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Pastry for Double Pie-Crust Recipe

Read Reviews (7)
4.8 7
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Use this recipe from our Test Kitchen when you need pastry for a double-crust or lattice-topped pie.
TOTAL TIME: Prep/Total Time: 30 min.
MAKES:6-8 servings
TOTAL TIME: Prep/Total Time: 30 min.
MAKES: 6-8 servings

Ingredients

  • 2 cups King Arthur Unbleached All-Purpose Flour
  • 3/4 teaspoon salt
  • 2/3 cup shortening
  • 6 to 7 tablespoons cold water

Nutritional Facts

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

Directions

  1. 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.
  2. 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.
  3. 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).
Originally published as Pastry for Double Pie-Crust in Taste of Home's Holiday & Celebrations Cookbook Annual 2003, p142

Nutritional Facts

1 serving (1 piece) 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 Pie-Crust(7)

AVERAGE RATING
   (10)
RATING DISTRIBUTION
5 Star
 (8)
4 Star
 (2)
3 Star
 (0)
2 Star
 (0)
1 Star
 (0)
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MY REVIEW
Reviewed Oct. 28, 2013

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!

MY REVIEW
Reviewed Jul. 11, 2012

I like it

MY REVIEW
Reviewed Oct. 2, 2011

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.

MY REVIEW
Reviewed Sep. 17, 2011

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.

MY REVIEW
Reviewed Nov. 17, 2010

I used the butter flavored Crisco. The dough was delicious and flaky. I refigerated mine before rolling it out. It was easier to handle.

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