- 2 cups all-purpose flour
- 3/4 teaspoon salt
- 2/3 cup shortening
- 6 to 7 tablespoons cold water
- In a bowl, combine flour and salt; cut in shortening until crumbly. Gradually add water, tossing with a fork until dough forms a ball. Divide dough in half so one ball is slightly larger than the other.
- Roll out the larger ball to fit a 9-in. or 10-in. pie plate. Transfer pastry to pie plate. Trim pastry with even with edge of plate. 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 1 double-crusted or lattice-topped pie (9 or 10 inches).
Reviews for Pastry for Double Pie-Crust
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"I have NEVER liked making pie crust because I always thought it was such a pain! Well, I was wrong! This recipe was so quick and easy and rolling it out was even easier! I doubled the recipe since I was making a pot pie and an apple pie and I even had some left over!"
"I like it"
"Having never made a pie before, I used this recipe to make my first apple pie, and I love apple pie. It came out fantastic."
"I just made an apple pie and this crust recipe is the best! I used the Crisco butter stick shortening and the crust came out perfect. Everyone who had a slice complimented me on the crust."
"I used the butter flavored Crisco. The dough was delicious and flaky. I refigerated mine before rolling it out. It was easier to handle."