Pastry for Double-Crust Pie Recipe
This is the recipe we use in the Test Kitchen when we test readers' pie recipes tat don't include a specific recipe for the pastry. Janet Briggs
- 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).
Originally published as Pastry for Double-Crust Pie in Country Woman May/June 1998, p40
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