Best 2 Original Crisco Pie Crust Recipe From The 1940s Recipes

In the realm of classic American desserts, few treats hold a more cherished place than the pie. With its flaky crust and delectable filling, pie has long been a staple of family gatherings, holiday celebrations, and everyday indulgences. Among the vast array of pie recipes, one stands out as a true culinary gem: the Original Crisco Pie Crust Recipe from the 1940s. This treasured recipe, passed down through generations, embodies the essence of nostalgia and home-style baking.

Crafted with simple, wholesome ingredients, the Original Crisco Pie Crust Recipe yields a crust that is both tender and flaky, providing the perfect foundation for a variety of fillings. Whether you prefer the classic apple pie, the tangy lemon meringue pie, or the creamy chocolate cream pie, this versatile crust will elevate your pie-making skills to new heights.

Within this comprehensive guide, you'll find not only the Original Crisco Pie Crust Recipe but also a collection of delectable pie recipes that are sure to tantalize your taste buds. From the timeless All-American Apple Pie to the luscious Southern Pecan Pie, each recipe has been carefully curated to showcase the versatility of the Crisco pie crust.

So, gather your ingredients, preheat your oven, and embark on a culinary journey through time as you explore the Original Crisco Pie Crust Recipe and the tempting pie recipes that accompany it. Let the aromas of freshly baked pie fill your kitchen and create memories that will last a lifetime.

Here are our top 2 tried and tested recipes!

CLASSIC CRISCO PIE CRUST

Classic Crisco Pie Crust image

Make and share this Classic Crisco Pie Crust recipe from Food.com.

Provided by Crisco Recipes

Categories Dessert

Time 10m

Yield 1 pie

Number Of Ingredients 12

Ingredients

1 1/3 cups Pillsbury BEST® All Purpose Flour
1/2 teaspoon salt
1/2 stick well-chilled Crisco® All-Vegetable Shortening Sticks or 1/2 cup well-chilled Crisco® All-Vegetable Shortening
3 -6 tablespoons ice cold water
2 cups Pillsbury BEST® All Purpose Flour
1 teaspoon salt
3/4 stick well-chilled Crisco® All-Vegetable Shortening Sticks or 3/4 cup well-chilled Crisco® All-Vegetable Shortening
4 -8 tablespoons ice cold water
2 2/3 cups Pillsbury BEST® All Purpose Flour
1 teaspoon salt
1 stick well-chilled Crisco® All-Vegetable Shortening Sticks or 1 cup well-chilled Crisco® All-Vegetable Shortening
6 -10 tablespoons ice cold water

Steps:

BLEND flour and salt in medium mixing bowl.
CUT chilled shortening into 1/2-inch cubes. Cut in chilled shortening cubes into flour mixture, using a pastry blender, in an up and down chopping motion, until mixture resembles coarse crumbs with some small pea-sized pieces remaining.
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.
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.
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).
For ease in rolling, wrap dough in plastic wrap. Chill for 30 minutes or up to 2 days.
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.

CLASSIC CRISCO PIE CRUST

Classic Crisco Pie Crust image

This recipe is great for the novice pie crust maker. This is one of my favorite crust to make- works every time- it's the ICE water.

Provided by Pat Duran

Categories Pies

Time 40m

Number Of Ingredients 4

Ingredients

2 c pillsbury best all purpose flour
1 tsp salt
3/4 c well chilled crisco butter flavor shortening sticks or from the can of butter flavor shortening
4-8 Tbsp ice cold water

Steps:

1. Blend flour and slat in mixing bowl. Cut cubed chilled shortening into flour mixture using a pastry blender until mixture resembles coarse crumbs with pea-sized pieces remaining. SPRINKLE half the maximum amount of ice water over flour mixture; mix gently with a fork. Add more water by the Tablespoon, mixing until dough holds together. DIVIDE dough into two with one ball slightly larger than the other. Flatten dough into 1/2 inch thick round disks, wrap in plastic wrap; refrigerate at least 30 minutes. PLACE larger disk of dough on lightly floured surface. With floured rolling pin, roll dough outward from center into circle 2-inches wider than pie plate. Ease bottom crust into pie plate and trim evenly around plate. Fill unbaked pie crust according to recipe directions. ROLL top pie crust; lift onto filled pie. Trim dough with 3/4-inch overhang; fold top edge under bottom crust. Press edges together and flute. Cut slits in top crust. BAKE pie according to recipe directions.

Tips:

Use cold butter and shortening for a flaky crust.
Work the butter and shortening into the flour quickly to avoid overworking the dough.
Use ice water to keep the dough cold and prevent it from becoming tough.
Chill the dough for at least 30 minutes before rolling it out.
Roll out the dough on a lightly floured surface.
Trim the edges of the dough to create a clean and even crust.
Bake the crust in a preheated oven for 15-20 minutes, or until golden brown.
Let the crust cool completely before filling it.

Conclusion:

This classic Crisco pie crust recipe from the 1940s is a delicious and versatile crust that can be used for a variety of pies and tarts. With its flaky texture and buttery flavor, this crust is sure to be a hit with your family and friends. Whether you're making a classic apple pie, a creamy chocolate pie, or a tangy lemon meringue pie, this crust is the perfect foundation for your favorite pie recipes. So next time you're in the mood for a homemade pie, give this Crisco pie crust recipe a try. You won't be disappointed!