Standard Pastry For Two-Crust Pie

Standard Pastry For Two-Crust Pie Recipe. This is great for many kinds of pies either meat pies or fruit pies that needed to enclose the filling inside the pastry shell.

Ingredients:

2 cups sifted flour
2/3  cup vegetable shortening
1 teaspoon salt
5-6 tablespoon ice water

How to make Standard Pastry For Two-Crust Pie

• Sift flour and salt together. Cut in shortening with pastry blender until mixture is size of small peas.
• Toss and stir mixture with a fork while adding ice water gradually.
• Form into a ball; divide in half and flatten out half on floured board.
• Roll to a circle about 1-1/2 inches larger than top of an 8- or 9-inch pie pan.
• Fit loosely into pan. Trim off surplus with knife. Fill with desired filling.
• Roll out remaining dough into an 8- or 9-inch circle.
• Make slits for escape of steam. Fit over filling: trim to a half inch beyond pan.
• Fold top crust under bottom crust to seal edge: flute edge.
• Yield: pastry for 8- to 9-inch double crust pie.