Double-Crust Pastry (10-inch pie)

Save and Share

false

( 4 Ratings)

4 Ratings

5 Stars 50%

4 Stars 50%

3 Stars

2 Stars

1 Stars

Member Reviews ( 2 )

6e9d58ef-dffc-4c6a-b180-df312ff69937

Prep Time 0 min
Total Time 0 min
Servings 0

Ingredients

2 2/3: cups Gold Medal® all-purpose flour

1: teaspoon salt

1: cup shortening

7: to 8 tablespoons cold water

SAVE ON THIS RECIPE!

LOCATION

More stores

See all sales

Weekly specials and coupons may include store name, location, name of the offer, an image, value of the discount, and sale end date. We cannot guarantee that all data will be accurate at all times. You assume the responsibility to review the offers carefully on how you may use and redeem the coupons and other promotions. Please check with the merchant to verify price and availability of the product. Promotions are subject to termination or change at any time.

Save $$$ on your favorite brands

Directions

1 Mix flour and salt in medium bowl. Cut in shortening, using pastry blender (or pulling 2 table knives through ingredients in opposite directions), until particles are size of small peas. Sprinkle with cold water, 1 tablespoon at a time, tossing with fork until all flour is moistened and pastry almost leaves side of bowl (1 to 2 teaspoons more water can be added if necessary).
Gather pastry into a ball. Divide in half and shape into 2 flattened rounds on lightly floured surface. Wrap flattened rounds of pastry in plastic wrap and refrigerate about 45 minutes or until dough is firm and cold, yet pliable. This allows the shortening to become slightly firm, which helps make the baked pastry more flaky. If refrigerated longer, let pastry soften slightly before rolling.
Roll one round on lightly floured surface, using floured rolling pin, into circle 2 inches larger than upside-down 10-inch glass pie plate. Fold pastry into fourths; place in pie plate. Unfold and ease into plate, pressing firmly against bottom and side.

Got questions? Our experts have the answers. Ask Betty now.

View Full Nutrition Information

REVIEWS & COMMENTS

Be the first to review this recipe!

1 - 2 of 2 Reviews View All

Posted 10/11/2011 10:04:01 AM REPORT ABUSE Kidstories said:

Rating:

I've used this recipe for many years. It is flaky and tender. The trick is to follow the directions exactly and don't overwork it. I always receive compliments on it.

This reply was: Helpful Inspiring

Posted 10/19/2010 1:44:41 PM REPORT ABUSE YahFlora said:

Rating:

This recipe reminds me of my Norwegian Mother's pie crust. Her her pcrust would melt in your mouth. Unfortunately,her passing did not allow any of us the chance to have her recipies. She did not write her recipies down. This is flaky and tender, the closest I have found. Thank You

This reply was: Helpful Inspiring