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Kolla I promised you that we would share the recipe for Pastry for Double-Crust pie, so here is the recipe kiddo.


  • 2 cups all purpose flour
  • 2/3 cup shortening or lard
  • 6 to 7 tablespoons cold water
  • ½ teaspoon salt


  • In a large bowl stir together flour and salt.
  • Using a pastry blender, cut in shortening till pieces are the size of small peas.
  • Sprinkle 1 tablespoon of the water over part of mixture, then toss with a fork.
  • Push to side of bowl.
  • Repeat, using 1 tablespoon of water at a time until all is moistened.
  • Divide dough in half.
  • Form each half into a ball.
  • On a lightly floured surface, use your hands to slightly flatten one ball of dough.
  • roll dough from center to edges forming a 12 inch circle.
  • Wrap the pastry around the rolling pin.
  • Unroll onto a 9 inch pie plate.
  • Ease pastry into the pie plate, being careful NOT to stretch it.
  • For top crust, repeat rolling remaining dough.
  • Cut slits in crust.
  • Transfer filling in pastry lined pie plate; trim bottom pastry even with rim of plate .
  • Place top crust on filling.
  • Trim top crust 1/2 inch beyond edge of plate.
  • Fold top crust under bottom pastry.
  • Seal and crimp edges.
  • Bake as directed in recipes

Categories: Dessert  Dough/Crust 
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