Perfect Pie Crust

By srumbel

Create the perfect pie crust with this recipe. Recipe on HoosierHomemade.com

Ingredients

• SINGLE CRUST
• 1 1/3 cups Pillsbury BEST® All Purpose Flour
• 1/2 teaspoon salt
• 1/2 stick well-chilled Crisco® Baking Sticks All-Vegetable Shortening
• OR 1/2 cup well-chilled Crisco® All-Vegetable Shortening
• 3 to 6 tablespoons ice cold water
• DOUBLE CRUST
• 2 cups Pillsbury BEST® All Purpose Flour
• 1 teaspoon salt
• 3/4 stick well-chilled Crisco® Baking Sticks All-Vegetable Shortening
• OR 3/4 cup well-chilled Crisco® All-Vegetable Shortening
• 4 to 8 tablespoons ice cold water
• DEEP DISH DOUBLE CRUST
• 2 2/3 cups Pillsbury BEST® All Purpose Flour
• 1 teaspoon salt
• 1 stick well-chilled Crisco® Baking Sticks All-Vegetable Shortening
• OR 1 cup well-chilled Crisco® All-Vegetable Shortening
• 6 to 10 tablespoons ice cold water

Details

Preparation time 15mins

Preparation

Step 1

Blend flour and salt in food processor or medium mixing bowl
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
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.
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).
Wrap dough in plastic wrap. Chill for 30 minutes or up to 2 days.
Roll dough (larger ball of dough for double crust pie) from center outward with steady pressure on a lightly floured work surface (or between two sheets of wax or parchment paper) into a circle 2-inches wider than pie plate for the bottom crust. Transfer dough to pie plate by loosely rolling around rolling pin. Center the rolling pin over the pie plate, and then unroll, easing dough into pie plate.

Single Crust
Trim edges of dough leaving a 3/4-inch overhang. Fold edge under. Flute dough as desired. Bake according to specific recipe directions.

Double Crust
Roll larger disk for bottom crust, trimming edges of dough even with outer edge of pie plate. Fill unbaked pie crust according to recipe directions. Roll out smaller dough disk. Transfer dough carefully onto filled pie. Trim edges of dough leaving a 3/4-inch overhang. Fold top edge under bottom crust. Press edges together to seal and flute as desired. Cut slits in top crust or prick with fork to vent steam. Bake according to specific recipe directions.