"Good bread is the most fundamentally satisfying of all foods; good bread with fresh butter, the greatest of feasts!"--James Beard

Pastry for Two-Crust Pie Recipe

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This recipe for Pastry for Two-Crust Pie, by , is from Gladys' Recipes: and other Hansen Family Favorites, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Megan Tamminga
Added: Thursday, November 9, 2006


2 c. sifted Flour
1 tsp. Salt
2/3 c. Shortening
4-6 tbsp. Ice Water

Sift flour and salt together. add most of the shortening to
flour, cutting it in with a pastry blender or 2 knives until mixture
looks like meal. Then add remaining shortening, cutting it in
particles the size of giant peas. Sprinkle water lightly over
mixture, blending it until dough can just be pressed together
into a ball.
Divide dough about in half. Use the more generous part for
the under crust, and roll it out on a lightly floured cloth covered
board to fit a shallow 9-inch pie oan. Place loosely in pie pan,
leaving 1/2 inch extending over edge of pan. Spread with 1
tsp. melted butter. Set aside to chill thoroughly. Then roll out
the other half of dough for the top crust, making it large
enough to extend beyond the edge of pan. Fold it in half. Make
several cuts through which steam may escape. Unfold, place
on waxed paper, and chill thoroughly.

Number Of Servings:
Number Of Servings:




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