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Pastry for Double Pie-Crust Recipe

Use this recipe from our Test Kitchen when you need pastry for a double-crust or lattice-topped pie.
TOTAL TIME: Prep/Total Time: 30 min. YIELD:6-8 servings


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


  • 1. 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.
  • 2. 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.
  • 3. 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).

Nutritional Facts

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

Reviews for Pastry for Double Pie-Crust

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ebramkamp User ID: 702841 255328
Reviewed Oct. 12, 2016

"My go to pie crust recipe. Sometimes I will change it up and swap out some of the shortening for the butter but this is an easy, flaky pie crust. I do make large disks when I divide my dough, wrap it up and chill for at least an hour before I roll it out."

CookingGalFriday User ID: 7033599 235932
Reviewed Oct. 29, 2015

"I was needing a pie crust recipe since I didn't have enough butter for my own pie crust recipe. This one is great and flaky. I did , however, want a buttery flavor so I split the shortening by using both buttery and regular shortening. Turned out perfect!"

Uqaq User ID: 4935502 231563
Reviewed Aug. 21, 2015

"So easy to make."

mrs._white User ID: 7182927 82269
Reviewed Oct. 28, 2013

"I have NEVER liked making pie crust because I always thought it was such a pain! Well, I was wrong! This recipe was so quick and easy and rolling it out was even easier! I doubled the recipe since I was making a pot pie and an apple pie and I even had some left over!"

gory User ID: 6686370 132837
Reviewed Jul. 11, 2012

"I like it"

sksand User ID: 5861564 149754
Reviewed Oct. 2, 2011

"Having never made a pie before, I used this recipe to make my first apple pie, and I love apple pie. It came out fantastic."

aperu01 User ID: 3525012 132836
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."

wtkatie User ID: 4986216 82268
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."

caruv25 User ID: 363917 82267
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!"

Deedle Dee User ID: 1997828 69332
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!"

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