Home > Recipes > Pastry for Double-Crust Pie

Pastry for Double-Crust Pie Recipe

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

This recipe is:

Quick

Please log in to rate this recipe

*Username or E-mail:
*Password:

Forgot Your Password?
Remember me
Not a member? Join Now »

Rate Pastry for Double-Crust Pie Recipe

*Click on stars to rate

Would you make this recipe again?

Write a review

*required

6-8 Servings
Prep/Total Time: 15 min.

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).

Nutrition 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.

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

More recipes like this...

more...

Menus, videos and more

Pastry For Double Recipe.Making a double crusted pie is not as hard as you think using these simple steps. …

VIDEO: Double Pie Crust

Thanksgiving Recipes

Looking for a Thanksgiving menu? Create your own menu with these Thanksgiving recipes, plus decorating and entertaining ideas for your Thanksgiving dinner.

Get recipes »

Reviews for Pastry for Double-Crust Pie (0)