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Pastry for Classic Double-Crust Pie

 Pastry for Classic Double-Crust Pie
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
8 ServingsPrep/Total Time: 20 min.

Ingredients

  • 2 cups King Arthur Unbleached 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.