Pastry for Double-Crust Pie
Pastry For Double-Crust Pie is an easy dinner. Made with 2 c. all-purpose flour, 1 tsp. salt, 1 tbsp. sugar, 2/3 c. shortening and 6 to 7 tbsp. cold water, this recipe delivers authentic, satisfying flavors. Simple to make and full of bold, satisfying flavors.
Prepare as directed for Pastry For Single-Crust Pie, but use these amounts.
Divide dough in half.
Roll out half of dough as directed in Pastry For Single-Crust Pie.
Fit into pie plate. Trim pastry even with rim.
For top crust, roll out remaining dough.
Cut slits for escape of steam.
Place desired filling in pie shell.
Top with pastry for top crust.
Trim top crust 1/2-inch beyond edge of pie plate.
Fold extra pastry under bottom crust; flute edge.
Bake as directed in individual recipe.
π· Perfect Pairings
Complete your meal with these
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