Double Crust Pie Pastry - cooking recipe
Ingredients
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2 c. flour
1 tsp. salt
2/3 c. Crisco or lard
6 or 7 Tbsp. cold water
Preparation
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In medium bowl, stir flour and salt.
Cut in shortening until pieces are the size of small peas.
Sprinkle 1 tablespoon water over part of mixture; gently toss.
Repeat until all is moistened. Form into 2 balls.
On lightly floured surface, flatten 1 ball of dough with hands.
Roll with floured pin from center to edges. Ease pastry into pie plate (so not to tear).
Trim pastry even with pie plate rim.
Repeat with remaining ball for top crust or use for single crust pie as well.
Use fingers to pinch and shape pie edges.
(Can use about 1 tablespoon of sugar in recipe as well.
It gives a much better, sweeter flavor.)
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