Nanny Robin's Kitchen

Pastry for Double-Crust Pie
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Pastry for Double-Crust Pie
 
 
Ingredients:
 
2 cups all-purpose flour

½ teaspoon salt

cup shortening

6-7 tablespoons cold water
 
 
Procedure:
  • Whisk together flour and salt.
  • With a fork or pastry blender, cut in shortening until pieces are pea-size.
  • Sprinkle 1 tablespoon water over part of the mixture.
  • Gently toss with a fork.
  • Push moistened dough to side of bowl.
  • Repeat, using one tablespoon water at a time, until all the dough is moistened.
  • Divide dough in half.
  • Form each half into a ball.
  • Roll 1 dough ball to about 12-inches in diameter.
  • To transfer pastry, wrap it around the rolling pin; unroll into a 9-inch pie plate, being careful not to stretch pastry.
  • Trim pastry even with the rim of the pie plate.
  • Pour pie filling into pastry-lined plate.
  • Roll remaining dough into a circle about 12-inches in diameter.
  • Place remaining pastry on filling.
  • Trim ½-inch beyond edge of plate.
  • Fold top pastry under bottom pastry.
  • Crimp edge with a fork.
  • Cut slits in top to allow steam to escape.
  • Bake as directed in individual recipes.

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