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Pastry for Double Pie-Crust

 Pastry for Double Pie-Crust
Use this recipe from our Test Kitchen when you need pastry for a double-crust or lattice-topped pie.
6-8 ServingsPrep/Total Time: 30 min.


  • 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).
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.