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