Thursday, August 27, 2009

2 Crust Pie Pastry

This recipe can be used for two crust pies (like apple pie or chicken pot pie). It can also be used to make 2 single pie crusts.

2 cup flour
1 tsp salt
3/4 cup shortening
5-6 Tbl cold water
  • Lightly stir flour and salt.
  • Blend in shortening until resembles coarse crumbs.
  • Sprinkle in cold water until pastry just holds together.
  • Shape into a ball.
  • For a 2 crust pie, divide pastry into 2 pieces-one slightly larger than the other and shape each piece into a ball.
  • On a lightly floured surface, roll larger ball into 1/8 inch thick circle 2 inches bigger all around than the pie plate.
  • Transfer to pie plate. Fill as recipe directs.
  • For top crust, roll smaller ball as for bottom crust. Cut a few slashes or a design into the center of circle. Center over filling in the bottom crust.
  • With scissors, trim the pastry edges, leaving a 1 inch overhang all around the pie plate rim.
  • Bake as recipe directs.
  • For 2 piecrusts Prepare as directed above. When dividing ball, divide evenly in half. Roll on a floured surface to circles 2 inches bigger than each pie pan. Bake as recipe directs.

Special Note

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