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Double crust pie crust Recipe

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This recipe for Double crust pie crust is from Mom’s Favorite Recipes, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
9-10” double crust

2 cups flour
2/3 cup shortening
1/2 tsp salt
6-7 tbsp ice cold water
Directions:
Directions:
Mix flour and salt in medium bowl.
Cut in shortening until mixture forms coarse crumbs the size of small peas.
Sprinkle with the water, 1 tablespoon at a time, tossing with fork until all flour is moistened and pastry almost leaves side of bowl (1 to 2 teaspoons more water can be added, if necessary).
Gather pastry into ball. Divide in half; shape into 2 flattened rounds on lightly floured surface.
Wrap rounds in plastic wrap and refrigerate 45 minutes or until dough is firm and cold, yet pliable. If refrigerated longer, let pastry soften slightly at room temperature before rolling.
Using floured rolling pin, roll one pastry round on lightly floured surface into a round 2 inches larger than upside-down 9-inch glass pie plate.
Fold pastry into fourths and place in pie plate or roll pastry loosely around rolling pin and transfer to pie plate or tart pan. Unfold or unroll pastry and ease into plate or pan, pressing firmly against bottom and side and being careful not to stretch pastry.
Fill crust with filling.
Repeat above steps for top crust. Cut slits so steam can escape. Flute the edges.
Number Of Servings:
Number Of Servings:
8

 

 

 

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