Classic Crisco® Pie Crust

• 2 cups Pillsbury BEST® All Purpose Flour
• 1 teaspoon salt
• 3/4 stick well-chilled Crisco Baking Sticks Butter Flavored All-Vegetable Shortening
• 4 to 8 tablespoons ice cold water

1. BLEND flour and salt in large bowl. Cut shortening into flour mixture with pastry blender or fork until coarse crumbs form. Stir in enough water with fork just until dough holds together.
2. DIVIDE dough in half. Shape into ½-inch thick disks. Wrap in plastic wrap. Chill 30 minutes.
3. ROLL out each disk 2 inches larger than pie plate on lightly floured surface. Line pie plate with 1 unbaked pie crust. Fill crust according to recipe directions. Top with remaining unbaked pie crust. Bake according to recipe directions.

Makes 2 (9-inch) single crusts or 1 (9-inch) double-crust pie

Ultimate Chocolate Chip Cookies

• ¾ cup Crisco® Butter Flavor All-Vegetable Shortening
• 1 ¼ cups firmly packed light brown sugar
• 2 tablespoons milk
• I tablespoon vanilla extract
• 1 egg
• 2 cups Pillsbury BEST™ All Purpose Flour
• 1 teaspoon salt
• ¾ teaspoon baking soda
• 1 cup semi-sweet chocolate chips
• 1 cup coarsely chopped pecans (optional)

1. HEAT oven to 375°F. Beat shortening, brown sugar, milk and vanilla in large bowl with mixer on medium speed until well blended. Beat in egg. Stir flour, salt and baking soda in medium bowl. Gradually beat into creamed mixture until just blended. Stir in chocolate chips and nuts.
2. DROP by rounded measuring tablespoonfuls 3 inches apart onto baking sheet.
3. BAKE 8 to 10 minutes for chewy cookies, or 11 to 13 minutes for crisp cookies. Cool 2 minutes. Remove to wire rack to cool completely.

Makes 3 dozen

Peanut Butter Cookies

• Crisco® Original No-Stick Cooking Spray
• ¾ cup Jif® Creamy Peanut Butter
• ½ cup Crisco® Butter Flavor All-Vegetable Shortening
• 1 ¼ cups firmly packed brown sugar
• 3 tablespoons milk
• 1 tablespoon vanilla extract
• 1 egg
• 1 ¾ cups Pillsbury BEST™ All Purpose Flour
• ¾ teaspoon baking soda
• ¾ teaspoon salt

1. HEAT oven to 375°F. Coat baking sheet with no-stick cooking spray. Beat peanut butter, shortening, brown sugar, milk and vanilla in large bowl with mixer on medium speed until blended. Beat in egg.
2. STIR flour, baking soda and salt in small bowl until blended. Gradually add to creamed mixture, beating just until blended. Drop by rounded tablespoonfuls 2 inches apart onto prepared baking sheet. Flatten slightly in a crisscross pattern using tines of fork.
3. BAKE 7 to 8 minutes or until set and lightly browned. Cool 2 minutes on baking sheet. Remove to wire rack to cool completely.

Makes 3 dozen