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Pastry For Double-Crust Pie recipe

Pastry for a Double Crust Pie.

Nothing is as tempting as a homemade pie,complete with a tender, flaky crust.

Recipe: Pastry For Double-CrustPie

2 cups all-purpose flour
1/2 teaspoon salt
2/3 cup vegetable shortening
6 to 7 tablespoons cold water

  • Stir together flour and salt. Using apastry blender, cut in shortening until pieces are pea-size.
  • Sprinkle 1 tablespoon of the water overpart of the mixture; gently toss with a fork. Push moisteneddough to side of bowl. Repeat, using 1 tablespoon water at atime, until all the dough is moistened. Divide in half. Formeach half into a ball.
  • On lightly floured surface, flatten 1dough ball. Roll from center to edges into 12-inch circle.
  • To transfer pastry, wrap it around therolling pin; unroll into a 9-inch pie plate. Ease pastry intopie plate, being careful not to stretch pastry. Transfer fillingto pastry-lined pie plate. Trim pastry even with rim of pie plate.
  • Roll remaining dough into a circle about12 inches in diameter. Cut slits to allow steam to escape. Placeremaining pastry on filling; trim 1/2 inch beyond edge of plate.Fold top pastry under bottom pastry. Crimp edge as desired. Bakeas directed in individual recipes.

    Makes 8 servings.

    Food processor directions: Prepare as above, except place steel blade inprocessor bowl. Add flour, shortening, and salt. Cover; processwith on/off turns until most of mixture resembles cornmeal, butwith a few larger pieces. With processor running, quickly add1/4 cup water through feed tube. Stop processor when all wateris added; scrape down sides. Process with 2 on/off turns (mixturemay not all be moistened). Remove dough from bowl; shape intoa ball. Divide in half. Continue as above.

    Pastry for Lattice-Top Pie: Prepare as above, except trim bottom pastry to1/2 inch beyond edge of pie plate. Roll out remaining pastryand cut into 1/2-inch-wide strips. Fill pastry-lined pie platewith desired filling. Weave strips over filling for lattice crust.Press ends of strips into crust rim. Fold bottom pastry overstrips; seal and crimp edge. For a quick lattice, roll out toppastry. Use a mini-cookie or canape cutter to make cutouts anequal distance apart from pastry center to edge. Place pastryon filling and seal. Bake as directed.

    Make-Ahead Tip:Prepare dough. Wrap in plastic wrap or place in plastic bag;seal. Refrigerate up to 24 hours. Allow to come to room temperaturebefore rolling out for pie.

    Nutritional facts per serving: calories:256, total fat: 17g, saturated fat: 4g, cholesterol: 0mg, sodium:134mg, carbohydrate: 22g, fiber: 1g, protein: 3g, vitamin A:0%, vitamin C: 0%, calcium: 0%, iron: 8%

    Recipe provided by Better Homes and Gardens- a member of the Home and Family Network for the bestof cooking, gardening, decorating and more. © 2003 MeredithCorporation. All rights Reserved.

    How to make pie crust – Pie crust recipe

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