Pastry for Extra-Large Double-Crust Pie

Name: Pastry for Extra-Large Double-Crust Pie
Prep time: 15 min
Total time: 15 min
Yield: 8-10 servings.
Ingredients: 2-3/4 cups all-purpose flour; 1 teaspoon salt; 1 cup shortening; 8 to 9 tablespoons water

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

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.

Nutrition Facts

1 each: 301 calories, 20g fat (5g saturated fat), 0 cholesterol, 237mg sodium, 26g carbohydrate (1g sugars, 1g fiber), 4g protein.

Originally published as Pastry for Extra Large Double-Crust Pie in Taste of Home June/July 2006

Reviews

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Average Rating:

lbroadh2o

May 31, 2014

This crust was simple to mix and extremely delicious. I used butter flavor shortening. I would ah be gave it five stars but I had a hard time rolling it. It may have been me as I'm a novice at pie crusts.
JoJo5270

Jun 19, 2008

I found this site because I was looking for the original Fluffo shortening pie crust recipe. So far I've found several recipes I plan on trying, but not this particular pie crust recipe. I would still really like a copy of this recipe even though that brand of shortening no longer exists. My undying gratitude to any one willing to share this recipe with me. ThanksJoJo5270 at [email protected]