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Pastry for Double-Crust Pie

 Pastry for Double-Crust Pie
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
6-8 ServingsPrep/Total Time: 15 min.


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