Pie Crust

Makes a single crust for 9 inch pie plate:


1 1/2 cup all purpose flour

½ cup butter flavored Crisco chilled

½ teaspoon salt

3 - 4 tablespoons cold water


"Fluff" flour in canister with large spoon or whisk before measuring flour. 

Put some ice cubes in some water.

In a large bowl combine 1 1/2 cup flour and 1/2 teaspoon salt.

Drop 1/2 cup chilled Crisco into flour.

Cut Crisco with butter knife four or five times.

With clean hands, pinch Crisco into flour. You can use a pastry blender if you'd rather.

Keep pinching untill all the flour is mixed in.

Sprinkle one tablespoon of cold water over dough. Toss with fork till the water is absorbed, do not over mix.

Repeat till you have added 3 tablespoons water. 

Gently form dough into a ball. If dough won't form a ball, sprinkle another tablespoon of water over dough.

Get your hand wet and dampened counter. 

Lay 2 pieces of plastic wrap over lapping in the center on dampened counter. 

Place dough in middle of plastic wrap, flatten slightly. 

Place another sheet of plastic wrap over dough.

Roll till crust is big enough to fit pie plate. Roll gently from the center out to the edge.  

To check that the crust will fit pie plate, place pie plate upside down on crust. Crust should be one inch bigger all the way around. 

If you need to you can take dough from one edge to add to another.

Use plastic wrap to gently fold crust in half.

Remove plastic wrap from top half.

Gently lift crust into pie plate, with uncovered dough side down. 

Remove the other half of plastic wrap. 

Use the plastic wrap to help gently unfold crust. 

Fit crust to pie plate by lifting the edge of dough and lightly pressing dough into bottom edge of the sides of pie plate. Do this all the way around the pie plate.

Remove second piece of plastic wrap.

Trim crust ¼ to ½ inch larger than pie plate.

Fold under edgeand flute edge.

If filling and crust are baked together use filling recipe for baking time and temperature. 

If baking the crust empty prick bottom and sides well with fork. Bake at 450 for 12 minutes or till lightly golden.