FLAKY CRISCO PIE CRUST

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 Click for PRINTABLE PAGE

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.