Crisco® No Fail Pie Crust

By tschnet1

Ingredients

• For one double-crust pie or two 9” (23 cm) pie shells
• 2 cups (500 ml) Robin Hood® Original All Purpose Flour
• 3/4 tsp (4 ml) salt
• 1 cup (250 ml) Crisco® All Vegetable Shortening
• 1 egg
• 2 tbsp (30 ml) cold water
• 1 tbsp (15 ml) white vinegar
• For two double-crust pies and one pie shell (5 pie shells)*
• 5 cups (1250 ml) Robin Hood Original All Purpose Flour
• 1 1/2 tsp (7 ml) salt
• 1 lb (454 g) Crisco All Vegetable Shortening (2 1/3 cups/575 ml)
• 1 egg
• 1/2 cup (125 ml) cold water
• 1 tbsp (15 ml) white vinegar

Details

Servings 1
Adapted from criscocanada.com

Preparation

Step 1

Combine flour and salt in mixing bowl. Cut room temperature shortening into flour with pastry blender or two knives until mixture is uniform and shortening resembles coarse crumbs.

Beat egg, water and vinegar together to blend. Pour all the liquid over flour mixture. Stir with fork until mixture is moistened.

Divide dough in half and shape into a ball. Flatten each into a circle about 4” (10 cm). Wrap and chill dough 15 minutes for easier rolling.

Roll each portion of dough separately. Dust rolling pin and work surface lightly with flour. Roll dough to a uniform thickness in spoke fashion from centre to edge with light even strokes. If dough sticks, dust lightly with flour. Roll to a circle about 1" (2.5 cm) larger than upside down pie plate.

Ease into pie plate without stretching. Repeat rolling with remaining pastry for top. Trim, flute and bake according to your filling recipe.

*For 5 Pie Shells

Prepare as above, dividing dough into 5 equal portions. Wrap well then chill before use. Roll out as directed above.