Pie Crusts ($49), which have a more buttery finish.
• Crimp the edges. Crimping or fluting the edges of a double-crust pie seals the dough and keeps the filling from leaking out during baking. Even on a single-crust pie, crimping can create a helpful dam effect. There are many good techniques, but our favorite is to pinch the dough around the index finger of one hand using the thumb and forefinger of the other.
• Note: Nutritional analysis is per serving.