The Role of Crisco in Pie Crust Crisco pie crust owes its signature texture to the way solid vegetable shortening coats flour particles, creating barriers that prevent gluten development. 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.
Perfect Crisco Pie Crust Step By Step Guide
Gradually sprinkle in cold water while mixing gently, stopping as soon as the dough begins to clump together when pressed. For a double-crust pie, roll out the second disk and place it over the filling, trimming and crimping to seal.
Carefully transfer the dough, pressing it gently into the corners without stretching, then trim excess to leave a uniform edge for folding. Rolling, Shaping, and Pre-Baking On a lightly floured surface, roll out one dough disk into a circle large enough to fit your pie plate with overhang.
Perfect Crisco Pie Crust Step By Step Guide
Divide the dough in half, shape into disks, wrap tightly in plastic, and refrigerate for at least one hour; this rest allows the flour to fully hydrate and the fat to chill, which is critical for achieving distinct flakes during rolling. A tough crust often results from overworking the dough or using water that is too warm, which encourages gluten development and melts the shortening prematurely.
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