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Pastry for Double-Crust Pie
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2 cups all-purpose flour
3/4 teaspoon salt
2/3 cup shortening
6 to 7 tablespoons cold water
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).
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Printed from tasteofhome.com Oct 7, 2008Copyright Reiman Media Group, Inc © 2008 |