DOUBLE-CRUST PASTRY (10-INCH PIE)
Steps:
- Mix flour and salt in medium bowl. Cut in shortening, using pastry blender (or pulling 2 table knives through ingredients in opposite directions), until particles are size of small peas. Sprinkle with cold water, 1 tablespoon at a time, tossing with fork until all flour is moistened and pastry almost leaves side of bowl (1 to 2 teaspoons more water can be added if necessary).
- Gather pastry into a ball. Divide in half and shape into 2 flattened rounds on lightly floured surface. Wrap flattened rounds of pastry in plastic wrap and refrigerate about 45 minutes or until dough is firm and cold, yet pliable. This allows the shortening to become slightly firm, which helps make the baked pastry more flaky. If refrigerated longer, let pastry soften slightly before rolling.
- Roll one round on lightly floured surface, using floured rolling pin, into circle 2 inches larger than upside-down 10-inch glass pie plate. Fold pastry into fourths; place in pie plate. Unfold and ease into plate, pressing firmly against bottom and side.
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Smriti Shrees
[email protected]This was my first time making a double-crust pie, and it turned out great! The instructions were easy to follow, and the crust was delicious.
Craig Chard
[email protected]I love that this recipe can be made in advance and stored in the freezer. It's so convenient to have a pie crust on hand whenever I need one.
Nabeeha Khan
[email protected]I was thrilled to find this gluten-free double-crust pastry recipe. It's every bit as good as the traditional version, and it's so easy to make.
yared Abdu
[email protected]I was pleasantly surprised by how well this double-crust pastry worked for my savory pie. The crust was flaky and flavorful, and it held up well to the filling.
Botsana Boitumelo
[email protected]This recipe is a must-try for anyone who loves pie. The crust is the perfect balance of flaky and tender, and it pairs perfectly with any sweet filling.
Yasir Faridi
[email protected]I love the rustic charm of this double-crust pastry. It's not perfect, but that's what makes it so special. The crust is flaky and flavorful, and it pairs perfectly with any filling.
Raj Tmg
[email protected]I've been on the hunt for the perfect pie crust recipe for years, and I finally found it! This recipe produces a crust that is flaky, buttery, and melts in your mouth.
mijan md
[email protected]This is a solid double-crust pastry recipe. I've used it for years and it always delivers. The crust is flaky, tender, and holds its shape well.
Sayeeda Khatun
[email protected]As a beginner baker, I was intimidated to make a double-crust pie, but this recipe made it so easy. The crust turned out perfectly and my pie was a hit!
zubsi keita
[email protected]I've tried many pie crust recipes, but this one is by far the best. The crust is so versatile and can be used for both sweet and savory pies.
AM MAHIN S2
[email protected]This double-crust pastry recipe is a staple in my kitchen! The instructions are clear and easy to follow, resulting in a flaky and golden-brown crust every time.