8-, 9- or 10-inch Single Crust
1 1/3 cups all-purpose flour
1/2 teaspoon salt
1/2 cup Crisco Shortening
3 tablespoons cold water
8- or 9-inch Double Crust
2 cups all-purpose flour
1 teaspoon salt
3/4 cup Crisco Shortening
5 tablespoons cold water
10-inch Double Crust
2 2/3 cups all-purpose flour
1 teaspoon salt
1 cup Crisco Shortening
7 to 8 tablespoons cold water
For Pie Dough: Spoon flour into measuring cup and level. Combine flour and salt in medium bowl. Cut in shortening using pastry blender until all flour is blended to form pea-size chunks. Sprinkle with water, 1 tablespoon at a time. Toss lightly with fork until dough will form a ball.
For Single Crust: Press dough between hands to form a 5- to 6-inch "pancake". Flour lightly on both sides. Roll between sheets of waxed paper on dampened countertop until 1 inch larger than upside down pie plate. Peel off top sheet. Flip into pie plate. Remove other sheet. Fold dough edge under and flute. For recipes using a baked pie crust, heat oven to 425 degreesF. Prick bottom and sides thoroughly with fork (50 times) to prevent shrinkage. Bake 10 to 15 minutes or until lightly browned. (For recipes using an unbaked pie crust, follow baking directions for that recipe).
For Double Crust: Divide dough in half. Roll each half separately as described above. Transfer bottom crust to pie plate. Trim edge even with pie plate. Add desired filling to unbaked pie crust. Moisten pastry edge with water. Lift top crust onto filled pie. Trim 1/2-inch beyond edge of pie plate. Fold top edge under bottom crust. Flute. Cut slits in top crust to allow steam to escape. Bake according to specific recipe directions.
Recipe Courtesy-- Great American Favorite Brand Name Cookbook
