PASTRY FOR DOUBLE PIE CRUST

By angielaine

Ingredients

• 2 cups all-purpose flour
• 2/3 cups unsalted butter
• 3/4 tsp Salt
• 6 Tbsp cold water

Preparation

Step 1

In a bowl, combine flour and salt; cut in butter 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.

Roll out the larger ball to fit a 9 or 10-inch pie plate. Transfer pastry to pie plate. Trim pastry even with edge of plate. Pour desired filling into crust.

Roll out second ball; cut slits in pastry position over filling. Trim pastry to 1 inch beyond edge of pie plate. Fold top crust over bottom crust. Flute edges. Bake according to recipe directions.