Favorite Pastry(2-Crust Pie)

1. 1

   Cut shortening into flour and salt until particles are size of small peas.

2. 2

   Sprinkle in water one tablespoon at a time, tossing with fork until all flour is moistened and pastry almost cleans side of bowl (1 to 2 teaspoons water can be added if necessary). Gather pastry into a ball.

3. 3

   Shape into flattened round on lightly floured cloth-covered board.

4. 4

   Divide pastry in half and shape into two rounds.

5. 5

   Roll pastry 2-inches larger than inverted pie plate with floured cloth-covered rolling pin.

6. 6

   Fold pastry into fourths. Place in pie plate.

7. 7

   Unfold and ease into plate, pressing firmly against bottom and side.

8. 8

   Turn desired filling into pastry-lined pie plate.

9. 9

   Trim overhanging edge of pastry 1/2-inch from rim of plate.

10. 10

    Roll other round of pastry.

11. 11

    Fold into fourths and cut slits so steam can escape.

12. 12

    Place over filling and unfold.

13. 13

    Trim overhanging edge of pastry 1-inch from rim of plate.

14. 14

    Fold and roll top edge under lower edge, pressing on rim to seal.

15. 15

    Flute.

* Per serving · 4 servings · Values may vary.

No additional tips available.