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This recipe has been formatted to fit in your Better Homes and Gardens New Cook Book

Pastry for Double-Crust Pie

Makes: 8 servings
Prep 15 mins
Pastry for Double-Crust Pie
Ingredients
  • 2  cups  all-purpose flour
  • 1/2  teaspoon  salt
  • 2/3  cup  shortening
  • 6 - 7  tablespoons  cold water
Directions

1. Stir together flour and salt. Using a pastry blender, cut in shortening until pieces are pea-size.

2. Sprinkle 1 tablespoon of the water over part of the mixture; gently toss with a fork. Push moistened dough to side of bowl. Repeat, using 1 tablespoon water at a time, until all the dough is moistened. Divide in half. Form each half into a ball.

3. On lightly floured surface, flatten 1 dough ball. Roll from center to edges into 12-inch circle.

4. To transfer pastry, wrap it around the rolling pin; unroll into a 9-inch pie plate. Ease pastry into pie plate, being careful not to stretch pastry. Transfer filling to pastry-lined pie plate. Trim pastry even with rim of pie plate.

5. Roll remaining dough into a circle about 12 inches in diameter. Cut slits to allow steam to escape. Place remaining pastry on filling; trim 1/2 inch beyond edge of plate. Fold top pastry under bottom pastry. Crimp edge as desired. Bake as directed in individual recipes. Makes 8 servings.

From the Test KitchenFood processor directions:
  • Prepare as above, except place steel blade in processor bowl. Add flour, shortening, and salt. Cover; process with on/off turns until most of mixture resembles cornmeal, but with a few larger pieces. With processor running, quickly add 1/4 cup water through feed tube. Stop processor when all water is added; scrape down sides. Process with 2 on/off turns (mixture may not all be moistened). Remove dough from bowl; shape into a ball. Divide in half. Continue as above.
Pastry for Lattice-Top Pie:
  • Prepare as above, except trim bottom pastry to 1/2 inch beyond edge of pie plate. Roll out remaining pastry and cut into 1/2-inch-wide strips. Fill pastry-lined pie plate with desired filling. Weave strips over filling for lattice crust. Press ends of strips into crust rim. Fold bottom pastry over strips; seal and crimp edge. For a quick lattice, roll out top pastry. Use a mini-cookie or canape cutter to make cutouts an equal distance apart from pastry center to edge. Place pastry on filling and seal. Bake as directed.
  • Prepare dough. Wrap in plastic wrap or place in plastic bag; seal. Refrigerate up to 24 hours. Allow to come to room temperature before rolling out for pie.
Nutrition Facts (Pastry for Double-Crust Pie)
  • Servings Per Recipe 8,
  • cal. (kcal) 256,
  • Fat, total (g) 17,
  • sat. fat (g) 4,
  • carb. (g) 22,
  • fiber (g) 1,
  • pro. (g) 3,
  • sodium (mg) 134,
  • iron (mg) 1,
  • Percent Daily Values are based on a 2,000 calorie diet

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