You can roll between wax paper. You can spray the counter and lay down two long pieces of plastic wrap then flour. Or roll between plastic wrap, not sure. Tried the oil crust. Have to patch too much.
I'm determined I'm going to learn how to get this right. They changed the Crisco to take out the trans fats so it doesn't taste as good.
My fluted edges were easy with the crust recipe and technique I used but it shrank a little and one edge is a little rough. This recipe uses part butter. I never used butter (or margarine) in pie crust before. Lard I won't use but my mil used to make pies and they would roll out in a perfect circle on the table top.
I read about vinegar and should try it. I've got just enough cherries off my little tree I need to make one soon or freeze the cherries. The Pillsbury refrigerated crusts are not bad, but I wanted to learn the real way.
BTW the technique I developed for the patted crust with crumbly and large crystal bakery sugar on top my family was crazy about. I was the one who wanted to go back to the traditional pie crust.
Crisco still has trans fats, they just lie about it.
Serving Size 1 Tablespoon (12g)
Amount per Serving
Calories from Fat 110
% Daily Value*
Total Fat 12g18%
Saturated Fat 3g16%
Trans Fat 0g
Polyunsaturated Fat 6g
Monounsaturated Fat 2.5g
Total Carbohydrate 0g0%
Not a significant source of dietary fiber, sugars, vitamin A, vitamin C, calcium and iron.
*Percent Daily Values are based on a 2,000 calorie diet.
SOYBEAN OIL, FULLY HYDROGENATED PALM OIL, PARTIALLY HYDROGENATED PALM AND SOYBEAN OILS, MONO AND DIGLYCERIDES, TBHQ AND CITRIC ACID (ANTIOXIDANTS).
Hydrogenated oils are TRANS FATS. Don’t be fooled. Read the ingredients. I always look for hydrogenated, interesterified, lard, shortening. If any of those are in something, I don’t buy it.