Ingredients
- 2/3 cup shortening, PLUS 2 tbsp shortening
- 2 cups all-purpose flour
- 1 tsp salt
- 4-6 tbsps cold water (preferably ice water)
Preparation
Step 1
Cut shortening into flour and salt with a pastry blender until particles are the size of small peas.
Sprinkle in water, 1 tablespoon at a time, tossing with fork until all flour is moistened and pastry almost leaves the side of the bowl and forms a ball.
Gather pastry into a ball and shape into a flattened round on lightly floured, cloth-covered board (or between wax paper or saran wrap.)
Roll pastry about 1/8" thick with floured, cloth-covered rolling pin.
Cut circles of dough with the cutters that came with the pie-maker.
Re-roll extra dough and cut more circles. These can be refrigerated, wrapped in plastic wrap, and used later - just let arm to room temperature about 20 minutes bfore using, to make handling easier.)
To use - Pat the larger circles of dough into COLD pie-maker cavities. (I like to mold them around the top of a can of PAM and then they fit right into the pie cavities easily.)
Fill with filling ingredients of choice, trying to round the top of the fillings so top crust will have a "dome" and the top crust will brown better. Use 1/3-1/2 cup filling. Top with the smaller circles of dough.
Close cover and bake 8-10 minutes,or according to instructions. Makes 6 double pie crusts.
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OTHER "DOUGHS" THAT CAN BE USED:
Bread dough - just roll out and cut to fit pie-maker.
Pizza dough - roll out and cut to fit pie-maker
Flour tortillas - cut to fit pie-maker
Biscuits (canned) - just flatten out to fit pie-maker
Egg Roll wrappers - just cut to fit pie-maker
Puff Pastry - roll out to 1/8" and cut to fit pie-maker