Indulge in the Ultimate Comfort: Crisco Pie Crust Recipe that Will Warm Your Soul

Are you looking for the ultimate comfort food that will warm your soul? Look no further than the Crisco pie crust recipe.

With its flaky texture and buttery flavor, this pie crust recipe has been a favorite among bakers for generations. But how do you make the perfect pie crust?

First, start with high-quality ingredients. This means using Crisco, which is 100% vegetable shortening and provides superior flakiness to your crust.

Next, make sure to use ice-cold water when mixing your crust. Keeping the dough cold is key to achieving that desirable flaky texture.

But why stop at just one pie crust? This recipe can be easily doubled or tripled to make multiple pie crusts at once. Now you can indulge in your favorite homemade pies all winter long.

And let's not forget the versatility of this crust. Whether you're making a sweet apple pie or a savory quiche, Crisco pie crust is the solution you've been searching for.

So when the weather gets cold and you crave some warming comfort food, turn to the tried-and-true Crisco pie crust recipe. Your taste buds (and soul) will thank you for it.

Indulge in the Ultimate Comfort: Crisco Pie Crust Recipe That Will Warm Your Soul

Ingredients:

• 1 1/3 cups all-purpose flour
• 1/2 teaspoon salt
• 1/2 cup Crisco All-Vegetable Shortening (Chilled)
• 4-5 tablespoons ice-cold water
• 1 egg (beaten, for egg wash)

Mix the ingredients well so everything is well combined.

Instructions:

1. In a mixing bowl, stir together flour and salt until well-combined. Add chilled Crisco shortening and blend with fork or pastry blender till mixture becomes pebbly in texture.


2. Sprinkle the mixture with cold water a tablespoon at a time, while gently tossing with a fork so that crumbs form. Then shape the mix into a ball, wrap it in waxed paper, and chill for 30 minutes to an hour, depending on consistency desired.


3. After chilling, unwrap the dough and place it between two sheets of waxed papers. Flatten the disc by rolling it with a rolling pin in circular then upside down movemoention (use gravity), then flip it over again until the sheet is approximately 1 1/2 inches larger in diameter than the pie plate you will be using. If the rolled out dough feels soft, lay it back down (between the waxed papers), and refrigerate it to firm up once more.


4. Remove the waxed paper from the bottom of the disc carefully then chinelsea *use the top sheet of waxed paper to easily lay flipped (the crust). Gently flute the pastry edges & make small vents (poke with a knife poking…follow your desired pattern) on the bottom using fork.* to allow steam to escape when baked.


5. Preheat the oven to 375F. Take out egg wash. Brush the crust evenly with the beaten egg except the edges...  just after slightly edged their centre.use pastry shields/your homemade(aluminum/oven safe foil) to cover it to keep from getting too browned. 


6. Bake for 40-45 minutes or until evenly golden with a crispie texture.


7. Cool serve with sugarless apple,pumpkin or any refreshing cream cheese whip filling.

Nutrition:

• Total Fat - 15 g
• Sodium - 98.3 mg
• Potassium - 31.2 mg
• Total Carbohydrate - 11.9 g
• Dietary Fiber - 0.4 g
• Sugar - 0 g
• Protein - 2.2 g
• Vitamin A - 0.5%
• Iron - 4.9%