Rating: 4.5 stars 4.6
213 Ratings
  • 5 star values: 160
  • 4 star values: 39
  • 3 star values: 6
  • 2 star values: 7
  • 1 star values: 1

Use this recipe from our Test Kitchen when you need pastry for a double-crust or lattice-topped pie.

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Ingredients

6
Original recipe yields 6 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • In a bowl, combine flour and salt; cut in shortening until crumbly. Gradually add water, tossing with a fork until dough forms a ball. Divide dough in half so one ball is slightly larger than the other.

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  • Roll out the larger ball to fit a 9-in. or 10-in. pie plate. Transfer pastry to pie plate. Trim pastry with even with edge of plate. Pour desired filling into crust.

  • Roll out second ball; cut slits in pastry. Position over filling. Trim pastry to 1 in. beyond edge of pie plate. Fold top crust over bottom crust. Flute edges. Bake according to recipe directions.

Nutrition Facts

353 calories; protein 4.3g; carbohydrates 31.8g; fat 23.2g; cholesterol 0mg; sodium 244.5mg. Full Nutrition
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