Pastry for Double-Crust Pie Recipe
- 2 cups all-purpose flour
- 3/4 teaspoon salt
- 2/3 cup shortening
- 6 to 7 tablespoons cold water
- 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).
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.
Reviews for Pastry for Double-Crust Pie
"how long do I cook this thing? And at what temperature?"
"This recipe is the one my mom and grandparents use and it comes out nice every time I use it."