Highest Rated
- Panda Express Orange Chicken
(5 out of 5) - Old-Fashioned Rice Pudding - Microwave (5 out of 5)
- Tomato And Mozzarella In Filo Pastry (5 out of 5)
- Strawberry-Banana Batido (5 out of 5)
- Waltons Mountain Coffee Cake (5 out of 5)
- Kazakh Lemon Chicken (5 out of 5)
- Killer Eggplant (5 out of 5)
- Dark Moist Bran Muffins (5 out of 5)
- Fried Goat Cheese (5 out of 5)
- Dalla Costa Spaghetti Sauce (5 out of 5)
Classic Double Pie Crust
Yields: 8 serving(s)
Ingredients
- 2 cup(s) all-purpose flour
- 1 teaspoon(s) salt
- 3/4 cup(s) crisco shortening
- 5 tablespoon(s) cold water
Directions
- Combine flour and salt in large bowl.
- Cut in shortening using pastry blender or 2 knives until mixture forms pea-sized pieces.
- Sprinkle with water, 1 tablespoon at a time.
- Toss with a fork until mixture holds together.
- Press together to form a ball.
- Divide dough in half.
- Roll out each half as described in single crust method, steps 4 and 5.
- Transfer bottom crust to pie plate as described in single crust method, steps 6 and 7.
- Trim edge even with edge of pie plate.
- Add desired filling to unbaked pie crust.
- Moisten edge of crust with water.
- Lift top crust onto filled pie as described in single crust method, step 6.
- Trim crust leaving 1/2-inch overhang.
- Fold overhang under bottom crust.
- Flute as desired.
Rate this recipe: 
Loading ...Similar Recipes
- Classic Crisco Crust
- Piecrust For Double Crust Pie
- Classic Single Pie Crust
- Gluten-Free Pastry
- My Golden Harvest Apple Pie
- Illinois Apple Pie
- Wild Blueberry Pie
- Wild Blueberry Pie
- Jumbleberry Pie
- Jiffy Butter Pie Crust
- Mixed Berry Pie
- Ohio Shaker Lemon Pie
- Granny Smith Apple Pie
- Jumbleberry Pie (Summer Berry Pie)
- Traditional Apple Pie
Leave a Comment