PASTRY FOR DOUBLE-CRUST PIE

Pastry for Double-Crust Pie image

This is the recipe we use in the Test Kitchen when we test readers' pie recipes tat don't include a specific recipe for the pastry. -Janet Briggs

Provided by Taste of Home

Time 15m

Yield Pastry for double-crust pie (9 or 10 inches).

Number Of Ingredients 4

Ingredients

2 cups all-purpose flour
3/4 teaspoon salt
2/3 cup shortening
6 to 7 tablespoons ice cold water

Steps:

In a large bowl, combine flour and salt; cut in the shortening until crumbly. Gradually add water, tossing with a fork until dough forms a ball. Divide dough in half so that one ball is slightly larger than the other. Roll out larger ball to fit a 9-in. x 10-in. pie plate. , Transfer pastry to pie plate. Trim pastry even with edge. Pour desired filling into crust. Roll out second ball; cut slits in pastry. Position over filling. Trim pastry to 1 in. beyond edge of pie plate. Fold top crust over bottom crust. Flute edges. Bake according to recipe directions.

Nutrition Facts : Calories 260 calories, Fat 16g fat (4g saturated fat), Cholesterol 0 cholesterol, Sodium 222mg sodium, Carbohydrate 24g carbohydrate (1g sugars, Fiber 1g fiber), Protein 3g protein.