Basic Double-Crust Pastry |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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Ingredients:
2 cups all-purpose flour |
1/2 teaspoon salt |
3/4 cup shortening |
5 to 6 tablespoons cold water |
Directions:
1. Combine flour and salt in a medium mixing bowl; cut in shortening with a pastry blender until mixture resembles coarse meal. Sprinkle water evenly over surface; stir with a fork until dry ingredients are moistened. Shape dough into a ball; chill.
2. Roll half of pastry to 1/8-inch thickness on a lightly floured surface; fit into a 9-inch pie plate leaving a 1/2-inch overhang.
3. Add filling as directed in desired recipe. Trim off overhanging edges.
4. Roll remaining pastry into an 11-inch circle. Moisten the edge of the bottom pastry with water. Fit top pastry over filling. Trim edge of top pastry, leaving a 1/2- inch overhang. Fold overhang under edge of bottom pastry, pressing firmly to seal; flute. Cut slits in top crust to allow steam to escape. Bake as directed in desired recipe.
5. Lattice-Top Pastry
6. Roll half of pastry to 1/8-inch thickness on a lightly floured surface; fit into a 9-inch pie plate, leaving a 3/4-inch overhang. Add filling as directed in desired recipe. Do not trim overhanging edges.
7. Roll remaining pastry to an 11-inch circle. Cut into 1/2-inch strips. Moisten edge of bottom pastry with water. Lay half of strips across filling, spacing them about 3/4-inch apart. Repeat procedure with remaining strips, arranging in the opposite direction. Press strips to edge of bottom pastry and trim even with overhanging edge of bottom pastry. Fold the 3/4-inch overhang and pastry strips under, pressing firmly so edge of pastry is even with rim of pie plate. Flute as desired.
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