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Pastry For Double Pie Crust Exps Ft22 29188 F 0518 1

Double Pie Crust

TOTAL TIME: Prep/Total Time: 30 min. YIELD: Pastry for 1 double-crusted or lattice-topped pie (9 or 10 inches).
Use this double pie crust recipe from our Test Kitchen when you need pastry for a double-crusted or lattice-topped pie.

Ingredients

  • 2 cups all-purpose flour
  • 3/4 teaspoon salt
  • 2/3 cup shortening
  • 6 to 7 tablespoons cold water

Directions

  • 1. In a bowl, mix flour and salt; cut in shortening until crumbly. Gradually add cold water, tossing with a fork until dough holds together when pressed. Divide dough in half. Shape each into a disk; wrap and refrigerate 1 hour or overnight.
  • 2. On a lightly floured surface, roll out half of dough to a 1/8-in.-thick circle; transfer to a 9-in. or 10-in. pie plate. Trim even with rim. Add desired filling.
  • 3. Roll remaining dough to a 1/8-in.-thick circle. Place over filling. Trim, seal and flute edge. Cut slits in top. Bake according to recipe directions.

Nutrition Facts

1 piece: 260 calories, 16g fat (4g saturated fat), 0 cholesterol, 222mg sodium, 24g carbohydrate (0 sugars, 1g fiber), 3g protein.

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