Pastry for Double Pie Crust

A basic pie crust for when you need pastry for a double-crust or lattice-topped or cutout-topped pie.


2 pie crusts (top and bottom)


2 cups all-purpose flour
3/4 teaspoon salt
2/3 cup shortening
6 to 7 tablespoons cold water


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.

Roll out the larger ball to fit a 9-inch or 10-inch pie plate. Transfer pastry to pie plate. Trim pastry with even with edge of plate. Pour desired filling into crust.

Roll out second ball; cut slits in pastry. Position over filling. Trim pastry to 1 inch beyond edge of pie plate. Fold top crust over bottom crust. Flute edges. Bake according to recipe directions.

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