Ingredients
- 2 cups Pillsbury BEST® All Purpose Flour 1 teaspoon salt
- 3/4 stick well chilled Crisco Baking Sticks All-Vegetable Shortening
- or3/4 cup Crisco All-Vegetable Shortening
- 4 to 8 tablespoons ice cold water
Preparation
Step 1
BLEND flour and salt in mixing bowl. Cut cubed, chilled shortening into flour mixture using a pastry blender until mixture resembles coarse crumbs with pea-sized pieces remaining. SPRINKLE 4 tablespoons 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 1I2-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 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.