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Crisco Pie Crust

Course Dessert
Author Kathleen

Ingredients

Crust size: 6”double 8” single 9” single

  • 1 1/3 C Flour
  • 1/2 t Salt
  • 1/2 C Crisco
  • 3 T Water

Crust size: 8” double 9” double 10” single

  • 2 C Flour
  • 1 t Salt
  • 3/4 C Crisco
  • 4 T Water

Crust size: 10” double

  • 3 C Flour
  • 1 1/2 t Salt
  • 1 C Crisco 2 T
  • 6 T Water

Instructions

  • Combine flour and salt in bowl.
  • Cut in Crisco until mixture is uniform and very fine.
  • Sprinkle water over this mixture a T at a time, tossing lightly with a fork.
  • Work dough into a firm ball.
  • Roll dough about 1/8” thick on floured surface.

For single shell:

  • Prick bottom and sides generously with fork. Bake at 425° for 12-15 minutes.

Cherry pie:

  • 425° 30 minutes

Apple pie:

  • 400° 50 minutes or
  • 450° 10 minutes, then 350° 40 – 50 minutes

Crust with cinnamon:

  • Brush with milk, sprinkle cinnamon sugar. Bake a quick 10 minutes in 400° oven