Pastry for Double Pie-Crust

Pastry for Double Pie-Crust

"Use this recipe from our Test Kitchen when you need pastry for a double-crust or lattice-topped pie."
Saved
Save
I Made It Rate it Share Print
Added to shopping list. Go to shopping list.

Ingredients

30 m servings
Serving size has been adjusted!
Original recipe yields 6 servings

On Sale

What's on sale near you.

or

Sort stores by

These nearby stores have ingredients on sale!
Find the closest stores
(uses your location)



May we suggest

ADVERTISEMENT

Directions

Print
  • Prep

  • Ready In

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

Reviews

Read all reviews 171
  1. 216 Ratings

  2.  
  3.  
  4.  
  5.  
  6.  
Most helpful positive review

I have used this crust several times. I love it I have made apple pies and chicken pot pies. I find this crust flaky and the taste is great. I add a teaspoon of powdered sugar for sweet pies and...

Most helpful critical review

This crust served it's purpose, but wasn't the best I've ever had. It was a little dull tasting and weighed down the taste of my apple pie. I also had to add about 4 extra tablespoons of water...

Most helpful
Most positive
Least positive
Newest

I have used this crust several times. I love it I have made apple pies and chicken pot pies. I find this crust flaky and the taste is great. I add a teaspoon of powdered sugar for sweet pies and...

I am usually a Pillsbury get it in the dairy section crust kind of girl...but I went out on a limb and tried this for Christmas Dinner....so easy...no kidding. I did add 1 tbsp sugar as some su...

Easiest pie crust I've ever made! I also put the shorting in the frezzer and water ( about 10 min) I will be making again!

Worked great! The water MUST be ice cold, not just cold water out of the tap or fridge. The taste complimented apple pie filling well. I plan to test it with others and review.

This is the easiest, best textured and tasting crust I've tried. When using for sweet pies, I add a little more than a tablespoon of sugar so that the flavor blends a little better with the fil...

Excellent recipe. I'm always a bit nervous with pie-crust because you can easily overwork it. This recipe was simple and produced wonderful results. I did chill the dough for about 30 minutes be...

This recipe was excellent and extremely simple to make. Be sure to use ICE COLD WATER like others suggested. Rather than regular shortening, I used butter flavored. Additionally, add a tablespoo...

This crust served it's purpose, but wasn't the best I've ever had. It was a little dull tasting and weighed down the taste of my apple pie. I also had to add about 4 extra tablespoons of water...

I used this on top of my chicken pot pie. I usually make a huge dish of it and the only thing that will fit on top is a double crust recipe. It turned out a little thicker than a pie pastry, b...

Other stories that may interest you