Pastry for Double-Crust Pie

By dmason

Ingredients

• 2 1/4 cups all purpose flour
• 3/4 tsp salt
• 2/4 cup shortening
• 8 to 10 Tbsp cold water

Details

Servings 8

Preparation

Step 1

1. In a medium bowl stir together flour and salt. Using a pastry blender, cut in shortening until pieces are pea size.

2. Sprinkle 1 Tbsp of water over part of flour mixture; gently toss with a fork. Push moistened dough to side of bowl. Repeat, using 1 Tbsp water at a time, until all the flour mixture is moistened. Divide in half; form each half into a ball.

3. On a lightly floured surface, use your hands to slightly flatten 1 dough ball. Roll dough from center to edges in to a circle 12 inches in diameter.

4. To Transfer pastry, wrap it around the rolling pin; unroll into a 9 inch pie plate. Trim pastry even with rim of plate. Crimp edges.