Pastry For Two Crusts – a delicious recipe with flour, salt, very cold water. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
Sift flour and salt together.
2
Cut in shortening.
3
Sprinkle water into flour-shortening mixture a little at a time.
4
Mix dough thoroughly until it cleans the sides of the bowl.
5
Gather the dough together with your hands and press firmly into a ball. Divide dough in half and roll out on lightly floured surface. Roll from center out to form circle 1-inch larger than pie pan. Fold in half to transfer to pan easier.
6
Unfold.
7
Fill with filling; moisten rim.
8
Top with top crust and flute edges.
9
If a shell only is needed, after putting bottom crust in pan, flute edges; prick bottom crust and bake at 425u00b0 until lightly brown.
437
kcal
Calories
1
g
Fat
91
g
Carbs
12
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 4 ingredients. The key ingredients include: 2 c. flour, 1 tsp. salt, 2/3 c. shortening plus 2 Tbsp., 4 Tbsp. very cold water.
Yes, Pastry For Two Crusts falls under the Baking & Desserts category and is a great choice for this type of meal.
Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.
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