Classic Crisco® Pie Crust Recipe

DIRECTIONS

1. Preheat oven to 425°F.
2. Stir flour and salt in large bowl until blended. Cut shortening into flour mixture using pastry blender or fork until shortening pieces are the size of peas. Gradually add just enough water, 1 tablespoon at a time, stirring with fork just until dough holds together and forms a smooth ball.
3. Shape dough into a ball for single pie crust. Divide dough in half and shape into two balls for double crust pie. Flatten into 1/2-inch thick disk(s). Wrap disk(s) in plastic wrap. Chill 30 minutes or up to 2 days.
4. Roll dough on lightly floured surface, rolling from center outward. For 9-inch pie plate, roll into an 11-inch circle. For 9 1/2-inch deep-dish pie plate, roll into a 12-inch circle. Transfer dough to pie plate.

For single-crust pie

1. Fold edge under and press to form a standing rim. Flute edge as desired. Chill until ready to use.

For double-crust pie or deep-dish double crust pie

1. Roll 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 remaining dough disk. Place dough over filled pie crust. Trim edges of dough leaving a 3/4-inch overhang. Fold top edge under bottom crust. Press edges together to seal. Flute edges as desired. Cut several 1/2-inch slits in top crust to vent steam. Bake according to specific recipe directions.

Fully Baked Pie Crust

1. Line pie dough with parchment paper or foil and fill with pie weights (can use dried beans, uncooked rice, or granulated sugar as a weight as well).
2. Bake at 425°F for 18-20 minutes. Remove crust from oven and allow to cool for a couple of minutes.
3. Remove the pie weights/parchment.
4. Brush edges of crust with egg wash or milk and bake at 350°F for 10-20 minutes.