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Pastry for Extra-Large Double-Crust Pie

 Pastry for Extra-Large Double-Crust Pie
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
8-10 ServingsPrep/Total Time: 15 min.

Ingredients

  • 2-3/4 cups all-purpose flour
  • 1 teaspoon salt
  • 1 cup shortening
  • 8 to 9 tablespoons water

Directions

  • 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.
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.