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Pastry for Extra-Large Double-Crust Pie Recipe

Our Test Kitchen home economists adapted one of their 9-inch, double-crust recipes for an 11-1/2- to 12-inch pie plate. Bake an extra-big pie and watch eyes light up!—Taste of Home Test Kitchen, Greendale, Wisconsin

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Pastry for Extra-Large Double-Crust Pie Recipe

Prep/Total Time: 15 min.

Yield: 8-10 Servings

15 15

Ingredients

2-3/4 cups all-purpose flour
1 teaspoon salt
1 cup shortening
8 to 9 tablespoons water

Directions

In a bowl, combine flour and salt; cut in 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 an 11-1/2-in. to 12-in. pie plate. Transfer pastry to pie plate; trim even with edge of plate.
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: 8-10 servings.

Nutritional Facts 1 serving (1 each) equals 301 calories, 20 g fat (5 g saturated fat), 0 cholesterol, 237 mg sodium, 26 g carbohydrate, 1 g fiber, 4 g protein.

Originally published as Pastry for Extra-Large Double-Crust Pie in Taste of Home June/July 2006, p19

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Pastry for Extra-Large Double-Crust Pie

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Reviewed on Jun. 19, 2008 by JoJo5270

I found this site because I was looking for the original Fluffo shortening pie crust recipe. So far I've found several recipes I plan on trying, but not this particular pie crust recipe. I would still really like a copy of this recipe even though that brand of shortening no longer exists. My undying gratitude to any one willing to share this recipe with me. Thanks

JoJo5270 at hot4slots@msn.com