Classic Criso Pie Crust, Ultimate Chocolate Chip Cookies & Irresistible Peanut Butter Cookies

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 Double Chocolate Chip Cookies

• 1 ¼ cups firmly packed brown sugar
• ¾ stick Crisco® Baking Sticks Butter Flavored All-Vegetable Shortening
• 2 tablespoons milk
• 1 tablespoon vanilla extract
• 1 egg
• 1 ¾ cups Pillsbury BEST® All Purpose Flour
• 1 teaspoon salt
• ¾ teaspoon baking soda
• ¾ cup semi-sweet chocolate chips
• ¾ cup semi-sweet mini chocolate chips

1. HEAT oven to 375°F. Beat brown sugar, shortening, milk and vanilla in large bowl on medium speed with electric mixer until light and fluffy. Beat in egg.
2. COMBINE flour, salt and baking soda. Mix into creamed mixture just until blended. Stir in chocolate chips. Drop rounded tablespoonfuls of dough 3 inches apart onto ungreased baking sheet.
3. BAKE 8 to 10 minutes until lightly browned. Cool 2 minutes. Remove to wire rack to cool completely.

Makes 3 dozen cookies

Irresistible Peanut Butter Cookies

• ¾ cup Jif® Extra Crunchy Peanut Butter
• ½ stick Crisco® Baking Sticks Butter Flavored 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 3750F. Combine peanut butter, shortening, brown sugar, milk and vanilla in large bowl. Beat on medium speed with electric mixer until well blended. Add egg, beating just until blended.
2. COMBINE flour, baking soda and salt. Add to creamed mixture at low speed, mixing just until blended. Drop by rounded tablespoonfuls 2 inches apart onto baking sheet. Flatten slightly in a crisscross pattern with tines of fork.
3. BAKE 7 to 8 minutes or until set and just beginning to brown. Cool 2 minutes. Remove to wire rack to cool completely.

Makes 3 dozen