Pastry for Double-Crust Pie Recipe

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This is the recipe we use in the Test Kitchen when we test readers' pie recipes tat don't include a specific recipe for the pastry. —Janet Briggs

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Pastry for Double-Crust Pie Recipe

Prep/Total Time: 15 min.

Yield: 6-8 Servings

15 15

Ingredients

2 cups all-purpose flour
3/4 teaspoon salt
2/3 cup shortening
6 to 7 tablespoons cold water

Directions

In a large bowl, combine flour and salt; cut in the shortening until crumbly. Gradually add water, tossing with a fork until dough forms a ball. Divide dough in half so that one ball is slightly larger than the other. Roll out larger ball to fit a 9-in. x 10-in. pie plate.
Transfer pastry to pie plate. Trim pastry even with edge. 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. Yield: Pastry for double-crust pie (9 or 10 inches).

Nutritional Facts 1 serving (1 each) equals 260 calories, 16 g fat (4 g saturated fat), 0 cholesterol, 222 mg sodium, 24 g carbohydrate, 1 g fiber, 3 g protein.

Originally published as Pastry for Double-Crust Pie in Country Woman May/June 1998, p40