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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

Ingredients

  • 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), 0mg cholesterol, 222mg sodium, 24g carbohydrate (1g sugars, 1g fiber), 3g protein

Directions

  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


Reviews for Pastry for Double-Crust Pie

AVERAGE RATING
(2)
RATING DISTRIBUTION
5 Star
 (1)
4 Star
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3 Star
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2 Star
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MY REVIEW
Tink22
Reviewed Jul. 10, 2015

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

MY REVIEW
Francisca3032
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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