Optional sugar for a subtly sweet crust that complements fruit or custard fillings. Cold water to hydrate the flour and bring the dough together.
Crisco Pie Crust Recipe Tips For Rolling Dough
Step-by-Step Mixing and Resting Begin by whisking flour, salt, and any sugar in a large bowl, then cut in the Crisco using a pastry cutter or your fingertips. Gradually sprinkle in cold water while mixing gently, stopping as soon as the dough begins to clump together when pressed.
If your recipe calls for a pre-baked crust, chill the shaped shell again for 15 to 20 minutes to prevent shrinkage, then dock the base and bake in a preheated oven until the edges are set and lightly golden. Salt to enhance flavor and control fermentation in any resting period.
Essential Tips for Rolling Out Crisco Pie Crust Dough
For a double-crust pie, roll out the second disk and place it over the filling, trimming and crimping to seal. This guide walks through the science and technique behind a crust that is both delicate and resilient, giving you consistent results every time you roll out a pan.
More About Crisco pie crust recipe
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