1. In medium sized mixing bowl, sift together flour and salt.
2. Using pastry blender or crisscrossing two knives, cut in shortening until pieces are the size of coarse crumbs.
3. Sprinkle 1 tablespoon of the ice water over part of the flour mixture; toss gently with a fork. Push moistened dough to the side of the bowl. Repeat, using 1 tablespoon at a time, until all the flour mixture is moistened. Divide dough in half; form each half into a ball.
4. On a lightly floured surface, use your hands to slightly flatten one dough ball. With a flour dusted rolling pin, roll pastry from center to edges. As dough shows resistance to rolling out, turn over and dust surface with a small amount of flour. Continue rolling into a circle 2-inches larger than the inverted pie plate.
5. To transfer the pastry to the pie pan, fold dough in half and fold in half again (into quarter wedge). Place point in center of pan; unfold. OR, roll pastry around the rolling pin and unroll over the pie pan
6. Ease dough down to fit the pan, being very careful to avoid stretching and tearing of the dough. Patch any holes that form with a small piece of dough that is sealed with a bit of water. Trim pastry even with edge of pie plate.
7. Roll remaining dough, as above. Place pie crust on filling; trim to 1/2 - inch beyond rim of pie plate. Place a bead of water between layers of crust. Crimp edge as desired. Make slits on top of pie pastry to allow seam to be released. Bake as directed in individual recipes.
If a glossy brown surface is desired, brush surface of pie pastry with an egg wash. EGG WASH- in a small custard cup, combine one egg and 1 tablespoon water; beat with fork. Using a pastry brush, coat pie crush with egg wash.
Originally Submitted
2/7/2009
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