Mom's Crisco Pie Crust Recipe | Recap | Doug Cooking

Mom's Crisco Pie Crust Recipe.. we did a longer version a few months ago, but here is a shorter video (where I don't ask a ton of questions, lol). This shortening crust recipe is so forgiving and easy. No need to chill. or worry about adding too much flour when rolling out. This crust recipe makes enough for two pie shells or a top and bottom crust pie. We blind bake one at the end for filling later, but often fill the unbaked shell with fruit, pumpkin, or buttermilk, and bake the entire pie to recipe instructions. Enjoy!

Pie Crust Recipe:

2 cups AP Flour, such as Robin Hood or King Arthur
1 teaspoon Salt
1 cup Crisco shortening
2/3 cup Cold water

Sift flour and salt together then add shortening, combining with a pastry blender until mixture is crumbly. Pour in 2/3 cup iced-cold water and stir until a sticky mass forms.

On a well floured surface, divide dough in half, and form into equally sized balls. When ready to roll out, form each ball into a disc, then using a rolling pin, roll out from the center of the disc in all directions until an even 11 inch round is formed. The crust should be about 1/8 inch thick. Carefully place dough into a standard 9.5 inch glass pie plate.

For a single crust filled pie: Turn the excess outer edge of the dough under itself onto the rim of the pie plate, building up a thicker edge to crimp. Crimp as desired, fill and bake according to recipe directions.

For a blind bake: After crimping the edge, use the tines of a fork and dock holes on the bottom and inner walls of the pie crust. Bake at 350°F for 20 minutes.

For a more detailed version, here is our longer form video:
Pie Crust 101 with Mom | Shortening Crust Recipe | Doug Cooking
   • Pie Crust 101 with Mom | Shortening C...  

Chapters:
0:00 - Intro
0:23 - Mixing and forming the pie dough
1:50 - Shaping the first pie crust
3:37 - Shaping the second pie crust
5:17 - Blind baking the second crust

#piecrust #mom #shorteningcrust #crisco #robinhoodflour #dougcooking

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