Double Crust Pastry Recipe

1. 1

   Combine flour and salt in a medium mixing bowl.

2. 2

   Cut in Crisco with a pastry blender till mix resembles coarse meal.

3. 3

   Sprinkle water proportionately over surface; stir with a fork till dry ingredients are moistened.

4. 4

   Shape dough into a ball till smooth.

5. 5

   Roll 1/2 of the pastry to 1/8 inch thickness on a lightly floured surface.

6. 6

   Roll the pastry around the rolling pin starting at the edge of the pie plate; unroll the pastry.

7. 7

   Work the pastry with your fingers so no air in between plate and pastry leave 1/2 inch over hang.

8. 8

   Add in filling as desired in recipe.

9. 9

   Roll the remaining pastry into circle moisten the edge only of the bottom pastry with water.

10. 10

    By dipping your finger into water and going around the edge.

11. 11

    Roll crust on the rolling pin and place on top of the pie.

12. 12

    With 2 fingers flute the edge then trim off excess with a sharp knife.

13. 13

    Cut slits in the crust to allow steam to escape.

14. 14

    Bake till golden, about 30-40 min.

15. 15

    Yields pastry for 1 9-inch double crust or possibly lattice top pie.

* Per serving · 4 servings · Values may vary.

No additional tips available.