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Pastry for Double-Crust Pie

By: Taste of Home Test Kitchen

"You need only a handful of ingredients for this classic pie crust from our Test Kitchen. Use it in the recipes below or add your family's favorite filling for a tantalizing treat."

Rate/Review | Read Reviews (60)

Prep Time:
20 Min

Ready In:
20 Min

Servings (Help)

US Metric Calculate

Original Recipe Yield 8 servings

Ingredients

2 cups all-purpose flour
3/4 teaspoon salt
2/3 cup shortening
6 tablespoons cold water

Directions

In a bowl, combine flour and salt; cut in the shortening until crumbly. Gradually add water, tossing with a fork until dough forms a ball. Divide dough in half so that one ball is slightly larger than the other. Roll out larger ball to fit a 9-in. or 10-in. pie plate. Transfer pastry to pie plate. Trim pastry even with edge.
Pour desired filling into crust. Roll out second ball. Position over filling; cut slits in pastry. Trim pastry to 1 in. beyond edge of pie plate. Trim pastry to 1 in. beyond edge of pie plate. Fold top crust over bottom crust. Flute edges. Bake according to recipe directions.