Close
Ingredients
| all-purpose flour (unsifted): 2 cups |
| salt: 3/4 tsp |
| multipurpose shortening: 2/3 cup |
| water: 6 Tbl (cold) |
Pastry for Double Pie-Crust
Credit: AllRecipes
User rating:
"Use this recipe from our Test Kitchen when you need pastry for a double-crust or lattice-topped pie."
-
Prep Time
30 min -
Cook Time
min -
Servings
6 serving(s)
Tags
Directions
- In a bowl, combine flour and salt; cut in shortening until crumbly. Gradually add water, tossing with a fork until dough forms a ball. Divide dough in half so one ball is slightly larger than the other.
- Roll out the larger ball to fit a 9-in. or 10-in. pie plate. Transfer pastry to pie plate. Trim pastry with even with edge of plate. Pour desired filling into crust.
- Roll out second ball; cut slits in pastry. Position over filling. Trim pastry to 1 in. beyond edge of pie plate. Fold top crust over bottom crust. Flute edges. Bake according to recipe directions.