Classic two-layer pie crust dough with Crisco

Classic two-layer pie crust with Crisco is a basic and versatile preparation used in baking for making sweet and savory pies. This dough is characterized by its flaky and crispy texture, ideal for achieving a perfect base and topping that maintain the shape and flavor of the fillings.

The key ingredient in this dough is Crisco, a solid vegetable fat that replaces traditional butter. Originating in the United States in the 1910s, Crisco has become popular for its ability to provide softness and firmness to doughs, making them more manageable and less greasy than with other types of fats.

The dough is made by combining flour, cold water, salt, and Crisco, working the mixture just until the ingredients are integrated to prevent it from overheating and losing its flaky texture. Its resistance to heat and moisture makes it ideal for baking in both conventional ovens and pies with juicy fillings.

Properties: This dough stands out for its crispy and light texture, thanks to the vegetable fat that creates thin layers during baking. Additionally, it is easy to handle and shape, allowing for precise decoration if desired. By using Crisco, an ideal melting point is achieved, improving the final consistency of the pie.

Synonyms in Spanish from Latin America: In different countries, this dough may be known simply as masa para tarta, masa brisa, or masa quebrada. Although some traditional variants use butter, the inclusion of Crisco is common in recipes where a more stable and less fragile texture is desired.