Ingredients
- 2 cups all-purpose flour
- 1 tsp. salt
- 3/4 cup well chilled Crisco Butter Flavor Shortening
- OR
- 3/4 stick Crisco Butter Flavor Shortening Sticks
- 4-8 Tbsp. ice cold water
Preparation
Step 1
Blend flour and salt in mixing bowl. Cut cubed shortening into flour mixture using a pastry blender until mixture resembles coarse crumbs with pea-sized pieces remaining. Sprinkle half the maximum amount of ice water over flour mixture; mix gently with a fork. Add more water by the tablespoon, mixing until dough holds together. Divide dough into two, with one ball slightly larger than the other. Flatten dough into 1/2-inch thick round disks, wrap in plastic wrap; refrigerate at least 30 minutes. Place larger disk of dough on lightly floured surface. With floured rolling pin, roll dough outward from center into circle 2-inches wider than the pie plate. Ease bottom crust into pie plate and trim evenly around plate. Fill unbaked pie crust according to recipe directions. Roll top pie crust; lift onto filled pie. Trim dough with 3/4-inch overhang; fold top edge under bottom crust. Press edges together and flute. Cut slits in top crust. Bake pie according to recipe directions.