Use this recipe from our Test Kitchen when you need pastry for a double-crust or lattice-topped pie.
Recommended:
36 Savory Suppertime Pies
VERIFIED BY Taste of Home Test Kitchen
- 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).
Originally published as Pastry for Double Pie-Crust in Taste of Home's Holiday & Celebrations Cookbook
Annual 2003, p142
Reviews forPastry for Double Pie-Crust
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MY REVIEW
Reviewed Aug. 21, 2015
"So easy to make."
MY REVIEW
MY REVIEW
Reviewed Jul. 11, 2012
"I like it"
MY REVIEW
Reviewed Sep. 17, 2011
"I just made an apple pie and this crust recipe is the best! I used the Crisco butter stick shortening and the crust came out perfect. Everyone who had a slice complimented me on the crust."
MY REVIEW
Reviewed Nov. 17, 2010
"I used the butter flavored Crisco. The dough was delicious and flaky. I refigerated mine before rolling it out. It was easier to handle."
MY REVIEW
Reviewed Oct. 7, 2010
"This is so much like the one I've been making for 45 years that was passed down by my mother. It is a winner!"
MY REVIEW
Reviewed Dec. 25, 2009
"After MANY years of not making pie crusts and then trying recipe after recipe, I gave in and tried "just one more". This recipe made the search worth it. The crust was flaky, tender and delicious!"
