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| Double Crust Pastry
2 cups of all purpose flour
1/2 teaspoon of salt
3/4 cup of Crisco
5-6 tablespoons of cold water
Combine flour and salt in a medium mixing bowl. Cut in Crisco with a pastry blender until mixture resembles coarse meal. Sprinkle water evenly over surface; stir with a fork until dry ingredients are moistened. Shape dough into a ball until smooth. Roll 1/2 of the pastry to 1/8 inch thickness on a lightly floured surface. |
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Roll the pastry around the rolling pin starting at the edge of the pie plate; unroll the pastry. Work the pastry with your fingers so no air in between plate and pastry leave 1/2 inch over hang. Add filling as desired in recipe. Roll the remaining pastry into circle moisten the edge only of the bottom pastry with water. By dipping your finger into water and going around the edge. Roll crust on the rolling pin and place on top of the pie. With 2 fingers flute the edge then trim off excess with a sharp knife. Cut slits in the crust to allow steam to escape. Bake until golden brown, about 30-40 minutes. Yields pastry for 1 9-inch double crust or lattice top pie.
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