- 2-3/4 cups all-purpose flour
- 1 teaspoon salt
- 1 cup shortening
- 8 to 9 tablespoons 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 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.
- 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.
Reviews forPastry for Extra-Large Double-Crust Pie
"This crust was simple to mix and extremely delicious. I used butter flavor shortening. I would ah be gave it five stars but I had a hard time rolling it. It may have been me as I'm a novice at pie crusts."
"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. ThanksJoJo5270 at email@example.com"