Hi Everyone I’m new here but wanted to share my trials and tribulations with crisco crust. First off I wanna say I kinda feel like I failed my mother she made the crisco crust ( the one on the back of the container) religiously as my grandmother made before her. After her passing it was my time to take over the family tradition. Try as I might I could never get it right and I did everything she never refrigerated anything she used ice cold water and room temp crisco and bam every time perfect. I tried that, I tried refrigerating the crisco, then refrigerating the dough once it was combined, and tried over flouring the the outside/ surface I was rolling out on and always got the same result the dough kept sticking!!!!! I tried over hydrating I tried under hydration and still it would stick or it would crack as soon as it was pulled off the surface. Finally I gave up and made a butter dough (a lot more forgiving I found) and continued making the pies of our family but I still see it in my father when I say how’s the pie and I can tell he knows it isn’t the same. Any help is welcome but unfortunately I think we are in a world without crisco crust now and it isn’t the same.
Hello,
Don't feel like your letting your mom down, she'd be happy how hard you have tried. Believe me, nothing I make, and I am not bragging but pretty good cook, but nothing tastes as good as my mom and grams. Don't guilt yourself! Start a new tradition! I will share my no fail pie crust. I use half crisco, half salted butter. Yes salted, works great. I hope this helps. It makes two large pie crusts, and you can trim and make cinnamon pie scraps with it. My mom always did that. Here you go...
3 cups flour
3/4 cup crisco
3/4 cup very cold salted butter cut up in small squares
I do about 1/4 tsp kosher salt
3/4 cup ice cold water, more if needed.
You can mix the flour, crisco, butter and salt in a food processor, just pulse, then add water. It should form a big kind of ball. Then split in half, and make disc's. You can put in fridge for half hour or up to two days. Or freeze for a month. Or, if you do not have a food processor, then a pie crust tool works great, lastly a fork if you don't have the tool. Just cut into flour and butter/crisco until you see them turn into pea sized crumbs, then add water slowly until the dough comes together. Not to moist, it will turn out harder. When I bake with double crust, I always do an egg wash on top, or even milk sometimes. Comes out great. Blessings to you!