Pastry for Double Pie-Crust |
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Prep Time: 30 Minutes Cook Time: 0 Minutes |
Ready In: 30 Minutes Servings: 6 |
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Use this recipe from our Test Kitchen when you need pastry for a double-crust or lattice-topped pie. 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 bowl, combine flour and salt; cut in shortening until crumbly. Gradually add water, tossing with a fork until dough forms a ball. Divide dough in half so one ball is slightly larger than the other.
2. Roll out the larger ball to fit a 9-in. or 10-in. pie plate. Transfer pastry to pie plate. Trim pastry with even with edge of plate. Pour desired filling into crust.
3. 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 1 double-crusted or lattice-topped pie (9 or 10 inches).
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