Best Pie Crust

• 2 cups all-purpose flour
• 1 teaspoon salt
• 1 cup shortening
• 1/2 cup water

DIRECTIONS:

1. In a large bowl, combine flour and salt. Cut in shortening until mixture resembles coarse crumbs. Stir in water until mixture forms a ball. Divide dough in half, and shape into balls. Wrap in plastic, and refrigerate for 4 hours or overnight.
2. Roll out dough on a floured counter. Don't over work it. Use as directed in pie recipe.

Butter Cookie Crust

• 1 1/2 cups finely crumbled vanilla wafers
• 1/4 cup white sugar
• 6 tablespoons butter, melted
• 1/2 teaspoon ground cinnamon

DIRECTIONS:

1. Preheat oven to 375 degrees F (190 degrees C).
2. In a medium bowl combine the cookie crumbs, sugar, butter or margarine and cinnamon; mix until well blended. Press into a 9 inch pie plate.
3. Bake in the preheated oven for 7 minutes. Cool.

CRISCO® Pie Crust

• Double Crust:
• 2 cups all-purpose flour
• 1 teaspoon salt
• 3/4 cup CRISCO® All-Vegetable Shortening or CRISCO® Stick
• 5 tablespoons cold water

DIRECTIONS:

1. Spoon flour into measuring cup and level. Mix flour and salt in medium bowl. Cut in CRISCO® All-Vegetable Shortening or CRISCO® Stick using pastry blender (or 2 knives) until all flour is blended in to form pea-size chunks. Sprinkle with water, one tablespoon at a time. Toss lightly with fork until dough will form ball.
2. Divide dough in half. Press between hands to form two 5 to 6-inch pancakes. Flour dough lightly. Peel off top sheet for bottom crust. Transfer bottom crust to pie plate. Remove other sheet and press pastry to fit. Trim edge even with pie plate.
3. Add desired filling to unbaked pie crust. Remove top sheet from top crust. Lift top crust onto filled pie. Remove other sheet. Trim to 1/2-inch beyond edge of pie plate. Fold top edge under bottom crust. Flute. Cut slits in top crust to allow steam to escape. Bake according to specific recipe instructions.

Cream Cheese Tart Shells

• 3 ounces cream cheese, softened
• 1/2 cup butter, softened
• 1 cup all-purpose flour

DIRECTIONS:

1. Blend cream cheese and butter or margarine. Stir in flour just until blended. Chill about 1 hour. This can be made ahead and chilled for up to 24 hours.
2. Preheat oven to 325 degrees F (165 degrees C).
3. Shape dough into 24 one-inch balls and press into ungreased 1 1/2 inch muffin cups (mini-muffin size) to make a shallow shell. Fill with your favorite filling and bake.

Fried Pie Crust

• 1/2 cup butter
• 1/2 cup flaked coconut
• 3/4 cup all-purpose flour
• 2 tablespoons brown sugar

DIRECTIONS:

1. Combine butter, coconut, flour and brown sugar in a sauce pan. Cook on medium heat until a rich brown color, stirring frequently.
2. Pour into pie plate and press out to edges evenly with a fork.
3. Allow to cool before filling.

Graham Cracker Crust

• 1 1/2 cups finely ground graham cracker crumbs
• 1/3 cup white sugar
• 6 tablespoons butter, melted
• 1/2 teaspoon ground cinnamon (optional)

DIRECTIONS:

1. Mix graham cracker crumbs, sugar, melted butter or margarine, and cinnamon until well blended . Press mixture into an 8 or 9 inch pie plate.
2. Bake at 375 degrees F (190 degrees C) for 7 minutes. Cool. If recipe calls for unbaked pie shell, just chill for about 1 hour.

Meringue Crust

• 2 egg whites
• 1/4 teaspoon cream of tartar
• 1/4 teaspoon salt
• 1/2 teaspoon vanilla extract
• 1/2 cup white sugar

DIRECTIONS:

1. In a large bowl, beat egg whites, cream of tartar, and salt until soft peaks form. Add vanilla, and slowly beat in sugar until very stiff and glossy. Spread mixture into a 9 inch pie plate to form a shell.
2. Bake at 300 degrees F (150 degrees C) for 50 minutes. Turn oven off, and leave meringue in oven for 1 hour. Cool.