Pastry for Double-Crust Pie (Better Homes and Gardens)
- Ready In:
- 25mins
- Ingredients:
- 4
- Serves:
-
8
ingredients
- 2 cups all-purpose flour
- 1⁄2 teaspoon salt
- 2⁄3 cup shortening
- 6 tablespoons cold water
directions
- Stir together flour and salt.
- Using a pastry blender, cut in shortening until pieces are pea size.
- Sprinkle 1 tablespoon of the water over part of the mixture and gently toss with a fork. Push moistened dough to side of bowl. Repeat, using 1 tablespoon water at a time, until all the dough is moistened. Divide in half.
- To transfer pastry, wrap it around the rolling pin. Unroll into a 9 inch pie plate. Ease pastry into pie plate, being careful not to stretch pastry. Transfer filling to pastry-lined pie plate. Trim pastry even with rim of pie plate.
- Roll remaining dough into a circle about 12 inches in diameter. Cut slits to allow steam to escape. Place remaining pastry on filling; trim 1/2 inch beyond edge of plate. Fold top pastry under bottom pastry. Crimp edge as desired. Bake as directed in individual recipes.
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RECIPE SUBMITTED BY
AmyZoe
Nampa, Idaho
I love to try new recipes, and this is a wonderful site to find new additions. I rarely make the same thing twice because it's so much fun to try something different. My life long dream is to travel the world and eat my way around it.