Our Family Cookbook - Double Pie Crust


Better Homes Penny Ashton - 1990

DOUBLE PIE CRUST

2	C	All-Purpose Flour	>	Stir together in mixing bowl.
1	t	Salt	>	Stir together in mixing bowl.

	C	Shortening OR Lard	>	Cut in until pieces are the size of small peas.

6-7	T	Cold Water	>	Sprinkle 2 Tablespoon of water over of mixture. Gently toss with fork. Push to side of bowl then repeat with remaining
Form dough into 2 balls. Set one ball aside for top crust. On a lightly floured surface, flatten dough with hands. Roll dough out, with rolling pin, from center to edge. Form a 12 inch circle. Wrap pastry around rolling pin and unroll onto a 9 in. pie plate. Ease pastry into plate, being careful not to stretch it. Do Not Prick Pastry. If you're not making a lattice top crust, trim even with edge of plate. For lattice top see below. Rolled out top crust: Cut Slits for escape of steam. Put filling in pie shell. Top with upper crust. Trim top crust ½ in. beyond pie plate, fold under bottom crust; flute edge. Bake as directed for individual pie. Lattice Top: Trim bottom ½ in. beyond pie plate. Cut rolled top crust into ½ n. strips. Fill shell. Weave strips across top of filling. Press ends into edges. Fold bottom edge up over ends of lattice; seal and decorate edge. Finish and Bake as directed in individual recipes.

"Cut in" means to use 2 knives or a pastry cutter and cut the shortening into the dough. To cut with knives, pull them across each other cutting the shortening in half over and over again.