1. Pie Crust 101
Crisco
Mrs. Bagley

2. Crisco Pie Crust Recipe
Ingredients 8, 9, or 10-Inch Single Crust 1-1/3 level cups all-purpose flour 1/2 level teaspoon salt 1/2 CRISCO Stick or 1/2 level cup CRISCO all-vegetable shortening 3 tablespoons cold water (3- 6 Tbsp)
**Test dough for proper moistness by squeezing a marble size ball in your hand. If it holds together firmly, do not add water. If it crumbles add more water by Tbsp. until moist enough.

3. Crisco Double Crust Recipe
Ingredients: 8 or 9-Inch Double Crust 2 level cups all-purpose flour 1 level teaspoon salt 3/4 CRISCO Stick or 3/4 level cup CRISCO all-vegetable shortening 5 tablespoons cold water (4 – 8 TBSP.)

4. Directions:
1. Combine flour and salt in medium bowl.

5. Step 2
2. Cut in Crisco using pastry blender (or 2 knives) until all flour is blended in to form pea-size chunks.

6. Step 3.
Sprinkle water, one tablespoon at a time. Toss lightly with fork until dough will form ball.

7. Step 4
Divide dough in half, if making double crust. Press between hands to form one or two 5 to 6-inch pancakes. Flour dough lightly. Roll into circle between sheets of waxed paper on dampened countertop. Peel off top sheet. (Or, if rolling without waxed paper, fold dough into quarters. Then unfold and press into pie plate.)

8. Step 4a
For single crust, trim one inch larger than inverted pie plate. Flip into pie plate. Remove other sheet and press pastry to fit. Fold edge under. Flute.

9. Step 4b
For double crust, flour each half of dough. Roll into circles between sheets of waxed paper on dampened countertop. Peel off top sheet for bottom crust. Transfer bottom crust to pie plate. Remove other sheet and press pastry to fit. Trim edge even with pie plate.

10. The three steps to a tender, flaky pie crust:
Cold ingredients are key to a flaky crust. Using ice water and cold (even frozen) Crisco Shortening is important. When the pie crust goes in the oven, the cold shortening will stay solid long enough for the crust to set, creating small "pockets" in between the layers of dough as it melts. Voila!—a flaky crust.

11. 2. Minimal handling helps to achieve a tender crust
2. Minimal handling helps to achieve a tender crust. Think of a nice, crusty, chewy piece of bread… it got that way by lots of kneading to develop the gluten in the flour. This is exactly what you are trying to avoid when making a tender pie crust. Handle the dough just enough to mix it and roll it—no more.

12. 3. Proper rolling is another way to avoid excess handling
3. Proper rolling is another way to avoid excess handling. Roll the dough from the center out, lifting the pin after each roll. In addition to keeping the dough tender, this method will also help you achieve a nice, round shape. To easily get the rolled crust from the counter to the pie pan, lift half the crust and lay it over the rolling pin and then transfer it into the pan. Be careful not to pull or tug the dough when fitting it in the pie pan—it can cause the dough to shrink when baking.

13. Finally, for a beautiful finish, you can glaze a double-crust pie with a beaten egg or egg white mixed with a little water. For an extra-special touch, sprinkle the top crust with a little granulated sugar. Bake pies on a lower rack in the oven, where the concentrated heat will cook the bottom crust as nicely as the top. About halfway through baking, check on the pie—you may need to cover it with foil to prevent over-browning.