Classic crisco single pie crust Recipe Photos, Stuffed Shells Recipe
If the dough crumbles, add more water by the tablespoonful, until dough is moist enough to form a smooth ball when pressed together. SHAPE dough into a ball for single pie crust. Divide dough in two for double crust. Flatten ball (s) into 1/2-inch thick round disk (s). For ease in rolling, wrap dough in plastic wrap.
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Step-by-step instructions. 1. Combine the flour, salt, and sugar in a medium bowl. Add the cold shortening, then use a pastry cutter or fork to cut it into the flour until it becomes the size of large peas. Tip: Make sure to leave out the sugar if you plan to use the crust to make a savory pie. 2.
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Step 1: In a medium bowl mix flour and salt. Cut shortening into cubes and add to flour mixture. Step 2: Cut the shortening into the flour with a pastry blender, bench scraper or in the bowl of a stand mixer fitted with the paddle attachment until the mixture resembles coarse crumbs.
Crisco Pie Crust Recipe Savoring The Good®
Take care not to over mix the dough, which can make it tough. To roll the crust out uniformly, dust your work surface and a rolling pin lightly with flour. Roll the disk forward and back, then rotate the dough 45°F and roll forward and back again. Continue to rotate and roll until an 11-inch circle is formed.
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How to Make Classic Crisco Pie Crust Recipe (flaky) Remove ⅓ cup of flour from the 2 cups of flour and set aside in a small mixing bowl. Mix the remaining flour and salt together in a medium to a large mixing bowl. Add Crisco to the flour mixture - mix together thoroughly with hands until all of the Crisco is well incorporated into the flour.
Classic Crisco Pie Crust Recipe
Pulse in 1-second bursts, about 5-7 times for a single crust, 7-9 times for a double crust or just until mixture resembles coarse crumbs with some pea-sized pieces remaining. REMOVE lid. Sprinkle half the maximum recommended amount of ice cold water over the flour mixture. (Never pour water through food processor lid.)
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Place the ball onto a piece of plastic wrap. Transfer dough to the fridge and chill for 30 minutes. Divide dough in half to roll out one pie crust at a time. Keep the other half covered and chilled until ready to use. On a lightly floured surface, roll the dough to ⅛" thick.
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In a large bowl, whisk together the flour, sugar and salt. Measure out the Crisco and add to the flour mixture. Using a pastry blender, cut the fat into the flour until the flour and fat has formed pea-sized, coarse crumbs . In a small bowl, whisk together the water, egg and vinegar.
Crisco Single Crust
Cut the chilled Crisco shortening into 4 or 5 pieces and add to the bowl. Using the flat beater, turn to stir speed and cut shortening into the flour until the particles are size of small peas, about 30 seconds. Gradually add ice cold water one tablespoon at a time until all particles are moistened.
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Spoon flour into measuring cup and level. Combine flour and salt in medium bowl. Cut in shortening using pastry blender or 2 knives until all flour is blended to form pea-size chunks. Sprinkle with water, 1 tablespoon at a time. Toss lightly with fork until dough forms a ball. Press dough between hands to form 5- to 6-inch"pancake".
Classic Crisco Single Pie Crust Recipe Potatoe
To make a single-crust pie, simply halve the below recipe. The exact amounts are: 1 cup flour, 1/2 teaspoon salt, 1/3 cups + 1 tablespoon shortening, and 2-3 tablespoons of water. To make one, mix all the ingredients together, then roll out using wax paper and a rolling pin using the directions listed below.
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COMBINE flour and salt in medium bowl; mix well. Cut in half of shortening with pastry blender or fork until mixture is fine and mealy. Cut in remaining shortening until mixture resembles small peas. Sprinkle one Tbsp. water over mixture; toss gently with fork; push to side of bowl. Repeat just until mixture is moistened and can be formed into.
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Line pie dough snugly with foil or parchment paper. Fill with dried beans or pie weights. Bake at 375°F for 20 minutes. Remove foil and weights. Reduce oven to 350°F Bake 5-10 minutes or until edges and bottom are golden brown. Courtesy of Crisco®.
Classic SingleCrust Pie Dough Cook's Country Recipe
DIRECTIONS. - Mix flour, salt, and sugar in medium bowl. Cut in Crisco using pasrty blender (or 2 knives) until all flour is blended in to form pea-size chunks. Sprinkle with water, one tablespoon at a time. Toss lightly with fork until dough will form ball. Press between hands to form a 5 to 6 inch pancake.
Crisco® Pie Crust Recipe (Flaky Pie Crust) Savoring The Good®
Mix dry ingredients: In a large mixing bowl stir together flour and salt. Add shortening: Cut vegetable shortening into 1 inch cubes and add to the flour mixture. Cut the shortening into the flour: Using a pastry blender (affiliate link) cut the shortening into the flour until roughly pea sized balls form in the flour.
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Step 1 In a large bowl, using a pastry cutter, gradually work the Crisco into the flour for about 3 or 4 minutes until it resembles a coarse meal. In a small bowl, beat the egg with a fork and then pour it into the flour/shortening mixture. Add 5 tablespoons of cold water, 1 tablespoon of white vinegar, and 1 teaspoon of salt.