Crisco Double Pie Crust Recipe

Ingredients

2 2/3 cups all-purpose flour
1 teaspoon salt
1 cup well-chilled all-vegetable shortening
6-10 tablespoons ice cold water

Preparation

Step 1

1. BLEND flour and salt in medium mixing bowl.

2. 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.

3. 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.

TIP
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.

4. 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).

TIP:
For ease in rolling, wrap dough in plastic wrap. Chill for 30 minutes or up to 2 days.
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REVIEWS:

I am 69 years of age. I have made pie crusts with the recipe from the Crisco blue wrapped can. I have used this crust for many sweet & savory dishes. Hand-held pies are big hits with many people. This recipe holds together well - no matter what size you are making. A traditional pie crust will always hold a delicious filling, and serve with an outstanding result! The crust is always rich, flaky, golden brown, and very tasty! It does make a beautiful finished result. The edges flute, press with fork tines, extra-cuts into tiny hearts, apples, nuts, etc. It also makes a gorgeous braided top crust. YUM!!

Perfect pie crust! I've been using this recipe since I was 10 years old. Other recipes were okay, but this one has ALWAYS been reliable. The taste, the texture, the workability, the ease and the final appearance are always perfect. Thanks for this great recipe

By far THE best crust recipe ever! I have been using this Crisco pie crust recipe for over 30 yrs. I find it to be not only the easiest, but by far the best tasting and most flaky of any recipe. My family likes there crust, thicker the better. It doesn't matter whether I make a thick crust or a thin crust, everyone is happy with this crust. Don't overwork it and make sure you use ice cold water and you will have perfect crust everytime. :)

I tried once to make a homemade crust and it didnt turn out good and was time consuming.I found this recipe on the can of Crisco shortening and tried it. It turned out soooo good and I've used it for years now, its so easy, tastes delicious and never fails me.

Crust for Chicken Pot Pie...EASY & YUMMY! Never in the past have I made a pie crust, just thought it would be a time-consuming process. Wanting to make a homemade chicken pot pie for supper but not wanting to go to store, I began my search for an easy pie crust recipe. WELL, it took no more time to make than going to the store and it costs much less. I already had all ingredients at home. It was extremely easy to mix, then to the frig until ready for use. I used a square, glass casserole dish, so I judged splitting of dough before refrigerating. It turned out awesome, baked completely & supper was delicious. I WOULD DEFINITELY RECOMMEND THIS RECIPE!

Been using this recipe for years! My mother got this recipe from a Crisco can in the late 50's. We (mom, me and my two sisters) have all been using it ever since...best pie crust around

Perfect pie crust! Having never made a pie crust before, I was a bit apprehensive, but after reviewing several recipes I found online, I selected this one. I made the right choice! This recipe was easy to follow, with goof-proof tips for a pie crust novice like myself. I made the double crust for an apple pie, and the end result was delicious! Light and flaky, and looked like something you would see on the cover of a magazine. Thanks so much for a great recipe -- will definitely be making this again!

This is the only pie crust recipe that my mom ever used and consequently I use it myself. It is really easy and makes a very flakey crust.

I use a Crisco recipe from one of your old cookbooks. 3 cups flour, 1 cup +plus 2 Tablespoons Crisco, 1 1/2 teaspoons salt, 6-8 Tablespoons water. Crisco makes the best tasting pie crust ever!