If you have to blind-bake a pie crust, you want something that’s sturdy and won’t shrink much. Use this recipe. It’s also flaky and tender and tastes great.
|Flaky Crisco Pie Crust |
Rating: 10 out of 10
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|INGREDIENTS: 1-1/2 cups low-protein all-purpose flour, such as White Lily |
1/4 tsp. baking powder
1/2 tsp. salt
1 tsp. sugar
1/2 cup Crisco vegetable shortening
4-6 Tbsp. ice water
Combine flour, baking powder, salt and sugar in small resealable sandwich bag. Place in freezer 15 minutes. Place Crisco in freezer on a dish.
In work bowl of a food processor, pour contents of sandwich bag. Pulse to combine. Cut Crisco into 5-6 pieces and add to work bowl. Pulse till mixture is like wet sand. Pour mixture into medium bowl. Add 4 Tbsp. ice water and toss with fork till mixture comes together. (Add remaining 2 Tbsp. water only if it is needed. Add 1 tsp. at a time to get to proper dough consistency.) Pat dough into a disc, cover with plastic wrap and refrigerate 1/2 hour or up to overnight. Use as little flour as possible when rolling dough out. Yield: 1 single pie crust.