Elgin Local Schools
. . . . . . . Elgin
Pie Crust

  • SINGLE CRUST PIE       (http://www.crisco.com/recipes/flaky-pie-crust-3589)


  • 1 1/2 cups  All Purpose Flour
  • 1/2 teaspoon salt
  • 1/2 cup Crisco® All-Vegetable Shortening, or Butter Flavored shortening
  • 4 to 8 tablespoons ice cold water 


  1. 1.  COMBINE flour and salt in large bowl.
  3. 2.  Cut in shortening with 2 knives, or your fingertips until mixture resembles      coarse  crumbs.

  4. 3.
    SPRINKLE one tablespoon water over part of mixture.
  6. Toss gently with a fork; push to side of bowl. Repeat just until mixture is moistened and can be formed into a ball. (The dough shoud hold together when picked up and pressed, and should not crack).

  7. 4. FLATTEN ball of dough into disks (one for one crust, two for double-crust). Wrap tightly with plastic wrap; refrigerate 30 minutes or overnight.

5.REMOVE one disk of dough from refrigerator. 



  1.       Turn onto very lightly floured surface. (If the dough is too hard, allow it to sit for 5 minutes to soften.)
  4. 6.  Roll dough gently, use a back and forth motion from center. Do not roll over the edge or it will be thin.  Turn dough 45 degrees between each roll to keep it round. If dough sticks to surface, dust lightly with flour. Roll to 12 inches in diameter for a 9 inch pastry. Trim edge of pastry 1/2 to 3/4 inch beyond edge of the pie plate.
    TRANSFER dough to 9-inch, 4 cup capacity pie plate, being careful to avoid stretching  
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Elgin Local Schools
1239 Keener Road South
Marion, OH 43302

Phone: 740.382.1101
Fax: 740.382.1672
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