Classic double pie crust

Yield: 8 Servings

Measure Ingredient
2 cups All-purpose flour
1 teaspoon Salt
¾ cup Crisco shortening
5 tablespoons Cold water

1. Combine flour and salt in large bowl. Cut in shortening using pastry blender or 2 knives until mixture forms pea-sized pieces.

2. Sprinkle with water, 1 tablespoon at a time. Toss with a fork until mixture holds together. Press together to form a ball.

3. Divide dough in half. Roll out each half as described in Single Crust method, steps 4 and 5.

4. Transfer bottom crust to pie plate as described in Single Crust method, steps 6 and 7. Trim edge even with edge of pie plate.

5. Add desired filling to unbaked pie crust. Moisten edge of crust with water. Lift top crust onto filled pie as described in Single Crust method, step 6.

6. Trim crust leaving ½-inch overhang. Fold overhang under bottom crust.

Flute as desired.

Recipe by: Cooking Class Magazine: Desserts Posted to recipelu-digest Volume 01 Number 465 by "catspaw@..." <catspaw@...> on Jan 6, 1998

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