Easydoublepastrycrust Recipes

PERFECT PIE CRUST FOR DOUBLE CRUST PIE

Steps:

• In a medium bowl, stir together flour and salt. Cut in shortening using a pastry blender or fork until shortening is in pea-sized pieces (I usually use my hand crank chopper to do this).
• Add water, 1 tablespoon at a time, mixing with fork in between, until all of the flour mixture is moistened and can be formed into a ball. Divide mixture in half.
• At this point, you can roll dough into a 12 inch circle on a lightly floured surface, but I prefer to tape a 12 inch square piece of waxed paper to my work surface with double sided tape, put my dough on that, then cover with another piece of waxed paper, and roll out.
• When dough is in a circle as big as your waxed paper (ie 12 inch circle), peel off the top layer of waxed paper and discard.
• Lift the dough and bottom layer of waxed paper up and invert onto your pie pan. Gently peel the waxed paper off.
• Do the same with the other 1/2 of your dough to make your top crust.
• Before placing pie in the oven, wrap a 3 inch wide strip of foil around the edge of your crust, allowing 2 inches to fold over the top of your pie. 1/2 way through your bake time, carefully pull the foil off and finish baking. Your crust will turn out perfect every time!

CLASSIC BUTTER PIE PASTRY

Steps:

• Combine flour and salt; cut in butter until crumbly. Gradually add ice water, tossing with a fork until dough holds together when pressed., Shape dough into a disk for a single-crust pie; for a double-crust pie, divide dough in 2 with 1 piece slightly larger than the other. Shape into 2 disks. Wrap and refrigerate 1 hour or overnight., On a lightly floured surface, roll 1 disk of dough to a 1/8-in.-thick circle; transfer to a 9-in. pie plate. , For a single-crust pie: Trim crust to 1/2 in. beyond rim of plate; flute edge. Fill or bake according to recipe directions., For a double-crust pie: Add filling to pie. Roll remaining dough to a 1/8-in.-thick circle. Place over filling. Trim, seal and flute edge. Cut slits in top. Bake according to recipe directions.

PASTRY FOR DOUBLE PIE-CRUST

Steps:

• 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-in. or 10-in. 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 in. beyond edge of pie plate. Fold top crust over bottom crust. Flute edges. Bake according to recipe directions.

SIMPLE DOUBLE PIE CRUST

Steps:

• Sift flour before measuring; spoon lightly into measuring cup and level without shaking or packing down.
• Combine flour and salt.
• With a pastry blender or two knives, cut in vegetable shortening until uniform; mixture should be fairly coarse.
• Sprinkle with water, a tablespoon at a time; toss with a fork.
• Work dough into a firm ball with your hands; divide dough into two parts and press into flat circles with smooth edges.
• On a lightly floured surface, roll bottom crust to a circle about 1 1/2" larger than inverted pie plate.
• Gently ease dough into pie plate; trim edge even with plate and add filling.
• Moisten rim of bottom crust with water.
• Roll top crust the same way and lift onto filled pie; trim 1/2" beyond the edge of pie plate.
• Fold top edge under bottom crust and flute with fingers or fork.
• Prick or slit top crust to allow for escape of steam; bake according to time and temperature recommended for filling used.