Classic Double Pie Crust Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: 2 cups all-purpose flour, sifted
1 teaspoon salt
3/4 cup Crisco shortening, chilled
4-7 tablespoons ice cold water
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Directions: |
Directions:Sift flour and salt into bowl. Cut chilled Crisco shortening into 4 or 5 pieces and add to flour.
Using your hands or a pastry blender, cut shortening into flour until particles are size of small peas.
Gradually add ice cold water one tablespoon at a time until all particles are moistened. Use only enough water to make the pastry form a ball.
Watch dough closely as over mixing will result in a tough crust.
Form dough into two equal size disks and chill in refrigerator for at least 30 minutes.
Roll to 1/8" thickness on lightly floured surface until you have a circle slightly larger than the circumference of your pie plate.
Fold pastry into quarters; ease into pie plate and unfold, pressing firmly against bottom and side. Trim and crimp edges.
Fill and bake according to the specific pie recipe you're using.
For a pre-baked pie crust: Prick sides and bottom thoroughly with a fork. Bake at 425 degrees for 12-15 minutes, until light brown. Cool completely before filling. |
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Number Of
Servings: |
Number Of
Servings:One 9 or 10 " double crust pie or two 9" single crust pies |
Personal
Notes: |
Personal
Notes: I flute the edge of my pie crust using my fingers as in the picture above.
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