Pastry for Double-Crust Pie |
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Prep Time: 15 Minutes Cook Time: 0 Minutes |
Ready In: 15 Minutes Servings: 6 |
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This is the recipe we use in the Test Kitchen when we test readers' pie recipes tat don't include a specific recipe for the pastry. Janet Briggs Ingredients:
2 cups king arthur unbleached all-purpose flour |
3/4 teaspoon salt |
2/3 cup shortening |
6 to 7 tablespoons cold water |
Directions:
1. In a large bowl, combine flour and salt; cut in the shortening until crumbly. Gradually add water, tossing with a fork until dough forms a ball. Divide dough in half so that one ball is slightly larger than the other. Roll out larger ball to fit a 9-in. x 10-in. pie plate.
2. Transfer pastry to pie plate. Trim pastry even with edge. Pour desired filling into crust. Roll out second ball; cut slits in pastry. Position over filling. Trim pastry to 1 in. beyond edge of pie plate. Fold top crust over bottom crust. Flute edges. Bake according to recipe directions. Yield: Pastry for double-crust pie (9 or 10 inches).
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