Pastry for Double Pie-Crust Recipe
- 2 cups all-purpose flour
- 3/4 teaspoon salt
- 2/3 cup shortening
- 6 to 7 tablespoons cold water
- 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).
1 piece: 260 calories, 16g fat (4g saturated fat), 0 cholesterol, 222mg sodium, 24g carbohydrate (1g sugars, 1g fiber), 3g protein.
Reviews for Pastry for Double Pie-Crust
"My go to pie crust recipe. Sometimes I will change it up and swap out some of the shortening for the butter but this is an easy, flaky pie crust. I do make large disks when I divide my dough, wrap it up and chill for at least an hour before I roll it out."
"I was needing a pie crust recipe since I didn't have enough butter for my own pie crust recipe. This one is great and flaky. I did , however, want a buttery flavor so I split the shortening by using both buttery and regular shortening. Turned out perfect!"
"So easy to make."
"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."
"This is so much like the one I've been making for 45 years that was passed down by my mother. It is a winner!"
"After MANY years of not making pie crusts and then trying recipe after recipe, I gave in and tried "just one more". This recipe made the search worth it. The crust was flaky, tender and delicious!"