Pastry for Double-Crust Pie Recipe

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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
TOTAL TIME: Prep/Total Time: 15 min.
MAKES:6-8 servings
TOTAL TIME: Prep/Total Time: 15 min.
MAKES: 6-8 servings


  • 2 cups all-purpose flour
  • 3/4 teaspoon salt
  • 2/3 cup shortening
  • 6 to 7 tablespoons cold water

Nutritional Facts

1 each: 260 calories, 16g fat (4g saturated fat), 0 cholesterol, 222mg sodium, 24g carbohydrate (1g sugars, 1g fiber), 3g protein.


  1. 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.
  2. 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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Tink22 User ID: 8445583 229351
Reviewed Jul. 10, 2015

"how long do I cook this thing? And at what temperature?"

Francisca3032 User ID: 6052254 23583
Reviewed Dec. 30, 2013

"This recipe is the one my mom and grandparents use and it comes out nice every time I use it."

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