Double-Flaky Pie Crust

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   To make double crust:

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   Combine flour and salt in mixing bowl. Cut

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   in

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   shortening with a pastry blender or two knives until mixture

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   is

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   uniform (mixture should be fairly coarse). Sprinkle with

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   water,

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   a

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   tablespoon at a time.

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    Toss lightly with fork. When

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    all

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    water has been added, work dough into a firm

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    ball. Divide

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    dough

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    into

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    2

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    parts and press into flat circles

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    with smooth

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    edges.

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    On

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    a

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    lightly floured board or pastry cloth, roll bottom crust to a circle 1/8-inch thick and 1

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    1/2-inches

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    larger than

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    inverted

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    pie plate.

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    Gently ease dough

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    into

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    plate.

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    Trim edge

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    even

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    with

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    plate and add pie filling.

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    Moisten rim of crust with water.

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    Roll top crust the same

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    way and lift onto filled pie.

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    Trim 1/2-inch beyond edge of

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    plate.

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    Fold

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    top edge under bottom edge and flute.

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    Prick top crust.

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    Bake

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    at

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    400u00b0 for 30 to 40 minutes or until crust is golden brown.

* Per serving · 4 servings · Values may vary.

No additional tips available.