Helen's Two Crust Pie Pastry

By Cookie67

Ingredients

• 3 cups cake flour or all purpose flour
• 1/2 cups all purpose flour
• 1 1/2 tsp salt
• 3/4 cup cold butter, cut into pieces
• 1/4 cup shortening
• 7 tbsp cold water
• 1 egg, lightly beaten
• 2 tsp lemon juice or vinegar

Details

Servings 2

Preparation

Step 1

1. In a large blow, combine flours and salt. Using a pastry blender, cut in butter and shortening until pieces are pea-size.

2. In small bowl, mix 6 tbsp of the water, egg and lemon juice. Using a large fork, toss flour and egg mixtures together. If any parts are dry, add the remaining 1 tbsp of water, gently toss to moisten (should be a mass of very large crumbs)

3. Turn crumb mixture out onto a lightly floured surface. Using your fingers, gently form a ball. With a bit of flour, knead 4 to 5 times to form a ball. Divide in half. Flatten each into a disc about 1 inch thick, refrigerate 1 to 2 hours or until easy to handle.

4. On lightly floured surface, roll 1 pastry disc from center to edges into a circle 12 inches in diameter. To transfer pastry, wrap around rolling pin. Unroll into a 9-inch pie plate. Ease pastry into pie plate without stretching it. Gently fit pastry into dish.

5. Roll remaining pastry disc into a circle 12 inches in diameter. Cut slits to allow steam to escape. Place pastry on filling. Trim both overhangs to an even 1 inch all the way around. Tuck the crust under and flute the edges. To prevent overbrowing, cover edges with foil. Bake as directed in individual recipes.