- 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).
Reviews for Pastry for Classic Double-Crust Pie
Sort By :
Instead of using water, try substituting orange juice. Makes the pie crust flakier in my opinion.
This recipe is using shortening instead of butter.
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.
what was the 6 to 7 Tsp of butter for? It was not included in the directions.