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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 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).
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Printed from tasteofhome.com Oct 8, 2008Copyright Reiman Media Group, Inc © 2008 |