Ingredients
SINGLE CRUST Cake
- 1 1/2 cups White-colored Lily ® Enriched Bleached All-purpose Flour
- 1/2 teaspoon salt
- 1/2 cup Crisco ® All-Vegetable Shortening, or Butter Flavored Shortening, chilled in freezer
- OR1/2 stick Crisco ® Baking Sticks All-Vegetable Shortening, or Butter Flavored Shortening Sticks, chilled in freezer
- 4 to eight tablespoons cold water or milk
DOUBLE CRUST Cake
- 2 cups White-colored Lily ® Enriched Bleached All-purpose Flour
- 1/2 teaspoon salt
- 2/3 cup Crisco ® All-Vegetable Shortening, or Butter Flavored Shortening, chilled in freezer
- OR2/3 stick Crisco ® Baking Sticks All-Vegetable Shortening, or Butter Flavored Shortening Sticks, chilled in freezer
- five to ten tablespoons cold water or milk
Preparation Directions
- COMBINE flour and salt in large bowl. Decline in shortening having a pastry blender, 2 knives, or perhaps your fingertips until mixture resembles coarse crumbs.
- SPRINKLE one tablespoon ice-cold water or milk over a part of mixture. Toss lightly having a fork push to side of bowl. Repeat just until mixture is moistened and could be created right into a ball. (The dough shoud hold together when selected up and pressed, and cannot crack).
- FLATTEN ball of dough into disks (one for just one crust, two for double-crust). Wrap tightly with plastic wrap refrigerate half an hour or overnight.
- REMOVE one disk of dough from refrigerator. Turn onto very gently floured surface. (When the dough is simply too hard, let it take a few minutes to melt.) Roll dough lightly, make use of a backwards and forwards motion from center. Don't rollover the advantage or it will likely be thin. Turn dough 45 levels in between each roll to help keep it round. If dough stays with surface, dust gently with flour. Roll to one foot across for any 9 inch cake.
- TRANSFER dough to 9-inch, 4 cup capacity cake plate, fostering to prevent stretching pastry. Trim fringe of pastry 1/two to threeOr4 inch beyond fringe of the cake plate.
SINGLE CRUST
- FOLD extra pastry under to develop edge. Flute edge using the index finger of 1 hands and pinching the dough alongside it involving the index finger and thumb from the other hands. Continue around cake.
- COVER and refrigerate half an hour to overnight before baking unless of course otherwise specified by recipe.
DOUBLE CRUST SOLID TOP
- ROLL dough as described for single crust. Cut to 10 inches across by having an even edge. Transfer the crust over filling, fostering to not stretch the pastry. Tuck fringe of crust under bottom crust press to close. Flute fringe of the pastry as described for single crust. Prick with fork or cut slits to vent steam. Brush having a gently beaten egg sprinkle with 1 tablespoon sugar. Produce a decorative design in surface of crust, if preferred, or decorate top with cutout bits of leftover crust.
LATTICE TOP
- ROLL dough as described for single crust reduce strips 1/2 inch wide. Some strips ought to be 9 inches lengthy. (A pizza cutter can be useful for this) Place strips over cake inside a horizontal direction. Fold alternate strips back convey a strip vertical across top. Unfold strips, and fold the strips back which are underneath the last vertical strip. Place another strip vertically across. Continue until cake is finished. Tuck the strip edges underneath the bottom crust and press to close. Flour the perimeters from the pastry as described above. Brush the dough having a a gently beaten egg, fostering to not get egg on filling.
- BAKE based on directions for cake recipe.
Dietary Information Per Serving
Meal (1/8 of single crust), Calories 200 (Energy 110), Total Fat 12g (Saturated Fats 3g, Trans Fat 0g), Cholesterol 0mg, Sodium 150mg, Total Carb 18g (Soluble Fiber 1g, Sugars 0g), Protein 2g Percent Daily Value*: Vit A %, Ascorbic Acid %, Calcium %, Iron 6%.
*Percent Daily Values derive from a couple,000 calorie diet.
Flaky Cake Crust is rated 4.608695652173913 from 5 by 23.
Rated 4 of every 5 by Su Ki from Doesn't indicate at what temperature to prepare single cake crust for any custard filling.
Date printed: 2016-06-25
Rated 1 from 5 by Jeanne from Crisco I'm not pleased with the brand new form of Crisco! Cannot create a good cake crust with no transfat that you simply removed same goes with certainly be onto lard for any perfect cake crust. I'm not alone who's getting this issue.
Date printed: 2016-06-18
Rated 5 from 5 by lindab from Simple to make I have tried personally this recipe because the late 1960'tys. It's my visit cake dough recipe
Date printed: 2016-02-16
Rated 4 of every 5 by Kellygirl from Great taste. but they are proporations enough. This is actually the cake crust my mother always made, however i do not know how she got 2 9 inch crusts using this (with extra to create turnovers). You recipe shows 1 1/2 cups flour for just one crust, only 2 cups for any 2 crust cake. I usually must boost the proportions to obtain a 2 crust cake and that i roll it thin. Apart from that, the flavour is excellent also it's simple to make. I don't understand what I'm doing wrong.
Date printed: 2016-02-09
Rated 5 from 5 by soph from best cake crust for this continues to be my go-to cake crust for more than two decades and will also be until I stop baking
Date printed: 2015-11-07
Rated 4 of every 5 by Maggiemagoo from Great crust for any smaller sized cake pan Good crust, however if you simply use 9 cake pans,I would suggest adding another 1/3 to at least oneOr2 from the recipe of all things. This BARELY stretches with very thin crust. I love a little thicker crust if I've got a choice,The truth is that to being type of frustrated. Like a youthful prepare, I did previously result in the classic Crisco crust also it was always light and flakey. However that what food was in ocean level, on the beach in Western Washington.I've resided within the high desert (3300 foot.) now for several years and may't appear to obtain the same quality of crust. If anybody has any ideas or suggestions, please advise me.
Date printed: 2014-03-03
Rated 5 from 5 by ZanderClaus from Crisco may be the one only My Father not used at all not Crisco for his cooking baking. I strayed used other shortenings, but recognized here real quick why my Father used only Crisco.Don't result in the same mistake I dd. stick to Crisco for the cake dough, it's the very best. for anything else too.
Date printed: 2013-11-15
Rated 5 from 5 by baker67 from Impressed with this particular recipe haven't used milk in cake crusts before-loved the way it switched out-new cake recipe now.
Date printed: 2013-11-10
- Flaky Cake Crust Reviews - page 2
- 2016-09-16T09:05CST
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