Ingredients
SINGLE CRUST
- 1 1/3 cups Pillsbury BEST™ All-purpose Flour
- 1/2 teaspoon salt
- 1/2 stick well-chilledCrisco ® Baking Sticks All-Vegetable Shortening
- OR1/2 cup well-chilledCrisco ® All-Vegetable Shortening
- three to six tablespoons cold water
DOUBLE CRUST
DEEP DISH DOUBLE CRUST
- 2 2/3 cups Pillsbury BEST™ All-purpose Flour
- 1 teaspoon salt
- 1 stick well-chilledCrisco ® Baking Sticks All-Vegetable Shortening
- OR1 cup well-chilledCrisco ® All-Vegetable Shortening
- six to ten tablespoons cold water
Preparation Directions
- BLEND flour and salt in large bowl. Cut shortening into flour mixture using pastry blender or fork. Stir in only enough water with fork until dough holds together.
- TIP Test dough for correct moistness by squeezing a marble-sized ball of dough inside your hands. Whether it holds together firmly, don't add any extra water. When the dough crumbles, increase the water through the tablespoonful, until dough is moist enough to create a smooth ball when pressed together.
- SHAPE dough right into a ball for single cake crust. Divide dough in 2 for double crust. Flatten ball(s) into 1/2-inch thick round disk(s).
- TIP For ease in moving, wrap dough in plastic wrap. Chill for half an hour or as much as a couple of days.
- ROLL dough (bigger ball of dough for double crust cake) from center outward right into a circle 2-inches wider than cake plate on gently floured surface for that bottom crust. Transfer dough to cake plate.
- For any SINGLE cake crust, trim edges of dough departing a 3/4-inch overhang. Fold edge under. Flute dough as preferred. Bake based on specific recipe directions.
- For any DOUBLE cake crust, roll disk for bottom crust, trimming edges of dough despite periphery of cake plate. Fill unbaked cake crust based on recipe directions. Unveil remaining dough disk. Transfer dough carefully onto filled cake. Trim edges of dough departing a 3/4-inch overhang. Fold top edge under bottom crust. Press edges together to close and flute as preferred. Cut slits in top crust or prick with fork to vent steam. Bake based on specific recipe directions.
Pre-baking Cake Crusts (Cream Pies)
- Completely prick bottom and sides of unbaked cake dough with fork. Bake crust in lower third of oven, at 425°F, ten to twelve minutes or until edges and bottom are golden brown.
Dietary Information Per Serving
Meal (1/8 of double crust), Calories 280 (Energy 160), Total Fat 18g (Saturated Fats 5g, Trans Fat 0g), Cholesterol 0mg, Sodium 290mg, Total Carb 24g (Soluble Fiber 1g, Sugars 0g), Protein 3g Percent Daily Value*: Vit A %, Ascorbic Acid %, Calcium %, Iron 8%.
*Percent Daily Values derive from a couple,000 calorie diet.
Classic Crisco Cake Crust is rated 4.795918367346939 from 5 by 98.
Rated 5 from 5 by Saw67es from Always is effective and tastes good. Great recipe this is actually the cutting phase. Great taste too
Date printed: 2016-07-24
Rated 5 from 5 by MuddasMom from Best Cake Crust Ever This the only real recipe I've ever and can ever use. I usually get complimented around the taste and flakiness of my cake crusts. Thanks Crisco.
Date printed: 2016-07-17
Rated 1 from 5 by ALICAT from what. I adopted the recipe around the crisco container perfectly:2 c. flour 1 teaspoon salt3/4 c. chilled crisco couple of scoops of cold water Crust didn't crisp, but was mushy and powdery. SOOO salty too. super weird. Ive made Crisco crusts nearly just like this recipe plus they always arrived on the scene all right. Folded really poorly too. Bad Crisco. Container doesn't expire until 2018.
Date printed: 2016-07-08
Rated 5 from 5 by WeWho from This is actually the just one for me personally I've used this recipe for pretty much 3 decades. I usually get compliments on my small crust. It's better if you use half butter flavored Crisco half regular.
Date printed: 2016-07-02
Rated 5 from 5 by ragatag from Classic Crisco Cake Crust I have tried personally this recipe for several years and like it. It always arrives perfect.
Date printed: 2016-06-01
Rated 5 from 5 by charlie from Fantastic crust I add a couple of extra tablespoons Crisco and employ cold water arrives perfect each time
Date printed: 2016-05-09
Rated 5 from 5 by Sundown from Use Fresh Ingredients. Only a tip. Anybody who states the cake crust tastes terrible, it's entirely possible that your Crisco is simply too old. Look into the date. I gave someone a recipe plus they stated it sampled terrible. I requested them to determine the date on their own Crisco, also it was over 10 years old and yellowing. It had been rancid in the end that point. Always employ FRESH ingredients in almost any recipe you are making.
Date printed: 2016-04-07
Rated 5 from 5 by PLOCATOR from LOVE CRISCO FOR PIES I have tried personally Crisco its my pies, however, I see Crisco has had from the cake crust recipe from the Large Can of Crisco. Disappointing when i are in possession of arrive at here to locate it. Also, I usually thought they wanted Vinegar as well as an Egg within their cake crust recipe. Anyways nobody complains about my crust its flaky.
Date printed: 2016-01-16
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