Double Crust Pastry

By jdwooten

Ingredients

• 2 cups all-purpose flour
• 1 teaspoon salt
• 2/3 cup plus 2 tablespoons shortening
• 4-6 tablespoons cold water

Preparation

Step 1

Mix together flour and salt in bowl.

Cut in shortening, using pastry blender (or pulling 2 table knives through ingredients in opposite directions), until particles are size of small peas. Sprinkle with cold 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 a bowl. Divide in half and shape into 2 flattened rounds on lightly floured surface. Wrap flattened rounds of pastry in plastic wrap and refrigerate about 15 minutes or until dough is firm and cold, yet pliable. This allows the shortening to become slightly firm, which helps make the baked pastry more flaky. If refrigerated longer, let pastry soften before rolling.

Roll one around on lightly floured surface, using floured rolling pin, into circle 2 inches larger than upside down 9 inch glass pie plate. Fold pastry into fourths; place in pie plate. Unfold and ease into plate, pressing firmly against bottom and side.