- 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 the 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 a 9-in. or 10-in. pie plate. Transfer pastry to pie plate. Trim pastry even with edge.
- Pour desired filling into crust. Roll out second ball. Position over filling; cut slits in pastry. Trim pastry to 1 in. beyond edge of pie plate. 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 double-crust pie (9 or 10 inches).
Reviews forPastry for Classic Double-Crust Pie
"Instead of using water, try substituting orange juice. Makes the pie crust flakier in my opinion.bgrimes"
"This recipe is using shortening instead of butter."
"I printed out this recipe. I don't see any 6-7 tsp. butter, just 6-7 T. cold water to mix in to form the dough."
"what was the 6 to 7 Tsp of butter for? It was not included in the directions."