Pastry For Double Crust Pie Recipe
Preparing this pastry for double crust pie recipe is the second best way to please a crowd. I am sure you are aware of the first . It is the perfect choice for snack. You owe me a thanks for sharing this pastry for double crust pie recipe.
Ingredients
2 cups all-purpose flour
1 teaspoon salt
2/3 cup shortening or lard
6 to 7 tablespoons cold water
Desired pie filling
Milk and sugar (optional)
Directions
In medium mixing bowl stir together flour and salt.
Cut in shortening or lard till pieces are the size of small peas.
Sprinkle 1 tablespoon water over part of mixture; gently toss with a fork.
Push to side of bowl.
Repeat till all is moistened.
Form dough into 2 balls.
On lightly floured surface flatten 1 ball of dough with hands.
Roll dough from center to edge, forming a circle about 12 inches in diameter.
Ease pastry into pie plate, being careful to avoid stretching pastry.
Trim pastry even with rim of pie plate.
For top crust, roll out'second ball of dough.
Cut slits for escape of steam.
Place desired pie filling in pie shell.
Top with pastry for top crust.
Trim top crust 1/2 inch beyond edge of pie plate.
Fold extra pastry under bottom crust; flute edge.
Using pastry brush, brush pastry with some milk; sprinkle with a little sugar, if desired.
To prevent overbrowning, cover edge of pie with foil.
Bake as directed in individual recipe.
Remove foil after about half the baking time to allow crust to brown.
Cut in shortening or lard till pieces are the size of small peas.
Sprinkle 1 tablespoon water over part of mixture; gently toss with a fork.
Push to side of bowl.
Repeat till all is moistened.
Form dough into 2 balls.
On lightly floured surface flatten 1 ball of dough with hands.
Roll dough from center to edge, forming a circle about 12 inches in diameter.
Ease pastry into pie plate, being careful to avoid stretching pastry.
Trim pastry even with rim of pie plate.
For top crust, roll out'second ball of dough.
Cut slits for escape of steam.
Place desired pie filling in pie shell.
Top with pastry for top crust.
Trim top crust 1/2 inch beyond edge of pie plate.
Fold extra pastry under bottom crust; flute edge.
Using pastry brush, brush pastry with some milk; sprinkle with a little sugar, if desired.
To prevent overbrowning, cover edge of pie with foil.
Bake as directed in individual recipe.
Remove foil after about half the baking time to allow crust to brown.
