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BASIC DOUBLE-CRUST PASTRY 2 c. all-purpose flour 1/2 tsp. salt 3/4 c. shortening 5 to 6 Tbsp. cold water Combine flour and salt in a medium mixing bowl; cut in shortening with a pastry blender until mixture resembles coarse meal. Sprinkle water evenly over surface; stir with a fork until dry ingredients are moistened. Shape dough into a ball; chill. Roll half of pastry to 1/8-inch thickness on a lightly floured surface; fit into a 9-inch pie plate, leaving a 1/2-inch overhang. Add filling as directed in desired recipe. Trim off overhanging edges. Roll remaining pastry into an 11-inch circle. Moisten the edge of the bottom pastry with water. Fit top pastry over filling. Trim edge of top pastry, leaving a 1/2-inch overhang. Fold overhang under edge of bottom pastry, pressing firmly to seal; flute. Cut slits in top crust to allow steam to escape. Bake as directed in desired recipe. Yields pastry for one 9-inch double-crust or lattice-top pie. This is a recipe from our database at Cookbooks On/Line! 1,000,000+ free recipes and free software at: http://www.cookbooks.com Accuracy is believed to be good, but is not guaranteed. This recipe posting is intended for personal use only. You can print a copy for yourself and/or your friends, but you cannot publish it or post it to any Internet or other public site without our permission. |