Use this recipe from our Test Kitchen when you need pastry for a double-crust or lattice-topped pie.
- 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).
Originally published as Pastry for Double Pie-Crust in Taste of Home's Holiday & Celebrations Cookbook Annual 2003, p142
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