Standard Pastry For A Two Crust Pie – a delicious recipe with butter, flour, salt, cold water. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
Cut shortening into flour and salt until particles are size of small peas.
2
Sprinkle in water, one tablespoon at a time, tossing with fork until all flour is moistened and pastry almost cleans side of bowl.
3
Divide pastry into two balls and flatten and shape into 2 rounds on floured surface.
4
Roll pastry 2-inches larger than inverted pan.
5
Fold pastry into quarters; unfold and ease into pie pan, pressing firmly against bottom and side.
6
Fill and top with top crust and flute.
7
Don't forget to cut slits in top crust so steam can escape.
8
Cover edge with 3-inch strip of aluminum foil to prevent excessive browning.
9
Take off during last 15 minutes of baking.
10
Bake as recipe calls.
724
kcal
Calories
34
g
Fat
92
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: 2/3 c. plus 2 Tbsp. butter flavored Crisco, 2 c. all-purpose flour, 1 tsp. salt, 4 to 5 Tbsp. cold water.
Yes, Standard Pastry For A Two Crust Pie 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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