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DOUBLE PIE CRUST Recipe

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This recipe for DOUBLE PIE CRUST, by , is from Sperry Christian , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Lisa Fazendine
Added: Wednesday, May 3, 2006

Category:
Category:

Ingredients:  
Ingredients:  
2 C. All purpose Flour
3/4 tsp. Salt
2/3 C. Shortening
6-7 T. Cold Water

Directions:
Directions:
Place flour and salt in a bowl. Cut in shortening until crumbly. Gradually add cold water tossing with fork until dough forms a ball. Divide in half, so one ball is slightly larger. Roll larger portion out to fit a 9-10 inch pie tin. Place dough over tin, trim even with edge. Add filling. Roll out smaller ball, place over filling, cut slits in pastry, trim to 1 inch past edge of tin. Fold top of crust over bottom crust. Flute edges. Bake according to recipe.

 

 

 

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