From the 30th Anniversary edition of Heart of the Home . . .
love your recipes, they truely inspire me, and they are great! thank you!
Thank you Leticia!
For this recipe do we have to chill the Crisco? What are your thoughts on shortening vs butter for pie crust, I really don’t know what the difference is in the results and would appreciate your thoughts.
Thank you for so many wonderful recipes!
Butter makes the crust a little too heavy … so for flakiness, Crisco.
love pie crust – my mom used to sprinkle cinammon sugar over the top of any leftover dough and make us little cookies with her star shaped cookie outer!
I used butter flavored crisco! My mom used leftover pastry to made little jam turnovers…so of course, so do I!!! Just got your cookie jar in my inbox! Love! Thanks!
When I make my pie crusts, I roll the leftovers and cut pieces out using different shaped cookie cutters. I then freeze them for another pie when I don’t want to make a top crust. For a Chicken Pie I made recently, I used stars and sunbursts. I covered the entire top with them, sprinkled a little milk on them and shook pepper to give a little extra oomph and color. Guests were impressed.
Very impressive, I love to do that with leaves in the fall. Thank you Paula!
Thank you Susan for sharing your heart, recipes & artistry.
I am waiting for the pie to bake h am thinking I might try refrigerating the rolled out crust briefly next time (on my flexible roll-out mat). It’s about 80 degrees in my kitchen & I was so slow getting the crust into the pan that the ice water temperature seems like a mute point! ‘Can’t wait for my family to try it! Thanks again.
Brilliant idea! Good luck!
What about using lard – any comments?
It’s fine, lard is rendered pig fat and higher in cholesterol ~ Crisco is vegetable shortening ~ both make crispy, flaky pie crust.
Here is an alternate pic crust recipe you may want to try – it makes a lovely, tender crust:
Perfect Pie Crust
Enough for 5 two crust pies (8″)
4 Cups Flour
1 Tablespoon Sugar
2 teaspoon salt
1 and 3/4 Cup solid vegetable shortening (14 oz.)
1 Tablespoon white or cider vinegar
1/2 Cup water
Put flour, sugar & salt in a large bowl, mix together. Add shortening and mix until combined.
Mix water, vinegar & egg together with a fork.
Combine both (put wet into dry).
Divide in to portions, wrap each and refrigerate at least 1/2 hour. (Can be kept 3 days, best if used on the first day).
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