All Shortening Flaky Pie Crust

[ { "@type": "HowToStep", "text": "In a medium mixing bowl, stir together flour and salt until evenly distributed." }, { "@type": "HowToStep", "text": "With clean hands, toss and crumble in the butter-flavored Crisco, until forming about pea-sized pellets. Do Not Overwork!" }, { "@type": "HowToStep", "text": "Add 1 tablespoon of the ice water, and toss with a fork, moistening the flour mixture. Continue to add water, one tablespoon at a time, tossing after each addition, until all of the mixture is moistened." }, { "@type": "HowToStep", "text": "Using hands again, quickly press dough together until it just forms a ball. Do Not Overwork!" }, { "@type": "HowToStep", "text": "Split into two balls and flatten into a disk. Wrap each disk in plastic wrap." }, { "@type": "HowToStep", "text": "Let set in fridge or freezer for 15-20 minutes. (In a time crunch, you can skip this step and it still rolls out really well.)" }, { "@type": "HowToStep", "text": "On a lightly floured surface, take the other ball, flatten slightly with hands, and roll out in a circular fashion, working from center to edge. (You may put a little flour on the rolling pin, if needed, to avoid sticking)." }, { "@type": "HowToStep", "text": "Roll until you have a circle a couple inches bigger than your pan (about 12 inches diameter)." }, { "@type": "HowToStep", "text": "Fold the pastry in half, and then in half again. Transfer to pie pan." }, { "@type": "HowToStep", "text": "Unfold your crust into pie pan." }, { "@type": "HowToStep", "text": "Take edges of pie crust and tuck the outside under slightly, or use kitchen shears to remove excess dough." }, { "@type": "HowToStep", "text": "Flute the edge as desired (I like making a sunflowery-type pattern by pushing my thumbs in and then pinching with my pointer fingers. I go completely around the pie from the outside pushing in, and then create the opposite outside points by going back around and pinching with my thumb, pointer, and middle finger)." }, { "@type": "HowToSection", "name": "Directions for a pre-baked (blind-baked) shell:", "itemListElement": [ { "@type": "HowToStep", "text": "Preheat oven to 450 degrees F." }, { "@type": "HowToStep", "text": "With a fork, prick the bottom of sides of the pie crust generously. (Note: You can use pie weights, but I've never had a problem with this crust shrinking because I did not use them.)" }, { "@type": "HowToStep", "text": "If desired, apply egg wash, being very careful not to break the delicate edges (as this is the part that will actually show the most)." }, { "@type": "HowToStep", "text": "Cook in the oven for 10-12 minutes, or until crust begins to turn golden brown." }, { "@type": "HowToStep", "text": "Remove and let cool completely before putting in your filling." }, { "@type": "HowToStep", "text": "!If Filling Before Baking:" }, { "@type": "HowToStep", "text": "Do not prick pastry." }, { "@type": "HowToStep", "text": "Add desired filling." }, { "@type": "HowToStep", "text": "If desired, apply egg wash, being very careful not to break the delicate edges." }, { "@type": "HowToStep", "text": "Bake as directed in individual recipe." }, { "@type": "HowToStep", "text": "!For a Double-Crust Pie:" }, { "@type": "HowToStep", "text": "Place bottom pastry in pie pan (do not flute edges yet)" }, { "@type": "HowToStep", "text": "Put in desired filling." }, { "@type": "HowToStep", "text": "Roll out remaining dough for top." }, { "@type": "HowToStep", "text": "Cut slits or a design in top pastry to allow steam to escape while baking." }, { "@type": "HowToStep", "text": "Fold bottom and top pastry edges together and flute edges." }, { "@type": "HowToStep", "text": "If desired, apply egg wash to top and edge of pie, being careful not to break the delicate edges." }, { "@type": "HowToStep", "text": "Bake as directed in individual recipe." } ] } ]