Pastry for Double-Crust Pie Recipe

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You need only a handful of ingredients for this classic pie crust from our Test Kitchen. Add your family's favorite filling for a tantalizing treat.—Taste of Home Test Kitchen

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Pastry for Double-Crust Pie Recipe
  • Prep/Total Time: 20 min.
  • Yield: 8 Servings
    •
20 20

Ingredients

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

Directions

  • In a 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. or 10-in. pie plate. Transfer pastry to pie plate. Trim pastry even with edge.
  • Pour desired filling into crust. Roll out second ball. Position over filling; cut slits in pastry. Trim pastry to 1 in. beyond edge of pie plate. 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 slice) 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 Quick Cooking May/June 2004, p61

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Reviews for Pastry for Double-Crust Pie

Pastry for Double-Crust Pie

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(1-4) of 4 reviews

Reviewed on Jun. 15, 2009 by bgrimes

Instead of using water, try substituting orange juice. Makes the pie crust flakier in my opinion.

bgrimes

Reviewed on Feb. 09, 2009 by Kari Wilson

This recipe is using shortening instead of butter.

Reviewed on May. 08, 2008 by JerseyGal262

I printed out this recipe. I don't see any 6-7 tsp. butter, just 6-7 T. cold water to mix in to form the dough.

Reviewed on May. 08, 2008 by muggawan

what was the 6 to 7 Tsp of butter for? It was not included in the directions.

 
 

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