I’ve always used solid Crisco, not melted. I used to use wax paper as mentioned above but i find it a bit less messy to put a baggie over my fingers, scoop some crisco and apply. I have always used flour for coating the greased pan but I do try to be sure any extra is removed with a few hard taps on the counter and then empty the pan of the extra. I always Crisco my pie plates too, especially any fruit pies...helps to keep crust from sticking to the pie plate.

• Reply