- When you wish to measure solid shortening aka crisco. If you want 1/2 cup of crisco, fill you measuring cup 1/2 full of water then put in the crisco. When the water reaches the one cup level you have your 1/2 cup of crisco. Likewise if you want 3/4 cup of crisco put 1/4 cup of water in the measuring cup when it comes to the top of the cup you have exactly 3/4 cup crisco. Posted to FOODWINE Digest 04 Jan 97 From: terry pogue
Date: Mon, 6 Jan 1997 00:05:29 -0500
Calories 0 calories, FatContent 0 g, CarbohydrateContent 0 g, CholesterolContent 0 mg, FiberContent 0 g, ProteinContent 0 g, SaturatedFatContent 0 g, ServingSize 1 1 Serving (0g), SodiumContent 0 mg, SugarContent 0 g, TransFatContent 0 g
PERFECT PIE CRUST RECIPE – HOW TO MAKE FLAKY PIE CRUST FROM SCRATCH
Provided by: THEPIONEERWOMAN.COM
Categories: Christmas,Thanksgiving,baking,comfort food,dessert,main dish,snack
Total time: 45 minutes
Prep time: 45 minutes
Cook time: 0S
Yield: 1 serving
|1 1/2 c. Crisco (vegetable shortening)|
|3 c. all-purpose flour|
|1 whole egg|
|5 tbsp. cold water|
|1 tbsp. white vinegar|
|1 tsp. salt|
- In a large bowl, with 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 an 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. Stir together gently until all of the ingredients are incorporated.
- Separate the dough into thirds. ***Note: Separating it into thirds will result in three thin crusts. If you prefer a more substantial crust, separate it in half.*** Form 3 evenly sized balls of dough and place each dough into a large Ziploc bag. Using a rolling pin, slightly flatten each ball of dough (about ½ inch thick) to make rolling easier later. Seal the bags and place them in the freezer until you need them. (If you will be using it immediately it’s still a good idea to put in the freezer for about 15 to 20 minutes to chill.)
- When you are ready to use the dough to make a crust, remove from the freezer and allow to thaw for 15 minutes. On a floured surface roll the dough, starting at the center and working your way out. (Sprinkle some flour over top of the dough if it’s a bit too moist.) If the dough is sticking to the countertop use a metal spatula and carefully scrape it up and flip it over and continue rolling until it’s about ½ inch larger in diameter than your pie pan.
- With a spatula, lift the dough carefully from the surface of the counter into the pie pan. Gently press the dough against the corner of the pan. Go around the pie pan pinching and tucking the dough to make a clean edge.