Confession. For the longest time I thought the movie was The Count of Monte Crisco. Yeah… I guess I spend too much time in the kitchen.
On to less embarrassing things…I’m excited to be a Pie Partner with Crisco® this December and bring you a bunch of great pie recipes AND this amazing giveaway!
First, let’s talk pie crust.
Do you buy it pre-made from the store? How come? It’s only 4 ingredients! Flour, salt, Crisco and water. If you have a food processor, it’s even easier!
So let’s make some pie crust! (Recipe is down near the bottom.)
First: You’ll need flour, salt, Crisco and water. Make sure the Crisco is very cold and cut into small chunks. The water needs to be cold as well, so I usually put some water in a bowl of ice and spoon the water out of that.
Second: Combine the flour and salt.
Third: Add Crisco. If you don’t have a food processor, you can use a pastry blender.
Fourth: Add a little bit of cold water at a time until you can form a ball with the dough. I’ll just take a pinch of crumbly dough and see if it sticks together.
Fifth: Wrap and let chill for 30 minutes, OR you can leave it in the fridge for 2 days if you want to make a pie later on.
Sixth: Roll out on a lightly floured surface or use my parchment paper tip here. Fit it into your pie pan and you’re ready for an awesome pie filling!
Perfect Pie Crust and Giveaway!
For a SINGLE CRUST:
- 1 1/3 cups all purpose flour
- 1/2 teaspoon salt
- 1/2 cup well-chilled Crisco® All-Vegetable Shortening
- 3 to 6 tablespoons ice cold water
For a DOUBLE CRUST:
- 2 cups all purpose flour
- 1 teaspoon salt
- 3/4 cup well-chilledCrisco® All-Vegetable Shortening
- 4 to 8 tablespoons ice cold water
For a DEEP DISH DOUBLE CRUST:
- 2 2/3 cups all purpose flour
- 1 teaspoon salt
- 1 cup well-chilledCrisco® All-Vegetable Shortening
- 6 to 10 tablespoons ice cold water
1. BLEND flour and salt in medium mixing bowl.
2. CUT chilled shortening into 1/2-inch cubes. Cut in chilled shortening cubes into flour mixture, using a pastry blender (or food processor) until mixture resembles coarse crumbs with some small pea-sized pieces remaining.
3. SPRINKLE half the maximum recommended amount of ice cold water over the flour mixture. Using a fork, stir and draw flour from bottom of bowl to the top, distributing moisture evenly into flour. Press chunks down to bottom of bowl with fork. Add more water by the tablespoon, until dough is moist enough to hold together when pressed together. (You can do this step in a food processor too.)
4. SHAPE dough into a ball for single pie crust. Divide dough in two for double crust or double deep dish crust, one ball slightly larger than the other. Flatten ball(s) into 1/2-inch thick round disk(s).
5. ROLL dough (larger ball of dough for double crust pie) from center outward with steady pressure on a lightly floured work surface (or between two sheets of wax or parchment paper) into a circle 2-inches wider than pie plate for the bottom crust. Transfer dough to pie plate by loosely rolling around rolling pin. Center the rolling pin over the pie plate, and then unroll, easing dough into pie plate.
-For a SINGLE pie crust, trim edges of dough leaving a 3/4-inch overhang. Fold edge under. Flute dough as desired. Bake according to specific recipe directions.
-For a DOUBLE pie crust, roll larger disk for bottom crust, trimming edges of dough even with outer edge of pie plate. Fill unbaked pie crust according to recipe directions. Roll out smaller dough disk. Transfer dough carefully onto filled pie. Trim edges of dough leaving a 3/4-inch overhang. Fold top edge under bottom crust. Press edges together to seal and flute as desired. Cut slits in top crust or prick with fork to vent steam. Bake according to specific recipe directions.
Two Methods for Pre-baking Pie Crusts (Cream Pies):
-Pre-baking without weights: Thoroughly prick bottom and sides of unbaked pie dough with fork (50 times) to prevent it from blistering or rising. Bake crust in lower third of oven, at 425°F, 10-12 minutes or until edges and bottom are golden brown.
-Pre-baking with weights: Thoroughly prick bottom and sides of unbaked pie dough with fork (50 times) to prevent it from blistering or rising. Chill or freeze for 30 minutes. Line pie dough snugly with foil or parchment paper. Fill with dried beans or pie weights. Bake at 375°F for 20 minutes. Remove foil and weights. Reduce oven to 350°F. Bake 5-10 minutes or until edges and bottom are golden brown.
Test dough for proper moistness by squeezing a marble-sized ball of dough in your hand. If it holds together firmly, do not add any additional water. If the dough crumbles, add more water by the tablespoonful, until dough is moist enough to form a smooth ball when pressed together.
For ease in rolling, wrap dough in plastic wrap. Chill for 30 minutes or up to 2 days.
Did you know there’s a “Pie Hotline”? Oh yes, you bet there is! Give them a call for all your pie questions!
Live pie experts can be reached Monday through Friday 9:00 a.m. to 7:00 p.m. ET and extended hours 8:00 a.m. to 7:00 p.m. ET from December 16 – 23. Additionally, recorded tips and tricks can be accessed 24 hours a day.
Love pies and want more ideas? Check out the Crisco Pinterest Boards for holiday pie baking inspiration or the Crisco website to find tips and recipes from Michele Stuart! She’s the author of the best-selling cookbooks Perfect Pies and the new Perfect Pies & More. There’s a Michele Stuart baking prize up for grabs on the Crisco site too! Just enter their Rate and Review Promotion for the chance to win another present for under your tree.
Now for the AWESOME giveaway.
The Pie Pack Includes:
A Baby Cakes Pie Pop Maker and extra pie pop sticks
A white fluted pie pan from Sur La Table that is perfectly adorable!
Breville Personal Pie Maker-this is the coolest thing ever!
You’ll also get a Lattice Pie Cutter and lots of Crisco to bake your pies with!
How to Enter: Up to 9 possible ways 🙂
1. Comment below telling me your favorite pie flavor!
2. “Pin” any Your Cup of Cake recipe! (Up to 5 times) And comment telling me you did!
3. “Like” You Cup of Cake of Facebook and comment telling me you did!
4. Follow Your Cup of Cake on Instagram and comment telling me you did
5. “Share” A link to a Your Cup of Cake recipe on Facebook and comment telling me you did!
IMPORTANT: Make sure you leave a separate comment on this blog post for each entry!
Giveaway Closes December 20th, 2013 11:59 PM MST
Open to continental USA residents over age 18. Winner will be chosen by random and will be contacted by email. Winner must respond within 24 hours to claim the giveaway. This giveaway is sponsored by Crisco®. I was compensated for my time
Some of my favorite holiday recipes: