Christine Dabney wrote on 30 Oct 2005 in rec.food.cooking

> Okay folks,
>
> I grew up making the old Crisco pie pastry recipe. My mother taught
> me. It used to be on the cans of Crisco.... It was the most
> wonderful flaky pie crust.
>
> I had this recipe in my files on my computer, and I lost it earlier
> this year when things crashed.
>
> It isn't the current recipe that Crisco publishes. It might be
> similar, but the old recipe had one mix water with part of the flour
> mixture to form a slurry and add it to the flour/Crisco mixture.
>
> I want that recipe, with the slurry method. Now I use half and half
> Crisco and butter, but I really like the slurry method that was used.
> I know the basic method, I just need the amounts of the ingredients
> and the basic proportions.
>
> Anyone got it this in their files?
>
> Christine

for a recipe
http://www.crisco.com/recipes/from_s..._pie_crust.asp

pie crust 101
http://www.crisco.com/recipes/whats/pie_crust_101.asp

perfect pies
http://www.crisco.com/recipes/from_s...rfect_pies.asp


RECIPES:


CLASSIC CRISCO CRUST


8, 9 or 10-inch single crust
8 inch double pie crust

1 1/3 cup all-purpose flour
1/2 teaspoon salt
1/2 cup crisco shortening
3 tablespoon cold water

9-inch double crust

2 cup all-purpose flour
1 teaspoon salt
3/4 cup crisco shortening
5 tablespoon cold water

10 inch double crust

2 2/3 cup all-purpose flour
1 teaspoon salt
1 cup crisco shortening
7 tablespoon cold water

1. Combine flour and salt in bowl. 2. Cut in Crisco using pastry blender
(or two knives) until all flour is blended in to form pea-size chunks. 3.
Sprinkle water, one tablespoon at a time. Toss lightly with fork until
dough will form a ball.

For single crust, 4. Press dough ball between hands to form 5 to 6-inch
pancake. Flour rolling surface and pin lightly. Roll dough into circle.
5.Trim one inch larger than upsidedown pie plate. Loosen dough carefully.
6.Fold into quarters. Unfold and press into pie plate. 7. Fold edge under
and flute. 8. For recipe calling for unbaked pie shell, follow baking
directions given in that recipe. For recipe calling for baked pie shell,
heat oven to 425=B0= F. Thoroughly prick bottom and sides with fork (50
times) to prevent shrinkage. Bake at 425=B0F for 10 to 15 minutes or
until lightly browned.

For double crust: 4,5,6. Divide dough in half. Roll each crust
separately and transfer to pie plate as described above in steps 4-6. 7.
Trim edge even with pie plate. Moisten pastry edge with water. 8. Add
desired filling to unbaked pie shell. Roll top crust same as bottom
and lift onto filled pie. Trim 1/2-inch beyond edge of pie plate. Fold
top edge under bottom crust and flute. Cut slits in top crust or prick
with= fork. 9. Bake according to filling recipe.

ALTERNATE ROLLING TECHNIQUE: Roll each dough pancake
between unfloured sheets of waxed paper or plastic wrap. Peel off top
sheet. Flip into pie plate. Remove other sheet.

Recipe By : Crisco American Pie Celebration

File
ftp://ftp.idiscover.co.uk/pub/food/m...s/mmdja006.zip

Yield: 1 servings


--
The eyes are the mirrors....
But the ears...Ah the ears.
The ears keep the hat up.