Two Crust Pie, 10 Inches

"A larger pastry for deep dish pies. Again, use ice-cold water and don't fiddle with the dough too much - your crust will come out perfect!"
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Ready In:




  • Mix flour and salt. Cut in the shortening until particles are the size of peas.
  • Sprinkle with the water, 1 tablespoon at a time, tossing with a fork until all the flour is moistened and the pastry almost cleans the side of the bowl. Additional water can be used if necessary.
  • Divide pastry into 2 equal parts. Gather each portion into a ball.
  • Working with one ball at a time: flatten into a disk on a lightly floured surface. I place my pastry between sheets of plastic wrap or wax paper - which makes it easier to lift onto the pie pan.
  • Roll the pastry into a circle that is 2 inches larger around than the inverted pie pan. Carefully ease the pastry into the pan and press it firmly against the bottom and sides.
  • Pour in the pie filling and then cover with the remaining pastry. Remember to cut slits in the top to allow steam to escape. Bake according to pie recipe directions.

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Although I am a US citizen, I have spent most of my adult life living outside of the States. I've raised my family all over the world - and I have to say that my four kids are pretty terrific! I am always looking for recipes that only call for basic ingredients. Because I don't live in the US, I often can't find packages or this, or jars and cans of that, even certain spices can be tricky. My favorite cookbooks are the New Joy of Cooking, and anything by Nigela Lawson. My passions are cooking and eating - big surprise there. I have no pet peeves, I don't keep any peeves around long enough to make them into pets. I especially love baking, but I'm trying to get away from that - the carbs are starting to stick to my hips a little too easily. I took a Sushi making course recently. It was a lot of fun; I now know that I need to GO OUT for Sushi, not make it myself.
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