- 2 2/3 cup all-purpose flour
- 1 cup Crisco vegetable
- 1 teaspoon salt
- 6 tablespoons ice water
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- If your hands are
unusually warm, then "cool" them off
with a couple of ice cubes and then drying thoroughly before handling
the dough. The cooler the dough during preparation, the flakier the
- Do not stretch the
dough to fit the pie pan, it will shrink from
the edge if you do. Make sure to roll it out at least 1-inch larger
than the pie pan.
- Do not overwork the
dough, less handling makes a more tender and flaky
- For pumpkin and custard pies,
brush beaten egg over unbaked pastry shell before filling. This helps
prevent the crust from becoming soggy.
- A pair of kitchen scissors
makes the best tool to evenly trim the overhanging edge of the pastry
before folding under and fluting.
- Brushing the top crust with
slightly beaten egg white will give it a glazed look.
- Brushing the top with milk will
give a shiny appearance.
- Mix flour and salt in
mixing bowl. Cut shortening into the
flour with a pastry cutter, until mixture resembles the texture of
tiny split peas. Do not use your hands.
- Add the ice water and
combine with a fork. It may appear as if it
needs more water, it does not. Quickly
gather the dough into 2 balls and flatten into 4-inch-wide disks. Wrap
in plastic, and refrigerate at least 30 minutes.
- Remove dough disks from
refrigerator. If stiff and very cold, let stand until dough is cool
- Using a floured rolling pin,
roll dough disks on a lightly floured surface from the center out in
each direction, forming 12-inch circles. To transfer dough, carefully
roll it around the rolling pin, lift and unroll dough, centering it in
an ungreased 9-inch regular or deep-dish pie plate. (Or you can fold
dough in quarters, then place dough point in center of pie pan and
your desired filling on the pie crust. Moisten the edge of the pastry
with water, then carefully place top crust over filling. Trim top and
bottom edges to 1-inch beyond pan edge. Tuck this rim of dough
underneath itself so that folded edge is flush with pan edge.
- Place your index finger on
inside of the pastry rim and knuckles (or thumb and index finger) on
outside. Reverse the position if it is more comfortable. Pinch pastry
into V-shape along entire edge. Pinch again to sharpen.
- Vent the
top crust by pricking with the tines of a fork or making slits with a
sharp knife in several places. (feel free to make fancy cuts if you
know how) Proceed with recipe directions for baking