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(Pie) Pastry for 9 inch Double Crust Pie Recipe

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This recipe for (Pie) Pastry for 9 inch Double Crust Pie, by , is from Claudia's Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  

Category:
Category:

Ingredients:  
Ingredients:  
2 cups flour
3/4 cup regular salted butter
6 Tablespoons very cold water





Directions:
Directions:
Sift flour and cut in butter with pastry blender until mixture resembles cornmeal. Sprinkle water a little at a time evenly over surface, mixing lightly with fork until particles hold together. Shape into a ball and divide in half. Wrap each half with plastic or waxed paper.

On a lightly floured board roll out half the dough into a circle 1/8 inch thick and 1 1/2 inches larger than inverted pie baking pan. Carefully fit crust into pan with 1/2 inch overhang.

Pour filling into shell. Roll out remaining dough and cut designs or slits in center for steam vents. Moisten edge of lower crust. Cover with top crust and press edges together. Fold edges under bottom crust and flute with fingers.

 

 

 

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