Monday, January 10, 2011


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
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.


Debbie said...

I always have my Crisco on hand just for this reason. A great crust!!!

Food, Fun and Life in the Charente said...

I think that Crisco must be something you can only get in the States, I have never heard of it before:( Diane

Judy said...

Diane, Crisco is the brand name of an all-vegetable shortening. Trans fats have been removed.