Classic Crisco Crust

For 8", 9", 10" Single Crust:
1-1/3 cups flour
1/2 tsp salt
1/2 cup Crisco® Shortening
3 tbsp cold water

For 8" or 9" Double Crust
2 cups flour
1 tsp. salt
3/4 cup Crisco® Shortening
5 tbsp cold water

For 10" Double Crust:
2-2/3 cups flour
1 tsp. salt
1 cup Crisco® Shortening
7 to 8 tbsp cold water

For Pie Dough, spoon flour onto measuring cup and level. Combine flour and salt in medium bowl. Cut in shortening using pastry blender until all flour is blended to form pea size chunks. Sprinkle with water, 1 tbsp at
a time. Toss lightly with fork until dough will form a ball.

For Single Crust, press dough between hands to form 5” to 6" "pancake”. Flour lightly on both sides. Roll between sheets of waxed paper on damped
countertop until 1" larger than upside down pie plate. Peel off top sheet. Flip into pie plate. Remove other sheet. Fold dough edge under and flute.

For recipes using baked pie crust, heat oven to 425°. Prick bottom and sides thoroughly with fork 50 times, to prevent shrinkage. Bake 10 to 15 minutes or until lightly browned.

For recipes using an unbaked pie crust, follow baking directions given in that recipe.

For double crust, divide dough in half. Roll each half separately as described in step 2. Transfer bottom crust to pie plate. Trim edges evenly with pie plate.

Add desired filling into unbaked pie crust. Moisten pastry edge
with water. Lift top crust onto filled pie. Trim 1/2" beyond edge of
pie plate. Fold top edge under bottom crust and flute. Cut slits in top crust to allow steam to escape. Bake according to specific recipe directions.