If you have had trouble making a pie crust or just never tried, start with this one and master it first. It really is the easiest one I have ever made. I have found the secret to making my crust turn out good is by adding enough water so that it isn’t so dry that it cracks and falls apart yet not too wet that it’s sticky. As you see in the picture above, the dough formed very nice for me and always does.
Pie Crust is one thing a lot of people are afraid to try. There are many different recipes for pie crust. For me this recipe has proven to be the easiest and it is the recipe I always use. This recipe is right off the Crisco Shortening can. After you master this recipe, try other recipes until you find the one that is good for you, I did but I still came back to this recipe.
In a bowl, mix the flour and the salt.
Using a pastry blender or fork, cut the Crisco into the flour mixture.
Continue to cut the Crisco into the flour until little balls are formed.
Add water a tablespoon at a time, mixing with a fork,
until you can form the dough into a ball.
Make a round ball of dough using your hands.
Lightly flour a clean flat surface and place
the dough ball in the center.
Turn the dough over getting flour on the
other side and roll the dough out.
Lightly sprinkle more flour on top if
the rolling pin is sticking to the dough.
Using the rolling pin, place it on the top edge of the
dough and carefully roll the dough onto the rolling pin.
Place the rolling pin with the dough on the edge of
the pie plate and unroll the dough into the pie plate.
**If this is confusing, gently fold the dough in half and
pick it up with your hands to place on the pie plate.**
Use your hands to gently form the dough into the pie plate.
Do not press it onto the plate just move it around.
Using two fingers, press the edge of the dough
at the top of the pie plate together making a fluted edge.
Cut away any excess dough.
That’s it, you’re done!
Now either bake the pie shell as is
or fill it according to your pie recipe.
2 cups flour
1 tsp salt
3/4 cup Crisco Shortening, chilled
4-8 Tbl ice-cold water
Sift the flour and salt in a large bowl.
Cut in the shortening with a pastry blender or a fork until coarse crumbs are formed.
Stir in enough water with a fork, a tablespoon at a time, just until the dough holds together.
Divide the dough in half. Shape into 1/2 “ thick disks. Now you should wrap in plastic wrap and refrigerate for 30 minutes according to the Crisco recipe, however, I find it easier for me to just proceed without refrigeration. Do what works best for you.
On a lightly floured clean flat surface, roll out each disk 2” larger than the pie plate size.
Carefully place the pie dough into the pie plate adjusting with your hands to fit. Do not press it onto the pie plate.
Using two fingers, press the dough between your fingers to make a fluted edge. If you are filling the pie dough and putting a top on, wait to flute with your fingers until the top is on the pie plate then flute both pieces of dough together between you two fingers sealing the edge.
Bake according to the recipe directions.