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Pastry for Extra-Large Double-Crust Pie Recipe

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Our Test Kitchen home economists adapted one of their 9-inch, double-crust recipes for an 11-1/2- to 12-inch pie plate. Bake an extra-big pie and watch eyes light up!—Taste of Home Test Kitchen, Greendale, Wisconsin
TOTAL TIME: Prep/Total Time: 15 min.
MAKES:8-10 servings
TOTAL TIME: Prep/Total Time: 15 min.
MAKES: 8-10 servings

Ingredients

  • 2-3/4 cups King Arthur Unbleached All-Purpose Flour
  • 1 teaspoon salt
  • 1 cup shortening
  • 8 to 9 tablespoons water

Nutritional Facts

1 serving (1 each) equals 301 calories, 20 g fat (5 g saturated fat), 0 cholesterol, 237 mg sodium, 26 g carbohydrate, 1 g fiber, 4 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 that one ball is slightly larger than the other. Roll out larger ball to fit an 11-1/2-in. to 12-in. pie plate. Transfer pastry to pie plate; trim even with edge of plate.
  2. 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: 8-10 servings.
Originally published as Pastry for Extra-Large Double-Crust Pie in Taste of Home June/July 2006, p19

Nutritional Facts

1 serving (1 each) equals 301 calories, 20 g fat (5 g saturated fat), 0 cholesterol, 237 mg sodium, 26 g carbohydrate, 1 g fiber, 4 g protein.

Reviews for Pastry for Extra-Large Double-Crust Pie(1)

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MY REVIEW
Reviewed Jun. 19, 2008

I found this site because I was looking for the original Fluffo shortening pie crust recipe. So far I've found several recipes I plan on trying, but not this particular pie crust recipe. I would still really like a copy of this recipe even though that brand of shortening no longer exists. My undying gratitude to any one willing to share this recipe with me. Thanks

JoJo5270 at hot4slots@msn.com

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