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Crust for double-crust pie Recipe

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This recipe for Crust for double-crust pie, by , is from Now We're Cookin', one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Contributor:  
Contributor:  
Linda Archer

Category:
Category:

Ingredients:  
Ingredients:  
2 c. flour
1 1/2 c. shortening
2/3 c. ice water (approximately)

Directions:
Directions:
Using a pastry blender, cut the shortening into the flour until it disappears.
Slowly add ice water and toss to combine. Add a little more until you can squeeze a piece of the dough and it seems to stay together.
Divide the crust into two large lumps. Lay one between two pieces of wax paper that have been dusted with flour. Roll it out from the center to the outside until it's big enough to line the pie pan. Leave the waxed paper in place while you double the crust over. Now carefully peel one piece of the wax paper off the lower the crust into the pan. Now pull off the other piece. Work the crust down into the pan. Add the filling. Now roll out the top crust in the same way. Trim and cut slits in top. You're ready to bake.

Number Of Servings:
Number Of Servings:
6-8
Preparation Time:
Preparation Time:
30 minutes
Personal Notes:
Personal Notes:
People shy away from making pie crust, but you can do it! Just a little practice and you'll soon have people in awe that you can do this wonderful thing! There are many pre-made crusts available. If you find one you like, use it, but it'll never be as good as homemade.

 

 

 

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