Trim edges of dough leaving a 3/4-inch overhang. Roll out smaller dough disk. For two double-crust pies and one pie shell (5 pie shells)* 5 cups (1250 ml) Robin Hood Original All Purpose Flour 1 ½ tsp (7 ml) salt 1 lb (454 g) Crisco All Vegetable Shortening (2 1/3 cups/575 ml) Bake according to specific recipe directions.Two Methods for Pre-baking Pie Crusts (Cream Pies):Pre-baking without weights: Thoroughly prick bottom and sides of unbaked pie dough with fork (50 times) to prevent it from blistering or rising. Add more water by the tablespoon, until dough is moist enough to hold together when pressed together.TIP: Test dough for proper moistness by squeezing a marble-sized ball of dough in your hand. Transfer dough carefully onto filled pie. Fold edge under. Bake crust in lower third of oven, at 425°F, 10-12 minutes or until edges and bottom are golden brown.Pre-baking with weights: Thoroughly prick bottom and sides of unbaked pie dough with fork (50 times) to prevent it from blistering or rising. Mix flour and salt in medium bowl. Press chunks down to bottom of bowl with fork. Fold top edge under bottom crust. Fill with dried beans or pie weights. Flatten ball(s) into 1/2-inch thick round disk(s).For ease in rolling, wrap dough in plastic wrap. Stir in water until mixture forms a ball. Resist the urge. Bake according to specific recipe directions.For a DOUBLE pie crust, roll larger disk for bottom crust, trimming edges of dough even with outer edge of pie plate. Chill or freeze for 30 minutes. Divide dough in two for double crust or double deep dish crust, one ball slightly larger than the other. Divide dough in two for double crust or double deep dish crust, one ball slightly larger than the other. Press edges together to seal and flute as desired. Sprinkle with water, one tablespoon at a time. Divide dough in half and shape into two balls for double crust pie. Bake at 375°F for 20 minutes. Cut in chilled shortening cubes into flour mixture, using a pastry blender, in an up and down chopping motion, until mixture resembles coarse crumbs with some small pea-sized pieces remaining.SPRINKLE half the maximum recommended amount of ice cold water over the flour mixture. Chill for 30 minutes or up to 2 days.Roll dough (larger ball of dough for double crust pie) from centre outward with steady pressure on a lightly floured work surface (or between two sheets of wax or parchment paper) into a circle 2" (5 cm) wider than pie plate for the bottom crust. Using a fork, stir and draw flour from bottom of bowl to the top, distributing moisture evenly into flour.
Center the rolling pin over the pie plate, and then unroll, easing dough into pie plate.For a SINGLE pie crust, trim edges of dough leaving a 3/4-inch overhang. Toss lightly with fork until dough will form ball. Press edges together to seal and flute as desired. Flatten into 1/2-inch thick disk (s). Cut in CRISCO (R) All-Vegetable Shortening or CRISCO (R) Stick using pastry blender (or 2 knives) until all flour is blended in to form pea-size chunks. Cut chilled shortening cubes into flour mixture, using a pastry blender, in an up and down chopping motion, until mixture resembles coarse crumbs with some small pea-sized pieces remaining.Sprinkle half the maximum recommended amount of ice cold water over the flour mixture. https://www.food.com/recipe/classic-crisco-pie-crust-442968 Trim edges of dough leaving a 3/4" (2 cm) overhang. Bake for 5 to 10 minutes or until edges and bottom are golden brown.9" (23 cm) single, double or deep dish double crust. Transfer dough to pie plate by loosely rolling around rolling pin. Cut slits in top crust or prick with fork to vent steam. Bake according to specific recipe directions.For a DOUBLE pie crust, roll larger disk for bottom crust, trimming edges of dough even with outer edge of pie plate. Line pie dough snugly with foil or parchment paper. Divide dough in half, and shape into balls. Wrap disk (s) in plastic wrap. In a large bowl, combine flour and salt. Remove foil and weights. Flute dough as desired. Pre-baking with weights: Thoroughly prick bottom and sides of unbaked pie dough with fork (50 times) to prevent it from blistering or rising. 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. 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. Bake according to specific recipe directions.Two Methods for Pre-baking Pie Crusts (Cream Pies).Pre-baking without weights: Thoroughly prick bottom and sides of unbaked pie dough with fork (50 times) to prevent it from blistering or rising. Flute dough as desired. Shortening is the key to perfect pie crust, crispy fried food, and fluffy baked goods and frosting.The snow-white color of frosting made with shortening is the perfect blank canvas for any decoration or food coloring.If you like pie as much as we do, you’re gonna wanna check this out.For those who love the taste of butter, but demand the performance of shortening.Easy-to-measure shortening sticks with butter flavor.Our flavorless and most versatile cooking oil with a light texture.Refined Organic Coconut Oil is the key ingredient to creating flavorful classic plates and diverse dishes.A Message to Our Crisco Family about the Coronavirus.Serving Size (1/8 of double crust), Calories 280 (Calories from Fat 160), Total Fat 18g (Saturated Fat 5g, Trans Fat 0g), Cholesterol 0mg, Sodium 290mg, Total Carbohydrate 24g (Dietary Fiber 1g, Sugars 0g), Protein 3g; Percent Daily Value*: Vitamin A 0%, Vitamin C 0%, Calcium 0%, Iron 8%.Butter Flavor All-Vegetable Shortening Baking Sticks.
Reduce oven to 350°F Bake 5-10 minutes or until edges and bottom are golden brown. Cut in shortening until mixture resembles coarse crumbs. Using a fork, stir and draw flour from bottom of bowl to the top, distributing moisture evenly into flour. Line pie dough snugly with foil or parchment paper.
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