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Pie Crust, Double

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Rate this recipe 5/5 (1 Votes)
Pie Crust, Double 0 Picture

Ingredients

  • 2 cup flour
  • 1/2 tsp baking powder
  • 3/4 tsp salt
  • 1/2 cup lard
  • 1/2 cup margarine
  • 8 Tbs water
  • Nutrition Facts
  • Serving size: 1/8 of a recipe (2.6 ounces).
  • Percent daily values based on the Reference Daily Intake (RDI) for a 2000 calorie diet.
  • Nutrition information calculated from recipe ingredients.
  • Amount Per Serving
  • Calories 330.85
  • Calories From Fat (66%) 218.47
  • % Daily Value
  • Total Fat 24.47g 38%
  • Saturated Fat 7.04g 35%
  • Cholesterol 12.17mg 4%
  • Sodium 382.37mg 16%
  • Potassium 39.46mg 1%
  • Total Carbohydrates 24.05g 8%
  • Fiber 0.84g 3%
  • Sugar 0.08g
  • Protein 3.36g 7%
  • Recipe Type: Dessert, Pie
  • Tips
  • Be sure not to over mix the dough. This was my mother's recipe and was always delicious. My first attempt, using the exact recipe was a disaster. The only thing I did wrong was overwork the dough.
  • Reviews
  • 5 stars - See review on a single pie crust. - ME 1/25/2007

Details

Preparation

Step 1

1. Sift dry ingredients several times. Cut cold, firm shortening into dry and mix with a pastry blender till mixture resembles coarse meal. Add the water gradually, using not less than 6 nor more than 8 Tbs. water. Stir with a fork ONLY UNTIL MIXED. DO NOT OVER MIX!! Turn onto a floured board or cloth. Knead gently only until the mixture holds together. DO NOT OVER KNEAD!! Wrap in waxed paper and chill till firm, about 30 mins. Roll to a 14 inch round and fold in quarters. Place in 9 inch pan, fitting carefully. Using a sharp knife, trim the edges to about a 1/2 inch overhang. Fill with desired filling and brush the edges of the crust with milk or water. Roll the upper crust, fold in quarters and place carefully on top of the pie. Leave about a 1 inch overhang and fold under the bottom crust. Pinch together, using thumb and forefinger to create an attractive edge. A fork may be used, but this is not as attractive as the finger method. Put several steam vents in the top crust. If desired, brush with milk or water and sprinkle with sugar. Bake according to recipe for filling.

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